Monday, January 6, 2014

Three mushroom and a garlic clove

This must be one of the best sandwiches I ever had. And the idea just came to me right then when I was hungry: toast a slice of Ezekilel low sodium sprouted bread in the pan (dry), rub a garlic clove over the toasted surface, add one tablespoon of Veganaise (vegan mayo) and top with a few rows of freshly sauted baby portabella mushroom slices with salt, pepper and a hint of fresh grated nutmeg. Serve with sliced almonds.


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