Are you looking for quick healthy recipes for a late weekend breakfast or something delicious and easy for after work when you don't have the time or energy to prepare a more complicated dish?
This is fancy enough to be part of a more elaborate vegetarian brunch and yet simple enough to add to your list of comfort food recipes for those days when you're craving something warm and comforting.
I created it this morning, a day when we're under a winter storm warning, with cold rain and wet snow coming down. It brightened my day, and I hope you enjoy it.
Heat 1 cup almond milk and Dr. Fuhrman's MatoZest in a saucepan over medium heat, whisking until steam starts to rise. Then add the arrowroot/almond milk mixture and whisk until thickened. Remove from heat.
Sauté mushrooms in a small amount of water with a few drops of tamari and a dash of black pepper until done, adding more water if necessary to keep from sticking.
Toast the bread, cover with cooked mushrooms and tomato slices. Spoon some of the sauce over it all. Delicious!
Florentine variation: Use very lightly steamed spinach instead of tomato slices.
*Almond milk: Blend 1/2 cup raw almonds with 2 cups water in a high-powered blender. Strain for the creamiest texture.Go to the Home Page.