Last summer, thanks to the generosity of pals and neighbors, I ended up with a bumper crop of banana peppers. At the time, I came up with a tasty, orange-y Roasted Banana Pepper Vinaigrette that I continue to use often, not only for delicious green salads, but for dressing veggies like Spicy Roasted Brussels Sprouts. This recipe is also delicious with kale (add at step 4) and cauliflower (add at step 3) thrown in the mix. Play and enjoy!
Tools:
Large glass roasting dish or oven-safe skillet
Ingredients:
20 Brussels sprouts
1/4–1/2 batch of Roasted Banana Pepper Vinaigrette (see recipe for substitutions and use the rest of the batch for a delicious Green Citrus-y Salad) 1 tbsp unrefined, virgin coconut oil (warmed to liquid)
Pinch of fine-ground sea salt or more to taste
Fresh ground pepper to taste
Let’s get started.
1. Preheat oven to 350ºF.
2. Wash Brussels well…
…peel off outer leaves, cut off ends…
…and quarter.
3. Scatter sprouts into a roasting dish, drizzle with oil and season with salt and pepper. Roast for 30 minutes.
I love tacos. I. Love. Tacos. On a busy night, you can easily sauté any number of veggies, load up a tortilla, and add some salsa or my chipotle sauce for a quick and easy dinner. Done. I also love all things white on white on white, sunny pops of yellow, and I love folks who showcase and share the creative possibilities for planty foods.
So today, I’m sharing a recipe from Jeanine Donofrio’s new cookbook Love & Lemons which I have to say, is the kind of book every kitchen should have. I feel like Jeanine is my soul sister (lover of white and yellow, designer, celebrator of veg…)—not only is her new book gorgeous, but the recipes are vibrant, delicious, and no doubt enjoyed by everyone.
VEGAN: Make the chipotle sauce with sun “cheese” (page 286) and skip the honey |
GLUTEN-FREE
SERVES 4
Ingredients:
1 medium head cauliflower, cut into small florets
Extra-virgin olive oil, for drizzling
2 chipotle peppers from canned chipotles in adobo sauce
8 tortillas, warmed or grilled
1 medium avocado, sliced
Cilantro
1 lime, sliced
Sea salt and freshly ground black pepper
Chipotle Yogurt Sauce
7 ounces (200 g) full-fat Greek yogurt
If you’re dairy-free, try my Chipotle Sauce
1 chipotle pepper (from the can used above)
1 small garlic clove
1 teaspoon (5 mL) fresh lime juice, plus more to taste
1 teaspoon (5 mL) extra-virgin olive oil
1 teaspoon (5 mL) honey
Sea salt and freshly ground black pepper
Directions:
Preheat the oven to 400°F (200°C).
Line a large baking sheet with parchment paper. Add the cauliflower and drizzle with olive oil and a pinch of salt and pepper. Toss to combine. Working over the baking sheet, use your hands to break up 2 chipotle peppers, along with some of the adobo sauce. Toss again to coat the cauliflower and roast for 25 to 30 minutes, or until golden brown.
Make the chipotle yogurt sauce: In a small food processor, combine the yogurt, chipotle pepper, garlic, lime juice, olive oil, honey, and a pinch of salt. Blend until smooth. Taste and adjust the seasoning, adding more salt, pepper, and lime juice as desired.
Fill each tortilla with a spoonful of sauce, the roasted cauliflower, and a slice of avocado. Serve with the cilantro and lime slices on the side.
Pull up a chair, a slice of Spiced Apple Skillet Cake and sit with me for a moment. We need to talk. I miss you.
I haven’t written a post in too long, and I know it. No posts means no newsletters either. Yep. Sporadic social media posting, too, even though I do love me some Instagram.
The guilt pokes at me every day, but I just haven’t had it in me lately to “keep up” online. If I’m really honest, I’ve actually been feeling a smidge resistant to the push to “stay on top of it.” Is it overwhelm? Have I hit a wall? Am I just being negative? Or could it be that I need to listen, risk “falling behind,” and keep going at a pace that feels right to me now? But.. but…
I sometimes wonder how on earth folks can consistently post every week, with gorgeous photos, write book after book, stay on top of social media daily, do a weekly podcast, and not crash? They must have teams to help them. I need a team, but will anyone care about this as much as I do? Will they do it “right”? Will it be more work for me to manage a team? Can I afford a team? I know I can’t be alone in some of these thoughts no matter how many “wake up and seize the day” mantras I read online and feel energized by.
I started building this site in 2008. At the time, there were only a handful of plant-based bloggers on the internets. Now, you can find and follow a handful of inspiring, talented, health-minded bloggers every minute. This is an incredible thing! And thanks to this momentum, there’s an important shift happening with the accountability we have for our health.
We’re lucky to live in these times, and if you are a blogger big or small, you should be proud to be a part of it, but I don’t think go-go-go is a sustainable pace for a one-person team. Especially when we (wellness champions) are dedicated to “health.” There has to be down time.
I recently found out that friend I respect very much, who runs a successful podcast and website, landed on bed rest due to stress (after months of not knowing why she was so ill). My heart felt like it was being squeezed for all the reasons I’ve explained, and all the feelings I anticipate she’s having right now…
So, I’ve decided that I need to feel it all. Accept the guilt, the fear of falling behind, the excitement, and the passion. It ebbs and flows and it’s always going to. My goals for my own health and for YU have evolved over the years, and the change is ok. I have to continue to welcome it, maybe learn to surf it a bit…
The way I personally work best is build-build-build then share-share-share. Sometimes, I manage build-share-build-share, but I’m in mostly building mode these days, so my “online presence” suffers.
I just gotta be me, and do things the way I do them, and not give in to any self-perceived pressure to keep up. I guess I just want to make sure YU are all ok with that, and know that even though I haven’t been very present online doesn’t mean that I’m sitting idle. Quite the opposite, really.
I started an important project a year ago that’s going to help so many of you—I can’t freakin’ wait to finish and release it. I’m so close. Did I want it done by January 2016? Yep. Will it be complete in the spring/summer? More likely. It’s going to be a game-changer though. Worth the wait.
There’s also another project I can’t wait to share with you, but more on that later…
Ok.
Here I am, patting an empty chair next to me, urging you to come sit your butt down. Let me make you some chicory root latte…
and cut you a slice of this delicious gluten-free Spiced Apple Skillet Cake.
Tell me all about a project you’re working on, and how you work through the times where you feel like “it’s just not enough.” I’d love to hear from you.
Ingredients Dry:
1 cup almond flour*
1 cup sorghum flour
¼ cup arrowroot starch/flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon sea salt
1½ teaspoons cinnamon, ground
½ teaspoon nutmeg, ground
¼ teaspoon cardamom, ground
¼ teaspoon cloves, ground
1½ teaspoons orange zest
1 cup Sucanat (or any dry, natural sweetener you like)
*Blanched almond flour is recommended, you can use almond “meal,” but note that texture will be more dense and color more dark.
Wet:
½ cup hot water
2 tablespoons whole chia seeds
1 tablespoon apple cider vinegar
1 cup applesauce
3 tablespoons unrefined, virgin coconut oil
1½ teaspoons vanilla extract
Fold in:
2 medium apples (peeled and diced or peeled, quartered then sliced)
*Any kind of apple you like for baking. I’m using Granny Smith for a smidge of sour and I like a less-sweet cake, but red and yellow apples are definitely worth a try—YU can’t go wrong.
Let’s get started.
1. Preheat oven to 350°F for all baking vessels except a loaf pan, which will need to be preheated to 375°F, and prepare your baking vessel of choice:
For aluminum baking pans and muffin tins, line with parchment paper or muffin liners (psst: visit the QuickLinks to learn how to make your own).
For all other baking dishes, grease with unrefined, virgin coconut oil, grapeseed or avocado oil.
2. Place all the wet ingredients in the blender and let them sit with other ingredients for 5 minutes so chia can “plumpen.” You can also whisk together ingredients—you may have to warm coconut oil on the stove if it’s solid.
3. In a large bowl, whisk, or sift together the dry ingredients. If sifting, sometimes, larger bits of sweetener or flour won’t make it through the sieve—just use your fingers to work through what you can, and dump the rest into the mixing bowl.
4. Blend all wet ingredients until smooth, and then fold blended, or whisked, wet ingredients into the dry ingredients. Batter should be on the thicker side, but fluffy.
5. Fill your baking vessel and arrange apples in the batter…
… press them down and bake for 40 minutes.
6. Allow to cool in the pan. Enjoy.
Take it to the next level and serve this for dessert with Salted Caramel Sauce from the YumUniverse book and some homemade Vanilla Bean Ice Cream. Heaven.
So, what do you think of this recipe? And tell me about something you’re working on, and how you work through the times where you feel like “it’s just not enough.” Share some tips… I’d love to hear from YU.
Back when YumUniverse had it’s first birthday (almost 6 years ago!) I held a recipe contest to celebrate, and while every entry was delicious, there were a few that stood out to me and my fellow recipe testers—the Grand Prize winner Lisa Pitman’s Party Perfect Petit Fours (check out her Crustless Kale & Mushroom Quiche too) and Nicole Axworthy, who came up with a decadent, rich Brownie Blizzard Ice Cream Cake that none of us have forgotten since. So, it’s exciting for me to announce that the two have teamed up to co-author the new book DIY Vegan, which shares over 100 plant-based recipes with gluten-free options that I think YU’ll love.
I’m so grateful that they’re allowing me to give you a recipe preview for Coconut Bacon Bits from their book. And not only that, but you can enter a giveaway below for a free copy of DIY Vegan!
“You’ve just got to give these a try. We love to use them in vegan club sandwiches, in salads, or to coat an amazing Classic Cheese Ball (page 60). But if you’re someone who loves smoky, salty sweets, you can also add these as a topping to doughnuts, cookies, and brownies. P.S. One of ourtesters told us this recipe alone was worth the price of the book.” —Nicole and Lisa
INGREDIENTS
1 tablespoon tamari
1 tablespoon vegan Worcestershire sauce, homemade (page 139) or store bought
2 teaspoons liquid smoke
2 teaspoons pure maple syrup
2 teaspoons olive oil (optional)
½ teaspoon apple cider vinegar
½ teaspoon smoked paprika
2 cups large coconut flakes
STEPS
1. Preheat the oven to 300°F. Line a baking sheet with parchment paper.
2. In a medium bowl, combine the tamari, Worcestershire, liquid smoke, maple syrup, olive oil (if using), vinegar, and paprika and stir. Toss in the coconut flakes and stir until well coated and no liquid remains at the bottom of the bowl.
3. Spread the coated coconut in a single layer over the prepared baking sheet. Bake for 18 to 20 minutes, stirring every 5 minutes. Watch carefully—the edges can burn quickly! Let cool on the baking sheet. Store in an airtight container at room temperature for up to 1 month.
TRY THIS: If you’re looking to reduce your oil consumption, the natural fat in the coconut flakes make these delicious with or without the oil in the recipe. If you like things a little more on the salty side, add a sprinkle of salt once you lay out the coconut flakes on the baking sheet, before they go into the oven.
In the YumUniverse book I share my easy recipe for homemade Toasted Almond Butter, and I now want to share with YU another delicious discovery—Toasted Maple-Pecan Butter. Use it to make a delicious non-dairy milk, spread it on some gluten-free toast, swirl it into homemade yogurt, or chia pudding (maybe a chocolate one). And yes, eating it by the spoonful is quite divine, too. I won’t judge. Been there done that.
Tools:
Food processor or high-powered blender
Baking sheet
Unbleached parchment paper
Ingredients:
2 cups raw pecans
2–3 tbsp grade B maple syrup to taste (you can use any kind you like but B has the most trace minerals)
Fine-ground sea salt
Let’s get started.
This is an optional step that you can skip, but for optimal nutrient assimilation (whenever I say something like those last three words, my sweetie repeats them back to me in a robot voice), it’s best to soak the pecans. Read the why and how here.
You can then either dry them at the lowest temp in the oven until no water remains (3–5 hrs) or dehydrate them for 8–12 hours. They should snap between your teeth when completely free of water. Remember, if there’s water in them and you store them, it can attract mold. For taste, I love the oven—it brings out a comforting toastiness in the pecans.
1. Preheat the oven to 350°F and line a baking sheet with a piece of parchment.
2. Sprinkle pecans out onto the sheet 1-pecan deep and sprinkle with a few pinches of sea salt. Bake for 7 minutes.
3. Transfer to the food processor fitted with the S-blade and add maple syrup. Turn on processor and blend the pecans until they break down into butter. Give it time, they will break down. If you need to, stop processor and keep scraping down the sides. Season with more salt if necessary and sweeten with more maple syrup if you like.
4. Store in an airtight container in the fridge for months.
Try:
1. Add 2 tbsp of cocao powder for a chocolate version. I bet a pinch of cayenne and some cinnamon would be scrumptious as well.
2. Add spices like nutmeg, cinnamon and cardamom—wow.
Now, I want to hear from YU. What will you try pecan butter with? Tell us with a comment below.
I was raised on comforting Mac & Cheese, cheese-y dips and creamy sauces—they’re pretty much in my DNA. These days however, when I want some comfort food, I like to whip up something that makes me feel good without the health-diminishing returns. This easy Broccoli Bowl with Creamy Butternut Squash Sauce recipe does the trick—all the comfort and creaminess come from veggies and plant-powerful ingredients, but you’d never know.
Tools: Blender
Steamer and a sauce pot
Baking sheet
Unbleached parchment paper
Ingredients: The florets from 1 head of broccoli
1/4 cup walnuts
Sauce
1 cup butternut squash, diced
1/4 cup cashews, soaked at least for 1 hour
2 tsp nutritional yeast (if you can’t find this nutty, cheese-flavored, B vitamin-rich ingredient, leave it out)
1 tsp fresh lemon juice
1/4 cup water
1/2–1 tsp fine-ground sea salt
2 tsp unrefined, virgin coconut oil (optional)
Let’s get started.
1. Soak cashews for 1–2 hours in a bowl filled with pure water.
2. Preheat oven to 350°F. Scatter walnuts on parchment-lined baking sheet.
Sprinkle with a pinch or two of salt. This photo below shows more than 1/4 cup of walnuts, but that’s because I’m preparing some to have on hand for breakfast cereals and homemade milks. Toast walnuts for 5–7 minutes. Remove from oven, give them a rough chop and set aside.
3. While walnuts toast, steam butternut squash cubes 7–10 minutes, or until soft and a fork can easily pierce a cube. Save steamer set up with water for broccoli.
4. Blend together sauce ingredients until super smooth. Set aside.
5. If you haven’t already…
… cut florets from your head of broccoli.
6. Steam broccoli for 3–5 minutes until vibrant green. Rinse out your steamer pot and transfer florets to the pot and heat to medium-high. Add sauce and stir together until warm—3–5 minutes. Serve warm topped with walnuts and enjoy!
Try this recipe with chopped kale, cooked chickpeas or gluten-free pasta added to the mix.
Now, I want to hear from YU. What do you think of this recipe? Tell us with a comment below.
This is a food-as-medicine post for sure. Maitake mushrooms also known as“Dancing Mushroom,” Hen-of-the-Wood, Sheep’s Head or Ram’s Head mushrooms, tend to grown in clusters at the base of oak trees. And these pretty babies are absolutely loaded with beneficial nutrients and medicinal properties…
Maitake is a really delicious mushroom to try. It’s good food that’s rich in vitamins, minerals and amino acids—it’s a proven immune booster and has been the subject of many studies that demonstrate abilities to stimulate the immune systems of breast cancer patients and immune cells like Natural Killer cells (aka NK cells which respond to inhibit tumor formation). Research into Maitake also has shown that this medicinal mushroom can induce aptosis (the process of programmed cell death) in various cancer cell lines as well as inhibit the growth of various types of cancer cells.
What else can Maitake do? Well, researchers have also indicated that whole maitake has the ability to regulate blood pressure, glucose, insulin, and both serum and liver lipids, such as cholesterol, triglycerides, and phospholipids, and it may also be useful for weight loss and diabetes (it has been shown to have a hypoglycemic effect).
Don’t have access to Maitake? Try this Maitake Tacos recipe with Shiitake or Portobello mushrooms instead.
Let’s get started. 1. In a baking dish, whisk together marinade ingredients.
2. Break apart entire bloom of mushroom and place into dish.
Now, some folks prefer to eat only the top “spoon-like” part of the bloom, but I like the meaty heartiness of the whole thing—Chef’s choice here. Give the mushrooms a toss so all sides are covered with marinade. Mushrooms will soak it up like a sponge. Allow maitake to marinate at least 2 hours, overnight if you like (which I like very much!).
3. Heat skillet to medium-high and add 1–2 tsp of coconut oil and minced shallot.
Stir together for 3 minutes and then add mushrooms and remaining marinade. Bring contents to a boil and reduce to simmer, stirring occasionally until marinade reduces and begins to caramelize.
At this point, allow mushrooms to sear in pan for 3–5 minutes before stirring. Repeat a few times until mushrooms are cooked to a caramelized golden brown—10 to 12 minutes. Season generously with fresh cracked pepper and sea salt to taste.
Remove from heat and set aside (or place in a 175°F oven to keep warm).
4. Brush tortillas with coconut oil (an optional step) and warm 2–3 minutes on each side in a frying pan heated to medium. If you have a gas range, for that charred tortilla goodness, using tongs you can warm tortillas over a flame until soft and toasty.
5. Fill tortillas with mushrooms and toppings. Enjoy!
Now, I want to hear from YU. Have you tried maitake before? Tell us with a comment below.
It’s great with Almond Milk, it’s great with Coconut Yogurt, it’s great eaten as a snack on it’s own—homemade granola takes a few minutes to prepare and can be easily adapted to create all sorts of flavor combinations. This recipe for Easy Lemon Granola will get you started and hooked on the habit of making your own.
Tools: Silicone spatula or large spoon
Cookie sheet(s)*
Unbleached parchment paper
Large glass bowl
Glass jar with lid for storage
*You’ll likely need to two cookie sheets or you can bake two batches of granola to prepare amounts below.
Ingredients: Try to buy everything organic. Here’s why. 1 cup raw pumpkin seeds 1 cup raw almonds, roughly chopped
1/2 cup raw sunflower seeds
2 tbsp fresh lemon zest*
1 cup shredded or flaked coconut (I prefer texture from flaked)
2 cups raw, rolled oats (look for truly gluten-free if you have a sensitivity)
1 tbsp organic vanilla extract
1 tsp fine-ground sea salt
3/4 cup organic maple syrup (Grade B: it has the most trace minerals)
1/2 cup sun-dried raisins
Let’s Get Started: 1. Preheat oven to 350°F. In a large glass bowl, mix all ingredients together except raisins—these are added post baking.
2. Spread mixture onto a parchment-lined cookie sheet and bake for 20-25 minutes.
Remove from oven and allow to cool—syrup will harden as Easy Lemon Granola cools. Crumble into a large bowl and toss with raisins. Enjoy and store in an airtight container in the fridge for months.
Play:
1. Try adding other dried fruits like apple, mango, blueberries, gojis, cherries.
2. Try adding spices like cardamom and cinnamon, or even cocoa.
3. Try different nuts and seeds like walnuts, pecans, sesame seeds and poppy seeds.
4. Get fancy and try adding 1 tsp at a time to taste of rosewater or orange blossom water (a little goes a long way)
5. Try different zests like orange and lime.
I have loads of mixing bowls in my kitchen, and while I use them for mixing ingredients for recipes all the time, I use them just as much to house a ginormous salad for dinner. You can really “dig in” to a big bowl salad, tossing all the goodness together and then go to town. This Chipotle Cabbage & Radish Slaw recipe is one that I love to pile into a big mixing bowl— it’s definitely tasty enough to enjoy alone (sometimes, I’ll even add cooked chickpeas and/or mesclun mix). It also takes Red Quinoa Tacos to the next level and makes Mexican Black Bean Burgers unforgettable.
Tools:
Mandoline slicer (optional)
Chef’s knife
Blender
Large glass bowl
Ingredients:
6 cups shredded red cabbage (can use green, or a mix of both green and red)
6–8 green onions, sliced into thin rounds
1/2 cup (packed) cilantro leaves
Fresh-cracked pepper (optional)
Dressing
3/4 cup cashews, soaked at least 1 hour
2 tbsp apple cider vinegar
1 tbsp raw, wild-harvested honey
1 tsp ground chipotle powder
1 tsp fine-ground sea salt
1/4 cup water
Let’s get started.
1. Blend together dressing ingredients until creamy (you can prep up to 7 days in advance, just store in fridge). Set aside.
2. Wash cabbage and remove outer leaves. Carefully shred cabbage over mandoline blade (use the guard so you don’t lose a fingertip!) and do the same with the radish.
3. Wash and prepare cilantro leaves, give them a rough chop.
4. Grab a big bowl and toss all ingredients together. Serve and top with cilantro and fresh-cracked pepper.
Store in the fridge in an airtight, glass container for up to one week.
Now, I want to hear from YU. What do you think of this recipe? Will you eat your slaw solo or paired with another tasty recipe? Tell us with a comment below.
When you hear “Fried Green Tomatoes” you probably think of the 1991 movie by the same name, and/or Southern cooking. If you look into the history of Fried Green Tomatoes however, you’ll find that most recipes from the 1900s–1960s were found in the North or Midwest, with many southerners claiming that growing up, they didn’t even know about Fried Green Tomatoes. This delicious recipe most likely arrived on the food scene in America thanks to Jewish immigrants—now it can be found all over from high-end restaurants to cozy diners.
Red, ripe tomatoes are soft, juicy and slightly sour with a bit of sweetness, but they don’t hold up to this recipe like green tomatoes do. Now, you can use red tomatoes that haven’t fully ripened (a great way to use up end-of-summer green tomatoes that won’t have time to ripen before frost) or green tomato varieties that are still green when fully ripe. Green tomatoes are deliciously sour, moist but firm, and soften to a nice, mush-free texture when cooked.
Many recipes call for eggs and cornmeal/wheat flour crusts, but I’ve come up with three dairy-free variations using gluten-free flour combos that made the toughest critic in my home say “those are delicious and I don’t even like tomatoes.”
Tools: Skillet or frying pan
Large plate
Serrated tomato knife
Ingredients Unrefined, virgin coconut oil
4–5 green tomatoes of any size you like (small to large) sliced into 1/4″ rounds
Fine-ground sea salt
Fresh-ground black pepper
“Buttermilk” Dipping Sauce
1 cup coconut milk (preferably from BPA-free can for thickness)
1 tbsp + 1 tsp apple cider vinegar
2 tsp fresh lemon juice
3/4 cup cashews, soaked
2 tsp Sucanat (can sub 1 tsp raw, wild-harvested honey or 2 tsp demerara, turbinado, muscovado or coconut palm sugar)
1/4 cup onion, minced
1 tbsp fresh parsley (optional)
1/2 tsp fine ground sea salt, or more to taste
Pinch fresh ground pepper
Fried Green Tomato Coating: Fine
1/2 cup garbanzo bean flour (can sub garfava flour)
1/4 cup brown rice flour (can sub sorghum or all-purpose gluten-free flour)
1/4 cup sorghum flour (can sub brown rice or all-purpose gluten-free flour)
1/4 tsp paprika
1/2 tsp fine-ground sea salt
1–2 pinches of cayenne pepper (optional)
This is the coating in the photos for this post. It makes a fine-floured, light coating.
—
Fried Green Tomato Coating: Crunchy Cornmeal
1/4 cup garbanzo bean flour (can sub garfava flour)
1/4 cup brown rice flour (can sub sorghum or all-purpose gluten-free flour)
1/2 cup non-GMO blue or gold cornmeal
1/4 tsp paprika
1/2 tsp fine-ground sea salt
1–2 pinches of cayenne pepper (optional)
This is a more “traditional” coating for Fried Green Tomatoes.
—
Fried Green Tomato Coating: Crunchy Almond
1/2 cup brown rice flour (can sub sorghum or all-purpose gluten-free flour)
1/2 cup blanched almond flour
1/4 tsp paprika
1/2 tsp fine-ground sea salt
1–2 pinches of cayenne pepper (optional)
This is a corn-free coating with similar texture to the traditional cornmeal crust.
Let’s get started. 1. In a small skillet, sauté 1/4 cup minced onion for 7 minutes and transfer to the blender. Add remaining dipping sauce ingredients…
… and blend until smooth. Set aside.
2. Now, slice tomatoes into 1/4″ rounds…
… lay out on a plate, platter or cutting board, and sprinkle with salt and pepper. Don’t be shy about seasoning them.
3. Now, in a large bowl, use a fork to toss together Fried Green Tomato Coating of your choice until thoroughly mixed.
4. Place a tomato slice into coating…
… and generously cover each side of each tomato slice with coating mixture and set aside. Repeat until all are covered.
5. Place 1 tbsp oil in a frying pan heated to medium-high and place flour-coated tomatoes into pan. Allow to fry on each side 5 minutes, then flip and fry 5 more minutes. Add more oil as needed to fry up all tomatoes until golden brown.
6. Serve warm with dipping sauce and enjoy!
I want to hear from you: what do YU think of this recipe? Which crust will you try? Tell us with a comment below.
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or large spoon
(s)*
for storage
