Inspired by: the fried green tomato

[sarahfae]

I should preface this with the fact that I've never actually tried, or even seen (in person) an actual fried green tomato.


Something I whipped up really quickly when I went home for lunch today. As always, the super supportive, non-vegan hubby "oooh'd" and "aaah'd" at my plate when I brought it out the the patio where he sat waiting.

A recent post over at Fat Free Vegan got me thinking about a raw version of the fried green tomato. This is probably the easiest and most taste-satisfying snack, and I would think and hope that just about anyone who's a fan of the tomato would be willing to try it - raw or not.
I'd like to make a more fancy, slightly more complicated version of this - but for now this works as a perfect, quick and easy meal for one.



Flax&Sunny Parm Coated Tomato

One Tomato, sliced into half in think rounds
Gently push/wipe the seeds away from the tomato
Use either a paper towel, or clean cloth and gently pat the tomato slice so as to remove moisture - do press or squeeze it though - you want a good, firm, stable tomato slice, and a little bit of moisture is okay - just not a sopping wet tomato.

In a small bowl combine:
3 tbsp Sunflower Parm
3 tbsp Golden flaxseed meal
S&P
Mix well.

Set an individual slice of tomato on top of dry mixture - shake the bowl around so the dry ingredients coat the sides of the tomato.
Use a fork to turn the tomato over and coat the other side.
Top with dried or fresh Basil.
Plate with avocado, and eat immediately!
Yum!

~xoxo

Comments

[sarahfae.livejournal.com]

hah! boy - i didn't really think about it until now. :)

i usually buy them in large batches (about 8-12) at the beginning of the week. depending on how many i buy sometimes i'm able to skip a week. i try to buy them at perfect ripeness, still a little firm - and then i throw them in the fridge, in my crisper drawer, as soon as i get home. this stops them from ripening any more, and from my experience the avocados will last for sometimes two weeks.
yeah - i eat a lot of avocados. :)

[http://users.livejournal.com/orphe_/]

what luxury! i've never encountered a perfectly ripe avocado anywhere but my kitchen counter... but then, living in new york, i'm a lot farther off from where they're grown.

[sarahfae.livejournal.com]

here's a little trick i'll do every once in a while:
do if the avocado isn't ripe, and i want it to be - stick it in a brown paper bag along with an apple. close the bag and put it in a high place (where the room temp might be a little warmer), like on top of your fridge. in one day the avo should be perfect.

[sarahfae.livejournal.com]

oops! i didn't mean for "do" to be at the beginning of that second sentance :)

[http://users.livejournal.com/orphe_/]

oh cool, i had no idea the apple trick worked with avocados too. thanks!