Deviled Tomatoes
Recipe planned, created and devoured by MyNutriCounter
PREPARATION TIME: 10 minutes
COOKING TIME: n/a
SERVINGS: 12 pieces
INGREDIENTS:
300g/10.5oz roma tomatoes, cut in half and cored
225g/8oz canned chickpeas, rinsed and drained
40g/1.5oz vegenaise
30g/1oz nutritional yeast
1 tsp. curry powder
1 tsp. chopped chives
salt and pepper to taste
paprika powder for serving
METHOD:
1. Combine chickpeas, vegenaise, nutritional yeast, curry powder, salt, and pepper in a food processor. Pulse into a coarse paste.
2. Add in chopped chives and pulse briefly.
3. Scoop mixture into cored tomato halves.
4. Sprinkle powdered paprika on top before serving.
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Our Story Begins Kevin MacLeod (incompetech.com)
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THE BEST PESTO EGG TOAST EVER!!
Sun-Dried Tomato Pesto Eggs with Ricotta on toast. I am DROOLING and this is way too good. If you haven’t made pesto eggs yet I don’t know what you are waiting for. They have been circling the Internet for about a month and I honestly think my version of them is absolutely outstanding. Every bite you take is heavenly. This is seriously what breakfast dreams are made of. I love using sprouted or Ezekiel bread but you can use any. You will need:
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2 very heaping tablespoons sun-dried tomato pesto ( or any )
2 large eggs
salt and dry oregano to taste
any bread (I use sprouted or Ezekiel)
ricotta is optional
fresh parsley or basil (any herbs)
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Please note: you can use any pesto you love, and the Ricotta is optional it is just as good without it. Hot sauce or chilli flakes is also totally up to you. Feel free to make these any way you love.
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Add your pesto to a pan on medium high heat. Let your pesto heat up until it shimmers a little bit and gently crack two eggs. Salt and dry oregano on top and let it cook for 1-2 minutes until the egg-white starts to form. Lid on and cook covered for the remainder of the time so that the yolk cooks as well. How cooked or runny you want the yolk will be up to you so you can keep opening the lid to check on it. Toast your favourite bread, add some fresh ricotta on top and your egg. Garnish with any fresh and finely chopped herbs and enjoy.
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Vegan Deviled Eggs Recipe | Forks Over Knives
Vegan Deviled Eggs Recipe - Click SHOW MORE for the Full Recipe
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INGREDIENTS:
FOR THE HUMMUS:
1 (15-ounce) can no-salt-added chickpeas, drained and rinsed
2 large cloves garlic
2 tablespoons fresh lemon juice
1½ tablespoons spicy brown mustard, or to taste
Freshly ground black pepper, to taste
¼ teaspoon salt (optional; we do not use it)
1 cup chopped green onions (4 to 5)
2 teaspoons Dijon mustard, or to taste
Zest of 1 lemon
1½ to 2 additional tablespoons fresh lemon juice, to taste
½ teaspoon ground turmeric
FOR THE DEVILS
12 small red potatoes (roughly the size of large walnuts or small clementines)
Pinch of smoked paprika, for garnish
1 green onion, finely sliced, for garnish
Baby kale leaves, for garnish (optional)
Green Onion Hummus
DIRECTIONS:
-To make Hummus, in a food processor, combine the chickpeas, garlic, lemon juice, mustard, pepper to taste, salt (if using), and 2 tablespoons water, and process until uniformly smooth.
-In a small bowl, stir together the hummus, green onions, Dijon mustard, lemon zest, additional lemon juice, and turmeric. Dollop or spread on immediately or store in an airtight container until ready to use.
-To make the Smoky Devils, set a steamer insert in a saucepan and add about 2 inches of water. Bring to a boil over high heat; then place the potatoes in the steamer basket and steam for about 20 minutes. Plunge them into cold water in a big bowl or just run cold water over them.
-Slice each potato in half. With the small end of a melon-baller or a small spoon, scoop out a hole in the center. (Save the little scooped-out potato balls to put into a salad or just pop them into your mouth!)
-Fill each hole with hummus. Sprinkle with smoked paprika. It is easiest to take a tiny bit between your fingers and sprinkle just enough for the color to show. Garnish with green onions or, for a really fun look, use a tiny baby kale leaf as a “sail” in each little potato “boat.”
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Forks Over Knives recipes and articles are created by a large community of chefs, authors, doctors, and other health professionals representing an array of specialties, from preventive and lifestyle medicine to nutrition, cardiology, psychology, and more.
Healthy Deviled Tomatoes
For more information and upcoming episodes visit cookwithjoy.com!
All the flavor and more without the cholesterol. My friend Suzanne’s Deviled Tomato recipe…ridiculously easy, delicious, beautiful and nutritious. What better dish to kick off season 3 of Cook with Joy and the holiday season? Enjoy!
For this recipe visit
DEVILED TOMATOES | EASTER APPETIZER RECIPE
Easter is almost here and if you are a newer vegan, like myself, I am sure you are trying to figure out what to make in replacement for Deviled Eggs! Try out these Deviled Tomatoes instead!
Recipe is here:
#vegan #easter #recipe
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Deep-Fried Deviled Eggs
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Here’s what you need:
Ingredients:
12 Peeled Hard Boiled Eggs
1 cup Flour
3 Eggs
1 cup Panko Bread Crumbs
Oil for Frying
4 Tbsp. Mayonnaise
2 Tbsp. Pickle Relish
2 Tbsp. Mustard
1 tsp Hot Sauce
Salt to Taste
Pepper to Taste
Optional:
Paprika, or seasoning of choice to top
Instructions:
Heat cooking oil for deep frying in a medium size pan over medium heat.
Cut the hard boiled eggs in half, lengthwise. Gently separate the cooked egg white from the yolk and remove to a medium bowl.
Coat the cooked egg white in flour, eggs, and panko bread crumbs. Carefully, place eggs into the hot oil. Fry for 2-3 minutes, flipping over halfway through. Remove from pan and drain excess oil on a paper towel.
Add mayonnaise, relish, mustard, hot sauce, salt, and pepper to the yolks and mash until smooth. Fill a piping bag or plastic sandwich bag with yolk mixture. Pipe mixture back into the fried egg white, dust with paprika and serve! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission