Coastal Southern Supper

Serves: two to four

Gluten-Free, Soy-Free, Oil-Free, Vegan (of course!)

Growing up in the South, going to the coast is a must in the summertime. Going to the beach always used to mean eating seafood such as crab and shrimp; however, now as a vegan, I no longer enjoy eating our fishy friends. Instead, I transformed marvelous plant-based foods paired with both Old Bay seasoning and a tasty remoulade into a Southern summertime feast! This meal with Old Bay fries and corn, “fried” green tomatoes, and three types of beans, has all of the delicious flavors that I have grown up loving, but no fishy friends are harmed! It is a win-win supper!

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Ingredients:

For the fries:

  • One large Japanese sweet potato
  • One tbsp. of water
  • One and a half tbsp. of Old Bay seasoning

For the remoulade:

  • One cup of plain, unsweetened vegan yogurt (I used Kite Hill)
  • Two tbsp. of stone-ground brown mustard
  • Two tbsp. of ketchup
  • One tbsp. of lemon juice
  • One tsp. of hot sauce (I used Frank’s Red Hot Original Cayenne Pepper Sauce)
  • One tsp. of paprika
  • 1/4 of a tsp. of onion powder
  • 1/2 of a tsp. of coconut sugar
  • 1/8 of a tsp. of pink Himalayan salt
  • 1/8 of a tsp. of pepper

For the “fried” green tomatoes:

  • Two to three green tomatoes
  • 1/2 of a cup of cornmeal (preferably organic)
  • 1/2 of a cup of garbanzo bean flour
  • 1/2 of a cup of almond milk (or any plant-based milk)
  • 1/4 of a tsp. of pink Himalayan salt
  • 1/4 of a tsp. of pepper
  • Low-sodium vegetable broth for “frying”

Food for serving:

  • Two to four ears of corn on the cob (preferably organic)
  • One drained and rinsed BPA-free can of green beans (low or no sodium preferred)
  • One drained and rinsed BPA-free can of butter beans (low or no sodium preferred)
  • One drained and rinsed BPA-free can of Lima beans (low or no sodium preferred)
  • One head of butter lettuce

How to make:

  1. In a large bowl, mix all of the remoulade ingredients together.
  2. Cover the bowl and place it in the refrigerator to meld together while you cook.
  3. Preheat your oven to 425 degrees Fahrenheit.
  4. Line a baking sheet with parchment paper.
  5. Wash the Japanese sweet potato, then chop it into fries.
  6. Place the fries and the one tbsp. of water in a plastic bag or a bowl with a secure lid.
  7. Close the bag/bowl, then shake it to evenly spread the water over the fries.
  8. Add the one and a half tbsp. of Old Bay seasoning into the bag/bowl.
  9. Close the bag/bowl, then shake it to evenly spread the old bay seasoning over the fries.
  10. Place the fries onto the baking sheet and bake them for 25-30 minutes.
  11. While the fries bake, boil a large pot of water.
  12. Slice the green tomatoes and shuck the corn (if not already shucked).
  13. Place the corn in the boiling water and boil them for 15-20 minutes.
  14. In a medium-sized bowl, mix together the garbanzo bean flour, cornmeal, salt, and pepper.
  15. Pour the milk into a separate medium-sized bowl.
  16. Dip each tomato slice into the milk, then into the flour mixture.
  17. Place the tomatoes into a pan (preferably non-stick) with enough vegetable broth to cover the pan and “fry” the tomatoes.
  18. “Fry” each side of the tomatoes until the flour mixture forms a crisp breading around them.
  19. Sprinkle the corn lightly with Old Bay seasoning.
  20. Serve the fries, “fried” green tomatoes, and corn with the remoulade, lettuce, and beans. (It is encouraged to make lettuce cups with all of the ingredients stuffed inside!)
  21. Enjoy!

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