Wednesday, January 26, 2011

SUMMER CORN-STUFFED TOMATOES

INGREDIENTS:
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

DIRECTIONS:
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.

No comments:


**NOTE TO MY FRIENDS**
Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.