When I first embarked on this food blog journey I envisioned a place where I could express any and all culinary thoughts that came to my mind. A place where people could see all the steps required to make a dish happen, recipes, tips, tricks, etc… which brings me to this post.

After months of planning and effort I would like to introduce you to the Rockin’ the Stove podcast. This is episode #1…there will be many more to follow.

RTS  is a Vegetarian and Vegan based podcast shot at my home in Durham NC. I will be hosting as well as having various bands show me (and all of you) a favorite veggie friendly recipe. The dream of being able to tie together two of my most loved things (music and food) has finally come true and I invite you to check it out. Let me know what you think. Hey, and if you are a local or touring band and coming to my neck of the woods and have a  recipe to share then please contact me. I would love to see how some musicians cook on the road. (I know we did it when I was in a band).

Also, you can subscribe to the podcast via iTunes, YouTube & blip tv.

And if you want to embed this video on your blog, Facebook, Myspace, Twitter or whatever else is out there nowadays please feel free.

EMBED CODE:

3 comments

Well, the last of my garden’s tomatoes were taken from  their vines. It had to be done. They were no longer growing and the short days of Fall had made it impossible for them to turn red. I gathered about 12 of them in all and although this event was a bit sad, I also found it exciting that I was about to make a southern fried treat- Fried Green Tomatoes.

Fried Green Tomatoes is one of the South’s trademark dishes. The recipe varies the farther south you go, but here I have taken it to the vegan arena. Typically dipped in milk, I used soy milk and the aioli I made as a dipping sauce was created with soy sour cream. You can create any number of seasoned flours to dredge them in as well, say for instance a smoky thyme infused breading, which is what I did.

Straight from the vine, these guys were a little smaller than tennis balls.

I made 1/2 inch thick slices.

Set them aside.

I combined 1/2 cup of soy flour, 1/2 cup of  cornmeal and a teaspoon each of the other spices.

I used soy milk creamer.

Heat the oil before you begin coating the tomatoes, but watch the heat. You don’t want it smoking hot or your coating will burn.

Coat the tomatoes in the soy milk first….

Then dredge the tomatoes in the flour mixture until thoroughly coated.

Carefully place them in the hot oil, browning each side about 1 minute each.

Place them on a paper towel to drain the excess oil.

Make an aioli of soy sour cream, garlic, lemon zest and chives and enjoy ya’ll!

4 comments