On The Easter Vegan Dinner Menu 2

2016 Vegan Easter

Deviled Tomatoes 

1 16 oz can of chickpeas drain and rinse off

1/2 C of Vegan Mayo 

2 tbsp Nutritional yeast 

1 tbsp lemon juice 

2 tsp of yellow mustard

1 tsp curry powder

Pinch of cumin

Salt and Black pepper to taste

2 tbsp finely chopped chives or scallions 

10 Roma tomatoes Sliced in half

and remove seeds with a spoon
Place all ingredients in a food processor
 except the cumin and scallions and
hit pulse until creamy  then add Cumin and scallions
hit pulse to until it mixed together taste and add
what you think it needs
take tomato halves and fill with a spoon
Refrigerate