Tomato-Tomato

Sorry about the little blip in posting ladies! I had scheduled today's post to come out yesterday, but apparently Blogger lacks the ability to distinguish Thursday from Friday. Tomato-tomato right?

Wrong.

Anyways.

Today's post is not going to ramble on about the deficiencies of modern computer technology. But we are going to talk about tomatoes. One in particular is of considerable interest.

As July comes to an end I find myself wrapped up in completing my final for photography class. Because I tend to bite off more than I can chew my plans were quite grand and I'm now having to deal with the realities and consequences of dealing with model releases, contract breaches, and a wide-angle lens that might possibly weigh more than I do. The shoot itself is being done at my grandparents farm (pictured here) and my models and I are consistently barraged by loads of my grandmother's fresh and delicious produce.

When I found myself home one day with nothing to show for a full day of sweat, grime, and "say cheese" but twenty-two gigantum tomatoes and 2,000+ images that needed my immediate attention, I knew I needed to clear my head...and maybe use up a tomato or two. In retrospect, this recipe is rather reflective of my life situation at the present--stuffed to the gills.

Stuffed to the Gills Tomato

1 larger than life tomato (gold stars if it's home-grown and you find a tomato worm on it's neighbor)
1 cup egg whites (or 1/2 cup silken + 1/2 cup firm tofu)
1 tbsp veganise
2 tbsp Dijon mustard
Paprika, salt, and pepper
Farm-fresh spinach
Chopped jicama, carrot, and celery

Cook the egg whites or tofu in a frying pan until they are just beginning to solidify, but are still a tad bit runny. Mix egg/tofu together with other, non-produce, ingredients. Toss a good handful of spinach into the mix and let it wilt. Cut a circle in the top of the tomato and insert the warm, creamy egg/tofu mixture. Bask in it's deliciousness.

I swear this tastes like a deviled egg, but without the consequences of saturated fat!

With Love,

Emily

PS-And just for the record...I still haven't emptied the dishwasher. Keep your fingers crossed for me darlings! I just might win this one. ;P

PSS-I had a question about the naming of Pbu yesterday. I always loved fondue as a kid, so when I first created Pbu I was using it like a cheeseless, vegan version of my favorite dippage. PB+Fondue=Pbu. :)