Tag Archives: fried green tomatoes

Down Home goes Vegan.

I am West Virginian.

West Virginian food is to Southern food as cerulean is to blue. Still the same color, but a unique shade.

West Virginians love hot bologna. They top their hot dogs with chili, cole slaw and raw onions. The state even boasts a unique restaurant franchise whose menu revolves around – wait for it – biscuits.

As in other southern states, being vegetarian in West Virginia is a little bit tricky, because it can be difficult to order from the existing menus at most restaurants, and many people have little respect for a diet that does not include bacon.

There is a stereotype of West Virginia as culturally backward and a stereotype of southern food as entirely meat-centric, neither of which are entirely accurate. West Virginia boasts some fantastic food and arts destinations; southern food, though frequently made with meat or meat by-products, can often be made vegetarian or even vegan by simply swapping pan drippings or stock for something plant-based.

Following are a couple of recipes for two of my favorite dishes, which are delicious eaten together.

Brown Beans and Fried Green Tomatoes

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For beans:

Ingredients

1 lb pinto beans, soaked overnight

1 ½ cups vidalia onion, diced

4 cups vegetable stock

8 cups water

Salt to taste

Directions: Combine all ingredients except salt in a large pot and bring to a boil. Turn heat to low. Soup should simmer at a lazy bubble – no hotter, no cooler – for a 3-4 hours. When beans are tender and creamy and broth is thick and reduced, salt to taste and serve, preferably over a bowl of crumbled cornbread.

For Tomatoes:

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1 green tomato, sliced into 4 or 5 slices, 3/8-1/2 inch thick, and seeded

¼ cup all purpose flour

½ tsp. Salt

1/8 tsp. Red pepper

1/3 cup medium-coarse yellow cornmeal

3 Tbsp. Oil

Salt and black pepper to taste

Directions: Heat oil in a heavy-bottomed skillet. It is best if your skillet is large enough to hold all the tomato slices at once. Mix flour, red pepper and ½ tsp. salt on a small plate.

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Spread cornmeal on a small plate and pour a small bowl of water. One at a time, dip tomato slices in flour mixture, then water, then cornmeal. Coat both sides with each ingredient. Place slices in pan, and cook for 3-4 minutes on each side, until batter is light golden brown. Remove slices from pan and season with salt and black pepper.

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