Red Deviled Tomatoes

Deviled eggs were a perrenial favorite once upon a ‘not vegan’. I remember seeing them every time I went to any kind of event, whether it was a fancy grown-up function or a some parent/teacher get together at my kid’s school. But, in an effort to remove animal products from our picture, the deviled egg went to the wayside too. So, how do we get that deviled taste without the egg? How did we possibly come to deviled tomatoes?

The answer to the whole conundrum came to me in a shape. The Roma tomato is kind of egg-shaped isn’t it? I actually do have to ask you this question since so many people tease me for seeing things wrong. I can’t tell you how many times there’s been a dog on the road that I’ve thought was a pig or a goat! The way I see it, my world looks a lot more interesting than most. And, in my world, a Roma tomato could easily pass for an egg. Suspension of disbelief is a truly wonderful thing.

These deviled tomatoes make for a simple dish that you can dehydrate or not. I very easily ate the filling straight out of the Vitamix and even thought it would make a fantastic thick and savory salad dressing. But I’ll admit to also being the person here who’s easiest to please; Melissa will often be saying that something needs more or less of this and that. I’m the one who says. “I like it!” with no reservation whatsoever. I think it actually boils down to the fact that I’ve been eating raw for a lot longer and have grown accustomed to certain variations in taste from cooked to raw. So try it and see for yourself.

If I were to add one thing to the mix, it would definitely be capers: a guilty pickled pleasure of mine. I know that mixing them into the filling at the end with the onion would put the whole thing over the top!

RAW VEGAN RECIPE: Red Deviled Tomatoes

4 Roma tomatoes, halved, sliced lengthwise, insides scooped out

Filling:

1/2 cup tahini

1/4 cup lemon juice

1/4 cup apple cider vinegar

1 red bell pepper, chopped

4 cloves garlic, minced

1 1/2 Tablespoons mustard (optional)

1/2 teaspoon chile powder

1/2 teaspoon paprika (plus additional for dusting)

salt and pepper to taste

3 tablespoons red onion, minced

2 green onions, sliced thin

Combine all ingredients through salt and pepper in high speed blender till smooth.

Stir in minced onion.

Spoon filling into tomato halves.

Dehydrate for 3 1/2 to 4 hours till filling is set and tomato has softened.*

Sprinkle with paprika and green onions.

MAKES 8 deviled tomatoes

*No dehydrator? No problem. Prepare the day before and let sit in the fridge to infuse with flavor!