Not exact matches
for topping: 1 1/2
cups large cubes of
stale sourdough
bread 1/4
cup olive oil salt and freshly ground pepper
1 - 1 / 4
cup bread crumbs (or 3 slices of slightly
stale bread made into crumbs with grater or food processor)
Croutons: 1/4
cup olive oil 4 cloves roasted garlic 1 tablespoon fresh lemon juice 1 medium size loaf French or Italian
bread (little less than 1 pound),
stale and torn or sliced into bite - sized pieces 1/4 teaspoon salt
HOMEMADE CROUTONS Ingredients: 3 - 4
cups bread cubes (
stale or leftover
bread works well) 2 tablespoons melted butter 2 tablespoons extra virgin olive oil 1 teaspoon garlic salt 1/2 teaspoon salt 1/2 teaspoon pepper Directions: Mix together melted butter and olive oil.
4 slices
stale white
bread 1
cup milk 1 pound lean ground beef 1/2
cup grated Parmesan cheese 2 slices smoked ham or bacon, minced 2 cloves of garlic, minced 1 tablespoon Bel Soley Papaya Pepper Sauce 1/2
cup flour Oil for frying Bel Soley Papaya Pepper Sauce for dipping
4 slices
stale or lightly toasted rye
bread, cubed 3 tablespoons olive oil 1
cup thinly sliced red onion 2
cups sliced mushrooms 3 cloves garlic, minced 2 teaspoons thyme 1 teaspoon each oregano, basil, and mustard powder Black pepper and sea salt to taste 6
cups chopped spinach 1 (14 - ounce) package soft tofu 1/4
cup vegetable broth or water 1/4
cup nutritional yeast 3 tablespoons lemon juice 1 tablespoon cornstarch 1 teaspoon ground turmeric
Coconut oil, for greasing the pan 10 slices whole grain sandwich
bread (I used a seeded
bread), preferably a little
stale 5 tablespoons Bonne Maman Strawberry preserves 1 1/4
cups chopped fresh strawberries, plus more for serving 5 eggs 1 1/2
cups unsweetened almond milk 2 tablespoons maple syrup, plus more for serving 1/2 teaspoon vanilla extract or vanilla powder 1/4 teaspoon cinnamon Pinch of salt