Some Foodies DO NUT Mess Around with Toppings!
Chocolate devil’s food coco puff and M&M plain cake covered donuts…Completely covered with yumness!
Living » Life on the Edge
Gooooooooooooooooood Morning…
Or should i say GREAT morning after having one of these!
» Breadlove
Nutella and Caramelized Banana Sandwich
» easyfastcheapcooking
Baked Birds Nest on Tomato Sauce and Spinach via charm & salt
NO WAY! Who bakes Bird’s Nest? That’s so expensive! LOL. So rare…i love it!
» via saratt / breadlove
![Curried Chicken Salad with Mango and AlmondsIt’s lunchtime, and this is looking very good right now…[via easyfastcheapcooking]](http://26.media.tumblr.com/tumblr_kxt1anZocf1qzm8pso1_400.jpg)
Curried Chicken Salad with Mango and Almonds
It’s lunchtime, and this is looking very good right now…
[via easyfastcheapcooking]
Pita…Hummus…What else you need?!?! YUM » omgsexyfood
Caprese Sandwich
MMM…
» breadlove
![TLT Sandwich RecipeBuy the Lightlife organic flax tempeh or the grain version. A bit of crumbled goat cheese might be good too. 3 tablespoons olive oil 1/4 cup shoyu sauce (or soy sauce) 2 tablespoons balsamic vinegar 2 tablespoons brown sugar (or maple syrup) 3 tablespoons adobo sauce from a can of chipotle peppers 8 ounces of tempeh, cut into 1/3-inch thick strips 1 small basket of cherry tomatoes (2 cups) 1/4 cup extra-virgin olive oil olive oil 1 tablespoon brown sugar (or maple syrup) scant 1/2 teaspoon of salt 1 small head of romaine lettuce, cored, then cut into 1/4-inch ribbons 1-2 large avocados, mashed with a pinch of salt just before assembling 4 or 8 extra-thin slices of hearty whole grain bread, well toasted Preheat oven to 350F degrees. Whisk together the 3 tablespoons of olive oil, shoyu, balsamic vinegar, brown sugar and adobo sauce. Pour 1/3 of the tempeh marinade into an 8x8 baking dish (or something comparable) - you want a dish that is just big enough to hold the tempeh in a single layer - this way it will be fully enveloped by the marinade. Pour the remaining marinade over the top of the tempeh, cover and keep in the refrigerator for a couple hours, overnight or until ready to use. While the tempeh is marinating, go ahead and roast the tomatoes. Cut each tomato in half and arrange them in a large oven-proof baking dish. Mix together the olive oil, sugar, and salt and pour this over the tomatoes. Gently toss them a bit, making sure they all get coated, finishing with each tomato facing cut-side up. Place in the oven and bake for 45 minutes or so, until the tomatoes are shrunken and sweet. When the tempeh is done marinating heat a large pan over medium-high heat and cook the tempeh slices for a few minutes on each side. You may need to do this in batches if you don’t have a big enough pan. Set the tempeh slices aside until you are ready to assemble the sandwiches. To assemble each sandwich take one slice of bread and slather a generous layer of mashed avocado. Place a small helping of the shredded lettuce on top of the avocado, a few tomatoes, then a few slices of the tempeh, and more tomatoes. Enjoy either open faced or topped with another avocado-slathered bread slice.Makes four sandwiches.[via easyfastcheapcooking / offwithitshead]](http://29.media.tumblr.com/tumblr_kwb4gqRkug1qzigw6o1_400.jpg)
TLT Sandwich Recipe
Buy the Lightlife organic flax tempeh or the grain version. A bit of crumbled goat cheese might be good too.
3 tablespoons olive oil
1/4 cup shoyu sauce (or soy sauce)
2 tablespoons balsamic vinegar
2 tablespoons brown sugar (or maple syrup)
3 tablespoons adobo sauce from a can of chipotle peppers
8 ounces of tempeh, cut into 1/3-inch thick strips
1 small basket of cherry tomatoes (2 cups)
1/4 cup extra-virgin olive oil olive oil
1 tablespoon brown sugar (or maple syrup)
scant 1/2 teaspoon of salt
1 small head of romaine lettuce, cored, then cut into 1/4-inch ribbons
1-2 large avocados, mashed with a pinch of salt just before assembling
4 or 8 extra-thin slices of hearty whole grain bread, well toasted
Preheat oven to 350F degrees.
Whisk together the 3 tablespoons of olive oil, shoyu, balsamic vinegar, brown sugar and adobo sauce. Pour 1/3 of the tempeh marinade into an 8x8 baking dish (or something comparable) - you want a dish that is just big enough to hold the tempeh in a single layer - this way it will be fully enveloped by the marinade. Pour the remaining marinade over the top of the tempeh, cover and keep in the refrigerator for a couple hours, overnight or until ready to use.
While the tempeh is marinating, go ahead and roast the tomatoes. Cut each tomato in half and arrange them in a large oven-proof baking dish. Mix together the olive oil, sugar, and salt and pour this over the tomatoes. Gently toss them a bit, making sure they all get coated, finishing with each tomato facing cut-side up. Place in the oven and bake for 45 minutes or so, until the tomatoes are shrunken and sweet.
When the tempeh is done marinating heat a large pan over medium-high heat and cook the tempeh slices for a few minutes on each side. You may need to do this in batches if you don’t have a big enough pan. Set the tempeh slices aside until you are ready to assemble the sandwiches.
To assemble each sandwich take one slice of bread and slather a generous layer of mashed avocado. Place a small helping of the shredded lettuce on top of the avocado, a few tomatoes, then a few slices of the tempeh, and more tomatoes. Enjoy either open faced or topped with another avocado-slathered bread slice.
Makes four sandwiches.
[via easyfastcheapcooking / offwithitshead]
