Totally Edible: Vegan Stuffed Tomatoes

No Dairy.  No meat.  Less than Tsp. of oil.  Pinch of salt.

You can add beans, ground meat and/or cheese.  Or spinach.

Tip:  You can easily split into two batches and make one with meat and one without at the same time.  Adding the cooked meat during the final mixing process before baking.  Add cheese on top before baking.

Ingredients:
5 or so Tomatoes
1 1/2 Cups steamed or otherwise cooked brown rice.
1/2 onion
10 garlic cloves
1/2 jalapeño
cilantro or another fresh herb
Spicy Savory Seasoning like Mrs. Dash Fiesta Lime and/or Extra Spicy
1 tsp of nutritional yeast if you have it. not necessary.  A thickener.
1 tsp olive oil
pinch of sea salt (or whatever kind you want)
Baking Pan (you may want to line it in foil for easy cleanup)

Instructions:
Peel and roast some (about 10) garlic cloves in the oven to add later.  15 minutes or until brown.  I like them crisp but not dry.
Take 5 large tomatoes and cut out the core but do not puncture the bottom of the tomato.
Now for the stuffing.
Scoop out the tomato insides into a mixing bowl.
Add a finely chopped 1/2 an onion or scallions into the bowl.
Remove the seeds! from half a jalapeño and add it.  Taking out the seeds keeps it from being hot as hell.
Add a cup and a half of cooked brown rice and add it to the  mix.
Add fresh cilantro or basil or the fresh herb/s of your choice.
Add a spicy seasoning.  I used 2.  Mrs. Dash Fiesta Lime and Extra Spicy (both Salt-free.)  To your preferred taste.
Add nutritional yeast if you have it. not necessary.
Flatten the roasted garlic with the side of a knife and add.
Stir it up.
Add a pinch of sea salt and stir again.
Stuff the tomatoes and put in a shallow baking pan.
If you have any extra stuffing put it in the pan to bake around the tomatoes.
Drizzle just a tsp. of olive oil over everything
Bake on 350*F for 20 minutes or until a little brown.
And Viola Davis!
Serve