Almost two years ago (really?!) I made this recipe for BBQ Tempeh and Fried Green Tomato stacks. They were so good, I’ve made them several times since. After picking up my CSA share with 2 lbs. of green tomatoes, I considered making the recipe again… but for the blog’s sake, decided to try something new. I wasn’t in the mood to fry the tomatoes, and decided to try to make a healthier stack. I had sprouts on hand, and a surplus of datil pepper sauce I made over the summer with the datil peppers I grew, so a Southern stack sounded perfect. I whipped up tiny corn pancakes as the base, then seasoned and crisped some tempeh and finally made a sort of pimento cheese to top it all off. These stacks were absolutely delicious! Hot and cold, healthy and full of flavor.
They should be made to order though, as the tomatoes did make the corn cakes a bit soggy at the end, but you could also re-work your stack so the tomato isn’t directly on the corn cake, and problem solved! If you can’t find or make datil pepper sauce, and chili sauce will do. I believe the sauce at Firehouse subs is a datil pepper sauce, so you can always pick some up there!
Southern StacksVeggie by Season original, makes 8 stacks
Corn cakes:1 egg1 c. milk1/4 c. frozen (thawed) corn kernels1 tbsp. canola oil3/4 c. all purpose flour1/2 c. cornmeal1 tsp. granulated sugar1/2 tsp. salt2 tsp. baking powder
In a medium sized bowl, whisk together egg, milk, corn and oil.Add flour, cornmeal, sugar, salt and baking powder, gently whisk until all dry ingredients are incorporated.Preheat griddle to medium heat, spray with nonstick spray and ladle 1/4
Southern Stacks
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