Title: Stuffed tomatoes (harned)
 Categories: Cheese, Vegetables, Vegetarian
      Yield: 1 Batch
 
      6    Tomatoes
      3    Stalks celery
      3    Sprigs parsley
      2 sm Carrots
  1 1/2 c  Raw spinach
      1 lg Onion
      1 sm Green pepper
      3 tb Melted butter
    3/4 c  Whole wheat bread crumbs
    1/3 c  Milk
           Egg substitute equivalent
           -- to 1 egg
           Parmesan cheese
 
  Cut thin slice from top of tomatoes and scoop out seeds and pulp. Salt
  shells and invert on drain for 15 minutes.
  
  Put celery, parsley, carrots, spinach, onion and pepper through the
  food processor and mince together.
  
  In melted butter, saute the vegetables until the onion is golden
  brown. Stir in bread crumbs, milk and beaten egg. Salt and pepper to
  taste. Combine all ingredients thoroughly and pack into tomato
  shells. Sprinkle with Parmesan cheese. Bake in a buttered baking dish
  for 20 minutes at 400 F., or until tender. May be prepared to cooking
  point the day before.
  
  From vegan.zip at Michelle Stewart's SunShine PC Board in Pembroke
  Pines, FL.  Source unknown.  Formatted by Cathy Harned.