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