Been doing a lot of walking and hiking as of late. Sometimes for 10 miles or more. Walking around for over four hours, your mind starts to wander. Some of the places my mind wanders to...
...what a wild time we are living through right now
...how scared some of my fellow angelenos must be
...binaural beats and telepathy
...Denny's new vegan pancakes
...delicious blue cheese wedge salads and grilled cheese sandwiches
Well, I was able to put that last one into reality. I whipped up a multi-use sun-dried tomato sauce and used it in this wedge along with the classic iceberg, chopped apples, chopped almonds, Follow Your Heart blue cheese crumbles, and chopped sun-dried tomatoes. Then I used it on a grilled cheese on sourdough with sliced apples and more blue cheese. At least I solved one of the world's problems.
Sundried Tomato Dressing (Dip and Spread)
Yield: 3 cups
1 (14 oz) block soft silken tofu
3/4 cup neutral oil
1 tablespoon red wine vinegar
1 tablespoon minced garlic (about 4 cloves)
1/2 cup chopped sun-dried tomatoes packed in oil, plus an additional 1 tablespoon finely chopped for later
1 teaspoon dried basil
1 teaspoon dried dill
salt and pepper to taste
Add tofu, oil, vinegar, garlic, and 1/2 cup of sundried tomatoes to a blender and puree until smooth. (I like to use my immersion blender for this, but any blender will work.)
Once smooth, stir in the remaining sundried tomatoes, basil, and dill.
Place in an airtight container and store in the refrigerator for up to 2 weeks.
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