Serves 4; 30 minutes or less
This is a great recipe to enjoy summer and to use green tomatoes that you can pick up from the Farmer's Market. I adapted this recipe from Martha Stewart Living Cookbook-The New Classics. I added some fresh spinach for added color. Add hot sauce for an added kick or use Chipotle Vegan Mayo (see recipe).
4 slices of veggie bacon
3/4 cup stone-ground yellow cornmeal
1 teaspoon salt
Pinch of cayenne pepper
Pinch of sugar
2 green tomatoes, thinly sliced
4 biscuits or English muffins, split and toasted (I used German Dark Wheat bread)
Vegan Mayonnaise for serving
4 slices of Daiya Cheddar cheese (optional)
1 1/2 cups of spinach
1/4 cup vegetable oil
1. Cook the veggie bacon in a skillet until crisp. Set aside.
2. In a shallow dish, mix together the cornmeal, salt, cayenne pepper, and sugar. Add the tomatoes, and toss to coat.
3. Heat the vegetable oil in the skillet over medium heat; add the tomatoes, and fry until golden, about 2 minutes per side.
4. Spread the vegan mayonnaise over the cut sides of biscuits; fill each side with 1 to 2 slices fried tomatoes, 1 slice of veggie bacon and cheese, and add spinach. Sprinkle with hot sauce, if desired. Enjoy.
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