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Sinead had an awesome rant on salads going, which echoed many of my sentiments on these often misunderstood meals, and therefore has compelled me to share a few of the simple salad combinations I’ve been eating this past week.  They’ve just been making use of what happened to be in my refrigerator, and since I didn’t intend to post these, I have no pics for you (might possibly add one later).  Please do experiment with salads people, you never know what wonderfulness will result.

Sweet Carrot Salad

Chop up a pear into bite sized pieces.  Add a fair sized grated carrot.  Add some unsweetened coconut, and a handful of chopped unsalted almonds.  Wash a fistful of sprouts (I like radish ones best, and I don’t know why), and add those.  Throw together with a little lemon juice.  Glee.

This has been multiple lunches this week.

Tomato Thyme Salad

Make sure the bulk of this salad is tomatoes (so make sure you have good tomatoes before making this).  Add some lettuce of some sort, some avocado (about a quarter of one), and pine nuts.  Sprinkle with lemon juice, then drizzle a very little bit of olive oil.  Add some thyme (I used lemon thyme I dried from my garden this summer), and mix.  This is a great one to make the day before for you lunch, because the thyme comes through better.

This one’s gonna be my lunch tomorrow, so I may get a pic tonight.

Sigh…sorry for the wait.  I actually wrote this post a few weeks ago, but didn’t have the time to tidy it up before sending it out into the great wide internetz.

I’m afraid the foods on this post might not be as healthy as usual.  However, some recipes inevitably contain a lot of sugar and/or oil, and are therefore made as a treat.  I actually did reduce the sugar a fair bit here from the original recipe, but just keep in mind that this one shouldn’t make up your whole diet.

So…green tomato pie…

My family went and picked all of my green tomatoes for me one day because they heard that it was going to frost (they told me that they committed ‘matercide, which took awhile to comprehend).  So, while some of them are turning yellow, I do have a lot of green tomatoes.

In the past, I have attempted green tomato recipes, with minimal good results.  However, when my spunky grandma mentioned a pie crust recipe that she wanted to teach me because it was vegan, she also mentioned that it went well with green tomato pie.  So, her and I got together, and she helped me make a green ‘mater pie.

Ma Grandma

Here’s a pic of my awesome grandma, with her permission, of course.  One of the many reasons she’s so awesome is that when she found out that I had decided to be vegan, she didn’t do the “Oh my goodness, that doesn’t fit in with what I’m used to, and therefore must be wrong,” thing.  In fact, she often tells me how proud she is of my commitment.  Doesn’t she rock?

Here’s the method we followed to make a lovely green tomato pie with a false lattice top.  Feel free to weave a real lattice top: it doesn’t look too hard.

In the Oven

Gramdma’s Green Toma toe Pie

Sourced from some magazine, can’t remember which, altered a little to our liking.

For crust:

– 2 Cups plus 2 Tbsp sifted flour

– 1tsp salt

– scant 2/3 cup salad oil (I think I used a canola/olive blend)

– 4 tbsp ice cold water

Mix flour and salt together.  Dribble in salad oil with a fork, and then cold water.  Do not undermix (yes, you read correctly).  Divide in 2 balls, one a little larger than the other.  Roll the larger one into a circle between wax paper.  Fit circle to 9 inch pie plate and trim.  The second will be for the lattice top later.  Do not worry about pre-baking this crust.

For filling:

– 1 Cup raw sugar

– 5 Tbsp flour

– 1tsp cinnamon

– 3 Cups thinly sliced green tomaoes

– 1 Tbsp cider vinegar

will also need:

– 1 Tbsp or so Earth Balance

Combine dry ingredients.  Ass tomatoes- toss to mix.  Put in unbaked pie shell.   Dot with Earth Balance or other vegan butter/margerine.  Roll out second half of pie crust, and cut into strips to make a lattice, or cheat and make a sort-of lattice by breakine pieces wherever you want, and not worrying about them being in a perfect pattern.  Or, make a plain pie top.  Bake at 350 degrees for 1 hour (or quite possibly a fair bit more) or until tomatoes are tender and crust is golden.  (I believe we also ended up brushing the crust with some soy milk part way through to help it brown up a bit.

Green Tomatoe Pie

Oh, and if you still have tomatoes left over, here’s my own personal fried green tomatoe recipe.  While I don’t deep-fry, I still use oil.  I’ve tried it without the oil in a non-stick pan, with terrible results, so I don’t know how to get past that one.  Again, just remember that this isn’t an everyday meal recipe.

Fried Green Tomatoes

– Make two or three flax “eggs” (1 tbsp of ground flax to 3 tbsp of water for one egg, mix well)

– Create crumbs for dredging.  If I remember correctly, I used a little flour, salt, pepper, a little cornmeal, and crushed-up Ryvita crispbreads (crushed really fine).

– Cut round slices of tomatoes, about a centimeter thick.  Dredge the slices by dipping first in flax goo, then in crumbs.   (I don’t bother with dredging them twice, too messy)

– Heat a little bit of canola oil in a pan (just a little, we’re not deep-frying), and fry the tomatoe slices on both sides until tender, and a little crisp on outside.