Fried 'maters

My take on this southern favorite. Makes an excellent snack or side dish!

You will need:

Olive oil
3-4 large tomatoes (green are excellent, but red are good too)
1/2 cup cornmeal
1/4 cup nutritional yeast
1 tsp garlic powder
1 tsp onion powder
1/2 tsp turmeric
salt and pepper

Slice tomatoes in about 1/4 inch slices, set aside. Combine all dry ingredients on a plate and mix until evenly distributed. Add salt and pepper at will. In a large frying pan, heat olive oil on a very low temperature. Flop the tomatoes into the breading and coat both sides. By the time you finish, the olive oil should be starting to bubble a bit. Gently place the tomatoes in the oil and fry until golden-brown. Flip and repeat.

I forgot to take a pic cuz I eated them all! Pin It

Pink Salad

You will need:

1 zucchini
1 carrot
1 large tomato
1 cup large grain couscous
1 hard boiled egg
1 can beets or 3 fresh beets
2 tbs nutritional yeast
2 tbs dill
1 tbs basil
1/4 cup vinegar
1 tbs salt (2 tbs salt if using fresh beets)
pepper taste
beet juice (from the can or from stewing fresh beets)

Cook couscous (boil or pour boiling water and let sit) set aside to cool. Drain beet juice from can or use juice from stewing fresh beets (if stewing fresh beets, add 1 tbs salt) and set aside. Add vinegar to beet juice. Add cooled couscous to the beet juice/vinegar mixture. Let sit about 20 minutes. Chop carrot, tomato, zucchini, beets, and egg. After the couscous takes on a nice, deep, pink color, strain and add to chopped veggies. Add nutritional yeast, salt, dill, and basil. Mix. VOILA!

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Katesadillas

No photo....because I ate it.

You will need:
2 6"-8" flour tortillas
1/3 cup shredded cheese
1 beet, diced (cooked or canned)
1/4 cup spinach, fresh
1/2 carrot, fresh, diced or grated
1/2 tomato, fresh
1/2 summer squash
1 slice onion, diced
1/4 cup garbanzo beans
1/4 meat of your choice (optional...I used chicken)
1 clove garlic
cooking spray
fresh cilantro
salt
pepper

Directions:
Spray inside of frying pan. Add diced onion, cook until soft. Add beet, spinach, carrot, tomato, and squash. Grate in garlic clove. Add salt and pepper. Cook until soft*. Remove from pan. Set aside.

If necessary, re-spray pan and add one tortilla to pan on low heat. Add half cheese. Add vegetable mixture. Add cilantro.* Add other half cheese. Place second tortilla on top. When bottom tortilla becomes slightly crispy, flip (and try not to throw the veggies all over the house). Allow other side to become crispy.* Remove, cut in quarters, EETZ IT!

Notes:
Basically, what I do is take all the ingredients and make a salad out of it. Then, when I'm ready, I just plop everything in the pan. If you made too much, you can have it for salad later.

Measurements are not exact. You can adjust them at will..

*Texture can vary according to taste. I like my veggies to still have a little crunch, others don't. For crunchiness, cook a shorter time. For softness, cook a longer time.
*Add the cilantro last. You want it to be as uncooked as possible.
*The second tortilla will heat faster than the first. Pin It