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Raw Lil’ Deviled Tomatoes

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Deviled eggs.  They were always a major hit at our family gatherings.  They of course were never the star of the food buffet but were always devoured within minutes.  Grandma was the one who conducted the list of dishes needed for the major holiday gatherings.  It was like a ladder to climb.  On the bottom rung, you brought the soda pop or chips.  This step  was geared towards the younger ones in the family who didn’t have much cooking experience.

It took years to climb the food ladder.  Everyone had their “specialty” dish that they brought year after year.  Grandma was known for her Swedish meatballs, Mom was an automatic shoe-in for bringing potato salad and baked beans,  Aunt Linda was in charge of the veggie tray and deviled eggs, Aunt Nancy brought the buns, Uncle Billy always supplied a smoked ham and darn-it… I got stuck on the ladder rung of chips.   Year after year, function after function… chips.  At least there are hundreds of different flavors so I was at least able to mix it up. lol

Thank goodness my younger cousins were coming of an age to start the climb on the food ladder.  This should have automatically bumped me up a rung or two… but it didn’t.   Back then, I had a bit of a bad reputation with my cooking (Dad said I could burn water).  Finally, when I hit my thirties, I was nudged up a rung… I was so excited!!  I was asked to make the deviled eggs! Whoooo-hoooo!  The family trusts me with the deviled eggs!!!!  I was floating on a cloud.  I later found out that my Aunt Linda was going to be out-of-town and that is how I “earned” my promotion.  Awe… fiddle sticks.  Oh, well!  I wasn’t going to blow this chance.

I bet your egg-specting some disaster story about how my eggs turned out with that sort of introduction… but no, there is a happy ending … they turned out great.  :)  So for those of you who are lingering on the bottom rung of the ladder on chip duty… stay strong, for soon. one day you too may get asked to bring the deviled eggs and when you do, give this recipe a try, it just might guarantee you a permanent promotion. :)

The “egg” filling makes up 2 cups worth.  I don’t have a set amount of how many Delived Tomatoes that this recipe will make because it will depend on the size of tomatoes that you use.  Keep in mind that you don’t want them to be too large.  Just about the size that yields 1-2 bites.

Ingredients: yields 2 cups filling

“Egg” mixture:
  • 1½ cups raw cashews, soaked 2+ hours  or 1 ½ cups chopped avocado
  • ½ cup water
  • 3 Tbsp yellow mustard or raw mustard
  • 2 Tbsp raw apple cider vinegar
  • 2 tsp raw agave nectar
  • 1 tsp smoked paprika
  • ½ tsp onion powder
  • 2 tsp dried dill
  • ½ tsp curry powder
  • 1/2 tsp turmeric powder
  • 3/4-1 tsp Kala Namak (Indian Black Salt) very important gives that  egg taste
  • 1/8 tsp ground black pepper

Preparation:

“Egg” mixture:
  1. If using cashews; soak, drain and rinse the cashews before adding to the blender.  If using avocado; peel and remove the seed before adding to the blender.
  2. Add the water, mustard, apple cider vinegar, agave, paprika, onion powder, dill, curry powder, turmeric, Indian Black salt and pepper.  (whew, I think I got it all).  Blend until smooth and creamy.  If you used cashews make sure that the sauce is smooth and doesn’t have any tiny bits of cashews.
  3. Pour into a medium-sized mixing bowl and set in the fridge to chill.  It will firm up a bit once chilled.
  4. Prepare the cherry tomatoes cutting off the bottom of each one. Not the top piece where the stem was attached.  That end will create a nice foundation for the tomato to sit on.
  5. After slicing off the end, use a paring knife or corer to remove the inside of the tomato.  Remove all the seeds.  If they are left inside the tomato it will water down the filling after it is piped in them.  Blot dry with a paper towel.
  6. Place the “egg” filling in a piping bag.  Place the tip into the tomato and gently squeeze the batter into the base of it, then create a swirl as you reach the top.
  7. Sprinkle smoked paprika on top and enjoy!

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23 thoughts on “Raw Lil’ Deviled Tomatoes

  1. VANJA says:

    honey Amai got a pet bag lenses do you have a recipe for it … it is very nice when you sprout but I have no idea what to make of it … would be grateful if you could help me … Vanja

    • amie-sue says:

      Good evening Vanja :) I have been meaning to share a post on how to sprout lentil seeds but just never got around to it. I hope to soon though, but until then… here is a basic outline on how to sprout them.

      Ingredients:
      2/3 cup dry lentil seeds

      How to sprout lentils:

      1. Rinse the lentil seeds and place in a 1 quart mason jar.
      2. Add 2 cups of water, cover with a mesh cloth and put a rubber band around the mouth of the jar (cheese cloth works nicely ) and let sit overnight.
      3. In the morning, drain the water out of the jar, replace the mesh cloth and rubber band and set the jar inside of a bowl at a 45 degree angle. This way any excess water can drip out. Keep out of the direct sunlight.
      4. Every 12 hours, add water, gently swish the water around and let it drain out.
      5. Sprout tails ought to start developing after 24-36 hours.
      6. When they are done, spread them on a paper towel to let them dry out a little bit, then store in an airtight container in the fridge.

      I hope this helps Vanja. Let me know and have a wonderful evening! amie sue

  2. Debbie says:

    Yay…so excited! I really miss egg salad sandwiches and thinking this would be delish on some raw bread!!! Thanks, AS! xoxo

    • amie-sue says:

      Sure would Debbie :) My grandma made amazing egg sandwiches and I do miss them. But this recipe should help you out. Have a great evening and keep in touch. amie sue

  3. Kathy says:

    Well these are just darling! They sound SO tasty too! Thank you kindly for sharing this recipe and beautiful photo’s. What a treat.

    • amie-sue says:

      Your welcome Kathy. :) There were down right tasty for sure. And as cute as a bunnies ear. hehe Have a blessed evening, amie sue

  4. Amy Schmidt says:

    Salt fiend is going to try this recipe..think it will also be good with peppadew peppers. Not sure if they’re raw. Have ordered the salt from a new vendor since I haven’t seen it here….Houston is shopper’s Mecca, so I’m a little surprised. I must be looking in the wrong place!
    Just a note-for the past week or so I am getting double emails from Nouveau Raw. Congrats on your Raw Chef Honors! You’re such an inspiration, Amie Sue. Amy

    • amie-sue says:

      Good evening Amy,

      I hope you enjoy this recipe. When you salt comes in and you make, please let me know your thoughts. I am sorry about the duplicate emails. There appears to be a glitch in the system and we are working on. Sorry about that. I hope to have it resolved asap! Thank you for the congratz. :) I appreciate that. Have a great evening, amie sue

  5. Mozelle says:

    Looks yummy! Can’t wait to make this recipe…just ordered the kala namak.

  6. VANJA says:

    Seed germination was put on … I bring result … best regards…Vanja

  7. vanja says:

    Dear Amai my black salt arrived from Italy .. I could not wait to fill it as soon as this little tomato …. this is awesome … all my family members are delighted … a big kiss for your
    Can you give me a little help I have a little problem? still do not understand the basis of your actions with salt … can you tell me what size pans you use? once I have something too much and sometimes too little in advance …

    • amie-sue says:

      So glad that you got your salt Vanja. The actions of the salt are to just add it to the mix of other ingredients. It will give it that “eggy” taste. Pans? I don’t understand Vanja. Please clarify. :)

  8. vanja says:

    the cups you use? size? I think the translation is not so good in front of the

  9. Melissa says:

    Hello, I was just wandering what would be the difference if I used avocodos instead of the cashews. Is there a change in the flavor or just color?

    • amie-sue says:

      Hello Melissa… yes there is a difference in flavor and color…but I have the option of avocado for those who can’t eat nuts. Both avocado and cashews offer a smooth, creamy texture that is nice and thick. Color wise, the avocado will be a dark color and can get a little on the brown side as it sits too long (thick guacamole) Have a great evening, amie sue

  10. vanja says:

    cup? what is the size?

  11. Chris says:

    Thank you so much for this recipe. Once I got all the ingredients needed, this came together quickly and easily. And the taste…OMG! It’s spot on. This is going to become a ‘go-to’ recipe for me. Thanks again!

    • amie-sue says:

      Your welcome Chris. Pretty amazing huh?! Bob requests these quite often… black salt?! Who knew! Have a wonderful weekend, amie sue (and thank you for commenting, I loved hearing from those who visit the site and try the recipes)

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