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)

Directions:

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.