If you have a garden, now and then you may notice that there are a LOT of tomatoes coming on at one time, and the odds of you eating them when they all get ripe are low. Of course, you can make salsa, can the tomatoes, hand them off to friends, or, you can bake up some fried green tomato goodness for a summer breakfast or dinner.
3-4 green tomatoes (medium to large), sliced thinly
1 sleeve of saltines, blended to a fine powder (substitute pretzels or corn chips for variety)
2 cups flour
2 tsp salt
2-3 tsp ground pepper
1/2 cup nutritional yeast flakes
2 cups soy milk (unsweetened, unflavored)
1/4 cup white vinegar
Place soymilk in a bowl and add vinegar. Whisk until the milk thickens.
Place dry ingredients in larger shallow bowl and mix well.
Add tomato slices to soymilk mix and let soak for 3-5 minutes.
Individually, remove slices of tomato from the milk mix, let drip for a couple of seconds, and then press into the dry mix (both sides). If you like more coating, you can repeat this process 2x (you may need more dry mix).
Spray a cookie sheet or baking stone with olive oil and arrange tomato slices in one layer. Spray top of slices with oil. Bake at 425*. Flip tomatoes when bottom is browned and cook on second side.
Serve with something appropriate or alone (tonight, we had it with vegan loaf and mashed potatoes). Enjoy the applause.