Archive for May, 2010

Vegan barbequed sweet potato sandwiches with fried green tomatoes

Posted in Uncategorized on May 18, 2010 by aliaalafaireet

Lately I have been exploring the world of vegan foods.

I have a lot of reservations about the vegan diet, a) because I love cheese, and b) because it seems to create lot of reliance on either packaged foods or expensive equipement to make the foods without the packages, both of which are impractical for people who don’t have a lot of money. Having expressed these qualms, I am not completely opposed to the idea, and  I have quite a few vegan friends that  I like to eat with. So I am trying to come up with some vegan recipes, I will also try to give vegan alternatives for my other recipes.

This recipe was inspired by my lovely vegan friend Mary, but goes out to all my vegan friends  world wide.  Mary is a crazy, sweet, funny, quirky, fiber artist, and in terms of food, a real Southern gal at heart.  I got some ciabatta rolls (not particularly Southern) from a local baker so they only have five ingredients, all of which were vegan friendly. I baked two very large sweet potatoes at 350 for about an hour, until they were fork soft. You don’t want them to be too mushy because they will desentigrate into  the barbeque sauce. Also, poke holes in the top of the potatoes before baking so they don’t explode. After the sweet potatoes are done baking, let them cool. Meanwhile chopped one onion and a few cloves of garlic. Saute over medium heat until the onions are translucent. Then turn the heat down to low and add the barbeque sauce.  I used a jarred barbeque sauce, that again, was local so had few ingredients.  Vegan BBQ sauce is tricky, infact, vegan anything that contains sugar is tricky. This is because most sugar is technically not vegan. Animal bones are often used in the refining process. Honey, is also techincally not vegan because bees are animals too. You can find vegan sugar, the are usually marked on the back of the package with a “v” with a circle around it, and make your own BBQ sauce if you like. Cane juice is also a good option. My friends are a little looser about sweeteners, and tend to use honey. Anyway, add the BBQ sauce, and let everything melt for five minutes. Peel and chop the sweet potatoes and stir them into the sauce. Now time for the fried green tomatoes. Slice three medium sized green tomatoes. Tradtional fried green tomatoes use eggs and or buttermilk, flour and corn meal. I used rice milk instead of buttermilk and left out the eggs. Get three bowls. In one, put about a cup of flour, any kind of flour. In the another put a cup of corn meal, season the corn meal with salt, pepper, and any other spices you like. I used garlic powder and cayenne pepper. Pour about a cup of rice milk (or soy milk, or almond milk, or hemp milk, whatever you can find) into the third bowl. Dip the tomato slices, first in the flour, then in the rice milk, and then in the corn meal mixture. Fill a skillet with a ¼ to ½ inch of oil. Let it get hot over medium high heat. After the oil is hot, fry the tomato slices flipping them once. You may find you need to  turn the heat down a little bit during the frying process. In assemble the sandwiches, slice the rolls and toast them a little. Pile up a healthy mound of the sweet potatoes on one side, put a couple fried green tomatoes on top, and slap on the other side of the roll. Dig in.

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