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
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!
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.
A few weeks ago I had a hardcore craving for something sweet with rhubarb. A recipe from Vegan Pie In The Sky fixed that for me with this very delicious, vegan pie! Be sure to have a Tasty Thursday with this awesome recipe!
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:
- 2 1/2 cups rhubarb, cute into 1/2 inch chunks
- 3 1/2 cups fresh strawberries, cut into 1/2 in chunks
- 2/3 cup sugar
- 2 Tablespoons cornstarch
- 1 Tablespoon fresh lemon juice
- 1/2 teaspoon salt
For the Crumb Topping:
- 1 cup all-purpose flour
- 1/3 cup brown sugar
- 2 Tablespoons white sugar
- 1/4 teaspoon salt
- 1/2 teaspoons nutmeg
- 1 tablespoon fresh grated ginger
- 1/3 cup Earth Balance (or other vegan butter)
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 as 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. Wrap the dough in plastic wrap or parchment paper. Let sit in the fridge for an hour.
For the filling / crumb: Combine all the filling ingredients in a bowl and set aside. For the crumb, combine the flour, sugar, salt, ginger, and nutmeg. Drizzle in the butter with one hand and swish around the mixture with a spatula with your other hand. Mix until large crumbles form.
Preheat oven to 350 degrees.
Roll the dough out on floured parchment paper (this will help you transfer it to your pie to the pan). You’ll want to make a 12″ circle with the dough. Quickly flip the dough into your pie pan and remove parchment paper. Add filling over dough and then spread the crumble evenly over the top.
Cover with aluminum foil and poke a few holes to let steam escape. Bake for 20 minutes and then lower heat down to 350 degrees. Remove foil and let cook for another 30 minutes or until the topping has browned.
Let cool for 20 minutes before serving. Serve with your favorite vegan whipped topping or ice cream!