Fried Green Tomatoes + Roasted Red Pepper Grits + Black Eyed Peas


Set broiler to 500

1/2 red pepper (seeds removed)
2 jalapeno peppers (seeds removed)
1 avocado, cubed
lime juice

Place red pepper and jalapeno peppers on top rack of broiler to get roasty. Keep and eye on them, and turn once midway to get roasted on both sides.
When they come out, pulse the red pepper in food processor to add to grits (see below).
slice the jalapenos, then combine with avocado, lime juice and salt. Chill avocado mixture.

Roasted Red Pepper Grits
1/4 c grits
1 c water
pinch salt
1 t buttery spread
roasted red pepper puree
black pepper

heat grits, water, and salt over medium heat until thickened and bubbly. Add butter and red pepper puree. season with black pepper and additional salt if needed. Keep warm while preparing other components.

Black Eyed Pea Mix
1 T olive oil
1 small onion
1/2 c black eyed peas
1/2 Tofurkey sausage
1/2 c finely shredded mustard greens, stems removed
salt and plenty of pepper

heat oil in pan, saute onion.
add sausage, black eyed peas, and greens, season with salt and pepper.

Fried Green Tomatoes
Oil for deep frying
green tomatoes, cut into 1/4-inch slices
salt and pepper
Dish of flour mixed with garlic powder
Dish of prepared Vegg, or other egg substitute
Dish of panko bread crumbs

heat oil to 350
Season both sides of tomatoes with salt and pepper.
Dredge tomatoes through the flour, then the vegg, and then through the bread crumbs. Deep fry one at a time, about 2 to 3 minutes for each slice.
Drain on paper towels and season with salt.


place a dollop of grits on plate and smear across plate. Place one fried green tomato on top, then stack some of the black eyed pea mixture, then another fried green tomato, then top with avocado and a green garnish.

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