Vegan MoFo B-Sides: Dried (Not Fried!) Green Tomatoes

Friday, November 2nd, 2012

 

The song: “Cool Down Yonder” by Marion Williams

The foodstuff: Dried (Not Fried!) Green Tomatoes, three ways!

The connection: Fried Green Tomatoes, redux

 

Dried (Not Fried!) Green Tomatoes (0015)

 

Since the “Unfried” Green Tomatoes from VegRAWnica was the first dish to land on my to-do list, it’s rather fitting that it’s also the first new recipe I try post-Vegan MoFo. (Also, wholly unsurprising; I ♥ My Dehydrator!)

The batter Veronica uses is quite similar to the vegan parm I so love, but with cashews where the almonds should be. Using her method as a starting point, I came up with three different batter recipes: a more “traditional” cornmeal coating; a second that’s heavy in nutritional yeast; and one with vegan parmesan.

Of the three, I think the noochy mix is my favorite, followed by the vegan parmesan, with cornmeal coming in a distant third. Batter #2 has the strongest taste, which I appreciate because dehrdrated green tomatoes? Not a huge fan of the flavor. Fried and baked green tomatoes, I can either take ’em or leave ’em. Probably I won’t go out of my way to make them unless I’ve been cursed with some green tomatoes which refuse to ripen – but if you put a plate of fried green tomatoes in front of me, I might eat a slice or two. With dried green tomatoes, the taste is super-concentrated into a small space of real estate. The nooch covers it up, but just a bit.

Then again, if you dig the taste of green tomatoes, this is totally a good thing. Turns out my husband loves ’em. Six tomatoes, eaten in under three days. That’s gotta be a Shane record!

 

Dried (Not Fried!) Green Tomatoes (0041)

 

“Traditional” Dried Green Tomatoes

Ingredients

1 large green tomato (or two medium-sized ones), cut into slices between 1/8″ and 1/4″ thick (a mandolin is helpful, but not necessary)
1 1/2 teaspoons olive oil

1/4 cup cornmeal
1/4 teaspoon garlic powder
a dash of onion powder
a dash of salt

Directions

1. Cut the tomatoes into slices between 1/8″ and 1/4″ in thickness. A mandolin may prove helpful, but a steady hand will work just as well. As you go, toss the tomatoes in a large bowl. When done, add 1 1/2 teaspoon of olive oil; mix well.

2. In a small, shallow bowl, combine the cornmeal, garlic and onion powder, and salt. Mix well and add any extra seasonings to taste.

3. One by one, dredge the tomato slices through the batter, evenly coating each side. Shake off the excess and lay the slices on a dehydrator tray, making sure that there isn’t any overlap.

4. When done, bake at 135F for ten to twelve hours. (The thicker the tomato slices, the long they’ll need to bake.) A few hours into the process, flip each slices so that it doesn’t stick to the tray. Store in an airtight container.

(More below the fold…)