Vegetarian Star

So Chef Robert St. John announced he was going vegetarian for 30 days, starting this month.

As you can expect, Chef’s having to deal with some meaty cravings during his stint, but has quite the sense of humor.

He’s learned that neither cinnamon rolls nor french fries contain meat.

Good job, Chef St. John. You’re making progress.

Of PETA promising to send him a “Vegetarian Starter Kit,” Chef St. John said:

“She says that she’s sending me the PETA Vegetarian Start-Up Kit and two cookbooks, but she better hurry, I only have 23 days left.”

And he wonders if the meat industry sends starter kits as well.

“I wonder if members of the Beef Council or that pork group, you know, the-other-white-meat guys, are going to send me letters and books when I come back into their fold the first day of October. Then again, maybe at the end of September, I’ll decide to go another 30 days. Stranger things have happened.”

We’re so hoping something strange happens and Chef St. John stays the veg course.

We’d even be happy with him joining us for the weekday and flexing.

Chef St. John has posted a recipe for stuff tomatoes on his blog, but one caveat:

The recipe calls for Worcestershire Sauce, which normally contains anchovies (Another lesson learned, Chef St. John).

But the folks who make The Wizard’s Worcestershire sauce have figured out a way to veganize it!

Check out Chef St. John’s blog after checking out the recipe after the jump.

Stuffed Tomatoes

6 large tomatoes, not too ripe

2 Tbl Olive Oil

1/4 cup Shallot, minced

2 Tbl Yellow Onion, minced

1/4 tsp Salt

1/4 tsp Black Pepper, freshly ground

1/2 cup Tomato Pulp, scooped from tomatoes and chopped

1 Tbl Fresh Orange Juice

1 tsp Worcestershire Sauce

1/4 cup Pesto

1/3 cup Italian Seasoned Bread Crumbs

Remove the core of the tomatoes, and slice across the very top of the tomato.

Using a teaspoon, scoop out about one tablespoon of the pulp from each tomato and roughly chop it

Over low heat, heat olive oil in a small sauté pan. In the sauté pan, cook the shallot, onion, salt and black pepper for 5 minutes. Add the tomato pulp, orange juice Worcestershire sauce and cook 4-5 minutes more. Remove from the heat and stir in the pesto.

Divide the mixture evenly among the hollowed-out tomatoes. Sprinkle bread crumbs over tops of the stuffed tomatoes.

Prepare the grill. Cook tomatoes over direct medium heat for 5 minutes, rotating tomatoes one quarter turn and cooking for 3-5 minutes more. Serve immediately.

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