Sunday, February 26, 2012
A.A.T. Sandwich and Linda McCartney's Tuscan Bean and Cabbage Soup
This is seriously an amazing sandwich. Take two slices of Ezekiel sprouted grain bread, pop them in the toaster to brown. In the meantime, take a handful of arugula and toss with a little lemon juice and olive oil. Sprinkle with salt and pepper. When toast is done, spread some Vegenaise on both. Top one with the arugula salad, sliced avocado and the other with sliced tomato. Sprinkle both sides with salt and pepper. Close sandwich and eat. Trust me, it's good!
This soup recipe I got from Linda McCartney's book "Linda's Kitchen". It's an adapted version of her Tuscan Bean and Cabbage Soup. I did everything as written but added zucchini, potatoes, summer savory and a touch of mellow red miso paste.