Fried Green Tomato Po’Boys & Vegan Caesar Salad

20 09 2011

I always imagined green tomatoes as being tart and well, green tasting. I pictured the disappointment and agony in our faces as we spit them out in unison, cursing the unripe fruit. But lo! Not was the case! Succulent and flavorful, with a tobasco-kick and my bacon portobellos melting over everything, these sandwiches are anything but agony.

Try pairing with this *vegan cesar salad (almost vegan, minus the Parmesan I added..) Vampires beware. This dressing packs a garlic whollop. Love it.

Fried Green Tomato Po’Boys
Adapted from Vegan Planet

3 small green tomatoes, halved lengthwise and cut into 1/2-in. slices
Salt and black pepper
1/2 cup dry bread crumbs
1 tsp. Old Bay seasoning (or if Old Bay can’t be found, some Cajun seasoning will work)
3 tbs. olive oil
Tempeh Bacon (my substitute for tempeh was to take 2 portobello mushies, slice, marinate in my tried & true “Bacon” marinade: equal parts liquid smoke, real maple syrup and soy sauce)
2 romaine lettuce leaves
Mayo (or soy mayo)
Hot sauce, to taste
Bread/sub roll of choice

Cesar Salad
Adapted from Vegan Planet

1 loaf crusty bread
2 garlic cloves, minced
1 tb. tahini
1 tb. white miso
2 tbs. lemon juice
1 tsp. soy sauce
1/4 tsp. Worcestershire sauce
1/3 cup olive oil
Salt and black pepper
Romaine lettuce
Parmesan cheese, shaved (optional)

Preheat the oven to 325 degrees. Cut the bread into 1-inch. cubes and spread on a baking sheet. Coat in olive oil, salt and pepper. Bake, turning occasionally, until lightly toasted on all sides, about 20 minutes. Set aside to cool.

In a small bowl or food processor, combine the garlic, tahini, miso, lemon juice, soy sauce, Worcestershire sauce and olive oil until blended. Adjust salt and pepper to taste.

Cut the romaine leaves into bite-size pieces and place in a large serving bowl. Pour the dressing over the salad and toss until evenly coated. Add the croutons and cheese, if using, toss again and serve.

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