Kid Chef Stuffed Tomato

Kids can create an elegant meal by preparing tomato cases filled with colorful veggies, grains, and legumes. Stuffed organic vegetables, such as tomatoes, peppers, squashes, and mushrooms make decorative, healthy, and delicious dishes. Because they are organic, kids can eat the skins which are rich in vitamins and nutrients. To prepare the tomato cases, preheat the oven to 350 degrees. Kids can wash 3 large very firm unpeeled organic tomatoes and cut large hallows out of the tops. Salt them and turn them upside down to drain. Place the tomato cases in a muffin tin lined with cupcake holders and put water in the unused cups. Bake for 15 minutes and drain any excess liquid from the tomatoes. Steam 1 cup of chopped organic cauliflower, 5 sliced organic crimini mushrooms, 1 sliced organic carrot, 2 tbsp chopped organic red pepper, 2 tbsp minced organic red onion, and 1 minced organic garlic clove. Kids can simmer ½ cup Whole Foods organic mix of barley, peas, and lentils in 1 ½ cups of water for 30 minutes and drain any excess water. Add 1 tbsp vegan butter, ½ tsp sea salt, and fresh from the garden tiny sprigs of oregano, sage, rosemary, parsley, and thyme cut into small bits. Stir the steamed veggies into the barley, peas, and lentil preparation. Stuff the tomato cases with the veggie mix and return them to the cupcake liner in the muffin tin. Top with 1 tbsp organic bread crumbs and dot with vegan butter. Bake in a 350 degree oven for 5 minutes and the crumbs turn golden brown.

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