Fried Green Tomatoes, Mushroom Kale Miso Soup & Roast Tomato Hummus Pasta is the Recipe Of The Week!

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This mozzarella gets deliciously soft, brown, and crusty when broiled or pan-fried, melting just enough in this recipe to get temptingly gooey without falling apart in the pan when you flip the pieces. The result is like a fried green tomato and breaded mozzarella in one scrumptious wheat-free combo. For this to work, it’s important to use mozzarella solidified with agar powder. (But not to worry: If your mozzarella is melty, simply spoon the melted cheese onto the tomatoes before serving.)

Ingredients


  • 1/2 batch mozzarella (two or three 1-inch balls), any variety
  • 1 large or 2 small green tomatoes
  • 2 tablespoons avocado oil (2 teaspoons if using a nonstick pan)
  • Fine sea salt, to taste
  • Gochugaru (Korean red pepper flakes) or freshly ground black pepper, to taste

Preparation

  1. Cut the mozzarella into eight 1/2-inch slices. Cut the tomato into eight 1/4-inch slices.
  2. Coat a frying pan or nonstick pan with 1 tablespoon of the oil and warm over medium heat.
  3. Place the mozzarella slices in the pan and layer a slice of tomato on top of each.
  4. Allow the mozzarella pieces to get brown and crusty on the bottom. Try not to check them too often, but look for crisp edges and softening near the top. Press the tomato slice down gently so that it sticks to the soft cheese.
  5. Once the cheese is browned, add the remaining tablespoon of the oil to the pan. Use a thin spatula to flip each of the cheese-and-tomato stacks. Cook until the tomato browns a little.
  6. Remove them from the pan, blot them on a paper towel if needed, then season with salt and red pepper flakes before serving hot.

About The Author


One-Hour Dairy-Free Cheese, Claudia Lucero

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In ingenious, step-by-step recipes, traditional cheesemaker Claudia Lucero shows how to make 25 delicious plant-based cheeses using your choice of seeds, nuts, and vegetables to achieve rich flavor and creamy texture. There’s buttery Golden Swiss made with cauliflower and tahini paste—and a Brie made of cashews (or zucchini and potatoes), with a bit of truffle oil to capture its earthy essence. One-Hour Dairy-Free Cheese also shows how to make spreadable cream cheese, grated Parmesan, a smoky Cheddar, and even gooey cheese sauces. PLUS, techniques for making rinds, cheese plate pairings, tips on food allergy substitutions, and a recipe to highlight each dairy-free cheese: Stuffed Shishitos, Cucumber Maki, Creamy Zucchini Noodles, Spicy Beet Salad, and more. It’s a whole new way to indulge in the impossible-to-resist pleasure of cheese, no matter what your dietary restrictions are. Excerpted from One-Hour Dairy-Free Cheese: Make Mozzarella, Cheddar, Feta, and Brie-Style Cheeses—Using Nuts, Seeds, and Vegetables by Claudia Lucero (Workman Publishing). Copyright © 2019. Photographs by Matthew Benson.
Miso soup is traditionally an appetizer because it's light and brothy. This mushroom kale miso soup has a few more veggies to make it a light meal.

Ingredients


  • 4 ounces mushrooms, diced
  • Splash olive oil
  • 4 garlic cloves, minced
  • 4 cups water
  • 1 cup vegetable broth
  • 3 tablespoons yellow miso paste
  • 1/4 teaspoon black pepper (optional)
  • 8 ounces extra firm tofu, pressed and drained
  • 3/4 cup kale, packed (from 1 large leaf)
  • 1 tablespoons rice vinegar

Preparation

  1. Add mushrooms and olive oil to a 2 quart dutch oven or stock pot. Saute until the mushrooms start to release their liquid. Mix in garlic, water, broth, miso, black pepper (if using) and tofu. Bring to a boil and let simmer for 5 minutes.
  2. Mix in kale and rice vinegar. Stir until the kale softens.
  3. Divide soup among 3 bowls and serve.

Nutritional Information

Per Serving: Calories: 141 | Carbs: 10 g | Fat: 6 g | Protein: 11 g | Sodium: 359 mg | Sugar: 4 g

About The Author


Alison Edmund

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Home cooking, whole foods, and seasonal produce Hello, and thank you for checking out my recipes! My name is Alison and I am the blogger and recipedeveloper behind Alison's Allspice. My blog focuses on home cooking, whole foods, and seasonal produce. I am a self-taught cook sharing recipes everyone can make. See you in the kitchen! 
This hearty pasta meal is a quick and easy go-to meal and is great for cooking for meal prep!

Cooking Time

15

Ingredients

  • 1 cup dried pasta of choice
  • 1/4 cup cherry tomatoes (roasted for 10-15 minutes on 360°F)
  • 1/2 can canned chickpeas (drained)
  • 1 teaspoon garlic powder
  • 1 teaspoon tahini
  • 3 teaspoons extra virgin olive oil
  • Black pepper as desired

Preparation

  1. Cook the pasta as instructed on the packet
  2. When cooled, add the roast tomatoes to a food processor along with the chickpeas, tahini, olive oil, garlic powder and black pepper, and blend into a smooth paste forms (if a little try, add a teaspoon or 2 of water)
  3. Then taste and add more garlic powder or black pepper if desired
  4. Once the pasta is cooked, drain then add in the hummus and any other extras you’ve chosen, then stir and ensure the pasta is coated
  5. Serve and enjoy!

About The Author


Stephanie Davies

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I love all thing health and fitness and love to create easy vegan recipes to share with the world!
Don Lichterman
Sunset Corporation of America (SCA)
Sustainable Action Network (SAN)