We received 5 Roma tomatoes in our Boston Organics box, and I’m guessing that was the last of the fresh summer tomatoes so I wanted to use them in something more creative than a salad topping. I invented some sort of tuna melt stuffed in the little tomato halves, and was pretty pleased with the outcome! Easy as can be – give it a go.
5 Roma tomatoes, cut in half and seeds scooped out
1 can tuna in water
a few teaspoons of mayonnaise (I used Greek yogurt instead)
about ¼ cup whole wheat breadcrumbs
salt and pepper
Make a tuna salad by mixing the tuna with mayo or yogurt, breadcrumbs, salt and pepper. You can also mix in a sprinkling of soy cheese so the tuna gets all ooey gooey melted. I put heaping tablespoon scoops of the tuna mix in each of the tomatoes and topped half of them with capers because I love capers and think they actually added huge bonus points to the dish. I cooked these in a 350 degree oven for about 20 minutes until the tuna started to brown and the tomatoes shriveled a little. I then sprinkled on some more soy cheese and put them back in the oven until the cheese melted. We paired this with some Kale with Apples and Mustard.
I think they look fancier and more difficult to make than they are, but are snazzier than the typical tuna melt sandwich. Enjoy!
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Sticking with my apple theme, I wanted to find a recipe for a vegan apple cake. I landed on one from Vegan Verve that looked delicious, and timely too, since the Jewish holiday Rosh Hashanah is coming up and apples are a big part of the holiday’s menu. The cake was super simple to put
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