Stuffed Tomatoes with Sauteed Beets on the Side

There was a lot of tension in the kitchen tonight as I took on both stuffed tomatoes and beets. Tonight, unlike the past, I came out a champ!

Sauteed Beets
4 beets, washed thoroughly, peeled, and chopped/diced
1 red onion, chopped/diced
1 TB olive oil
salt and pepper to taste

Add oil to frying pan. When hot, add onions and cook 10 minutes until translucent. Add beets and cook 20 minutes until done.

Stuffed Tomatoes
2 beefsteak tomatoes
1/2 c lentils
1/2 c bulgur
1.5 cube veggie bouillon

I cut out the middle of the tomatoes, scooping the pulp into the pot. Then I simply boiled the lentils and bulgur together with the tomato for 15-20 minutes, adding the bouillon towards the end. I use vegan veggie bouillon with sea salt and herbs. It's amazing.

Once it was cooked, I scooped it into the tomato, which I did not cook this time.

I was pleasantly surprised by both. Last time I made the beets, I boiled them and ate them by themselves. It was a little too much. The onions helped tone it down some, and I think the cooking method improved the flavor some. The tomato was perfect as the stuffing was amazing. Delicious!