Input dish - Stuffed tomatoes II Fillings and II Mayonnaise Plant

Input dish - Stuffed tomatoes II Fillings and II Mayonnaise Plant


Appetizer

ingredients:

6 large tomatoes Japanese (good fat) almost ripe

I Option:
Filling:
1 palmetto glass canned drained, hand and chopped well choosy or mushrooms
1 vegetable mayonnaise recipe
10 green olives, chopped
½ cup (tea) of parsley with stems finely chopped
1 chili avermelho or yellow seeds without mincemeat
6 white cheese pieces cubed
2 large baked potatoes cut into small cubes or other vegetable choose, cauliflower, broccoli, green beans, boiled and chopped carrot and tots.

Way of preparing:

Cut the tops of tomatoes, remove seeds. Reserve.
In a bowl combine other ingredients last vegetable mayonnaise
Stuff the tomatoes, place the lid secure with a toothpick at the end put a purple olives.

Option II:

Filling:

1 small jar of mayonnaise or vegetable mayonnaise (see below)
12 green olives and chopped drizzling
2 tablespoons (soup) of chopped parsley
1 can of tuna in oil, drained or anchovies
½ can of drained peas, or
1 cup (tea) of frozen peas in boiling water for play
1 'minute, then in cold water, or broccoli
1 chopped red pepper and niggling
1 chopped celery stalk shaved finely, or 1 head of fennel
1 cup (tea) of canned mushrooms drained, washed and chopped

Way of preparing:

Wash the tomatoes, dry with paper towel remove a cap
very thin, then with the aid of a spoon, scoop out the seeds
careful not to crack them.
In a bowl put all the filling ingredients.
Place the filling to the brim, put the lid and take the fridge
until time to serve.
Serve the stuffed tomatoes in a round stainless plate with leaves
lettuce and over mushrooms.

Note:
You can substitute canned mushrooms for heart of palm, artichokes,
asparagus.
Drained and washed in running water to remove the additives, preservatives. and dyes that it is bad for health.

Never use water that comes in canned or other packaging glass, it has additives full of preservatives and dyes unsuitable for health.
Some people "less advised" use without knowing the danger he is running for her, her family and others.

Mayonnaise sauce Vegetable No Egg:

ingredients:
1 large baked potato with peel
1 or half baked medium carrot
1 cup (coffee) of boiled cow's milk and already cold. or
 soy milk or coconut milk
1 cup (coffee) extra virgin olive oil or necessary
2 tablespoons lemon (optional) juice
1 teaspoon (tsp) salt
1 tablespoon mustard (optional)

Way of preparing:
Cook the potatoes unpeeled, then cooked peel cut into pieces.
Cook the carrot into thin slices.
Blend potatoes with carrots, add the milk salt and olive oil gradually and slowly until the dough firm mayonnaise.
If the dough becomes stiff add more milk and more oil in equal parts.
If you get soft add more baked potato.


Avocado Mayonnaise sauce

ingredients:

1 ripe medium avocados
1 egg yolk cooked egg
1 cooked whole egg
1 pinch of salt
1 tablespoon (soup) shallow mustard
2 tablespoons (soup) of grated onion
2 tablespoons (soup) of vinegar
1 pinch of pepper (optional)
1 cup (tea) of extra virgin olive oil
1 lime juice only

Way of preparing:

Remove the avocado peel, cut into pieces, squeeze lemon over not dark.
Blend the avocado with the cooked yolk and whole egg onion vinegar, until a homogeneous mass, add oil if needed.
Then add the mustard pepper, make the beating, gradually add olive oil to make mayonnaise point.
The mayonnaise sauce is very thick.
Store in refrigerator until ready to serve.
Consume the fastest or the same day.