Unfried Green Tomatoes with Lemon Dill Dipping Sauce

Makes: 20-25 slices
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Tomatoes:

• 4 green tomatoes
• 1/2 cup white rice flour (you can use any all purpose flour)
• 1/4 cup breadcrumbs
• 1/2 tsp. garlic powder
• 1 tbsp. nutritional yeast
• salt and pepper to taste
• 1/2 cup non-dairy milk
• 2 flax eggs
• 1/2 tsp. apple cider vinegar
• 1/2 tsp. agave nectar

Lemon Dill Dipping Sauce:

• 3 tbsp. hummus
• 2 tbsp. water
• 3/4 tbsp. lemon juice
• 1/2 tsp. dill
• 1/4 tsp. garlic powder
• salt and pepper to taste

Directions: Begin by prepping your flax eggs. Mix 2 tbsp. ground flax with 6 tbsp. warm water and set aside to gel for five minutes. In another bowl, mix your rice flour, bread crumbs, nutritional yeast, garlic powder and salt/pepper. Once the flax eggs have gelled, add the milk, agave, and apple cider vinegar to the eggs. You should have a bowl for the dry ingredients and a bowl for the wet. To prep your tomatoes, wash and slice them to about a 1/4 inch thickness. Dip the tomato slices in the egg/milk mixture and then coat them in the flour mixture. Once all tomatoes have been coated, place foil on a cooking sheet and cover with a wire rack. In a single layer, lay the tomato slices on the wire rack (so they get crispy and not soggy!) and bake in a 375 degree oven for 30 minutes, flipping once halfway. Serve with the lemon dill dipping sauce.

For the dipping sauce, combine the hummus, water, lemon juice, dill, garlic powder, and salt/pepper and whisk.  Enjoy!