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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


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.  


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