Start with green tomatoes. Slice and dip in batter of flour (we used chick pea flour), favorite plant milk, and seasonings. Coat battered slices with coarse corn meal (we used polenta corn grits). Bake at 400* on nonstick oven sheet for 20 minutes. Flip slices and bake 10 more minutes. Enjoy these crunchy toasted nondairy, fat free, gluten free tomato treats on their own or as a tasty side.
-
Dorothy Greet invites you on a journey to amazing good health and vitality through Plant-Based Eating.
A heart attack turned her life upside down at age 70.
Now, with a Cornell Certificate in Plant-Based Nutrition, this retired clergywoman teaches free classes to community groups upon request.
To contact Ms. Greet, email dgreet@aya.yale.edu.
For more information on plant-based eating go to greetplantbased.blogspot.com.
