I am crossing my fingers that this summer I will be able to make these delicious stuffed tomatoes with my own-grown, red beauties. I started my plants from seed this year instead of buying starter plants. I know I will regret this; I do not have the best of luck growing tomato plants from seed. When I shop at my Whole Foods Market, organic veggie starter plants greet me at the entrance. I stop and glance at the plants, but I restrain myself from purchasing any. I hope I hold out!
Either way, with tomatoes that were purchased, or grown in your garden, this is a perfect warm weather meal.
Ingredients:
Organic Tomatoes
Vegan Chicken Salad
Ranch Dressing
Organic Lettuce
Method for preparing Ranch dressing:
1 cup non-dairy mayonnaise
2 T organic dried parsley
2 T organic dried dill
2 T organic onion powder
2 T organic garlic powder
1 t organic lemon juice
Salt and pepper, to taste
In a small bowl, whisk together all ingredients thoroughly. Store unused dressing in a sealed container for 2 weeks.
Method for preparing Vegan Chicken Salad:
Using Beyond Meat Chicken Strips, chop strips into bite size pieces. Depending on how many tomatoes you are making, I would use 2-3 cups. Place cubed chicken into a medium sized bowl, add 1/2 cup non-dairy mayonnaise, organic relish, salt and pepper to taste. Mix thoroughly.
On each plate make a bed of lettuce, set aside.
Method for preparing tomato's:
Wash and dry tomatoes; using a serrated knife, cut around the tops of the tomato's just deep enough to remove the very top. Scoop out any seeds. Using the serrated knife, make 4 slits down the tomatoes; you just want to open up the tomatoes so you can stuff them with the chicken salad.
Spoon 2 tablespoons of the chicken salad into the tomato, and top with the ranch dressing.
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