1 zucchini, cleaned and sliced lengthwise (three slices) 1 large Vidalia onion, chopped 1 medium green tomato, sliced into 1/4 ″ thick rounds 2 romaine lettuce leaves, cleaned 2 sandwich
size ciabatta loaves 1/4 c cornmeal 1/4 c Basil Pecan Pesto 1/4 c Veganaise olive oil vegetable oil salt pepper paper bag
In the middle of that thought I noticed the H&F Bread Co. (maker of the best bread in Atlanta) table with sandwich
sized ciabattas for $ 1 each.
Not exact matches
-- 125 g rolled oats, soaked in lukewarm salty water for 30 minutes — 1 can of beans, drained and puréed — 80 - 100 g whole wheat bread crumbs — 1 onion, chopped — 3 cloves garlic, chopped — 1 medium carrot, chopped — 1/2 a medium
sized celery root, chopped — small bunch of parsley, chopped — 1 tablespoon fresh lemon juice — 2 teaspoons Dijon mustard — 1 teaspoon oregano — salt, pepper — olive oil — serving: salad, mustard, ketchup, sliced red onion, sprouts,
ciabatta or rolls
olive oil 1 level tsp ground cumin 1 level tsp ground coriander 1⁄2 tsp chilli powder 1
ciabatta loaf 1 ripe avocado 1 lime salt and pepper fresh chopped coriander Method In a medium
size bowl mix together 2 tbsp.
Despite the small
size, the bites retain all of the flavour of artisanal
ciabatta bread with a crisp crust and moist interior.