Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
I’ve mentioned before the intense love of food & cooking my family has. It’s the first topic of conversation when we all get together and my favorite way to spend an evening with my mom, trying a new recipe or creating something we saw on Food Network earlier that day. Would you believe that we have already started planning our Christmas dinner menu?
While Bryan doesn’t quite understand the passion obsession, I am thankful that my sister’s boyfriend does. Alex has come into the family by sharing his own recipes and being the first one to assist in the menu planning process on Holidays. He made these stacks for my family a few weeks ago and while I didn’t get to try them, I got enough photos to want to recreate them myself.
Fried green tomatoes are a southern favorite, something I grew up eating on weekend trips to the local berry farm. While I usually eat them on their own, I was intrigued by the idea of a corn relish and remoulade sauce.
To make these a little more waist-friendly, I created a silky, creamy, sauce out of tofu instead of calorically dense mayo.
The corn relish makes a little more than called for in the recipe. I used the extra over salad with a thinned remoulade dressing. It was also delicious mixed with cooked, cooled orzo pasta.
Enjoy as an appetizer, salad, or main course!
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Fried Green Tomato Stacks with fresh corn relish and creamy remoulade sauce. Vegan
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