Grilled Portobello Sandwiches
1/3 Cup Plain Coconut Yogurt
1 Ounce Treeline Vegan Cheese
1 Teaspoon Balsamic Vinegar
|Crumbled 'cheese' after microwaving|
Heat the cheese in the microwave until it dries out, about 1 1/2 minutes. This cheese does not melt. When hot, you can crumble it like blue cheese. Mix all ingredients to make a chunky sauce'.
|Chunky cheese sauce|
3 Tablespoons Walnut Oil
4 Slices Whole Wheat Prairie Bread
2 Tomatoes, cut into slices
4 Portobello Mushroom Caps
1 Sweet Onion, sliced thick
Salt and Freshly Ground Pepper to taste
2 Cups Arugula
2 Tablespoons Walnuts, chopped
1. Brush a teaspoon of oil over the bread. Sprinkle with salt and pepper. Toast the bread.
2. Heat a grill pan to high. Lightly brush the mushrooms with oil. Add the remaining oil to the pan. Place the vegetables in the pan. You should be able to make 2 sandwiches at a time. Grill the vegetables. Remove the tomatoes when slightly limp. Remove the onions when soft. The mushrooms should soften.
4. To assemble. divide the arugula among the bread slices. Top with tomatoes, then mushroom slices, then the onion rings. Pour cheese sauce over the sandwich and sprinkle with walnuts. Serve immediately.
Goes well with Romaine Herb Salad
Soundtrack Queensryche - Tribe