picture pages 10
Sunday, June 22nd, 2008
valmeyer, il…black pomegranate ring
Archive for June, 2008
grilled not-cheese sandwich & wilted spinach
Thursday, June 19th, 2008
ingredients for grilled not-cheese sandwich:
8oz or firm tofu, drained
1/2 cup chickpeas, drained
1.5 T tahini
1.5 T miso
4 T chia seed gel
3 T lemon juice
4 T nutritional yeast
2 tsp. onion powder
3/4 tsp. salt
1.5 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. mustard of any kind
1/4 tsp. cayenne
3-4 medium sized tomatoes, diced
6 slices of pickled jalapenos, diced
12-15 basil leaves
8 slices of favorite bread……mucho mucho on seedy bread, but i’m a sucker for seedy bread.
olive oil spray
combine everything thru the cayenne in a food processor or blender and blend til smooth. if possible, refrigerate for an hour or so to allow flavors to blend.
put diced tomatoes & jalapenos in a bowl, mix together.
take the bread and spray olive oil mist on one side of each. place that side face down on the skillet. spread some not-cheese mixture on the up side of bread in skillet. then place some tomato mixture on top of spread putting 3-4 basil leaves to cover tomato relish and place the other piece of bread with sprayed olive oil side facing up. allow bread to brown fairly well on each side. make all sandwiches the same way and let cool slightly before indulging. NOTE: allow bread to get good, brown & crispy so the cheesey mixture and spicy tomato topping can’t make the bread soggy-dog.
ingredients for wilted spinach:
2 bundles of spinach
3-4 cups of water
braggs amino acid
balsamic vinegar
thoroughly rinse spinach with water while bringing water to boil in saucepan. once water is boiling add spinach and allow to cook for a couple minutes to wilt. remove from heat and drain for about 5 minutes in a colander. serve up in bowl and add 1 part braggs and 1 part balsamic to spinach to taste….maybe 2T of each for starters. if you like it less tart use a bit less of each or use less balsamic than braggs.
dig in :O)
plates by ayumi horie
