You say tomato, I say tomahto…we both say delicious! This past #TastyThursday I mentioned our abundance of ripe and green tomatoes in our last harvest from the garden, and I said I would post some more delicious recipes using green tomatoes such as Green Tomato Bread recipe. Today I give you Fried Green Tomatoes!
There’s a debate about where fried green tomatoes actually originated from. Some say the South and others say the Midwest. When my German/Russian family immigrated to the United States, the majority of them settled in the Midwestern states…Iowa, Minnesota, and Illinois. I grew up on many delicious dishes such as Fried Green Tomatoes, each recipe carrying with it a long story of where/who it originated from. Being that most American hadn’t even heard of the idea of battering such un-ripened fruit and frying it in a well seasoned cast iron skillet until the 1991 classic film, Fried Green Tomatoes, the Midwest theory really pans out. I also did some in-depth online reading, and I hate to burst the bubble of some, but Fried Green Tomatoes are by no means a Southern dish…the accurate debate is whether they’re originally Midwestern or Northeastern! But enough of about where they came from as we can all agree that they should be enjoyed by everyone!
For the Fried Green Tomatoes
- 6 – 8 firm green tomatoes
- 3 cups all-purpose flour
- 2 cups of seasoned bread crumbs
- 2 cups of almond or soy milk
- 2 Tablespoons cayenne pepper
- 1 Tablespoon sea salt
- 1 teaspoon black pepper
- 1/2 cup canola oil
Slice green tomatoes to medium thickness and sprinkle lightly with salt, let stand for 5 minutes.
Prepare your dredging bowls: In the first bowl, add almond or soy milk. In a second bowl combine and mix all-purpose flour, cayenne pepper, sea salt, and black pepper. In a third bowl, add bread crumbs.
- Dip each green tomato slice in the almond or soy milk.
- Coat it in all-purpose flour mixture.
- Dip once again in the almond or soy milk.
- Coat in seasoned bread crumbs.
- Gently stack on a plate and set aside.
Heat oil in skillet on medium-high. To test, drop a tiny piece of bread crumb in oil. It should immediately crackle when ready.
With tongs gently place each dredged green tomato slice in hot oil. Be sure not overcrowd. Fry 3-5 minutes on each side or until golden and crispy. When done, remove green tomatoes and gently place on a paper towel lined plate. Sprinkle lightly with sea salt.
- 3/4 cup Vegenaise®
- 1/4 cup water
- 1 Tablespoon yellow mustard
- 1/2 teaspoon salt
- 1 teaspoon chilli powder
Whisk all ingredients together with a fork in a small bowl. Drizzle over fried green tomatoes. For some added flare, sprinkle with artificial bacon bits!
Live Well – Eat Well – Be Well
This year we’ve been kissed by the tomato Gods! We’ve probably had over 250 ripened tomatoes from our garden and we just did our last harvest this week. Given that fall is making itself known – we had over 3 dozen green tomatoes which needed clipped as the days are already too short (lack of sun) and the nighttime temperatures have noticeably cooled to temperatures that tomato plants are not fond of.
There’s no need to fret over an abundance of green tomatoes though! Green tomatoes (which are not fully ripened) can be just a delicious as the bright red fruit, given that you know what to do with them. So don’t worry about paper bagging your green tomatoes or God forbid, throwing them out…as I will dedicate the next few #TastyThursday and #ScrumptiousSunday posts to some of our favorite recipes using green tomatoes. Today I give you: Green Tomato Bread! This delicious bread has the familiarity of zucchini or banana bread, with the unique and tasty cut from the high acidity of green tomatoes. Oh, and it’s easy! Bon Appétit!
- 3 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sugar
- 1 Tablespoon cinnamon
- 1/2 cup banana, purée
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups finely chopped green tomatoes
- 1 1/2 cups of chopped pecans
Preheat oven to 350 degrees.
Combine the first 6 ingredients in large bowl. Make a well in the center of mixture.
Combine the banana, oil, and vanilla; stir well. Add to dry ingredients and stir just until moistened. Fold in the tomatoes and pecans.
Spoon the batter into 2 greased and floured 8 1/2 by 4 1/2 inch loaf pans. Bake at 350 degrees for 1 hour or until toothpick inserted comes out clean. Cool in pans on wire rack for 10 minutes, then remove and cool completely on wire rack. Enjoy!
Live Well – Eat Well – Be Well
It has been so exciting to receive so much encouragement and feedback in such a short time since I launched The Vegan Bear! My passion for the vegan lifestyle, the eagerness in learning to write decently as an amateur, and each and every one of you who follow me make this blog so much fun! One of the most popular requests I’ve received since I started is for more recipes, so your wish is my command! I will now start posting recipes on Thursdays and Sundays. My #TastyThursday posts will be recipes for pretty much everything – salads, sandwiches, main dishes, sides, and desserts. My new #ScrumptiousSunday posts will be solely dedicated to those recipes that are so proper for Sundays cooking. These are dishes, desserts, and meals that might mimic a popular and traditional dish that many of us grew up with (vegan, of course), or a recipe that is so scrumptious, hearty, and carries the worthiness of being a Sunday best.
I hereby christen #ScrumptiousSunday with one of my all-time favorite recipes: Sister Kitsiyah’s Macaroni & “Cheese”! This is one of the most popular dishes at Everlasting Life Cafe (soon to be Woodland’s Vegan Bistro). For those of you who don’t already know, this is absolutely my favorite place to eat in the entire Washington, DC area. This award-winning restaurant and their food truck offer the perfect variety of 100% vegan, gluten-free soul food. Yes…vegan soul food! Sister Kitsiyah, is a health food nutritionist who studied vegan cooking in Israel with the African Hebrew Israelite Community. This recipe for macaroni and cheese is from her Food for Life Cookbook. Many of my non-vegan friends even assert that this Macaroni & “Cheese” recipe is top-notch and some even say its better than their grandmother’s! The only thing better than its satisyfing taste is the easiness in making it. Once you make your first batch, be sure to leave a comment on this post and let me know what you think!
- 16 oz. bag/box of elbow macaroni
- ½ cup + 1 Tablespoon nutritional yeast
- 2 teaspoons of Spike seasoning
- 1 ½ cups soy milk
- 1 garlic clove
- ½ teaspoon sea salt
- ½ teaspoon paprika
- ¾ cup canola oil
Preheat the oven to 350 degrees.
Cook the pasta as directed. In a blender or food processor, blend the nutritional yeast, Spike seasoning, soy milk, garlic and paprika. Slowly pour the oil in the food processor while it is running. The mixture should be creamy, as this will be the “cheese” sauce.
Strain the pasta and run cold water over it. Be sure to shake all of the excess water out of the pasta. Put the pasta back in the pot and mix it with about 1 cup of the “cheese” sauce. Put the cheesy noodles in an oven casserole dish (I use a 7 ½ x 12 inch casserole dish). Pour the remaining cheese evenly over the noodles.
Sprinkle with paprika and cook in the oven for 25 minutes or until golden brown. Remove from oven and let stand for 30 minutes before serving. May your Sunday be scrumptious and cheesy…in all the good (vegan) ways. Enjoy!
I’m sure a few you have one eyebrow raised as you read the name of this recipe with skepticism. Let me reassure you, this is to die for!
Now don’t get me wrong…this is not a low-calorie cake by any means, but it’s vegan! And we need to remember that we’re allowed to indulge in the incredibly sweeter things in life, in moderation of course.
The unique thing about this cake is that avocado is not only baked into the chocolate cake itself, but it’s also one of the main ingredients in the rich buttercream frosting as well. I will tell you that the key to making this cake a success is fully RIPE avocados! If you’re avocados are not yet ripe, be sure to put them in a paper bag and wait…patience is everything!
For the Cake
- 3 cups all-purpose flour
- 6 Tablespoons unsweetened cocoa powder
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 cups granulated sugar
- 1/4 cup almond oil (vegetable oil would work too)
- 1/2 cup soft avocado, well mashed (about 1 medium avocado)
- 2 cups water
- 2 Tablespoons white vinegar
- 2 teaspoons vanilla extract
Preheat oven to 350 F. Grease and flour two 8 or 9-inch rounds and set aside.
Sift together all of the dry ingredients except the sugar. Set that aside too.
Mix all the wet ingredients together in a bowl, including the super mashed avocado. Add sugar into the wet mix and stir. Mix the wet with the dry all at once, and beat with a whisk (by hand) until smooth.
Pour batter into a greased cake tins. Bake for 30 to 40 minutes, until a toothpick inserted comes out clean. Let cakes cool in pan for 15 minutes, then turn out onto cooling racks to cool completely before frosting with avocado buttercream.
For the Avocado Buttercream Frosting
- 8 ounces of avocado meat (about 2 small to medium, very ripe avocados)
- 2 teaspoons lemon juice
- 1 pound sifted powdered sugar
- 1/2 teaspoon vanilla extract
Peel and pit the soft avocados. Again, it’s important to use the ripest avocados you can get your hands on! If the avocados have brown spots in the meat, avoid those spots when you scoop the meat into the bowl.
Place the avocado meat into the bowl of a stand mixer fit with the whisk attachment. Add lemon juice and whisk the avocado on medium speed, until slightly lightened in color and smooth, about 2-3 minutes. Add the powdered sugar a little at a time and beat. Add vanilla extract until combined.
Garnish with some fresh fruit, I used strawberries. If not using right away, store in the refrigerator. Don’t worry. It won’t turn brown!
It’s fig season!
Get figgy with it!
Tis the season to be figgy!
British cookery writer Elizabeth David once said, ““To eat figs off the tree in the very early morning, when they have been barely touched by the sun, is one of the exquisite pleasures of the Mediterranean.”
I love figs! I love eating fig off the tree!! I love fig preserves, seared figs, fig pastries, figs in salads, poached figs, and so on. Here’s one of my favorite and very simple fig recipes! Bon Appétit!
For the Crust:
- 1 1/2 cups all-purpose flour
- 2 Tablespoons sugar
- 1/2 teaspoons salt
- 1/2 cup cold vegetable shortening
- 4 Tablespoons ice water
- 2 teaspoons apple cider vinegar
For the Filling:
- 1 1/2 lbs mission figs (tips cut off and discarded quartered)
- 1/4 cup orange marmalade
- 2 Tbsp sugar
For the crust: Combine the sugar, flour, and salt in a bowl. Using a pastry cutter (or your clean hands) cut in the shortening to the mixture until coarse crumbly dough is formed.
In another small bowl, combine the ice water with the vinegar. Drizzle 1/3 over the water over the flour mixture and stir. Drizzle another 1/3 over the mixture and stir again. Drizzle the rest of the water over the dough and form a soft dough ball. If the mixture hasn’t come together, add another tablespoon of ice water. If it’s too wet, add a tablespoon of flour. Pat dough into disc shape. Wrap the dough in plastic wrap or parchment paper. Let sit in the fridge for an hour.
Preheat oven to 375 F. Roll out dough to a 14-inch diameter round of even thickness. Place on a parchment or lined, rimmed baking dish.
Spread marmalade on the rolled out dough, leaving a 2-inch border along the edges. Arrange the quartered figs in a circular pattern, again leaving a 2-inch border. Sprinkle sugar over the figs.
Fold the 2-inch bordered edge of the crust over the figs, pleating the crust.
Place in the middle rack of the oven. Bake at 375°F for 45-50 minutes, until the crust is lightly browned and the fruit is bubbly.
Remove from the oven and let cool for 30 minutes. Enjoy!
The word is a wonderful place, partly due to delicious sweet potatoes! There’s a gazillion and one ways to prepare them, and mashing them up into thick, creamy goodness is never a bad thing. The key to good mashed sweet potatoes is remembering we’re not making a sugar loaded, Thanksgiving style sweet potato casserole or soufflé. With this dish, it’s all about simple…concentrating solely on the tastiness and natural sweetness of the sweet potato. This three-ingredient dish, known as piele in Hawaii, is fabulously simple. Coconut milk—an occasional indulgence because of the saturated fat—contributes rich flavor. Be sure to try this simple recipe for your next dinner, picnic, or potluck! Have a “sweet” Tasty Thursday!
- 1 1/2 pounds sweet potatoes, (about 3 medium)
- 3/4 cup “lite” coconut milk
- 1 tablespoon fresh minced ginger
- 1/2 teaspoon salt
Prick sweet potatoes with a fork in several places. Microwave on high until tender all the way to the center, about 10 to 15 minutes. Alternatively, place in a baking dish and bake at 425 F until tender all the way to the center, about 1 hour.
When cool enough to handle, peel off and discard skin. Transfer the sweet potatoes to a medium microwaveable bowl and mash thoroughly with a potato masher. Add coconut milk, ginger and salt; stir well. Reheat in the microwave for 1 to 2 minutes, or in the oven for 8 to 10 minutes. Garnish with green onion or basil. Serve warm.
You can also cover and refrigerate for up to 3 days. Reheat in the microwave or oven just before serving.
Sometimes deciding what to make for dinner after a long day at work can be as task in itself…not to forget the side dishes which will accompany that meal! Perhaps you have an invitation to a dinner party or a potluck and need a quick and simple dish to whip up at the last-minute.
Nothing says “yummy” like a fresh and unique salad, especially during the summertime! As wonderful as a salad made with fresh greens is, I sometimes like to use a fresh vegetable as a salad base. Not only does it offer a more crisp texture, but it’s more filling as well. My fiancé and I had an abundance of broccoli that we bought from the farmer’s market that we needed to use up. So he came up with this simple and delicious salad which we ate as a side dish with grilled veggie burgers.
- 12 ounces fresh broccoli crowns
- 3/4 cup Vegenaise®
- 1/8 cup red wine vinegar
- 1/8 cup red wine
- 2 Tablespoons organic coconut palm sugar
- 1 cup slivered almonds
- 1 cup dried cranberries
- salt and pepper to taste
Break apart 8 ounces of the broccoli crowns. Finely chop 4 ounces of the broccoli crowns using a food processor.
In a bowl, whisk together Vegenaise®, red wine vinegar, red wine, and organic coconut palm sugar. Combine the finely chopped broccoli crowns to the dressing mixture. Fold mixture into the remaining broccoli with the slivered almonds and dried cranberries. Add salt and pepper to taste.
Serve immediately or chill for more flavor.