Guest Blogger: Vegan Triangle

6 Oct

Vegan Triangle is a photo blog by Meredith, who has a Ph.D in Higher Education. Hailing from the Triangle region of North Carolina, Meredith enjoys gardening, travelling and posting random photos of the aforementioned or anything else that catches her fancy. Meredith also has a text blog – click here to visit. Please enjoy her guest post!

Our tomatoes are done for the season, so if I want tomatoes, the farmer’s market still has them. (A lot of them actually. I love the long growing season here.) I watched Alton Brown’s tomato episode of Good Eats, and replicated his recipe (well, I changed a lot), making it vegan.


The tomatoes.
See the cat stretching? She came and flopped over just for the picture. Sigh

1 cup baby portabella mushrooms (chopped)

1 cup button mushrooms (chopped)

1 cup shiitake mushrooms (chopped)

1/4 cup veg stock

1/4 cup red wine

6 globe tomatoes, cored & seeded

1 tomato (chopped)

1/2 tsp salt

2 TBS olive oil

1-2 shallots (minced)

3 cloves garlic (minced)

1 cup onion (diced)

1 cup Panko

1/4-1/2 cup bread crumbs (or sub more panko)

pinch of black pepper

Tomato Paste and/or Daiya or finely shredded FYH and/or other thick paste/cream

Sprinkle the round (globe) tomatoes generously with salt. Put upside down and wait 15-20 minutes (this helps get rid of excess liquid) (we put newspaper underneath a cooling rack and set them on that).

While the tomatoes are hanging out, heat the olive oil (saute pan) and add shallots, garlic, and onion. Add mushrooms; cook for 5 minutes and then add vegetable stock and wine; cook for 5 more minutes so all the liquid is absorbed. Add the bread crumbs and chopped tomatoes. Mix and add salt and pepper.

Preheat the broiler. Stuff each tomato with the mushroom stuffing and top with tomato paste or other thick cream (we made a horseradish dip and put it on top.)

Tomatoes Stuffed, with horseradish sauce on top (These burned super easily)
Plus the stray cat waiting for me outside.


Here are the tomato-pasted-topped tomatoes. These will still burn so watch them!

Place tomatoes on a baking sheet and put directly under the broiler for about three minutes. Leave oven door open, but watch them. Again, they might burn like the one below did. Then put it on the middle rack for 2-4 more minutes.


Here’s my dinner! Not a great pic (sorry), but here you go!

Today is the second day of VeganMofo!
My theme = local food and food I’ve grown and preserved.

My regular blog can be found at http://lavidavegana.blogspot.com, and I also have a Tumblr Photo blog http://vegantriangle.tumblr.com. You can also find me on Twitter!

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