Southern Comfort - Vegan Style

It's been a while, my friends. I hope you have been eating some great food!

I took a little time off. When the metaphorical plate gets too full, its best to rank the items in order of importance and say goodbye to the potatoes. Just came up with that, but I think it makes sense. The past couple months, my plate was overflowing with activity, so I decided, with some sadness, that cooking would have to be put on hold. So, while I taught my classes, planned my wedding, trained for a half marathon, and organized a fundraiser, I subsisted mainly on microwaved sweet potatoes and peanut butter. Not at the same time.

Fried Green Tomatoes

Fried Green Tomatoes. Awesome movie. Delicious dish.

My favorite foods are those that balance opposing flavors and textures, and these fried green tomatoes are a beautiful combination. A cold, tart, juicy tomato is hidden in a hot, salty, crispy exterior - then topped with sweet balsamic and creamy goat cheese. A perfect appetizer for a modern southern dinner that will leave your guests impressed, nostalgic, and extremely satisfied.

Even though this is a fried dish, and quite the indulgent, I always strive to use healthier ingredients. Most recipes for this dish call for buttermilk, but I have chosen to use kefir: a cultured milk product that is super nutritious and often organic. I find that it has a similar "sour" quality that the buttermilk traditionally brings.

Just one of many updated southern dishes to come!



Fried Green Tomatoes
Breading
1/2 cup corn meal
1/4 cup whole wheat flour
1 tablespoon chili powder
2 teaspoons garlic powder
1 teaspoon salt
1/4 teaspoon cayenne pepper

Batter
1 cup kefir
1 tablespoon apple cider vinegar
Tabasco to taste

Tomatoes
3-5 green tomatoes, firm
Sea salt & freshly ground pepper
1/2 cup canola oil

Slice the tomatoes 1/4" inch thick. Season one side with salt & pepper. Let sit.

Heat the oil on medium/high in a large, deep, flat-bottom skillet. Oil is hot when a drop of water sizzles in the pan. Blot the tomatoes dry with a paper towel. Take one slice of tomato, dip it in the keffir mixture, making sure it is completely coated. Dredge in the cornmeal mixture, gently. Place in the skillet carefully. Repeat with the other slices, cooking only 4-5 at a time. Crowding the pan will lower the temp.

After 1-2 minutes, turn the tomatoes. They are ready when golden brown on each side. Transfer to plate topped with 3-4 paper towels.

Serve 2-3 per plate, topped with spring mix, crumbled goat cheese, and a simple balsamic vinaigrette.

Enjoy!

Spicy Shrimp and Collard Greens over Creamy Polenta

I have this habit of trying a dish once and then moving on.

So, in the spirit of change, I decided to focus on once recipe this week. For some reason, I have been craving shrimp and polenta for quite a while now. I am not sure if I have ever eaten this dish, but the idea of sweet juicy shrimp in olive oil over creamy polenta has been taunting me. I did a little recipe research to get some ideas, and dove in earlier this week for my first attempt.

This is such a simple dish, so my first try surprisingly successful. However, the greens weren't cooked as well as I would like, and I felt like there was a depth missing in the shrimp.

So, on my second attempt, I came a little closer to perfection. Here it is...


1 cup polenta
3 cups vegetable broth
1 bay leaf
1/4 cup olive oil
1 lb medium/large wild shrimp, peeled and deveined, tails on (why? it's prettier)
4-5 cloves garlic, thinly sliced
2 cayenne or jalepeno peppers, minced
2 TB tomato paste
1/2 cup dry white wine
1 lemon, juiced
1 TB butter*
handful chopped fresh flat-leafed parsley
4 cups chopped fresh collard greens or spinach
Sea salt & pepper

In a saucepan, bring vegetable broth to boil. Slowly whisk in polenta (whisking prevents clumping), add bay leaf, and a couple pinches of salt. Reduce heat to low and simmer for 20 minutes.

In the meantime, heat the 1/4 cup olive oil over med heat in a large skillet. Add garlic and chiles, saute for 3-4 minutes, being careful not to burn the garlic. When the garlic begins to brown, add wine and tomato paste, whisk, and cook for another 3-5 minutes.

Add shrimp, and cook for 2-3 minutes on each side. This step is important. Overcooking shrimp is a very common mistake, and can make the difference between juicy and fishy.

While the shrimp is cooking, heat up a small amount of oil in a deep skillet, and add turnip greens and a pinch of salt. Cook them for a minute or two, adding a little water as needed to steam. They should only need a couple of minutes, then transfer them to a mesh strainer to drain the water. Try not to squeeze them too hard, or they will loose their form and look like a mess.

Ok, back to the shrimp - When the shrimp is almost opaque, it is time to add the next ingredients. Add lemon juice**, butter, and parsley, and remove from heat immediately.

Test polenta, and add salt if needed. If it is too thick, whisk in more broth or water to desired consistency. Add 1-2 TB of butter for extra goodness.

In a shallow bowl, spoon polenta in the bottom, Place a mound of greens on top, and, then pour shrimp and pan sauce over top. Garnish with a sprig of parsley.

Voila! A delicious dish that is both simple and impressive. This recipe can be little tricky on timing, because there are a number of things that need to happen at once. Don't get overwhelmed by it - just try it a couple times to get your rhythm.

I hope you enjoy it as much as I did, and as Julia would say, "Bon Appetit!"

*For butter, I use Earth Balance, a vegan butter alternative. I am not vegan (hence the shrimp recipe), but I find it yummy and it is made from mostly expeller-pressed oil, so I feel it is healthy. However, if you would like to use real butter, I suggest getting some farm fresh butter from a farmer's market in your area, preferably from a grass-fed cow farmer. The taste difference will blow you away.

**If you don't have a juicer (like me), squeeze your lemons over a mesh strainer to eliminate seeds.