Green Tomato Parmesan

Author: Janet Hudson Status: published license cc-by tags: Vegan, Tomatoes, Green, Riceparmesan, cornbread, Homegrown, 0   Share on Facebook Share on Twitter

Dipped and dredged in a rice Parmesan cornbread batter, these were scrumptious!
Recipe to follow:

Four green tomatoes, sliced
1 cup cornmeal
4 tbsp Rice Parmesan
3/4 cup soy cream
Egg Replacer for 1 egg
2 tbsp agave syrup
Salt, Pepper
1 tbsp minced parsley

Vegan Mayo

Dip the tomatoe slices in the mayo and the in the corn bread batter. Place in cooking oil and fry 4 minutes or on greased cookie sheets and bake at 400 degrees 12-15 minutes. Sprinkle with more Rice Parmesan and serve with your favorite marinara sauce.
Serves 4, generously.

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