STUFFED TOMATOES WITH HEMP & ALMOND PESTO
SERVES 4 TOMATOES
3/4 cup (160g / 6oz) brown rice
1 cup (240ml) water
FOR THE HEMP AND ALMOND PESTO
1/2 bunch parsley
1/2 bunch basil
1/2 cup (120 ml) olive oil
1/4 cup (40g / 1oz) hulled hemp seeds
2 tbsp. chopped almonds
1 tsp. salt
4 beefsteak tomatoes
1 ball vegan mozzarella, sliced
2 tbsp. olive oil
NUTRITIONAL VALUES
Calories: 946kcal
Fat: 80g (10.9g S.Fat)
Carbs: 43.8g
Protein: 24.1g
Sugar: 4.5g
Sodium: 678mg
METHOD
Bring the rice to a boil in 1 cup (240 mL) water and steam for 40 minutes on low heat with the lid closed.
To make the pesto, combine all of the ingredients in a blender and puree until smooth.
Combine the pesto and rice.
Fill the tomatoes with pesto rice after carefully scooping out the contents. Drizzle with oil and top with slices of vegan mozzarella.
Cook the tomatoes in a barbecue-safe pan or a cast- iron frying pan over indirect heat for 20 minutes with the lid closed.
To make the pesto, combine all of the ingredients in a blender and puree until smooth.
Combine the pesto and rice.
Fill the tomatoes with pesto rice after carefully scooping out the contents. Drizzle with oil and top with slices of vegan mozzarella.
Cook the tomatoes in a barbecue-safe pan or a cast- iron frying pan over indirect heat for 20 minutes with the lid closed.
RECIPE NOTES
If you're in a hurry, you can make the filling for our grilled tomatoes with any vegan pesto.
