(from Vegan Soul Kitchen by Bryant Terry, one of my very favorite cookbooks for delicious vegetable delights)
*uses green tomatoes, celeriac, parsley, and scallions
Yield: 4 servings
4 large firm green tomatoes
Coarse sea salt
½ cup apple cider vineagar
½ cup extra-virgin olive oil plus more as needed
1 cup Multipurpose Coating for Dredging Foods (see below for recipe)
Creamy Celeriac Sauce (see below for recipe)
1. Preheat oven to 200 degrees Fahrenheit.
2. With a serrated knife, remove the stem and blossom ends from the tomatoes. Slice each tomato lengthwise from stem to blossom end into 1/4 –inch slices and place on a large serving platter or plate in one layer.
3. Lightly sprinkle with slat and set aside for 10 minutes.
4. Pour the vinegar into a small bowland spread the Multipurpose Coating for Dredging Foods on a large plate.
5. One at a time, dip the tomatoes lsices in to the vinegar, then coiat with the Multipurpose Coating, then dip back into the vinegar, and then coat with the Coating again. Shake off the excess and transfer back to the serving plater. Repeat until all tomatoes are coated.
6. In a wide, heavy sauté pan over medium-high heat, warm the oil until it is hot enough to fry a piece of Multipurpose Coating dropped into it.
7. With a metal spatula, transfer as many tomatoe slices as will fit comfortably in the pan and fry until crisp and golden brown, about 1 minute on each side. Transfer the fried tomatoes to a paper towel-lined plate and allow them to drain about 30 seconds on each side. Transfer the drained tomato slices to the baking sheet and hold in the oven to keep warm.
8. Repeat with the remaining tomato slices, adding oil as necessary.
9. Serve hot with the Creamy Celeriac Sauce.
*Multipurpose Coating for Dredging Foods*
Yield: 2 cups
½ cup whole wheat pastry flour
1 cup cornmeal
1 teaspoon sea salt
2 teaspoons freshly ground white pepper
¼ teaspoon cayenne
1. In a large resealable plastic bag, combine all ingredients. Shake well to blend. Store any extra in freezer for later.
Creamy Celeriac Sauce
Yield: about 2 cups
½ pound silken tofu
¼ cup freshly squeezed lemon juice
1 tablespoon minced parsley
1 clove garlic, minced
½ teaspoon agave nectar
½ teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
1 teaspoon paprika
1/8 teaspoon cayenne
Coarse sea salt
Freshly ground white pepper
¼ cup minced scallions
½ cup peeled and coarsely grated celery root (celeriac)
- In an upright blender, combine the tofu, lemon juice, parsley, garlic, agave nectar, mustard, olive oil, paprika, cayenne, ½ teaspoon salt, and ¼ teaspoon white pepper and blend until smooth. If necessary, season with addition salt and pepper to taste.
- Transfer the sauce to a bowl and stir in the scallions and celery root.