Fennel and Radish Salad Stuffed Tomatoes with Raw Mustard Dressing

2 large beefsteak tomatoes (preferably Brandywine variety)
1/4 cup red onion, thinly sliced
1/4 cup cucumber, matchsticks
1/4 cup fennel, matchsticks
1/4 cup radishes, matchsticks

Toss all but tomatoes with:
1 teaspoon raw dijon mustard or prepared dijon mustard
1 Tablespoon raw apple cider vinegar
juice of 1/2 lemon
2 Tablespoons EV olive oil
1 teaspoon raw agave nectar, or to taste
sea salt and pepper to taste

Hollow out tomatoes. Cut out the core and use a melon ball scooper to hollow out tomato innards taking care not to pierce the bottom. (Use reminants in salsa, gaspacho or compost.) Stuff with prepared salad.

Heirloom Tomato Tart

Crust:
1 cup ground almonds (not powdered)
1/2 cup rawmesan sprinkles, optional

Mix together in food processor. This mixture will be dry. Sprinkle in the bottom of a pie plate.

Filling:
1 cup macadamia, almond or cashew butter
1 lemon, juiced
2 teaspoons onion (or onion powder)
1 garlic clove, minced (or better yet pressed)
1/4 cup nutritional yeast
1/2 teaspoon sea salt
pinch of chipotle chili powder
1 cup fresh basil, chiffonade (or to taste)
water

Mix all together. This mixture can be tricky. You want is like warm peanut butter, so you can pour it onto the crumbs. Add a little water if it's too stiff. If it's loose, add a bit more nutritional yeast. Apple pectin or pureed raw irish moss/carageenan would thicken as well. Chill in fridge or freezer.

Assembly:
1-2 brandywine tomatoes, sliced
1 sprig fresh basil

Lay tomato slices on top of prepared crust and filling. Garnish with fresh basil. Serve immediately.

Apple Stuffed Tomatoes with Sweet Mustard Marinade

granny smith apple, julienned
carrot, julienned or shaved into long strips
cucumber, julienned
jicima, julienned
2-4 beefsteak tomatoes
1 tablespoon mustard
1 tablespoon honey (or agave)
salt and pepper to taste

Mix mustard and honey together in bowl. Check seasonings. Add all remaining ingredients except for tomatoes and toss to coat. Cut off stem tops of tomatoes. Hollow them out with a spoon, discarding innards (or use elsewhere.) Spoon mixture into the tomatoes and serve room temp or chilled.