Vegan recipes from the goat.

1 batch -  Mexican Rice  recipe

3 - 4 medium tomatoes
1 jar - mole
1 can - vegan refried beans

Make a batch of our Mexican Rice
(see note below about tomatoes).

You will need 3 to 4 tomatoes depending on their
size (3 if 3" dia or 4 if smaller).  Core the tomatoes
and cut off the tops about 1/2" down.  Take a spoon
and carefully scoop out the insides of the tomatoes.
Set the tops and the insides to the side to use when
you make the Mexican Rice recipe.

After you have made the Mexican Rice, use a spoon
to scoop it into the tomatoes.  Place the tomatoes
into a baking dish and cover.  Bake for 25 to 30
minutes in a 350 deg. oven (until tomatoes are done).

Prepare the refried beans and mole while the
tomatoes are in the oven.  Read the directions on
the jar of mole and make up 3 to 4 servings based
on how many tomatoes you are stuffing.  While the
mole is simmering on the stove, you can place the
beans in a microwave safe glass bowl and heat until
hot throughout.

When the tomatoes are done, (make sure the mole
and refried beans are still warm) spread a 1/4" thick
layer of mole in a 3" by 6" oval on a serving dish.
Place a scoop of beans (1/2 cup) on 1 end of the
oval, and a stuffed tomato on the other end.
Serve with tortilla chips.

This recipe makes 3 to 4 servings.
Scale up or down for the quantity you need.
Mexican Stuffed Tomatoes with Mole are awesome! Mole is an amazing
concoction made of cocoa, hot peppers, sesame seeds, and who
knows what else. We buy it in a jar at the local supermarket (in the
Mexican food section). The brand we use is Rogelio Bueno autentico
Mole (product of Mexico).

If you want fewer Stuffed Tomatoes, set any left over rice aside for a
later meal, or just serve it as an additional side dish with this meal.

We use Cuisinart food
processors at the GOAT.
Vegan recipes from the goat.
If you have any questions or comments about the
please contact us by email.

email the goat

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