Wednesday, October 3, 2012
Fried Green Tomatoes with Barbecued Tempeh
I've come to the conclusion that you can put any good sauce in a chef squirt bottle and drizzle it across your plate to elevate even the humblest vegetable to haute cuisine. And does it get any more comfortingly humble than fried green tomatoes and barbecue sauce? I don't think so.
If the presentation weren't enough, the textures and flavors of this dish are amazing. The tangy, crunchy, cole slaw perfectly offsets the creamy heat of the tempeh and the juicy sweetness of the fried green tomatoes. Oh, and of course, it's vegan.
inspired by a recipe in Tyler's Ultimate
1 Granny Smith apple, julienned
1 carrot, peeled and julienned
1/4 red onion, sliced in rings
1 cup red cabbage, shredded
1/4 cup vegan mayonnaise
1 teaspoon cumin
1 teaspoon sugar
1/2 lemon, juiced
Whisk together the dressing ingredients and pour over the prepared fruit and vegetables no more than half an hour before serving.
Fried Green Tomatoes
1 large green heirloom tomato
1/4 cup gluten-free flour blend
1 flax egg
1/4 cup cornmeal
sea salt and freshly ground black pepper
Heat about 1/4 cup of olive oil over medium-high heat in a non-stick skillet.
Core then slice the tomato into four equal pieces. Season generously with sea salt and freshly ground black pepper. Dredge in the flour, then the flax egg, then the cornmeal. Place each slice in the hot oil. Cover the pan with a frying screen if you have one. Cook on each side for about two minutes, or until a lovely brown crust forms. Remove to a paper towel.
1 package tempeh
1/2 cup prepared barbecue sauce
Slice the tempeh as you wish. I like to cut it in half horizontally, then into triangles for a total of four thin pieces. Heat the oil in a separate non-stick pan over medium-high heat. Sear the tofu on each side for about two to three minutes, or until a crust forms. Add the barbecue sauce to the pan and allow it to cook briefly on very low heat or the residual heat from an electric stove top. Do not allow it to burn.
To serve, drizzle barbecue sauce across the plate then stack the tempeh and fried green tomatoes. Top with cole slaw and serve immediately.