Green Tomato Pickles

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Posted By: MD
Posted In:  Vegetables
Page Views:  1105 views
Preparation Time:  60 minutes
Cooking Time:  60 minutes

Other Info

Serves:  2-4.


Additional information: Note: this marinade lends itself to endless
variation- sometimes I add toasted sesame oil for a more delicate flavor or increase the vegan red wine for a "meatier" flavor.

Now, lets make the stroganoff:

Bake marinated tofu cubes in a 350F oven for 10-15 minutes (I cook a little longer if I want a more hearty texture, less for a more delicate texture).

In the meantime:

Heat 2 TBS olive oil and liquid aminos in a deep frying pan until just sizzling. Add chopped onion and reduce heat. Cook onions on low heat until well caramelized (this should take about 15 minutes). Take care not to rush this process as the onions will get too crisp and loose their smoky, sweet flavor.

Increase heat to medium/low and add 2-4 more TBS olive oil, yeast, pinch thyme and the sliced mushrooms. Saute the mushrooms until any liquid they have released is almost evaporated. Add 1/2 C vermouth and reduce for 5 minutes. Add baked tofu, Sour Supreme and pepper to taste. heat an additional 5 minutes.

Serve over brown rice and enjoy the fruits of your labor.


Ingredients

  • 1 gallon of washed, sliced tomatoes
  • 10 (red)onions, slices thin (some people may like more or less)
  • at least one clove of garlic, finely chopped
  • some spices like:
    • 1 teaspoon whole cloves
    • 1 teaspoon dried bazil
    • 1 teaspoon vegan mustard seed
    • stick of cinnamon
    • etc!! be creative
    • one half cup salt
    • 1/4 cup vegan sugar
    • quart (or less) vinegar

Directions

Here is a new way to use all the leftover tomatoes in the garden. Get them before the frost!!

Then, combine:

dissolve these ingredients and pour over the tomatoes and onions. One option is to layer the tomatoes and onions. Let this stand 24 hours before trying a tasty pickle. Enjoy.

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