Kasha Stuffed Tomatoes

• 6 each tomatoes large, firm, ripe
• 1/2 teaspoon salt
• 1/2 cup scallions, spring or green onions thinly sliced
• 2 cloves garlic minced
• 1 each celery chopped
• 1 cup mushrooms chopped
• 2 tablespoons olive oil
• 1 tablespoon liquid egg substitute powdered
• 1/4 cup water
• 1 cup kasha uncooked
• 2 cups vegetable stock hot
• 1/4 cup wheat germ
• 1/4 cup pine nuts chopped
• 1/4 cup parsley leaves italian, chopped
• 1/2 teaspoon thyme

1. TO PREPARE TOMATOES: Slice off and reserve the top 1/2 inch from each tomato.
2. Carefully scoop out the insides, leaving a 1/2 inch shell.
3. Separate the seeds from the pulp with a sharp utensil and discard them.
4. Coarsely chop the pulp and set aside.
5. Sprinkle the insides of the shells with salt and invert on a rack to drain for 20 minutes.
6. STUFFING: In a large pot, saute scallions, garlic, celery and mushrooms in 4 teaspoons oil until softened, about 5 minutes.
7. In a medium sized bowl, whisk the egg substitute and water.
8. Stir in the kasha, mixing well.
9. Add the kasha mixture to mushroom mixture, stirring to separate the grains.
10. Add the hot broth and tomato pulp.
11. Simmer for 2 to 3 minutes.
12. Cover and simmer until the broth is abosrbed, 8 minutes.
13. Remove from heat and stir in the wheatgerm, pine nuts, parsley and thyme.
14. TO ASSEMBLE: Preheat oven to 350F (180C) and oil a shallow baking dish.
15. Arrange the tomato shells in the dish and fill with stuffing.
16. Bake for 20 minutes.
17. Place reserved tops on the tomatoes, brush with the remaining oil.
18. Bake another 10 minutes and serve immediately.

tomatoes, salt, scallions, garlic, celery, mushrooms, olive oil, liquid egg substitute powdered, water, kasha, vegetable stock, nuts, parsley, thyme

Taken from recipeland.com/recipe/v/kasha-stuffed-tomatoes-40325 (may not work)