Fried Green Tomatoes

Ingredients

1 green tomato
2 tbsp. corn meal
½ cup gluten free flour mix
½ cup almond milk
1 oz. potato starch
1 oz. puffed quinoa
1 oz. quinoa flakes
1 pint puffed brown rice
2 slices Creamy Original Chao Slices

Tomatillo Salsa
4 pc. tomatillos
1 tbsp. confit garlic
1 tsp. Thai chilies

Pickled onions
1 tbsp. lime juice
1 red onion
½ cup rice vinegar
2 tsp. salt
2 tbsp. sugar
½ cup water
1 tbsp. basil seeds

Coriander oil
1 bunch spinach
2 bunch coriander
2 cup vegetable oil
1 Pkg. Field Roast Italian Garlic & Fennel Plant-Based Sausages

Preparations

To prep the tomatoes, slice the green tomatoes and rest on paper towel to any absorb moisture. Dredge in cornmeal and gluten-free flour mix, dip in almond milk and potato starch wash, dredge in puffed quinoa, quinoa flakes, puffed brown rice.

To prep the cheese, blend the Chao Slices and almond milk until pureed.

To prep the Tomatillo Salsa, char the tomatillos rubbed in oil on stove until soft, blend with confit garlic, lime juice, and roasted Thai chilies.

For the Pickled onions, dice the red onion. In a separate pot, boil rice vinegar, salt, sugar, and pour over onions. Cover and cool.

To prep the Basil seeds, hydrate them with water.

For the Coriander oil, blanche the spinach and coriander, cool and blend at high speed with vegetable oil until bright green, strain next day.

Slice Field Roast Italian Garlic & Fennel Sausage into coins. Sauté in oil until crispy, remove and dice sausage coins. Add tomato slices to same oil until crispy on both sides and cooked through.

To serve, assemble cilantro oil, basil seeds, onions, and salsa in a bowl, add a dollop of cheese and Field Roast Sausage to bowl; garnish with basil leaves. Serve tomatoes on the side.