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For dinner last night, I made open face sandwiches, little towers stacked with all things good – toasted wholemeal bread, marinated tofu, roasted zucchini, red peppers and asparagus and easy chickpea patties – topped with a tangy sauce and served with a side of crispy dill & paprika roasted potatoes. It was pretty darn good.

I was too lazy to measure out ingredients to write a recipe, so here’s a list of everything that went into all the components – sometimes I like ‘recipes’ the best this way, no real measurements, you just go with your gut.

Sandwich Stacks:

  • Extra firm tofu, cut into squares: marinate in sesame oil, light soy sauce, a dash of brown sugar, toasted sesame seeds and curry powder for 15-30 minutes,  pan fry until golden.
  • Red pepper, zucchini, asparagus: drizzle with olive oil, balsamic vinegar, salt and pepper, roasted at 220 Celsius for 15 minutes
  • Chickpea patties: blend chickpeas, 1 egg, garlic, olive oil, lime juice and breadcrumbs (can use processed bread ends from wholemeal bread). Chill in fridge for 10 minutes, pan fry until golden.
  • Wholemeal bread: cut into squares, toasted
  • Sauce: Blend sour cream, cilantro, dijon mustard and lime juice.
  • Assemble whichever way you like and enjoy!

Then to cap it all off, these cookies – filled with chocolate chunks and chips, toasted walnuts and oatmeal, sprinkled with sea salt. They are kind of the perfect mix of crispy and chewy. They are the bomb. 

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