Stuffed Tomato Halves
If you google Swedish Midsummer food and look at the pictures, you’ll notice that they all feature eggs or egg halves in some way. These are a bit tricky to substitute for a vegan buffet of course. There are a few ways to make egg-shaped snacks entirely based on plants if you want to have the same look on your plate. Baked In has an interesting recipe for deviled “eggs” that uses almond milk and agar to emulate the egg white. You should check out her blog if you’re looking for something similar in shape to eggs.
When planning my Midsummer table, I was looking to feature recipes that can be done with basic ingredients. I eventually scrapped the idea of cooking vegan “eggs” and went for a very simple option instead: Stuffed tomato halves. They are quick and easy to prepare and you can get tomatoes and avocado anywhere. And to be honest, who wouldn’t want a mouthful of fresh summer feeling on their plate?
200 g of small tomatoes
2 ripe avocados
dash of lime juice
salt, pepper to taste
smoked paprika for garnish
- Wash the tomatoes and cut off the top bit. With the help of a teaspoon, cut out the insides of the tomato.
- Put the flesh of two ripe avocados, lime juice, salt and pepper in a food processor. Blend until you get a smooth mix.
- Prepare a piping bag and put the avocado mixture inside. Pipe the mix into the tomato shells.
- Garnish the stuffed tomato halves with a dusting of smoked paprika.
There is a lot of room for your own experiments here. You can add a tbsp of vegan cream for an extra smooth filling, go for a different flavour or change the garnish entirely. It’s all up to you! After all, actual egg-halves can be seasoned in lots of different ways too.