Veggie Stuffed Tomato Recipe (Vegan)

So, tonight I experimented with a stuffed tomato recipe.  I got the idea from The Kind Life website.  I'm not a fabulous photographer but here's a glimpse of how they turned out.  They were pretty awesome!

Here's the recipe:

1.5 cups uncooked orzo
1/2 tsp. saffron (soaked in water for 2 hours)
4 good size tomatoes (preferably organic or local)
2 tbs. olive oil
1 8 oz. package of your favorite mushrooms, chopped (I used baby bella)
1 shallot, chopped
1/4 cup white wine (I had chardonnay open, so I used that)
1 medium zucchini, diced
2 cups spinach
15 - 20 asparagus spears, cut into 1 inch pieces

Cook the orzo per the package directions.  Scoop the insides out of the tomatoes, set aside insides and whole tomatoes.  In a pan, heat 1 tbs. of the olive oil, add the shallots cook for 1 minute, add the mushrooms.  Once the mushrooms have cooked almost thoroughly, add the white wine and cook until no liquid remains.  Turn off the heat, and set the mushrooms aside

Blanch the zucchini and asparagus in boiling water for 3 minutes.  Drain the zucchini and asparagus.  In a new pot, heat the remaining oil, add the soaked saffron, cooked orzo, zucchini, asparagus, insides from the tomatoes and spinach.  Once the spinach has wilted, add the cooked mushrooms.  Stuff the tomatoes.  You can bake the tomatoes for 10 minutes at 350 degrees on a baking sheet if you want them to be warm.

Serve and enjoy!  They were delicious.