Deviled Tomatoes

Ingredients:

12 plum tomatoes (egg-sized)
1 can chickpeas (unsalted), drained and rinsed under running water
1 tablespoon TAHINI (sesame paste)
2 tablespoons cashew butter
1/4 cup water
2 tablespoons nutritional yeast (unfortified)
1 tablespoon freshly squeezed lemon juice
2 teaspoons yellow mustard
2 teaspoons curry powder
1/2 teaspoon black salt KALA NAMAK (gives the egg its specific flavor and aroma)
1/4 teaspoon turmeric
Ground paprika and fresh parsley (for serving)

Directions:

1. Cut the tomatoes in half lengthwise, scoop out the pulp with the seeds (you won't need it in this recipe, but you can use it to make soups, sauces, etc.).
2. Place all other ingredients in a food processor and blend until smooth and creamy. The length of this process depends on how firm your chickpeas are – it could take up to 5 minutes.
3. Stuff the tomatoes with the mixture – you can use a piping bag (or a piping bag) or just a spoon.
4. Season with ground paprika and chopped parsley and serve.

Yield: 24 stuffed tomato halves
Recipe: nourishingnirvana.com