Wow! It has been an absolute whirlwind since I got back to the city! Every day I’ve had at least 2 auditions, and, oh yeah—The Nor’easter! We got about 3 inches of snow, which is nothing to write home about, really. But it was pretty to look at out the window:)
Soooo, tonight, I had the night off and so I decided to make myself something special. Something super tasty.
“Fried” Red Tomatoes.
You know, like fried green tomatoes, but not fried, and with red, organic tomatoes, and a luxurious avocado topping.
It was absolutely divine.
And it’s Gluten Free and Specific Carb Diet friendly, with a Vegan Option!
Here’s what you need: (Serves 1-2)
3/4 cup almond flour 1/2 tsp salt 5 cracks of pepper
1 large red tomato, sliced into 1/2 inch thick slices
1 avocado salt cilantro, (optional garnish)
Start out by slicing your tomato. Then, set up your “breading station.” You’ll need one bowl with the egg white (or almond milk), and another bowl (or plate) with the almond flour mixture. Take your tomato slice, and then run in through the egg (or almond milk), and then the almond flour, making sure to coat it thoroughly. Then, place the slice onto a large, screamin’ hot non-stick skillet or pan that has 2-3 tsp EVOO in it. Brown each side for about 3 minutes, until golden brown.
Meanwhile, mash your avocado in a bowl with the back of a fork with about 1/4 tsp of sea salt.
To assemble, place your tomato slices on a bed of greens (I used baby spinach) and top with a big dollop of avocado, and garnish with cilantro if desired.
This meal was outrageous!! Can I just tell you…it was rockin. :) The best part about it was by far the breading. It almost had a slightly sweet undertone from the browned, toasted almonds. And it was nice and crpisy, with a tomato that nearly melted in your mouth. And the avocado really took it over the top. It was rich and creamy, and complimented that toasty almond crust just wonderfully.
I’m officially a fan:)
What’s your favorite way to eat a tomato? On a sandwich? Pizza? As salsa? As juice? Ketchup?