The Belle Meade Country Club in Nashville is the kind of place where (for better and for worse) tradition is valued and change comes slowly. A few years ago, the New York Times revealed the recipe for the "Frozen Tomato" which has been on the menu for many a long day. It was quite easy to veganize:
If you don't have a large blender you may need to do this in batches. Blend until smooth:
3 c tomato juice (the kind from the jar)
3 c vegan mayo (I used Vegenaise)
1 small onion
3/4 c crushed pineapple
1/4 c vegan cream cheese
1/4 c silken tofu
1 T vegan worchestershire sauce
2 drops Tabasco
salt & white pepper to taste
When completely smooth, taste, adjust seasoning, and (if you wish) add enough red food coloring to achieve a ripe tomato color. If you don't want to use red food coloring or can't find a clearly vegan version, don't fret - it will be pink, but just fine.
Pour into a container, and freeze until solid (several hours or overnight). Serve balls of the frozen mixture (via a warm ice cream scoop and a firm hand) on lettuce.
8 comments:
no, john, no!!!!
ok, maybe. hrm. the pineapple is stumping me. do you eat this with a spoon?
xo
kittee
What a GREAT idea! LOVE IT!
<:-)
Kittee, yes, a spoon. It's like salad in an ice cream form. The pineapple is completely blended into everything so not really detectable.
Intriguing! Is it delicious?
celyn, if you like the whole range of southern salads with a cream cheese + mayo base, you'd probably like it. i like it as a small starter - e.g., just a 2 T scoop. more than that would be too much for me.
3 c of mayo? Dang. My grandmother would be proud.
I've gone through 2 jars of Vegenaise and 1 jar of Nayonaise for this MoFo. What I won't do for you people!
holy dang, john plummer. that is a lot of mayo!!
Post a Comment