Fried Green Tomatoes with Soy-Garlic Aioli

Well, the last of my garden’s tomatoes were taken from their vines. It had to be done. They were no longer growing and the short days of Fall had made it impossible for them to turn red. I gathered about 12 of them in all and although this event was a bit sad, I also found it exciting that I was about to make a southern fried treat- Fried Green Tomatoes.

Fried Green Tomatoes is one of the South’s trademark dishes. The recipe varies the farther south you go, but here I have taken it to the vegan arena. Typically dipped in milk, I used soy milk and the aioli I made as a dipping sauce was created with. You can create any number of seasoned flours to dredge them in as well, say for instance a smoky thyme infused breading, which is what I did.

Straight from the vine, these guys were a little smaller than tennis balls.

I made 1/2 inch thick slices.

Set them aside.

I combined 1/2 cup of soy flour, 1/2 cup of cornmeal and a teaspoon each of the other spices.

I used soy milk creamer.

Heat the oil before you begin coating the tomatoes, but watch the heat. You don’t want it smoking hot or your coating will burn.

Coat the tomatoes in the soy milk first….

Then dredge the tomatoes in the flour mixture until thoroughly coated.

Carefully place them in the hot oil, browning each side about 1 minute each.

Place them on a paper towel to drain the excess oil.

Make an aioli of soy sour cream, garlic, lemon zest and chives and enjoy ya’ll!

White Bean and Collard Green Casserole

2 slices bacon, chopped
2 garlic cloves, chopped
3 stalks green onion, chopped
1 bunch greens, preferably collards or mustards
1 15-oz can white beans
Rosemary spring, leaves removed and chopped
8 Ritz crackers (or similar)
¼ cup white cheese, grated
3 tablespoons olive oil
Salt and pepper

Heat the oven to 450°. In a large saucepan, cook the bacon until the bacon fat is rendered. Remove the bacon. Wilt the onion in the bacon grease, then add the garlic and cook for a minute or so more. Add the greens and wilt them, too.

Grease a casserole dish with one tablespoon of olive oil. Add the greens. Drain most of the liquid from the beans and pour the beans into the greens. Add the rosemary. Toss and mix. Spread the cheese on top. Crumble the crackers over that. Drizzle with the remaining olive oil, and sprinkle with a little salt and a lot of cracked black pepper.

Cover with aluminum foil and bake for 20 minutes or until burbling. Uncover and bake until golden.

Chicken Curry with Rice and Green Beans

Ingredients: rice, 300 grams green beans, 1 onion, 1 tablespoon curry powder, 200 ml coconut milk, 100 ml chicken stock, 1 chicken breast,

Boil the rice according to the indication on the packaging. Boil 300 grams green beans until al dente. Bake in hot oil 1 finely chopped onion with 1 tablespoon curry powder until the onion is soft. Add 200 ml coconut milk and 100 ml chicken stock and let it boil briefly. Add 1 diced chicken breast and let the chicken breast be cooked in 20 minutes. Serve the chicken curry with the rice and beans. Enjoy!

Pasta with Minced Beef and Green Beans

Ingredients: pasta, salt, 1 onion, 1 garlic clove, thyme, 150 grams minced beef, 200 grams frozen green beans, 100 grams of diced ham, 200 ml sieved tomatoes, 1 stock cube, grated cheese,

Boil the macaroni in boiling water with salt according to the indication on the packaging. Bake in hot oil 1 chopped onion with 1 finely chopped garlic clove and thyme to taste. If the onion is soft add 150 grams minced beef. Cook this loose brown. Add 200 grams frozen green beans and 100 grams diced ham and stir brief. Add about 200 ml sieved tomatoes and 1 crumbled stock cube again. Bring to the boil briefly and then let it simmer on lower heat for about 10 minutes. Serve with pasta and sprinkle grated cheese on it. Enjoy!

Rice with Green Beans In Cocos Sauce

Ingredients: rice, 2 shallots, 1 garlic clove, 1 teaspoon chilli jam, shrimp paste, galangal, 250 grams green beans, 250 ml coconut milk, 1 tablespoon soy sauce,

Number of people: 2

Boil the rice according pack instructions. Bake in hot oil 2 finely chopped shallots, 1 finely chopped garlic clove, 1 teaspoon chilli jam, a little shrimp paste and galangal to taste at medium heat until the shallots are tender. Add 250 grams green beans and stir briefly. Add 250 ml coconut milk and 1 tablespoon soy sauce and let the beans gently cook in about 15 minutes or until done. The coconut milk will thicken an bit. Enjoy!

Rice with Green Beans and Cashew Nuts

Ingredients: rice, 200 grams green beans, 1 tablespoon sesame oil, 1 teaspoon chilli jam, ginger powder, 1 tablespoon fish sauce, 1 tablespoon soy sauce, 3 spring onions, 75 grams cashew nuts,

Number of persons: 2

Boil the rice according pack instructions. Boil 200 grams green beans al dente. Drain and keep aside. Bake in 1 tablespoon sesame oil 1 teaspoon sambal and ginger powder briefly. Add the green beans and stir fry about 5 minutes. Add 1 tablespoon fish sauce and 1 tablespoon soy sauce and stir fry briefly. Add 3 sliced spring onions and 75 grams cashew nuts. Stir fry about 5 more minutes. Serve with rice. Enjoy!

Wraps with Green Beans and Mushrooms

Ingredients: 100 grams green beans, salt, 2 red onions, 400 grams mushrooms, parsley, 6 wraps, garlic sauce, 200 grams ham,

Number of persons: 3

Blanching 100 grams green beans in water with a little salt until al dente. Bake in hot oil 2 chopped red onions. Add the blanched beans and 400 grams sliced mushrooms. Stir fry until the mushrooms are soft. Add to taste a bit parsley. Heat meanwhile 6 wraps following pack instructions. Spread the wraps with garlic sauce and put on each wrap 2 slices of ham and beans mushroom mixture. Roll the wraps well and serve. Enjoy!

Green Beans with Tomato and Raw Ham

Ingredients: 300 grams green beans, salt, 2 shallots, 150 grams raw ham, 2 tomatoes, 100 ml chicken stock,

Number of persons: 3

Boil the beans in about 8 minutes al dente in water with a little salt. Bake 2 chopped shallots until soft. Add 150 grams of raw ham cut in strips and stir 2 minutes with the shallots. Add 2 diced tomatoes and 100 ml chicken stock. Let it simmer gently for about 10 minutes. Add the beans and warm another 2 minutes. Serve the beans with baked potatoes. Enjoy!

Tagliatelle with Zucchini, Green Pepper and Tofu

Ingredients: tagliatelle, 180 grams tofu, 1 garlic clove, 1 green pepper, 1 zucchini, 400 grams mushrooms, 1 tin diced tomatoes, 2 tablespoons mango chutney, 2 tablespoons sweet soy sauce, 1 tin tomato puree, salt, pepper,

Number of persons: 4

Boil the Tagliatelle al dente in boiling water with salt. Bake in hot oil 180 grams tofu with 1 finely chopped garlic clove. Add after a few minutes baking 1 sliced green pepper and stir fry a few minutes. Add 1 diced zucchini and 400 grams sliced mushrooms. Stir fry until the mushrooms have softened. Add 1 tin diced tomatoes, 2 tablespoons mango chutney, 2 tablespoons sweet soy sauce and 1 tin tomato puree. Bring to the boil briefly and let it simmer for about 10 minutes. Bring to taste with salt and pepper. Enjoy!

Gourmet BLTs With Green Garlic Aioli

Commence the week of Green Garlic (I mentioned Fresh Garlic in last weeks recipes… what we’re using is actually called green garlic. It looks a lot like green onions). To start we made these yummy BLTs with a gourmet twist. Quite good. The Brioche bread is fabulous, and definitely makes the sandwiches that much better. Worth it if you can find it.

Gourmet BLTs With Green Garlic Aioli

Makes 6 sandwiches. Recipe from Epicurious. If you can’t find green garlic, just use a regular clove of dried garlic and blanch it to take away some of the bite (to blanch, put the peeled clove in boiling water for 1-2 minutes).

INGREDIENTS
Aioli:
1/4 cup extra-virgin olive oil
2 tablespoons chopped green garlic or 1 regular garlic clove, blanched
1/4 teaspoon fleur de sel or coarse kosher salt
3/4 cup mayonnaise, divided
2 teaspoons fresh lemon juice

Sandwiches:
2 (3-ounce) packages thinly sliced pancetta (Italian bacon; about 30 slices)
12 (1/2-inch-thick) slices brioche or egg bread, lightly toasted
1 large bunch mizuna or arugula, torn into 2-inch pieces
3 beefsteak tomatoes, cut into 1/4-inch-thick rounds

DIRECTIONS
For aioli: Blend olive oil, garlic, and 1/4 teaspoon fleur de sel in processor until garlic is minced. Add 2 tablespoons mayonnaise and blend well. Transfer to small bowl; whisk in remaining mayonnaise and lemon juice. Can be made 1 day ahead. Cover; chill.

For sandwiches: Preheat oven to 450°F. Arrange pancetta slices in single layer on 2 large rimmed baking sheets. Bake until crisp, about 10 minutes. Transfer to paper towels to drain.

Place toast on work surface. Spread with aioli. Divide mizuna among 6 toast slices; top with tomatoes, then pancetta, dividing equally. Top with remaining 6 toast slices, aioli side down. Cut each sandwich in half and serve.

Green Garlic Soup

I’m not a big soup fan, but I enjoyed this one. Especially dipped with sourdough bread. It was not overwhelmingly garlicky in flavor, surprising considering the amount that goes into it. Though it was quite the ordeal to make it… it took us almost 2 hours. Good for a chilly spring weekend maybe.

Also, whatever you do, don’t try to blend the soup while it’s hot. Taylor found that out the hard way (no where in the recipe does it say to cool the soup first), but hot soup+blender=big mess. Give yourself extra time to let it cool significantly before you blend it.

Green Garlic Soup

Makes ten 6 oz portions (or 6 standard-ish size portions). Recipe from Chez Panisse Cooking.

INGREDIENTS
5 tablespoons unsalted butter
24 young garlic plants, white part only, halved lengthwise (8 oz)
3/4 cup water
1 lb + 6oz small red potatoes, peeled and quartered
1.5 quarts broth (recipe calls for chicken, we used vegetable)
1/2 cup heavy cream
1.5 teaspoons salt
2 to 2 1/2 teaspoons white wine vinegar
ground pepper to taste

DIRECTIONS
Melt butter in 6-quart noncorroding pot. Add the garlic and 1/4 cup of the water. Bring to a simmer, cover tightly, and cook for 15 minutes. Add the potatoes and remaining 1/2 cup water and cook at a simmer for 20 minutes. Add the broth, cover, and allow to bubble gently for 20 minutes.

Allow to cool. Puree the soup in batches in a blender for 2 minutes. Pass the puree through a medium-fine sieve into a bowl. Stir in the cream and salt. Add the vinegar, 1 teaspoon at a time, tasting the soup after each addition, until it tastes good to you.

Reheat the soup gently and serve in warm bowls. Grind black pepper generously over each portion and serve with slices of toasted or grilled sourdough bread.

Spring Green Salad with Orange-Fennel Vinaigrette

This was a nice, refreshing salad. A change from our typical croutons and balsamic salad.

Spring Green Salad with Orange-Fennel Vinaigrette

Makes 8 servings. Recipe from Epicurious.

INGREDIENTS
1/4 cup fresh blood orange juice or fresh orange juice
2 tablespoons minced shallots
1 tablespoon fresh thyme leaves
2 teaspoons (packed) grated orange peel
1 teaspoon honey
1/2 cup extra-virgin olive oil
1/4 cup finely chopped fresh fennel bulb
2 tablespoons chopped fennel fronds
3 blood oranges or seedless oranges
12 cups torn assorted salad greens (such as arugula, watercress, mâche, and endive) or 1 1/2 five-ounce bags mixed baby greens
1 cup chopped green onions
2/3 cup walnuts, toasted

DIRECTIONS
Whisk orange juice, shallots, thyme, orange peel, and honey in medium bowl to blend. Gradually whisk in oil, then fennel and fennel fronds. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewhisk before using.)

Cut peel and white pith from oranges. Working over bowl, cut between membranes to release orange segments from pith.

Combine assorted greens, green onions, and toasted walnuts in large bowl. Drain orange segments and add to salad. Toss salad with enough dressing to coat evenly. Season to taste with salt and pepper and serve.

Thai Red Curry with Green Beans and Tofu

Taylor loves his curry. It seems like it’s a complicated thing to make, but really, it’s one of the simplest things we cook. Just be sure to taste as you go… depending on what brand of curry paste you get, it can either be mild or very spicy. Add as much or as little as your mouth can take. The curry paste we used was super spicy, we left out the thai chilies altogether (actually that was because we couldn’t find them), but the curry was almost too spicy as is.

Also, Kaffir lime leaves aren’t something we’ve found at any normal grocery store, or anywhere for that matter (short of buying a Kaffir lime tree!). We just used the juice of one lime.

Thai Red Curry with Green Beans and Tofu

Makes 4-6 servings. Recipe from this book.

INGREDIENTS
2 1/2 cups unsweetened coconut milk
1-2 tablespoon Thai red curry paste
3 tablespoons fish sauce
2 teaspoons palm sugar or light brown sugar
3 1/4 cups button mushrooms
1 cup green beans, trimmed
6 ounces firm tofu, rinsed,drained,and cut into 3/4 inch cubes
4 kaffir lime leaves, torn
2-4 fresh hot red chilies or Thai chiles, chopped (amount to taste)
fresh cilantro leaves

DIRECTIONS
If you like softer green beans, steam them in the microwave for 2-4 minutes, more if you like them really soft. They don’t cook much at all in the curry itself, so I’d highly recommend pre-cooking them for a bit.

Heat approximately 1/3 of the coconut milk in a large pan. When it starts to separate (an oily sheen will appear on the surface), add the curry paste, fish sauce, and sugar and stir to mix well. Add the cleaned mushrooms and cook 1 minute.

Pour in the rest of the coconut milk and bring to a boil. Add the green beans and tofu, then reduce heat, and simmer gently for about 4-5 minutes. Add the kaffir lime leaves and hot chillies. Garnish with cilantro before serving. Serve with hot cooked rice, if desired.

Green Curry Shrimp with Noodles

We’re huge fans of red curry, but decided it was time to mix things up a bit. The flavors of red and green curry are subtly different, the green being much more mild and almost sweet. This recipe pairs the green curry with shrimp and delicate rice noodles, and with a tang of cilantro is a simple recipe with a complex taste. This recipe is also much lighter than the red curry we make (though that probably has to do with the lower-fat coconut milk and the addition of chicken broth). Sometimes our red curry is too rich to enjoy it fully, but not this curry. If one could describe curry as “light,” this would be the recipe to do it.

Also, we’ve never been able to find fresh lemongrass at any “normal” grocery store. We did, however, manage to sag a bottle of dried (albeit expensive) lemongrass stalks. Just soak them in water for half and hour or so and it’s almost as good as the fresh stuff. Almost. I wonder how many people would have to petition Kroger before they’d start carrying fresh lemongrass? Hmmm…

Green Curry Shrimp with Noodles

Makes 4 servings.
Recipe from Epicurious.

INGREDIENTS
1 cup chopped shallots (about 4)
2 fresh lemongrass stalks (optional), 1 or 2 outer leaves discarded and lower 6 inches of stalks thinly sliced
2 large garlic cloves, chopped
1 tablespoon chopped peeled fresh ginger
1 tablespoon finely chopped fresh cilantro stems
1 to 2 tablespoons bottled Asian green curry paste
1 1/2 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon turmeric
1/4 cup water
1/4 cup plus 2 tablespoons vegetable oil
1 (13- to 14-oz) can unsweetened coconut milk (not low-fat)
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
3/4 lb dried flat 3/8-inch-wide rice noodles or 1/2 lb dried flat 1/8-inch-wide stir-fry rice noodles
1 1/2 lb peeled and deveined large shrimp (21 to 25 per lb)
2 to 3 teaspoons Asian fish sauce, or to taste

DIRECTIONS
Purée shallots, lemongrass, garlic, ginger, and cilantro stems in a blender with curry paste, sugar, salt, turmeric, and water until as smooth as possible, about 1 minute.

Heat oil in a 4-quart wide heavy pot over moderate heat until hot but not smoking, then cook curry paste mixture, stirring frequently, until it just begins to stick to bottom of pot, 8 to 10 minutes. Add coconut milk and broth and simmer, uncovered, stirring occasionally, until reduced to about 3 2/3 cups, 8 to 10 minutes.

While sauce simmers, cook noodles in a 6-quart pot of boiling salted water, uncovered, stirring occasionally, until tender, 4 to 6 minutes. Drain in a colander and rinse under cold water. Drain noodles well and divide among 4 large bowls.

Add shrimp to sauce and simmer, stirring, until just cooked through, 2 to 3 minutes. Remove from heat and stir in fish sauce and salt and pepper to taste. Ladle shrimp and sauce over noodles.

Roasted Shrimp, Asparagus, and Mushrooms with Ginger and Green Onion

This one was good. Quick and easy, and downright delicious. We tend to cook a lot of things sautéed on the stovetop, so roasting was a nice change of pace. Plus, Taylor loves it because he can get all of the dishes done before we even start eating. What a concept!

The recipe called for Oyster mushrooms. Which we couldn’t find. And would probably have been expensive if we had. So we used crimini instead. Portobello or even shiitake mushrooms would be delicious as well!

For the shrimp, if your shells don’t stay intact easily or you can’t get under the shells, it works just fine if you simply smother the naked shrimp with the onion mixture. Make it easy on yourself. :)

Roasted Shrimp and Mushrooms with Ginger and Green Onion

Makes 2 servings. Recipe from Bon Appetit.

INGREDIENTS
1/4 cup canola oil
1/4 cup finely chopped green onions
1/4 cup chopped fresh cilantro
2 garlic cloves, pressed
1 tablespoon seasoned rice vinegar
2 teaspoons grated peeled fresh ginger
1 teaspoon Asian sesame oil
10 uncooked deveined large shrimp, shells left intact
4 ounces oyster or crimini mushrooms
1/2 lb asparagus

DIRECTIONS
Preheat oven to 500°F. Mix canola oil, onions, cilantro, garlic, vinegar, ginger, and sesame oil in medium bowl. Season generously with salt and pepper.

Pull off legs from shrimp. Rub most of onion mixture under shells of shrimp. Arrange shrimp in single layer on large baking sheet. Add mushrooms to remaining onion mixture in bowl; toss to coat. Arrange on same baking sheet.

Spread out asparagus on another baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Put in the oven at the same time as shrimp and mushrooms, or 3-4 minutes before if your asparagus is thick.

Roast shrimp until opaque in center and mushrooms until tender, about 7 minutes. Divide between 2 plates.

Thai Green Tofu Curry

We love Thai curries – but have become a bit tired of the standard red curry we’ve made quite often. Green curry (that actually comes out looking more putrid-yellow rather than green), is a nice change of pace. A bit less spicy than red curry, we found we wanted more flavor after the first time making this recipe. So we nearly tripled the curry paste the recipe calls for. Since it is not as spicy, you get plenty more flavor while not setting your mouth on fire. Always a good thing. :)

The recipe originally called for chicken breast meat, but we subbed in tofu instead. We also added some fresh green bean pieces and some shiitake mushrooms, which do wonderful things for the overall flavor.

It’s a quick meal too, which is never a bad thing.

Thai Green Tofu Curry

Makes 4 servings. Recipe from Bon Appetit.

INGREDIENTS
1 tablespoon vegetable oil
3/4 cup sliced shallots (about 5 large)
1-2 tablespoons Thai green curry paste
1 14-ounce can unsweetened coconut milk
2 teaspoons fish sauce (such as nam pla or nuoc nam)
1 tablespoon brown sugar
1 container firm tofu, drained well and cut into 1/2-inch cubes
1 lb. green beans, trimmed and cut into 1″ pieces
5-6 dried shiitake mushrooms, rehydrated and quartered
1 large red bell pepper, cut into strips
1/4 cup chopped fresh basil plus sprigs for garnish
2 tablespoons fresh lime juice plus wedges for garnish

DIRECTIONS
Pre-cook the green beans until bright green and still very crispy.

Heat oil in large saucepan over medium heat. Add shallots and curry paste; stir until shallots soften, about 2 minutes. Add coconut milk, fish sauce, and brown sugar; bring to boil. Add tofu, green beans, mushrooms, and bell pepper; stir until heated through. Stir in chopped basil and lime juice. Season to taste with salt and pepper.

Divide curry among bowls or serve over jasmine rice. Garnish with basil sprigs and lime wedges.

This was almost like our go-to red curry recipe, but without the red curry. And honestly, it was a few days ago that we made it, and I really don’t remember it much. It wasn’t bad, but obviously wasn’t out of this world. Searing the tofu gives it a nice color and near-crispy outside, and the sauce is, well, coconut-y. What else did you expect?

Obviously, some dishes on this blog garner more dialogue. This one, not so much. Doesn’t mean it’s not worth a try. On to the recipe!

Seared Tofu with with Green Beans and Asian Coconut Sauce

Makes 4 servings. Recipe from Epicurious.

INGREDIENTS
1 (14- to 16-oz) package firm tofu
2 tablespoons soy sauce
1/4 cup vegetable oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped peeled fresh ginger
1/2 teaspoon dried hot red pepper flakes
1 lb green beans, trimmed and cut into 2-inch-long pieces
1 red bell pepper, cut into 1/4-inch-wide strips (2 inches long)
1 teaspoon salt
1 (14- to 15-oz) can unsweetened coconut milk (not low-fat)
1 tablespoon fresh lime juice
1/3 cup chopped salted roasted cashews

DIRECTIONS
Halve tofu lengthwise, then cut crosswise into 1/2-inch-thick slices and pat dry well. Put 1 tablespoon soy sauce in a wide shallow dish, then add tofu, turning to coat, and let stand 10 minutes. Pat tofu dry.

Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then add tofu in 1 layer and cook, turning over once, until tofu is browned, about 6 minutes total. Transfer with a slotted spoon to a large plate, reserving oil in skillet.

Add garlic, ginger, and red pepper flakes to skillet and sauté, stirring, until fragrant, about 30 seconds. Add beans, bell pepper, and salt and sauté, stirring, 1 minute.

Stir in coconut milk and remaining tablespoon soy sauce and bring to a boil, then boil, uncovered, until beans are tender, about 6 minutes. Transfer vegetables using a slotted spoon to plate with tofu.

Simmer sauce until thickened slightly and reduced to about 3/4 cup, about 2 minutes. Stir in lime juice and pour sauce over vegetables and tofu. Sprinkle with cashews.