31 May '13, 10am

Moroccan stuffed tomatoes with zucchini, asparagus and pistachios [Vegan]

Moroccan stuffed tomatoes with zucchini, asparagus and pistachios [Vegan]

Second thought: I'm not so sure what makes this very Moroccan. I agree with Kelly that the next time I make it I will use more spices -- saffron, cinnamon and cumin come to mind as possibilities -- and probably some chopped dates all added in the vegetable mixture. But, this was still a wonderfully flavorful dish and an especially tasty way to cook tomatoes as they start pouring into the market during summer. I was out of pistachios so used toasted slivered almonds, and it made a great substitution. I also reduced the cooking time to 30 minutes so as to not make the tomato too soft. It was great to slice into a stuffed tomato that still had structure to it. More on The Cooking Project. Kelly's Recipe: We've been eating tomatoes at pretty much every meal for the past two weeks, except last night when my husband cried "enough" and I made a Chinese stir fry with nary a tomato...

Full article: http://www.treehugger.com/easy-vegetarian-recipes/morocca...

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