Directions

Make cashew cream:

Soak cashews in hot water for at least 2 hours, or overnight in cold water (in the fridge).

Drain cashews. In a blender, combine cashews with ½ c/120ml cold water, lemon juice, and salt.

Blend on high for 2-3 minutes until smooth and creamy.

Add lemon zest and garlic cloves. Blend for a further minute until desired texture is reached.

Cover and set in fridge until ready to serve.

Make tomatoes:

Cook brown rice with 1 ½ c/360ml water in a medium saucepan over med-low heat until all liquid is absorbed* about 15 minutes.

While rice is cooking, hollow out tomatoes by making a conical cut at the stem, then scooping out the seeds and some of the pulp with a spoon. Save the pulp to use for a pasta or pizza sauce.

Preheat oven to 350° F/175C. Place tomatoes in a large baking dish.

Minced shallot. Chop basil and oregano.

Combine rice with minced shallot, basil, oregano, salt, and pepper. Toss thoroughly.

Scoop mixture into tomatoes until just full. Cover with foil.

Bake covered for 20 minutes. Uncover and bakes for a further 15 minutes, until soft and juicy.

Serve on microgreens with garlic cashew cream on top.

Can be stored as separate components (roasted tomatoes, cashew cream, microgreens), covered in the fridge for up to 2 days. Heat tomatoes in the oven before serving.