• 400 g tomatoes
• 2 apples
• horseradish
• cream
• salt, sugar, and pepper to taste

Slice tomatoes and apples. Mix them together, and add some salt. Place it in a large bowl.

Use cream, horseradish, salt, sugar, and pepper to make sauce. Make it to your own taste. Then just pour it over tomatoes and apples. Before serving let it stay for at least 15 minutes (but not too long because tomatoes will add their juice to the salad).

• 5 tomatoes
• 100 g cheese
• 2 eggs
• 1-1.5 tbsp mayonnaise (vegannaise)
• 1-2 garlic bulbet
• 10 dry spice peppers
• scallion
• salad leaves for decoration

Grate cheese and mix it with mashed garlic bulbets. Slice boiled eggs into small cubes, and mix with cheese.

Cut tomatoes into halves and then crosswise. Now turn on your imagination or simply look at the picture, and create your tomato ladybirds using mentioned ingredients. If you have kids let them also participate in this procedure – it will surely be fun and enjoying for them and for you!

• 3-4 potatoes
• 2 tomatoes
• 100 g kidney beans (make sure it’s really fresh)
• 100 g eggplant (or more)
• 1 tsp celery
• salt and pepper to taste

Slice all vegetables except tomatoes and place them together with beans into heatproof pan, add some water, and fry 7-10 minutes at a full heat.

Then add sliced tomatoes (peel them in advance). Salt and pepper to taste. Add more water if necessary, and spread chopped parsley. Cook for 12-15 minutes more.

Serve hot or cold. Makes 2-3 servings.

Ingredients:

• 4 tomatoes
• 4 cucumbers
• 6 eggs
• sweet bell red pepper
• parsley

Boil eggs, let them cool, peel-off, and cut along into halves. Slice tomatoes and cucumbers into ‘circles’. Take a round plate, and line them along the edge by interchanging tomato and cucumber slices. Make a middle circle of egg halves, and place parsley inside of it.

Slice pepper into sticks, and make clock numbers out of them to place on each of 12 egg halves. Eat and play with your child. The same trick you can use for many other vegetarian meals.

• 4 ripe tomatoes
• 1 piece of celery (sliced)
• 1 tsp vinegar
• 200 ml grinded tomatoes
• 200 ml chilled vegetable stock
• 4 ice cubes
• olive oil
• salt and pepper to taste

Slice tomatoes into four pieces and unseed them.

Put all the ingredients together and blend untill smooth. If the mass is too thick add some more of vegetable stock.

Add salt and pepper. Sprinkle with celery and olive oil. Serve cold.

Makes 4 servings.

• 8 large tomatoes
• 2 potatoes, boiled & mashed
• 1/2 cup green peas
• 1 cup grated paneer
• 1-1/2 tsp. red chilli powder
• 1/4 tsp. turmeric powder
• 1/2 tsp. garam masala powder
• mango powder 1/4 tsp.
• aniseed (saunf) 1 tsp.
• mustard seeds 1/2 tsp.
• cumin seeds 1/2 tsp.
• vegetable oil 4 tbsp.
• coriander leaves
• salt to taste

Heat 2 tbsp. oil in a frying pan.Fry mustard seeds, cumin seeds and aniseed for about 30 seconds. Reduce the heat to ‘medium.

Add red chilli powder, garam masala, turmeric powder and salt.Add mashed potatoes and green peas. Mix well.

Remove from heat. Keep aside for a minute.Keep 2 tbsp. of paneer on the side for garnishing and add the rest to the above mixture.

Cut the top of the tomatoes and scoop out the pulp. Stuff mixture equally in all tomato shells. Heat the remaining oil in the pan. Cook stuffed tomatoes on low heat till tender.

Via

• 1 cup sour cream (you can substitute dairy free sour cream)
• 2 tbsp vegetarian taco seasoning (optional)
• 1 can spicy vegetarian re-fried beans
• 6 oz Guacamole, about 3/4 cup
• 1/4 cup shredded cheddar cheese (you can use vegan alternatives)
• 4 Medium scallion(s), chopped
• 1 Small tomatoes, chopped
• 6 Medium olives, black, sliced

Combine sour cream and taco seasoning; mix well.
Spread re-fried beans on bottom of a 12-inch round glass serving bowl or edged-platter. Top with guacamole, sour cream, cheese, scallions, tomatoes and olives. Yields about 1/4 cup dip per serving. Serve with tortilla chips or your favorite dipper.

Via