Stuffed Tomatoes Harned

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.