These are such a fun gluten-free and dairy free appetizer that your guests will not be able to get enough of. Make into a great first course with and serve along a beautiful salad.
1 cup of unsweetened soy milk
2 tsp of your favorite hot sauce
salt and pepper to taste
1 cup of fine corn meal
1/4 cup of fresh dill, minced
2 tablespoons of extra virgin olive oil
1 lb of green tomatoes, sliced in 1/2 inch thick steaks
1 tsp of smoked paprika
1 tablespoon of Minced Chive
Lemon Zest and Juice
Preheat oven to 400*
In a shallow bowl or plate combine soy milk, hot sauce and sprinkle with salt and pepper. In another shallow bowl combine corn meal, fresh dill, paprika and salt and pepper.
On a parchment lined roasting sheet place olive oil and into pan.
Coat green tomatoes into milk mixture and then into corn meal mixture one by one, place into oil on pan. Continue with remaining green tomatoes, add more olive oil if needed.
Roast for 15 minutes and flip green tomatoes over and roast for an additional 1-15 minutes until golden brown.
In a small bowl combine vegan mayo, chive and lemon juice and zest. Top each tomato with aioli mixture.