By Megan Vick
My most favorite restaurant in the world is closing soon and I have been heartbroken since I got the news. Friends are out of jobs, customers are out of delicious local food, and I am out of pickled ramps and butternut squash gnocchi (not served together, I swear).
During our last visit there, we had delicious fried green tomatoes and I have been determined to recreate them. I think I’m doing pretty well so far… the best part is, instead of frying them, I’ve baked them in the oven for a healthier version. This recipe makes a great appetizer for 2 or small meal for 1 person. They were so good I forgot to take a picture – shocking, I know.
Here’s what you need:
- 2 large green tomatoes (preferably organic)
- 1/3 cup almond mik (either plain or unsweetened… I’m sure any plant milk would work here)
- 1/2 cup flour (almond, chickpea, all- purpose… anything you like)
- Salt, pepper, garlic powder to taste
Here’s how to do it:
- Preheat oven to 425F
- Slice your tomatoes into thick slices (or quarters if you want to be fancy)
- Put almond milk into bowl – set aside
- Combine flour, pepper, salt, garlic powder together and mix well in another bowl – set aside
- Dredge tomato slices in milk, then in the flour mixture – be sure to cover both sides completely
- Put slices on a baking sheet, pan, or dish
- Bake at 425 for 15-20 minutes until coating is golden brown
Pro Tip: Serve with some vegan ranch (a la Native Foods Cafe) for dipping or a balsamic reduction – Divine!!
You can thank me later! Enjoy and Namaste