6 large ripe tomatoes
1/4 cup water
1 cup fresh corn kernels
1/4 teaspoon cayenne pepper
1/2 cup pitted black olives, chopped
1/2 cup cornmeal
additional 1/3 cup water
2 tablespoons molasses
1/2 teaspoon baking powder
Slice off tops of tomatoes and scoop out pulp and seeds. Saute corn, cayenne pepper, and olives in 1/4 cup water over medium heat for 3 minutes. In a bowl, mix together the cornmeal, 1/3 cup water, molasses, and baking powder. Fill tomatoes with corn kernel mixture. Cover tops of tomatoes each with 1/6 of the cornmeal mixture. Broil the stuffed tomatoes for roughly 10 minutes, until the cornmeal topping becomes the texture of bread Serve hot.
(Serves 3. Each serving: 220 calories, 6g protein, 47g carbohydrates, 4g fat, 82mg calcium,
3mg iron, 345mg sodium, 8g dietary fiber.)
This recipe is from the superb vegan nutrition and recipe book, Simply Vegan.