Kasha stuffed tomatoes

Yield: 6 Servings

Ingredients:

6 lg Firm ripe tomatoes
1/2 ts Salt MMMMM-----------------------KASHA STUFFING----------------------------
1/2 c Scallions thinly sliced
2 ea Garlic cloves minced
1 ea Celery rib chopped
1 c Mushrooms chopped
2 tb Olive oil
1 tb Egg replacer powdered
1/4 c Water
1 c Uncooked kasha
2 c Hot vegetable broth
1/4 c Wheatgerm
1/4 c Pine nuts chopped
1/4 c Italian parsley chopped
1/2 ts Thyme

Instructions:

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