MEDITERRANEAN STUFFED TOMATOES
SERVES 1 LARGE OR 2 SMALL PORTIONS
4 tomatoes
3 cups (60 g) arugula
6 pitted black olives
1/2 cup (100 g) Hot Cashew “Cream Cheese”
2 tbsp. spelt cream, or other plant- based cream
1/2 tsp. argan oil
pinch of sea salt
pinch of freshly ground black pepper
pinch of dried oregano
pinch of dried rosemary
NUTRITIONAL VALUES
Calories: 446kcal
Fat: 33.8g (5.9g S.Fat)
Carbs: 24.6g
Protein: 14.1g
Sugar: 10.6g
Sodium: 452mg
METHOD
Remove a small lid from the stalk end of each tomato. Using a spoon, hollow out the tomatoes, discard the seeds, and chop the flesh. Finely chop the arugula. Prepare the olives by chopping them.
Purée the Hot Cashew "Cream Cheese," cream, and oil in a handheld blender. Fold in the tomatoes, arugula, and olives, then season with salt, pepper, oregano, and rosemary to taste. Divide the mixture among the hollowed-out tomatoes. Put the tomato lids back on. This dish pairs well with rustic bread.
Purée the Hot Cashew "Cream Cheese," cream, and oil in a handheld blender. Fold in the tomatoes, arugula, and olives, then season with salt, pepper, oregano, and rosemary to taste. Divide the mixture among the hollowed-out tomatoes. Put the tomato lids back on. This dish pairs well with rustic bread.
