Skip to main content

Roasted Beet + Cornbread Crusted Green Tomatoes Stack

Oh hello, underbooked Saturday!

I haven't seen you in a while. It's such a pleasure to have only one thing on my to-do list: nothing!

Here's how nothing goes down: I drank a bunch of coffee, played legos with BandMan and VegKid, went to the market, picked up my Bountiful Baskets, and took a nap. Glorious, huh?

A day like this calls for a celebration, and you know me, the only way to celebrate is with food. I absolutely recommend this dish for any and all, but it's not my typical 30 minutes or less recipe: You've been warned.  It's not so much labor intensive, but time consuming. Also, totally worth it. So give it a shot maybe?

Some of the ingredients I used are absolutely interchangeable. The only reason why I used them is because I had them on hand, but if you don't have them, don't be disappointed just keep swimming and use something you do have.




4 beets

Cornmeal Crusted Green Tomatoes

1 large green tomato, sliced
1/2 c pumpkin puree
1 1/2 c cornmeal
1 tbsp sugar
1 tsp salt

Toppings

3/4 c seeds
1 sweet onion
8 tiny tomatoes
leafy greens


Dijon Cashew Cream Sauce

1 c cashews
1 c water
1/4 c nutritional yeast
1 tbsp stone ground mustard
1 tbsp Jalapeno Maple Mustard
1 tbsp apple cider vinegar
1 tsp tamari
1 tsp garlic powder
1 tbsp dill

Vinegar Drizzle

1/4 c pepper dill vinegar
1/4 c olive oil 
  1. Preheat your oven to 400. 
  2. Throw your beets in there immediately to get them going.
  3. Combine the cornmeal, sugar, and salt in a shallow bowl. Coat the tomato slices in the pumpkin puree (or whatever egg substitute you'd like to use) and coat in cornmeal mixture. When all the slices are coated, take them to the oven party so they can hang out with your beets. 
  4. In a small frying pan, combine the sliced sweet onion and seeds (I used a mix of sunflower and pumpkin) and let them cook on extremely low heat.
  5. Combine the ingredients (cashew-dill) in a blender. If you don't feel like making the maple jalapeno mustard I used, use any honey mustard type condiment you wish. I also put this mixture on the stove on extremely low heat. 
  6. Whisk together the vinegar (use any kind you want) and olive oil to make a dressing and set aside.
  7. Put your tomatoes in the oven with the beets and cornmeal crusted green tomatoes until they start to secrete their juices and split. 
  8. When the beets are tender, take them out to cool. Once they're cool, peel the skin off, slice them, and start assembling this shit however you wish. Here's my line up: lettuce leaf or two, beet slice, dijon cashew cream, green tomato, dijon cashew cream, beet slice, dijon cashew cream, caramelized onion and seeds, drizzle of the vinegar dressing, and roasted tomatoes all around. Delish.  


Comments

Popular posts from this blog

Swimming Rama

Happy MoFo! I'm excited to be back on my newly revamped, but same old same, mediocre blog for Vegan MoFo 2018. Last year I participated but I participated exclusively on the gram (you can follow me if you feel like it). While I loved the daily prompts, I totally missed sharing the recipes; so I'm glad to be back. 
Quick explanation about the name change (in case you noticed):In previous years, this blog participated in Vegan MoFo as "Vegan4One." There were a lot of reasons why I felt the need to change my blog name but ultimately the main reason was that my recipes were no longer 4One and I found the name misleading to readers. When I originally started this blog back in September of 2009, I was cooking vegan for one person but so much has happened over the years (as it should) and to make that long story short, I'm cooking for more like 6 folks now (2 grown men, 1 teenage boy, myself, and an extra serving for my lunch the next day). 
Back to Vegan MoFo:I'll be…

Savory Taco Pancakes

Below is an actual text I sent to my partner and son, but first some context: I practice Intermittent Fasting every day, so breakfast doesn't get served until noon or later daily - thus it's not really referred to as breakfast. We usually refer to it as "first meal" and sometimes brunch. My kid and partner can't really handle the late first meal on the weekends, but they deal surprisingly well. While I was making first meal today, my son was snacking on leftover cold pizza from yesterday and my partner was chugging a blueberry protein shake. So what does this have to do with the above referenced text? Well when they grew tired of waiting on me to finish putting together this dish, they decided to run down to our closest music store and grab some new guitar strings. Almost immediately after their departure, I had completed today's first meal and let me tell you I feel like a completed a masterpiece. So here's the text I sent in a group message as the van w…

Fysh and Chips

Look a lot of people are dependent on salt to enhance the flavor of their food but here's the deal - too much salt (like anything else) is not awesome for your body, or your head, or your brain, or your mind (claps for anyone who can guess what movie that loose quote is from). I could go in to a long lecture-speech on the effects of eating too much salt but y'all ain't here for that and google is free. 
When you're ready to reduce your salt intake look for other flavor enhancers to make your meal's best attributes (a.k.a. flavors) P O P ! Like adding a squeeze or two of fresh lemon or lime juice, or your fave type of vinegar if you don't have any fresh lemon or limes; you really can't go wrong with adding fresh minced garlic, ginger, green onions, cilantro, basil, jalapeƱos, like literally any fresh strong flavor will do the trick and do it salt-free. In those times of desperate need get you a lil pump spray bottle and fill it with Braggs Liquid Aminos or co…