Open-minded, Open-faced
Having an "open-mind" to things is easier said than done. For years there were vegetables that I refused to eat. I just didn't like them, or so I thought. Or maybe I had tried it once and made a decision. Either I didn't like the texture, or the aroma; I don't really remember.
Nowadays I will give anything and everything a chance. And if I still do not like it I will just cook it a different way. Food is fun! I can now say that there is not a vegetable that I will not eat. Each one is unique and flavorful. Most important they are good for you!!! Each day try to eat a variety of fruits and vegetables. A rainbow of colors are ideal, as each color contains minerals and vitamins vital to premium health.
Mamma's right "Eat Your Vegetables!"
Open-Faced Sandwich
2 slices gluten free bread, toasted
1 red onion, julienned
1 portobello, julienned
1/2 bunch Dino kale, shredded
2 garlic cloves, minced
salt and pepper
1 Roma tomato, sliced
- In a saute pan, heat oil at medium heat and cook onion until light brown occurs, then add portobello and garlic.
- Cook until mushrooms are dark, then stir in kale and continue to cook until wilted.
- Season with salt and pepper.
Assemble the sandwich as you wish, add a favorite spread or sauce to finish. I used a home-made cashew mayo.
Enjoy.
Vegan Chef Period.
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