Fried Green Tomatoes

In honor of one of my favorite movies of all time, I thought I'd try my hand at Fried Green Tomatoes:


You'll need:

2 Large green tomatoes (I used heirloom)

Milk

Whole wheat flour

Bread crumbs

Cooking oil (I used olive)

Cut tomatoes into 1/2" slices. Let sit on a paper towel for about 10 minutes to absorb the moisture.

Dip into ingredients in order: flour, milk, then crumbs.

Heat oil in pan. Cook tomatoes, about 8-10 minutes on each side, or until crispy.

Wine of the Week - St. Supery 2007 Sauvignon Blanc

Peppery, with flavors of lime up front. Low acid. Pear aftertaste. 13.5% alcohol. An immediately enjoyable party wine.

Shameless self-promotion

I haven't been cooking much this week, but next week I'll be cooking up a storm and blogging about it at Vegan Pesach. That's right, Passover is a-coming, so put away your yeast and levened bread and get out your matzoh balls and afiokman!

Tomato Basil Quiche

Altered from Care2.com, here's a low cholesterol alternative:

1 package soft tofu

1 large tomato, cut into 1/4" slices

2 cups shredded cheese of choice

1 pie crust (I used graham, but I also like Nilla wafer crust)

1 garlic clove, chopped

1/4 cup onion, chopped

1 2/3 cup milk (I used almond milk)

6 tbsp sherry

Dried basil and pepper

Place tomato slices on a paper towel to soak up moisture

In a small bowl, combine the cheese and garlic.

Prep your pie pan and pie crust. Layer ingredients, starting from the bottom: 1 1/2 cups Cheese mix, onion, tomatoes, sprinkled basil, 1/2 cup cheese mix.

In a large bowl, mix tofu, sherry, milk and sprinkled pepper. Add as top layer to the pie.

Bake at 425° for 20 minutes. Lower temp to 350° and bake for another 30 minutes. Let cool before serving.

Wine of the Week - Green Fin 2009 table white

This wine won't win you any points for class but is very tasty and enjoyable. Also very affordable. Recommending for parties or other fun gatherings. 12% alcohol.

Two Bean Chicken

Honestly can't remember where I got this recipe from. Probably from an old recipe card set where you get sample cards in the mail. Anyways, for you vegetarians out there, this recipe tastes just as yummy without the chicken.


Measurements don't need to be exact. This recipe is very easy to alter: add more of the ingredient you want and/or less of the one you don't.

Olive oil

2 cups chicken, chopped

2 slices onion

1 tomato, chopped

1 can chickpeas

2 cups green beans, cut into small pieces

2 cups brown rice

Whatever seasonings you like - basil, parsley, etc.

1. Cook chicken in olive oil until cooked through.
   
2. Add onion and tomatoes. Reduce heat and cover; simmer for about 15 minutes.
   
3. Add chickpeas and green beans. Cook until softened.
   
4. Serve over rice.

Wine of the Week - Chariot Gypsy 2008 red

A Trader Joe's exclusive. Straightforward, fruity table wine; great for parties and simple food pairings (like pizza). If you're not looking for anything complex, this has a nice taste and a great value.

Egg-topped Potato

Often I come up with random recipes based on what's left in the fridge between one trip to the grocery store and the next. That's how I came up with this fabulous combination of starch and protein. Just bake a potato, add butter and salt and pepper to taste, add a little tomato sauce if you have it and throw on a fried egg. I also threw some avocado on mine.

It's really a delightful combination.

Instant Oatmeal Packets

I got this idea from one of my favorite food blogs, Vegan Lunchbox. And it's one of those "why didn't I think of that," simple awesome ideas. Because I like variety, I separated my instant oats into three containers. Each one got a nice scoop of ground flax and dried fruits and nuts.

Pear, raisin, walnuts, cinnamon & sugar



Strawberry (freeze-dried), blueberry (dried) & almonds



Cranberry & almond



Now when I get my lunch together for work, I scoop about 1/2 a cup of one of the mixtures into a snack-sized zip-top baggie and take it with me. It's a great breakfast or a filling mid-afternoon snack. And I haven't done the math, but probably cheaper than the packets. And less stuff I don't want.

Cheesy Cauliflower Soup

A surprisingly delicious soup from EatingWell.com.

• 2 tbsp olive oil
  
• 2 large leeks, sliced
  
• 4 cups chopped cauliflower florets
  
• 2 1/2 cups milk (I used almond)
  
• 2 cups water
  
• a pinch of black pepper
  
• 3 tbsp flour
  
• 1 1/2 cups Cheddar cheese
  
• 1 tbsp lemon juice

1. In a large pan, heat the oil and leeks until leeks soften. Add cauliflower, 2 cups milk, water, and pepper and bring to a boil.
   
2. Reduce heat to a simmer, cover and cook, stirring occasionally, until the cauliflower is soft, ~5-8 minutes.
   
3. Meanwhile, whisk the remaining 1/2 cup milk and flour in a small bowl. Stir in this mix once the cauliflower is soft.
   
4. Cook over medium-high heat for 3-4 minutes.
   
5. Remove from the heat. Stir in cheese and lemon juice.

Wine of the Week - Chateau Briot 2007 Bordeaux

Earthy flavors with a sharp finish. Not the best combination.

Hummus and Lentil Wrap

A great quick sandwich for lunch, or goes well with a side soup for a wholesome dinner.

Tortilla wrap (I used sprouted grain)

Your favorite hummus

~3-4 Tbsp lentils

Alfalfa sprouts

Your favorite greens (I used arugula)

Chopped tomatoes

Spread hummus over wrap. Layer first with lentils, to make sure they stick, then sprouts, greens, and tomatoes. Wrap tightly and enjoy!