Tomatoes with Mock Cheese

Recipe by: Marina from Health Glows

A Symphony of Freshness: Raw Vegan Tomatoes with Mock Cheese Recipe

Embark on a culinary journey with our Raw Vegan Tomatoes with Mock Cheese recipe, a delightful ode to the vibrant flavours of nature. This plant-powered creation seamlessly combines the juicy essence of raw tomatoes with the savoury charm of mock cheese, offering a symphony of freshness on your plate.

Say farewell to conventional snacks and welcome the nourishing goodness of this raw, vegan delight. Each bite is a burst of vitamins, antioxidants, and the rich umami flavour of mock cheese, meticulously crafted to tantalise your taste buds. This recipe not only embraces a healthier lifestyle but also introduces a mouthwatering twist to traditional tomato dishes.

Explore the art of raw vegan culinary mastery and treat yourself to a guilt-free indulgence. Ready in a breeze, our Raw Vegan Tomatoes with Mock Cheese recipe promises a culinary experience that's both satisfying and health-conscious. Dive into the full details now and discover the joy of creating a dish that celebrates the raw beauty of tomatoes paired with the irresistible allure of mock cheese. Your taste buds will thank you for this delectable journey into the world of plant-based delights!

Print Recipe

Prep Time 1

Dehydration Time 3

Course Main Course

Cuisine Raw Vegan Cuisine

Servings 1 person

Equipment

freezer
freezer bag
reverse osmosis water filter
knife
cutting board
dehydrator
Blender
protective ear muffs

Ingredients

3 cobs corn
4 large tomatoes
1 medium yellow bell pepper
1 head iceberg lettuce
1 tbsp chopped dill
1 tsp dried celery

Instructions

Softening corn kernels

The day before, clean 3 cobs of corn, put them in a freezer bag and thus in the freezer for about 12 hours.
After 12 hours, take the frozen corn out of the freezer and out of the bag.
Leave the corns to thaw, first in the refrigerator for an hour, then at room temperature.

Preparing tomatoes

Wash 4 large tomatoes and one yellow pepper under a stream of clean water.
Remove the stem root from each tomato.
Half each tomato, cutting from the stem to the other end of the tomato.
Scoop out the inside of each tomato half with a spoon.
We won't be using these inner tomato parts in this recipe, but you can save them and use them later to make tomato juice for example.

Preparing for the dehydration

Arrange the empty tomato halves on the dehydrator tray.

Making the mock cheese

Use a knife to separate the corn kernels from the cobs.
Put the kernels from 2 cobs of corn into the blender jug, and the kernels from the 3rd cob into a bowl.
Noise damage is accumulative. Protecte your dear ears with ear muffs.
Blend the corn kernel.
Add 1 teaspoon of dried celery to the blender jug, then briefly blend the dried celery into the blended corn on the lowest speed.
Pour the blended corn over the whole corn kernels.
Mix this corn sauce.

Stuffing the tomatoes

Stuff tomato halves with corn sauce.
Place a tray full of stuffed tomatoes in the dehydrator.
Dehydrate the stuffed tomatoes at 46 C / 115 F for about 3 hours.

Making the side salad

Remove the outer leaves from the iceberg lettuce.
Cut off the root of the iceberg lettuce.
Chop the iceberg lettuce.
Place the chopped lettuce in a bowl.
Wash the bell pepper under a stream of filtered water.
Destem and deseed the bell pepper.
Chop the bell pepper.
Add the chopped bell pepper to the chopped lettuce.
Pour the rest of the corn sauce over the chopped lettuce.
Mix all these salad ingredients together well.
If desired, add 1 tablespoon of chopped finely dill to the salad, then mix everything well again.

Plating

When the stuffed tomatoes are dehydrated to your liking, serve them warm with a salad.

Enjoy this warm deliciousness with crispy salad

Enjoy the crispy and creamy iceberg lettuce salad with warm stuffed tomatoes.

Enjoy Raw Vegan Cuisine

with the Raw Vegan Culinary Set