Wednesday, May 27, 2009

Mine is Still Bigger Than Yours, But With Things On It

I love bread. Love it.

So what better than bread... with things on top?

Not much. Not much at all.

So when I saw Urban Vegan's list of tartine ideas, I immediately thought, "I want to go to there." <--my pop culture reference for the day

And I did.

I went to there.

Go check out her list of ideas in their entirety, as they will make you drool uncontrollably.

As for me, here's the ones I want to try, and also the ones I tried out a week or so ago and my opinion of them. I used the French bread recipe I posted about last week (you know: when I lied and said I'd post THESE last week), and it worked perfectly.

  • Arugula pesto. In a food processor, mix about 2 cups of arugula, some walnuts or pine nuts, and about 5 garlic cloves. Add enough extra-virgin olive oil until it reaches a spreadable consistency. This pesto is also wonderful tossed with pasta, smeared on grilled tofu or thinned with balsamic vinegar to use a salad dressing.

    My opinion: I like this as a pesto alternative. It's got a delightful spicy kick, but tastes crisp and clean. Good stuff.

  • (Arugula pesto in foreground,
    topped with kalamatas)

  • Oil-soaked sun-dried tomatoes, vegan cream cheese and fresh basil, with salt and fresh ground pepper.

    My opinion: I also added kalamatas, and I think the grease factor was WAY too high. I think adding ANYTHING oil-soaked to cream cheez is a bit overdoing it. But I really liked the combo, despite that. So next time: rehydrated sun-dried tomatoes (instead of oil-soaked) and a sparser collection of kalamata olives.

  • Bananas, agave nectar and cinnamon. Spread the bread with Earth Balance and toast first. This makes a great breakfast.

    My opinion: Delightfully yum. And I was skeptical, 'cause I mashed up my banana, and then stood there and realized how disgusting and boogery the consistency was after mashing it and contemplated whether or not I could sike myself out enough to consume it despite how gross it looked. And I did. And I'm glad. I think the riper the banana the better though--it'll be less boogery. I also tried the banana-agave nectar-cinnamon combo with cream cheez as well and liked it a lot.

  • Spinach, onion, garlic and dried cherries [Pictured, above right], sauteed in olive oil and seasoned with a pinch of nutmeg

  • Thinly sliced fennel, back olives and orange slices, served heated with a drizzle of fruity extra-virgin olive oil

  • A healthy drizzle of olive oil topped with tomatoes, oregano, and olives

  • Avocado slices, arugula and Veganaise

  • Marinated seitan, dried apricots and apricot jam

(Recipe ideas from Urban Vegan)

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