Wednesday, August 23, 2006
2 - 1 inch slices sunflower seed bread
1 - 1/2 inch slice dill Havarti cheese, bread size
1 thick slice fresh tomato
4 thin slices fresh cucumber
a generous amount of fresh sprouts
your favorite ranch dressing
Build your Powerhouse from the ground up: bread, havarti, tomato, cukes, sprouts and dressing...enjoy the energy!
Serve with fresh fruit and some sunshine
Friday, August 11, 2006
Southwestern Neatloaf with walnuts, bacon and chipotle ketchup
excerpt from: A Vegetarian Cooks’ Book, The Green Cutting Board Press, 2006
5 slices of sunflower seed bread
1 cup walnuts
1 medium onion, sliced
1/2 small green pepper, chopped
1 celery stalk, chopped
fresh or dried parsley
1 medium tomato, chopped
2 Tbls Cipotle chile ketchup *(recipe follows)
2 slices veg bacon
2 Tbls grated Romano Parmesano
3/4 Tbls canola oil
1/2 tsp concentrated vegetable bouillon paste
sea salt and pepper to taste
Toast the bread and allow to cool, tear, place in a food processor and make crumbs, set aside. Process the walnuts until finely ground and mix with the bread crumbs.
Combine the onion, celery, pepper, parsley, tomato, vegetable bouillon and oil in the processor and blend only until some course texture remains.
Add the vegetable mix to the dry walnut/bread crumb mix, refrigerate 20 minutes.
Add the cheese, sea salt, pepper and combine well. Turn the mixture into a small, lightly oiled, oven ready bread pan and pack moderately tight. Place bacon strips on top and cook uncovered at 375 degrees F until bacon starts to sizzle and brown( about 15 minutes.)
Remove the loaf, coat with chipotle sauce cover with foil and bake it covered for 1/2 hour, uncover and continue baking for 15 minutes.
Remove the neatloaf and allow it to cool for 10-15 minutes before serving.
Serve with southwestern home fries, and roasted corn on the cob.
*Chipotle Chile ketchup
A simple, hot smoky table sauce that is delicious with grilled anything.
3 fresh tomatillos, husked and washed
2 cloves garlic, unpeeled
3 canned chiles chipotles, seeded
1/4 tsp sea salt
Lay a square of aluminum foil in a cast iron skillet set over medium heat; set the tomatillos on top of the foil. Turn often until soft and blackened in spots, about 10 minutes.
While the tomatillos are roasting, toast the garlic on an uncovered spot on the skillet, turning frequently until soft, about 15 minutes; cool, slip off the skin and chop.
Place the tomatillos, garlic, chipotles and 1 Tbls water in a blender container and purée. Scrape into a sauce dish, season with sea salt. If a smokier flavor is desired, stir in a teaspoon of the sauce from the canned chiles chipotles.