This post goes out to the Anon who made a foodwish for something vegan and one sandwich is to be split between Logicianmagician & JenniferC , who answered the theme song trivia correctly (and thanks to those who guessed! It’s actually interesting to see how many knew the answer).
I know that substituting eggs with a mixture of flour, turmeric powder and water is nothing new, but truth be told I’m a bit stumped when this vegan post was requested. I had initially wanted to make a vegan version of the No-Bake Cherry Cheesecake, but I really can’t handle a whole cake in the house right after the last one has just been demolished. In regards to the choice of greens for this sandwich, there are only a few things that tomatoes love most and that’s more tomatoes, salt and basil. So pile on some sweet basil then dip the whole thing in ketchup. Pure bliss, I promise.
VEGAN FRIED GREEN TOMATOES:
[ 2 Medium sized green tomatoes + 1 cup flour + 3 tablespoon rice flour or regular flour + 1/8 teaspoon turmeric powder + 2 tablespoon water + 3/4 bread crumbs + 3/4 cup corn meal + 1/2 teaspoon cayenne pepper + salt and pepper to taste + oil enough to shallow fry ]
Put the one cup of flour onto a plate.
Combine the 3 tablespoon flour, turmeric powder and water in a shallow bowl. Adjust water if the batter is too thick. You can substitute this mixture for 2 eggs (beaten) if you’re not a vegan.
Combine the breadcrumbs and corn meal in another plate.
Slice the tomatoes into 1-inch thick slices.
Place on a rack on top of some paper towel or a tea towel and sprinkle salt before turning them over. Leave them for 10 minutes so the salt can draw out the water from the tomatoes.
Cover the tomato slice with flour.
Then dip it in the turmeric powder batter (or the beaten eggs).
Then cover it with the breadcrumb-cornmeal mixture.
Return it back to the rack and chill in the fridge for about 10-15 minutes just to firm up.
Heat enough oil in a frying pan to shallow fry the tomatoes on medium-high heat. Fry the tomatoes for 2-3 minutes per side. This allows the tomato to soften a bit and the crust to become crunchy.
Drain on paper towels and serve on toasted bread with vegan mayonnaise, topped with a bunch of basil and ketchup on the side.
Enjoy!
Estimated Nutritional Information:
Makes about 8 tomato slices, serves approx. 2-4
Per Serving:
Total Calories: 289kcals
Carbohydrate: 26.3g
Fat: 19.3g (11g saturated)
Protein: 18g
Cholesterol: 114mg
Have you ever been in a situation where you had to make your own cornmeal? Well it turns out a coffee grinder can work wonders on dehydrated corn kernels. Just make sure you sift the ground products (unlike yours truly, who forgot to do so) so that you separate the finer textured powder, which is the corn meal, from the hard bits, which is the grits. The recipe for fried green tomatoes below has been adjusted for vegans, so if you’re not one yourself, then follow the substitution step written below.
VEGAN FRIED GREEN TOMATOES:
[ 2 Medium sized green tomatoes + 1 cup flour + 3 tablespoon rice flour or regular flour + 1/8 teaspoon turmeric powder + 2 tablespoon water + 3/4 bread crumbs + 3/4 cup corn meal + 1/2 teaspoon cayenne pepper + salt and pepper to taste + oil enough to shallow fry ]
Put the one cup of flour onto a plate.
Combine the 3 tablespoon flour, turmeric powder and water in a shallow bowl. Adjust water if the batter is too thick.You can substitute this mixture for 2 eggs (beaten) if you’re not a vegan.
Combine the breadcrumbs and corn meal in another plate.
Slice the tomatoes into 1-inch thick slices.
Place on a rack on top of some paper towel or a tea towel and sprinkle salt before turning them over. Leave them for 10 minutes so the salt can draw out the water from the tomatoes.
Cover the tomato slice with flour.
Then dip it in the turmeric powder batter (or beaten eggs).
Then cover it with the breadcrumb-cornmeal mixture.
Return it back to the rack and chill in the fridge for about 10-15 minutes just to firm up.
Heat enough oil in a frying pan to shallow fry the tomatoes on medium-high heat. Fry the tomatoes for 2-3 minutes per side. This allows the tomato to soften a bit and the crust to become crunchy.
Drain on paper towels and keep warm in the oven while you make the shrimp and grits.
JALAPENO SHRIMP & CHEESY GRITS:
CHEESY GRITS:
[ 2 cups water + 1/2 cup coarsely ground cornmeal + 1-2 tablespoon unsalted butter + 2 ounces sharp cheese of your choice + salt and pepper to taste ]
Place the water and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the water comes to a boil, gradually add the cornmeal while continually whisking.
Once all of the cornmeal has been incorporated, decrease the heat to low and cover.
Remove lid and whisk frequently, every 3 to 4 minutes, to prevent from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 minutes or until mixture is creamy.
Remove from the heat, add the pepper and 1 tablespoon of butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Set aside.
JALAPENO SHRIMP:
[ 1 tablespoon butter + 1 pound shrimp, peeled and deveined, without tails + 1/2 - 1 tablespoon Cajun or Old Bay seasoning + juice of 1/2 a lime + 1 garlic clove, minced + 2 jalapenos, seeded and chopped roughly + 1/3 cup sweet corn kernels + 2 tablespoon water ] OPTIONAL: Sliced green onions to sprinkle on top.
In a bowl, mix the shrimp with the cajun or Old Bay seasoning and set aside.
Heat the butter in a skillet and add in the garlic. Stir fry for 1 minute then add the jalapeno and corn and stir fry for another minute.
Add in the seasoned shrimp and cook until the shrimp turns opaque. Add lime juice and some water just to loosen the mixture up.
Serve on top of the grits with the fried green tomatoes.
Enjoy!
Estimated Nutritional Information:
Makes about 8 tomato slices, serves approx. 4
Per Serving:
Total Calories: 554kcals
Carbohydrate: 26.3g
Fat: 25.2g (13.8g saturated)
Protein: 32.2g
Cholesterol: 207.4mg
