Saturday, February 12, 2011

Appetizer or Side: Vegan cream cheese stuffed tomatoes

This recipe come from Canadian Living Magazine (Photo Credit: Canadian Living magazine)

Appetizer or Side
Vegan Cream Cheese stuffed tomatoes

Prep time: 5 minutes
cook time: 20-25
Skill level: Beginner to Intermediate 

What you will need
2 boxes cheery tomatoes
Vegan Cream Cheese full container
Spinach 2 cups frozen chopped
Roasted garlic 2-3 cloves whole (or sautéed in pan for 15 minutes)
1/2 tbs nutmeg 
Salt & pep to taste
Cayenne pepper to taste
Basil leaves to garnish
6 Tbs olive oil (2 in pan, 4 in blender/processor)


Heat thick-bottomed pan or soup pot over medium heat.
Add with olive oil right away (it will spit at you if you add it to a hot pan)
Add garlic into pan sauté for 15 minutes or until soft.
Add in spinach, season with nutmeg, salt and pepper to taste
Fry for 6 minutes keeping things moving in the pan.

Prep food processor or blender
By drizzling 4 TBS olive oil along inside
Add whole container vegan cream cheese

Prep cherry tomatoes
Cut off ¼ of top off cheery tomato and scoop out insides
Tip: You can stand up in mini muffin tin to stuff or slice thin tip off bottom without piercing into hallowed out inside so the bottom is flat and they can stand up on a baking sheet

Take pan/pot off heat and add hot contents directly on top of cream cheese in food processor.

Blend or mix for 3 minutes pulsing button until garlic cloves are chopped and blended into mixture.

Spoon mixture into tomatoes or use pastry or sandwich bag to pipe mixture in.

Garnish with single basil leave and serve right away.

Note: this recipe can be prepared in advance and chilled in fridge for up to 2 days before dinner party or kept in the fridge for easy snack. 

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