Fried Green Miso Tomatoes

With my tomatoes not ripening fast enough I've had to pick them hoping they would ripen off the vine, but that didn't happen either so I went with fried green tomatoes.

Fried Green Miso Tomatoes:

4 green tomatoes

1/4 cup miso (red)

Water

1/2 cup flour

2 Tablespoons nutritional yeast

1/2 teaspoon salt

1/2 teaspoon paprika

Oil for frying.

Mix the miso with 1/2 cup of water until smooth. Slice the tomatoes and place in the miso. Add more water if needed. Let the tomatoes marinate overnight.

Mix the dry ingredients and coat each tomato slice until fully coated.

Fry on each side until golden brown about 2-3 minutes on each side.

Miso Popcorn

I thought I would have a smart idea again like the pesto fries and come up with a new popcorn flavor, but my idea flopped.

Miso Popcorn Flavoring:
1 Tablespoon red miso paste
1 teaspoon lemon juice
1 Tablespoon Vegenaise

Mix it all together and quickly mix with the popped corn. Top with Nori spice.

The reason I wasn't happy with it is because I don't like wet popcorn. I don't like melted butter on my popcorn. Maybe if I was able to dry out the miso and make it into a powder, it might be better.

Fall Back Popcorn:
Popcorn popped in Earth Balance and topped with a bit of salt.


On a popcorn note - I found a popcorn machine at Pirates Tavern and asked if I could use it. I was like a kid in a candy shop - so much fun!

Pickled Protein

There's probably another word for this old recipe but since I heard about it on The Signal podcast I don't have much else to go by. The Signal is a Firefly/Serenity, one of my favorite tv shows/movies, podcast. Other Firefly fans, Browncoats, got together to make a cookbook based on the theme of the show: Big Damn Chefs, and gave the proceeds to charity.

The podcast has been reviewing recipes within the cook book. The directions for this one seemed simple enough:
Cover some tofu with miso paste.
Let it sit on the counter a few days with a damp cloth over it.
Serve with crackers as an ageed cheese.

The reviewer thought this was a much better alternative to the vegan cheeses of the world, so I gave it a shot.
I took 1/2 block of tofu, cut it in half and coated each one with red miso. Set it on the counter for two days with a plate under it and a damp cloth over it.
The miso is supposed to take out the water from the tofu while the tofu absorbs the miso flavor.

Here's what it looked like day two:I tasted the miso and it was flavorless. I wanted to know more about this old recipe, but since I didn't know the name I didn't know what to search for. Do you know about this recipe?

This is what it looked like at day 3:
I cut it open and it did taste like miso on the inside, a lighter miso. Maybe I should have coated it thicker with miso? I don't know. It is a bit creamy on the inside and I do eat it as a spread but it's not something I am really thrilled about. I just feel I've done something wrong. Got any ideas?