This was my first time making and second time eating fried green tomatoes in memory.
My boss recently gave me a ton of fresh herbs (lemon sage, parsley, rosemary, oregano, bay leaf!), cucumbers and green tomatoes from her garden. I plan on making a traditional Italian green tomato and herb sauce she gave me the recipe for, but I just had to try them this classic style.
Vegan fried green tomatoes:
The tomatoes are thinly sliced, which is easy to do since they're quite firm. I dipped them in a corn starch and water slurry, and then into a mixtures of cornmeal, pinches of sea salt, paprika, pepper, seasoning salt and garlic powder. I would estimate 1/3 cup of cornmeal for my one medium sized tomato, and cooked them in olive oil. I thought about doing a flour coating, but I was already doing that with the tempeh and wanted to mix things up. I could enjoy it, but it wasn't something I'd count on making again unless requested.
'Breast' of Tempeh:
The tempeh is altered from Bryanna Clark Grogan's recipe for Breast of Tofu, cooked crispy- style in peanut oil. I also have tofu marinading, and baked a few pieces last night for my lunch today. I used fresh herbs in the marinade as opposed to dried and utilized my new lemon sage.
I poached the tempeh in boiling water, and then marinaded for 30 minutes before pan frying.
On top is some gravy, and on the side are fresh green beans, 123s and chreese, and super crispy russet sticks, baked with sea salt and a ton of pepper.
All in all, definitely a meal that hit multiple spots.
If you have room, here's another PPK cookie test kitchen creation, classic oatmeal raisin...