Preheat the oven to 400 degrees and line a baking sheet with foil or use a nonsticking baking sheet. Thoroughly rinse produce and pat dry. Slice green tomatoes into about ¼" thick rounds. Scrub potatoes and cut into medium-sized spears for fries. Peel and julienne the onion (cut into thin strips).

In a small bowl, mix the Vegenaise, dill pickle relish, and a pinch of salt and pepper. If you desire an extra kick, add 1 tsp. Cajun Seasoning, or to taste. Refrigerate until ready to serve.

Place potato spears in a mixing bowl. Add 2 tsp. olive oil and a pinch of salt and pepper. Toss the potatoes until thoroughly coated. Spread on the baking sheet and roast for 12-15 minutes. Flip the fries and cook for additional 12-15 minutes, or until they are crispy and brown. Remove from heat and let cool to crisp up.

Heat 2 tsp. of olive oil in a medium pan over medium heat. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan. Let cook, stirring occasionally, for 5-10 minutes or until the onions start to brown. Add the maple syrup and continue to cook for an additional 5 minutes, stirring occasionally, or until onions are golden brown and delicious. Add a pinch of salt and pepper and remove from the heat.

In a medium bowl, combine the cornmeal, cajun seasoning to taste, and a pinch of salt and pepper. Spread flour on a separate plate and pour coconut milk into a shallow bowl and add a pinch of salt to both. Coat the tomato slices with flour, then dunk the floured slices in the coconut milk, and then completely coat them with cornmeal, covering both sides. Warm 2 Tbsp. of olive oil in a medium pan over medium heat. Once hot, place 4 coated tomatoes in skillet and sauté on each side for 4-6 minutes, or until crispy and golden brown. Remove from skillet and repeat with remaining tomatoes, adding 1 Tbsp. olive oil each time you add and flip.

On plates, arrange a slice of soft sourdough bread and slather with the cold dill pickle aioli. Nestle 2-3 slices of the fried green tomatoes on the bread and top with maple caramelized onions. Add another slather of aioli to the top piece of bread. Add steak fries on the side with extra aioli for dipping.