I love avocados. There is no denying it. It’s odd that I am so ‘avocadobsessed’ since more than half of my life (thus far) I completely loathed the stoned fruit. I wriggled my nose when someone asked me if I wanted guacamole on my taco. I gagged when I saw people eating the green flesh with nothing but a spoon. (A delicacy to me now..) Avocados were nasty and I wanted abso-friggen-lutely NOTHING to do with them!
It’s funny how your taste buds change as you get older. Once distasteful fruits like avocado and tomato became loyal kitchen companions. Vegetables such as fennel, leeks, and onions that once insulted my palate, now provide me with much aromatic amusement. Foods I never thought I could enjoy (tempeh? algae? chia??) are now staples in my overflowing food storage. And I love it. :)
Today, I want to share with you a delicious use for your green-fleshed friends. One that you might have overlooked!
I love green smoothies, anyone that is friend’s with me on Facebook can tell you that. They’ve been a common breakfast staple for me for many years. They leave me vibrant and full of energy. When I drink them daily, I really notice a change in my vibration. My face is clear and dewy, my skin is elastic and well nourished.. I feel young, alive, and happy!!
My green smoothies all have a similar structure: Handful of greens, handful of fresh and/or frozen fruit, nut milk, superfood add-ins (like chia, hemp seeds, or spirulina), and lastly, something soft to “smooth” it all together! Most days, the ‘soft’ portion is fulfilled by the humble banana. It provides the perfect base for most of my smoothies. However, sometimes a girl wants to switch it up! That’s why this meal was created! :D
Avocado Superfood Lassi
A Lassi is a traditional Indian beverage containing yogurt. For a completely vegan version, you can omit the yogurt (or use a vegan version) & substitute maple syrup for the honey. ;)
- 1 ripe avocado
- 1 dollop organic yogurt (bonus points for local and/or homemade!)
- Handful mixed greens (mine had baby kale, spinach, and chard)
- 1 Tbs raw, local honey
- 1 Tbs chia seeds
- 2 tsp spirulina
- 1 tsp fresh or ground ginger
- 1/2 tsp ground cardamom
- About 1 cup homemade coconut milk
Put all ingredients into a blender and give it a whirl. I use the NutriBullet and it is nothing short of amazing. Seriously just as good as a Vitamix for a fraction of the cost. If you’re poor like me, I highly recommend getting one. (And I’ve not been paid to endorse this product. I just really dig it!!)
This Lassi is so yummy! The avocado & yogurt make it the smoothest smoothie you’ll have ever tasted! And I can promise you, YOU CAN’T TASTE THE GREENS! ;)
*This post has been shared on Wildcrafting Wednesday!
Let me first start by stating the obvious. I haven’t written since April. APRIL! I seriously cannot believe how fast the months are flying by. Things in my life are changing at such a rapid pace, I can hardly keep up! There are many exciting things on the horizon and I simply cannot wait!!
Allow me to get you up to speed with what I’ve been doing in my reclusive, non-writing state. I was taught to loom knit on New Year’s Eve this year (err.. last year?) and since then I have grown quite addicted to it. I am either knitting, or thinking about knitting, the majority of my days. I am currently making some baby cocoons for a few dear friends that are pregnant. I just LOVE making baby stuff. It’s adorable and since it’s so small, it works up super quick. Loom knitting has definitely given me that creative, stress-relieving outlet I’ve longed for. Here are a handful of items I’ve made.
In addition to loom knitting like a fiend, I’ve been cooking and baking some amazing meals. Don’t worry, I have plenty of recipes and pictures to share! My most recent obsession is with bread, go figure. Do you know how incredibly EASY it is to make artisan French baguettes at home? I sure didn’t. But now I’m making them like a pro! I’ll never buy a store-bought baguette again!!
The process is time consuming, however, the actual hands on work is very minimal. You start with a pre-ferment, or starter. The French version is called a Poolish (named after the method of pre-fermentation brought by Polish bakers to France in the early 1900s), and that is what we will be using today. There are other types of pre-ferments, namely Biga (similar in form to Poolish but used in Italian baking) and the most common, sourdough. Let’s get started. :D
Perfect Poolish Baguettes
For the Poolish:
- 1 cup quality, filtered water
- 1 cup organic unbleached white flour (other types of flour can be substituted but let’s keep it simple for now)
- a pinch of yeast (seriously, just a pinch!)
For the Baguettes:
- 2.5 cups flour (organic white, wheat, or a combination. I usually use 2 cups whole-wheat and .5 cup white)
- 1/2 + 3 Tbs filtered water
- 1 1/4 tsp pink Himalayan sea salt
- 1/2 + 1/8 tsp dry active yeast
The first thing you want to do is PLAN AHEAD. The pre-ferment must sit from 12-14 hours, so it’s best to plan things out. This is NOT a last minute bread. There is no way to speed this up. I like to make my Poolish the night before so it’s ready to get started in the AM. The rising time is also quite lengthy, so it’s best to start early!
Mix the ingredients for the Poolish and cover with cheesecloth or a coffee filter. Set it somewhere it will not be disturbed for 12-14 hours. When it’s at it’s peak, it should look like this:
You’ll see some nice bubbles all throughout the mixture, and when you stir it, you’ll see the glutenous strands grabbing onto your spoon. It’s pretty neat stuff.
After 12 hours, add the Poolish to a large mixing bowl. Pour in the water to loosen it up and then add the dry ingredients. Mix WELL. You do NOT knead this bread. (Also, the dough will be quite wet. This is good.) Once it’s fully mixed, allow to rise, covered with a towel, for 2 hours. (If you’re short on time, you *can* allow just 1 hour.) After it’s risen, you want to do what’s called the “Stretch and Fold” method. Pour the dough onto a lightly floured surface and gently stretch from either side. Then, you want to fold the dough onto itself. Do this three times, then put the dough back into the mixing bowl and cover with a kitchen towel. Allow to rest for 30-45 minutes, then stretch and fold again. Do this a total of 5 times. (Again, if you are running short on time, you can omit a few of these. However, you will be compromising the quality of the final product. It will still be delicious, don’t get me wrong, but time and patience are what really make this bread shine!)
After the final stretch and fold, it’s time to shape your baguettes. I watched several YouTube videos until I felt confident in my baguette shaping ability. Here are a couple of my favorites that were extremely helpful. Notice, in the first vid, she also shows you the Stretch and Fold method.
Who needs culinary school when you have the internet? Seriously. :)
Shape into 2 baguettes and allow to rise about 20-30 minutes. (I do this on a piece of parchment paper on my baking stone.) Also, preheat the oven to 450 degree F during this time. When the bread has just about doubled, it’s time to score the baguettes. Again, using YouTube videos, I learned the proper way to score them. (Turns out, I’d been doing it ALL WRONG! Also, I really need a scoring blade.) Definitely check out this video if you are unfamiliar.
King Arthur also has another excellent video:
The next step is optional, but vastly increases the quality of your baguettes. About 10 minutes before adding the bread to your oven, place an oven proof bowl or baking dish onto the bottom rack. Fill with water to create steam while baking. Place the baguettes on the top rack and bake for 25 minutes, or until deeply browned. Remove from oven and place on a wire rack to cool.
Now slice and enjoy!
This bread is perfect for all your baguette needs. Bruschetta, molletes, banh mi, garlic bread.. or simply by itself with a bowl of homemade soup. Artisan French baguettes at home are the best. :)
*This post was shared on Wildcrafting Wednesday!
I’ve been slightly obsessed with simple homemade cheeses lately. It started with paneer, then ricotta, and now this easy buttermilk cheese. It’s hard to believe you can create amazing cheesy goodness with so few ingredients in such a short amount of time!
This buttermilk cheese is made with 3 simple ingredients and sets up in less than 20 minutes! I added diced pickled jalapenos and cracked black pepper to this cheese, but you can omit those or come up with a variety all your own. (I bet it would be fantastic with sun-dried tomatoes and fresh basil. Just sayin.) This cheese is also great plain, crumbled over a cracker and drizzled with some honey (as my sister and I ate Saturday! :) ). The best part of this cheese? It’s similar to Halloumi in that it grills beautifully. There’s nothing I love more than grilled cheese, of any variety!
Cracked Black Pepper and Jalapeño Buttermilk Cheese
- 4 cups whole milk (hormone free, grass-fed, organic, raw – if possible)
- 1.5 cups buttermilk (^again – if possible)
- 2 tsp pink Himalayan salt
- 2 tbs diced pickled jalapenos (optional)
- 1/2 tbs cracked black pepper (optional)
- candy thermometer (if possible, if not you can eyeball it)
Add all ingredients to a large stock pot. Boil on medium-high heat for 8-10 minutes, stirring occasionally. (Side Note: Milk does not boil like water. Instead of rolling bubbles, you will know the milk is boiling when it gets nice and frothy.) If you have a candy thermometer, check to ensure the mixture reaches 180 degrees F. Don’t worry if you do not have a thermometer, as you will be able to see the curds and whey. After about 8 to 10 minutes, check the curds with a spoon. Pour into a cheesecloth-lined colander or strainer over a large bowl (or directly into the sink). Add the jalapenos and cracked black pepper and mix well.
Once the mixture is cool enough to touch, pull up each end of the cheesecloth. Twist and squeeze out as much liquid as you can. This is the whey. You can discard or save for other uses. (I’ve read people use this as a healthy addition to soups and sauces.) Once you squeeze out all the liquid you can manage, twist the cheesecloth and place cheese on the deepest plate you own. I like to layer all my other plates on top, but anything heavy will do. Let sit for at least 10 minutes and then allow to cool in the fridge. (If you’re in a hurry, you can even put the cheese in the fridge while it’s pressing, and it will be ready to use in 10 minutes flat!!)
Grilled Tempeh & Veggie Fajitas
- 1 package tempeh (I used The Hearty Vegan’s Texas Tempeh – it’s locally made and my absolute favorite!)
- BBQ Marinade (I used Stubb’s Green Chile Marinade – also locally made and delicious!)
- Fajita Veggies (Sliced Red & Green Bell Peppers, White Onion, & Mexican Squash)
- Tortillas (Homemade or Ezekial Sprouted Whole Grain Grain)
- Cracked Black Pepper & Jalapeno Buttermilk Cheese
- Salsa Verde (I used a Central Market variety)
- Simple Guacamole (3 avocados, mashed + juice 1 lime + pinch salt)
Marinate the tempeh and veggies 1 hour – overnight. The longer you allow the marinade to sink in, the better it will taste! Slice the tempeh into thin strips and marinate a bit longer while you grill your veggies. You can grill outside if the weather permits; I just used my new grill pan on the stove. (Did I mention my undying love for that thing yet?!) Grill veggies, tempeh, and cheese.
Now, mash 3 avocados with the juice of 1 lime and a pinch of salt. (A pastry cutter works great for this!) Set aside. Now you can assemble your fajitas! Warm up the tortillas, then pile on veggies, tempeh, & cheese. Top with salsa and guacamole (and a bit more crumbled cheese). Devour!
I hope you enjoy this recipe! Keep your eyes peeled as more cheese recipes (with even more recipes to utilize said cheese) are on their way! Until next time… :)
*This post was shared on Wildcrafting Wednesday!
We live in a world full of chemicals, additives, and highly processed faux food and drink. I prefer to avoid as many of these unnecessary, and most likely dangerous, ingredients as often as I can. I consider myself an advocate for ‘real food’ and believe one of the most radical acts a person in our society can do is to take control of their food supply and purchases.
A lot of people think they are too busy for real food, thus relying on pre-made convenience products to fill the void. The problem with this is that processed foods contain hardly any nutrients and are high in sugars, fats, sodium, chemical additives, and GMOs. The popularity of processed and fast foods has resulted in a nation of severely obese and unhealthy residents. It’s a shame that corporations would rather compete for capital than care about their consumer’s health.
However, this is the world we currently live in, and all you can do is be as aware and proactive as possible. Become an avid label reader and try to source foods with the least amount of ingredients as possible. If you’re new to ‘real food,’ you might get overwhelmed at first. All your favorite foods now mock you with their 50+ ingredients lists and multiple forms of sugar. My advice is just to take it one day at a time, and do the best you can. It took me many years to fully remove processed foods from my diet, and I still use some organic pre-made condiments and such. (If you’re lucky enough to live in Texas, HEB has just released a new line of affordable organics! You can find jams, salad dressings, mustards, ketchup, and more with organic, real food ingredients! Thank you HEB!!)
Besides the grocery store, there’s another place many adults visit that is filled with processed sugars and unknown additives. A place you might have overlooked: The liquor store. While the liquor is usually safe (given you’re sticking with plain spirits and not artificially flavored concoctions..), the mixes and mix-ins often aren’t. In fact, it’s incredibly difficult to find pre-made drink mixes and so-called ‘simple’ syrups that don’t contain corn syrup, dyes, and/or chemicals.
That’s why I prefer to make my own. :)
2 Part Organic Whiskey Sour with Homemade Lemon-Lime Simple Syrup
Okay, I know what you’re thinking… That looks like THREE parts to me. But you’re wrong. The cherries don’t count because they are a garnish. They are also dye, preservative, & HFCS free!
For the cocktail:
- 1-2 Shots Quality Whiskey (I use a Texas made brand, naturally.)
- Organic Lemon-Lime Simple Syrup (Homemade, recipe below)
- Ice & Cherries for Serving
For the Lemon-Lime Simple Syrup:
- 5 organic lemons (or 1/2 cup juice)
- 5 organic limes (or 1/2 cup juice)
- 1 cup organic white sugar
- 1 cup pure, filtered water
In a saucepan over medium heat, add sugar to water and whisk until dissolved. Add the citrus and bring to a light boil. Reduce heat and simmer 5 minutes or so. Remove from heat and allow to cool before use. (Unless you’re impatient like me. In that case, be prepared to use lots of ice.)
To make your cocktail, simply fill a glass with ice (whatever size – I won’t judge.) Add cherries and 1-2 shots of whiskey. Top off with your flavored simple syrup, stir, and
get tipsy enjoy!
*This post was shared on Wildcrafting Wednesday!
I like big bundts and I cannot lie. Really, I can’t. So, when I discovered a large bundt pan (in PERFECT condition) among the many lovingly used kitchen items my sister gifted me, I was beyond excited. I needed to make a bundt cake RIGHT AWAY. (And I’ve been stuck on them ever since.) ;)
The first (of many) bundt cake recipes I’d like to share is my favorite of them to date. A delicious blend of dark, luxury French chocolate with just enough spice from freshly grated ginger. You know how I’m obsessed with ginger. If not, just stick around my blog long enough, and you’ll find out.
For the glaze, I used a succulent blood orange, zest and all. Some icing sugar and a bit of coconut oil created a perfectly smooth, and surprisingly pearlescent, topping. Oh, and it’s PINK!!! <3 <3 <3
Devilishly Dark Chocolate & Fresh Ginger Bundt Cake
w/ Pearlescent Blood Orange Glaze
- 2 1/4 cup all-purpose flour
- 1/2 cup Valrhona cocoa (it was kinda pricey at Central Market, but soo worth it!!)
- 3/4 cup raw sugar
- 1/2 cup brown sugar
- 1/2 tsp pink salt
- 1 cup filtered water
- 9 tbs coconut oil (in solid state)
- 1 tsp vanilla extract
- 1 tbs apple cider vinegar
- 2 tsps fresh ginger (peeled & grated)
- 1/2 blood orange (juice and zest)
- 2 tbs coconut oil (melted)
- 1-2 cups icing sugar (or enough to create a thick glaze)
(I just winged the glaze. Those measurements are ‘guesstimates.’)
Sift the dry cake ingredients together in a large bowl. Add the wet ingredients and mix well. Pour batter into your beautiful bundt pan (that’s been rubbed down with coconut oil). Bake in the oven, preheated to 350 degrees F, for 35-45 minutes. I like to leave mine a little under-done, so that it remains nice and moist for days after.
Remove from the oven and allow to cool in the pan 5-10 minutes. Then, flip your pan onto a cooling rack and let the cake rest another 15 minutes (at least!). While you’re patiently waiting, you can assemble the glaze. Simply blend the listed ingredients until smooth. You can place in the refrigerator to thicken up a bit, if necessary. Pour onto your cooled cake and enjoy!
I hope you love this delicious cake as much as we did! I’ll see you when baby gets back. ;)
*This post was shared on Wildcrafting Wednesday!
Wow. It’s been quite the hiatus. I’m sorry I’ve neglected the blog for so long. I’ve been through a whirl-wind of emotions over the past few months and I can’t even begin to explain. So I won’t. Not yet. Instead, I have some exciting and easy recipes to share!
First off, I’ve been DYING to try Navajo Fry Bread Tacos after stumbling upon their image on Pinterest. If you aren’t aware of their deliciousness, let me just give you the low-down: Fried, puffy dough piled high with all your favorite taco fillings. Don’t be fooled by the name, though. You’ll be eating this puppy with a fork and knife!
It was late Saturday night, I required something quick and easy to appease a hungry, video-game-playing boyfriend. Navajo Fry Bread called my name. I didn’t realize how easy they would be. But about half an hour later, we were basking in (and stuffing our faces with) their glory.
For the dough, I used this recipe as a guideline. I tweaked it to suit my needs.
Navajo Fry Bread/Pita Pocket Dough:
- 4 cups flour (I used 3 AP, 1 white wheat)
- 1 tablespoon baking powder (aluminum-free)
- 1 teaspoon pink salt
- 2 teaspoons brown sugar
- 1 tablespoon coconut oil (cut in)
- 2 tablespoons milk of choice
- 1 cup filtered water (more or less, depending)
Mix the flour, baking powder, salt, and brown sugar in a bowl. Cut in the coconut oil using a wire whisk. Add the 2 tbs milk (I actually subbed water because I only had date-sweetened vanilla cashew milk on hand!) and enough water to form a soft dough. Knead briefly and let rest for about 15 minutes. While you wait, you can assemble your toppings.
For the filling in the taco above, I used 2 Field Roast Mexican Chipotle sausage links (cooked and crumbled), 1 cup pinto beans, 1 can diced tomatoes, chili powder, garlic & onion powders, salt, and pepper. This was a delicious chili-like filling that I’m sure to use again in a variety of ways. It would be perfect atop some homemade Frito’s for a great from-scratch Chili Pie. Or poured over a seitan chili-cheese dog or homemade fries. Mmmmm.. Where was I? Right, the dough is ready now.
Heat your favorite frying oil (about 1/2-1 inch thick) in a shallow pan. Stretch your dough, or roll it out if you’re not lazy like I was. Either way you do it, the dough’s going to bubble up when fried. Carefully place the flattened dough in the hot oil and fry until golden brown. Flip and fry the other side another few minutes til brown. Remove with tongs and drain on a paper-towel lined plate.
Now, top the bread with a layer of the chili taco filling. Cover with your favorite cheese (I used an aged Havarti). Place in a pre-heated oven for a few minutes until the cheese is melted. Then add fresh veggies of your choice. I wish I was better prepared, because this taco is CRYING for some homemade guac and sour cream. Nonetheless, super delicious and oh-so-easy!
(I will post more pics next time I make this dish. I only snapped the one before devouring!!)
I’m a huge fan of re-purposing, especially when it comes to food! I hate wasting, so the more uses I can find for leftovers, the better. After the Phenomenal Fry Bread Experience that was Saturday night, I again found myself needing something super quick for dinner on Sunday.
I had started a batch of homemade tahini (recipe below) in anticipation for the best hummus ever. I’ve made hummus in the past, but up til now, I used sub-par food processors and never bothered with the tahini (I was always too cheap to buy it! LOL), so it never turned out quite right. Now that I was gifted an AWESOME Cuisinart food processor (thank you again!), I can do things like make awesome hummus with homemade (and cheap!) tahini.
- 1 can chickpeas (rinsed and drained)
- 1 1/2 small lemons (juiced)
- One-time tahini (recipe below)
- A few dashes of white wine vinegar
- Salt, pepper, chili powder, and cumin
- Enough oil to make a smooth consistency (I used grapeseed)
- Hot Chili Sauce & Paprika for presentation
- 1/4 cup sesame seeds (toasted)
- Pinch of pink salt
- Enough oil to create a smooth paste (I used grapeseed)
In your fancy food processor, add the toasted sesame seeds and salt. Pulverize and gradually add enough oil to create a smooth paste. Now, add the drained chickpeas, lemon juice, and vinegar, pulverize again. While the machine is running, drizzle enough oil to make your hummus as thick or creamy as you’d like. Add seasonings to your liking. Now you can pour into a serving dish. I made a little well in the middle and poured in some hot chili sauce. Sprinkle with paprika.
I was so impressed with the way the hummus turned out, I decided we needed to eat it IMMEDIATELY! I pulled the leftover dough from the fry bread and rolled it into four flat disks. I baked these at 400 degrees (F) for about 10 minutes (until light brown) and lo-and-behold, they puffed up JUST LIKE PITA! I did a little happy dance in my kitchen as I cut into the first one:
Hello, Perfect Pita Pocket!! ^_^
I quickly cut into triangles and the non-stop dipping commenced.
I was thoroughly impressed at the versatility of this quick-bread recipe. Whether you fry it up or bake it, it’s definitely a great one to have on hand for hectic days. I hope you enjoy!
See you soon. I promise. ;)
*This post was shared on Wildcrafting Wednesday!
Sorry I’ve been absent lately. Tragedy has struck The Ascension House. As I sit here, picking up the pieces, I bid you a Happy New Year. I will be back in 2014 with much to share. Lots of love.
I’ve never really been a fan of cranberry sauce. For years, I passed on the holiday favorite without batting an eye. For some people, like my sister, cranberry sauce from a can is a comforting seasonal tradition. I’ve always thought it was quite gross. While the taste wasn’t terrible, the gelatinous slivers were not appealing to my personal palate. I have a weird thing about food’s texture. It’s a big reason why I don’t eat meat. Or eggs. Or that weird skin on pudding that’s been left out too long. This cranberry sauce’s texture is anything but that.
The following recipe is made with easy to find ingredients and takes only minutes to come together. Really makes me wonder why fresh cranberry sauce hasn’t become a “thing.” While this isn’t quite as easy as opening a can and slicing a cylindrical mass of red gloop, it is very rewarding when you taste the hint of anise and sweetness from the local honey, knowing it was made with love.
Fresh Cranberry Sauce
- 24 oz fresh cranberries (rinsed)
- 4 inches fresh ginger (grated)
- 1 local, chem-free orange (juice & zest)
- 2 Ceylon cinnamon sticks
- 10 whole allspice (ground)
- 1 star anise
- 1 cup organic brown sugar
- dash of pink Himalayan salt
- 1/2 cup local honey
- 1/2-1 cup filtered water
Add all ingredients to a large pot and bring to a boil. Lower heat to a simmer and allow to cook until berries have popped and sauce thickens. You can test the sauce by placing a small amount in a spoon, then put in the freezer for about one minute. If the texture is thick enough, remove from heat, fish out the cinnamon sticks & anise, and carefully pour into a large (quart sized) canning jar! :)
This cranberry sauce can be made ahead and stored in the fridge, in an air-tight container (unopened) up to 1 month. That means, there’s no excuse not to have this amazing, homemade from fresh-berries sauce at your holiday table! Skip the HFCS-laden jelly from a can and make your own sauce (and memories) this year!
Wishing you Happy Holidays from The Ascension House! xo
*This post was shared on Wildcrafting Wednesday’s Special Christmas Edition!
Do you ever find inspiration for a meal, and then it stays in your mind until you finally create it? This meal is courtesy of one of those lingering ideas I had last week… I was poking through my freezer one day and came upon a bag of frozen, breaded eggplant slices. (I like to make these in advance for easy weeknight meals like Eggplant Parmesan. Just dip thinly sliced eggplant into flour, milk of choice, and then Panko breadcrumbs. Fry on both sides until very light brown. Allow to drain and cool, then freeze for future use!! When ready to use, simply remove from freezer and fry 2-3 minutes on each side.) I was thinking of another way to use these delicious rounds and thought they would be delicious as the focal point of an Italian inspired sub sandwich.
First, I decided, I would have to choose a bread. It couldn’t be too soft, or else the sandwich might get mushy. Mushy eggplant is a definite no. I figured an authentic crusty style hoagie roll would be perfect, with just enough crunch to complement the eggplant and other goodies I hadn’t yet planned on filling it with. As usual, I searched Pinterest for a recipe and came upon this. The picture wasn’t completely selling me, as I couldn’t tell if the texture of the outer roll was as crusty as I wanted. I decided to give it a go, though, as the ingredients were super simple and I was hungry!
Italian Eggplant Hoagies on Homemade Rolls
Hoagie Rolls –
- 2 1/4 tsp dry active yeast
- 1 1/2 cup warm water
- 4 tsp brown sugar
- 2 tsp sea salt
- 1/8 cup grapeseed or melted coconut oil
- 3 cups organic all-purpose flour + 1 cup white wheat flour (or all 4 cups AP)
- Homemade Hoagie Rolls
- 2 Fried Eggplant Slices per Sandwich
- Pre- or Homemade Pesto (I use this pesto from Central Market that is super yummy.)
- 1 Head Roasted Garlic per Sandwich (Mashed into a spread, like this. I added a little S&P.)
- Roasted Yellow & Red Peppers (Roasted @ 400 degrees about 20 minutes with oil, S, & P.)
- Sliced Cheese of Choice (I had Swiss on hand. Provolone or Mozzarella would be perfect!)
I used my bread machine on the dough setting to create my dough. You can make it by hand just as easily. Simply mix all ingredients so they are incorporated and knead until soft and pliable. Allow dough to rise until it’s doubled in size. Next, you can separate into quarters (or 6, if you want smaller subs) and roll out. Then shape your loaves by rolling one end up and pinching the layers together.
Now allow the shaped rolls to rise again for about 20 minutes. Bake in a 400 degree oven for about 15-20 minutes, until browned. Allow to cool (as long as you can!) and slice lengthwise. You can now assemble your amazing sandwich. I did a thick layer of pesto on the bottom, topped with the fried eggplant slices and melted cheese. The roasted garlic spread is on top, along with the sweet oven-roasted peppers. Together, this sandwich is absolute Italian bliss. Molto Delizioso!!
I hope you love it as much as I do! Namaste! xo