I seems like ages ago when my husband and I tilled up a large area of grass in our backyard and transplanted our tiny seedlings into a barren patch of dirt. We tended to each little plant with love and waited all summer long to reap the fruits of our labor. Now, our garden is brimming with peppers, okra, cabbage, kale, cucumbers, herbs, and tomatoes.
Green tomatoes, that is. They are taking their sweet time in ripening; and, although I love nothing more than a ripe garden fresh tomato- a bit of impatience culinary nerve came over me.
In all the years I have grown tomatoes, I had never once considered eating the fruit before it ripened. So early yesterday morning, I decided I should create something delicious with my still green and crunchy tomatoes.
I knew I wanted to try a more unorthodox approach than simply frying them up, so I created these delicious turnovers.
Let me just state that I am extremely impressed with these things. In fact, my husband and I were both so enamored with the taste and texture, that we are already planning on making them again. Soon.
Like, maybe tonight.
The thinly sliced tomatoes and onions melded with the nutritional yeast and cumin inside the crispy pocket to create a treat that smells absolutely wonderful while baking in the oven.
And, they tasted so damned good.
Try them… if you’ve never eaten green tomatoes, this is a great intro recipe. Other fillings can be added or subbed in for the ingredients listed, but I really love the flavor of this exact recipe. Perfect for breakfast, lunch or dinner.
Now I wonder if my tomatoes will last long enough to ripen to red? At this point, I couldn’t care less.
Green Tomato and Onion Turnovers – Vegan and Gluten Free
Wet ingredients for dough
- 1 1/2 cups warm water
- 1 cube vegetable bouillon
- 2 tbsp brown sugar
- 1 tbsp dry active yeast
- 4 tbsp olive oil + extra for brushing
Flour mix for dough
- 1 cup sorghum flour
- 1 cup tapioca flour
- 1 cup cornstarch
- 1 1/2 cups brown rice flour
- 2 tsp xanthan gum
- 1/2 tsp salt
- 2 medium sized green tomatoes, very thinly sliced
- 1 medium onion, sliced into thin strips
- 4 tbsp nutritional yeast
- about 1 tbsp cumin
- salt to taste (about 1/4 tsp each turnover)
- cayenne pepper (optional)
Proof yeast by combining all wet ingredients for dough (except oil) and let rest until foamy, about 5 minutes. Stir in olive oil and make sure the bouillon cube is dissolved well in the mixture.
In separate bowl, sift together the dry ingredients for flour mix.
Gradually add the flour mix to the wet ingredients to form a soft dough. Knead briefly with hands and let rest about 15 minutes in cool (meaning not super hot) area.
Turn the dough out onto lightly floured surface and roll out until dough is about 1/4 of an inch thick (I used sorghum flour). Flip dough over, using a flat metal spatula if needed to get underneath, and also to ensure there is no sticking. Dust any sticky spots with a little more sorghum flour and re-roll if needed. Once dough is about 1/4 inch thick, use an 8″ cake pan to cut circles.
Keep re-rolling and cutting circles until all dough is used. You should be able to make four 8″ circles with this amount of dough. This dough is very similar to wheat based dough. So, if you’ve worked with regular dough before, the handling of this stuff should be pretty familiar.
Once you have your circles cut out, set them aside and prepare filling. Don’t stack them though, they will stick together!
Preheat oven to 400 °F.
Slice tomatoes and onions very thinly and cut tomatoes in half to make little “half moon” shapes.
Now, arrange the thinly sliced tomatoes and onions on half of the circle, as pictured below. Sprinkle each with about 1 tbsp nutritional yeast, 1/4 tbsp cumin, 1/4 tsp salt and then drizzle each with a bit of olive oil.
Fold half of the dough over the filling to make a semi-circle shape. Turn over edges to seal, and use a fork to crimp down the edges of the turnover. Place all 4 turnovers onto an ungreased cookie sheet.
Brush the tops of each lightly with olive oil, and bake in preheated oven for about 30 minutes, or until crusts are golden brown.
Serve hot, and savor every single last bite.
this post was entered in the Gluten Free Photo Contest