Olive Tapenade Grilled Cheese

yum

 

 

 

my version

my version made with lemon boy tomatoes and provolone cheese

 

 

 

 

 

 

 

 

 

 

Makes one big sandwich

  • 2 slices rustic bread, sliced
  • 4 tablespoons black olive tapenade
  • 2 slices mozzarella cheese
  • 2 slices tomato
  • Kosher salt, to taste
  • 2 tablespoons butter

yu Pat tomato slices dry, sprinkle with salt, and set aside while you assemble the other ingredients. Spread each slice of bread with two tablespoons of the tapenade. Top with cheese, and the sliced tomato. Butter outside of sandwich, and cook in a skillet over medium heat until cheese melts and bread is golden brown.

Read more: http://www.fromaway.com/sandwiches/olive-tapenade-grilled-cheese#ixzz2bOhcdP8M

 

Tomatonaise Is The Condiment Of The Summer from food republic

Note next time I make this I will whirl the tomatoes and then add other ingredients.

Happy first hot day of the summer! Why am I wearing a cardigan? I don’t know! How long do air conditioning units last? I think mine’s broken, or else the filter is unhappy. But I’m super happy because hot weather, besides making blow-drying one’s hair absolutely excruciating and sweaty enough to basically be pointless, means there will most likely be tomatoes at the farmers market this weekend. And that means tomatonaise sandwiches.

What is tomatonaise? It’s my secret summer weapon. It’s just super-ripe tomatoes food-processed, or immersion-blended, with mayo, salt and pepper in a ratio that only you can dictate. If it’s more tomatoey, it’s an amazing spread or finishing touch on fish. If it’s more mayo-esque, it’s also an amazing spread on a simple sandwich like leftover baked ham or sharp cheddar. If it’s chunkier, it’s a nice little salad with some basil. You cannot lose. Unless you don’t like tomatoes or mayonnaise, and some people don’t. Crazy people.

Here are some other things you can do with tomatonaise, other than loading it into a baguette and eating the whole thing:

  • Toss it with shredded chicken for a super-juicy and flavorful closer-to-vegetarian tomato chicken salad. Nobody said Meatless Monday was about cold turkey. Ooh! Tomato turkey salad!
  • Top your burger with it = ketchup pouts in the corner. Pouts harder when the party turns into a pizza burger.
  • Top your meatball sandwich with it = tomato sauce pouts in the corner.
  • Mix with pasta and anything that goes with pasta or tomatoes (slow pitch right there) and chill for pasta salad.
  • Introduce it to brie.

No-fu Love Loaf from Let Them Eat Vegan

Many vegan versions of meatloaf are made with tofu, veggie ground round, tvp, or even seitan. Those tofu-averse will be happy to know there is no tofu or veggie meats in this loaf. This savory version uses only lentils, cracked wheat, oats, and chia seed, along with a mix of seasonings to make it all magically come together!

IMG_0625

  • 1/2 cup brown (green) lentils
  • 1 cup vegetable stock
  • 1/3 cup water
  • 1 dried bay leaf
  • 3/4 cup bulgur (toasted cracked wheat) (for gluten-free version, use certified gf steel cut oats)
  • 1 cup water, boiled
  • 1/4 cup natural ketchup
  • 1 cup rolled or quick oats (ensure gf certified for gluten-free)
  • 3 tablespoons tamari (use wheat-free for wheat/gluten-free version)
  • 2 tablespoons nutritional yeast
  • 2 tablespoons ground white chia (or can use flax meal)
  • 2 tablespoons vegan Worcestershire sauce (see note for gf version)
  • 2 tablespoons tahini or sunflower seed butter
  • 2 teaspoons blackstrap molasses
  • 1/4 teaspoon dried thyme
  • 1/4 – 1/2 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/8 teaspoon ground fennel (optional)
  • Freshly ground black pepper to taste
    Topping

  • 3 – 4 tablespoon natural ketchup
  • 1 teaspoon vegan Worcestershire sauce (optional) OR 2 tsp vegan bbq sauce (optional)
  1. Combine the lentils, vegetable stock, 1⁄3 cup of water, and bay leaf in a saucepan. Bring to a boil, then lower heat to medium-low, cover, and cook for 25 to 30 minutes, until just about tender. Once done, add the bulgur and boiling water, cover, and cook on medium-low heat for another 8 to 9 minutes.
  2. Meanwhile, preheat the oven to 375°F. Lightly oil an oven-proof glass loaf pan and line the bottom of the pan with a strip of parchment paper to cover (place it in to protrude along the short ends of the pan; this helps for easier removal of the veggie loaf from the pan). Combine the topping ingredients in a small bowl.
  3. Once the bulgur is cooked, remove the bay leaf and add all the remaining ingredients (except topping). Stir very well. Transfer the mixture to prepared pan and pack it in. Spread the topping mixture over the top.
  4. Cover the dish with aluminum foil and bake for 25 to 28 minutes. Remove the foil and bake for another 7 to 8 minutes. Remove from the oven and let stand for 10 to 15 minutes or so, before cutting to slice and serve. Serves 5-6.

DMV notes:

Note–next time I will add onions and garlic.  Thought there was too much molasses and of course there was I misread and used 2 tbsp, I will use the correct amount nextime. I will use bulgar not groats as well.

Dreena’s Notes

Allergy-Free or Bust! Despite its not having any tofu, tempeh, or TVP, I cannot technically categorize this recipe as “soy free” because of the inclusion of tamari and vegan Worcestershire sauce. These are important seasonings in the loaf. That said, to replace the Worcestershire for a gluten-free version, use instead an extra 1⁄2 tablespoon of wheat-free tamari, along with an extra 1⁄2 teaspoon of molasses, and 2 teaspoons of apple cider vinegar.

Savvy Subs and Adds: If you’d like to add some veggies to the loaf, try adding 1⁄2 cup of seeded and finely chopped green pepper, or 1⁄4 cup of finely chopped celery (stir into the mixture with the seasonings).

Serving Suggestions:
 Rosemary Gravy is excellent with this loaf, but this dish is equally delicious served with condiments as a burger of sorts: Pop slices of the loaf into pita or a folded tortilla, along with ketchup and vegan mayonnaise (or “Almonnaise”). (Susan’s note: Try it with my Impromptu Mushroom Dressing orTofu-Cashew Mayo.)

Preparation time: 15 minute(s) | Cooking time: 1 hour(s) 15 minute(s)

Sardine Salad Sandwich, the bitten word

2 3.75-ounce cans oil-packed skinless, boneless sardines, drained
2 stalks celery, finely chopped
1/2 small red onion, finely chopped
1/4 cup low-fat mayonnaise
1 tablespoon chopped fresh dill
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1 teaspoon dijon mustard
Kosher salt and freshly ground pepper
8 slices whole-grain bread, toasted
Bibb lettuce, sliced tomato, sliced cucumber and alfalfa sprouts, for topping

Combine the sardines, celery, red onion, mayonnaise, dill, lemon juice, lemon zest, mustard, 1/4 teaspoon salt, and pepper to taste in a large bowl. Mash well with a fork.

Sandwich the sardine salad between the bread slices along with the lettuce, tomato, cucumber and sprouts.
Total time: 15 mins | Serves 4