Vegetarian Blog for the Lazy

• 1 large, crisp apple, cut into bite-sized wedges
• 1 lemon, juice only
• a couple pinches of fine-grain sea salt
• a couple splashes of olive oil
• 2 medium cloves garlic, minced
• a scant tablespoon of maple syrup
• 1/3 cup pine nuts, toasted and chopped
• 12 ounces (3/4 pound) fresh brussels sprouts, washed and cut into 1/8-inch wide ribbons
• optional- 4 ounces extra-firm wildwood brand tofu cut into tiny-inch cubes

Soak the apples in a bowl filled with water and the juice of one lemon, remove seeds.

Cook the tofu in large hot skillet with a bit of salt and a splash of oil. Saute until golden, about 4 minutes. Stir in the garlic, wait a few seconds, now stir in the maple syrup, and cook another 30 seconds or so. Drain the apples, and add them to the skillet, cooking for another minute. Scrape the apple and tofu mixture out onto a plate and set aside while you cook the brussels sprouts.

In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high. When the pan is nice and hot stir in the shredded brussels sprouts. Cook for 2 – 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious.
Stir the apple mixture back into the skillet alongside the brussels sprouts 1/2 of the pine nuts – gently stir to combine. Remove from heat and enjoy immediately sprinkled with the remaining pine nuts. This isn’t a dish you want sitting around, the flavors change dramatically after ten minutes or so, and I think that is part of the reason brussels sprouts get a bad rap. Even I don’t like them after they’ve been sitting around.

Serves 2 – 3 as a main, 4 as a side

From 101 cookbooks.com

• 4 slices thick-cut fresh sourdough bread
• 1 ball (1 pound) fresh mozzarella, cut into 1/4-inch slices
• 2 plum tomatoes or 1 heirloom tomato, cut into thick slices
• 1 cup fresh basil & cilantro pesto (see below)
• Kosher salt and freshly ground black pepper
• Extra-virgin olive oil

Basil & Cilantro pesto:

• 1/2 cup pine nuts
• 1 cup fresh basil leaves
• 1 cup fresh cilantro
• 1/2 cup Parmesan or Romano
• 2 garlic cloves
• 1/4 teaspoon salt
• 1/2 cup extra-virgin olive oil
• optional – 1/2 cup fresh Italian parsley leaves

Toast pine nuts in a skillet over medium heat until fragrant, about 5 minutes. Combine pesto ingredients in a food processor and pulse until well combined but still rough-textured.

If you have a panini press, turn it on to warm up; otherwise, set a cast iron skillet over medium heat. Assemble sandwich by smearing insides of bread slices with pesto. Arrange a layer of sliced tomato and season with a few turns of fresh pepper. Layer the mozzarella slices over the top and then place another piece of bread on top to make the sandwich. Drizzle olive oil over skillet’s surface and place sandwiches on the hot skillet or panini press.

If using a skillet, place another heavy skillet over the top to form a “press”. Turn after 2 to 3 minutes and replace weight. The sandwich is ready when golden brown and mozzarella has melted around the edges. Also, if you want to make this lighter you can bake the sandwich until the cheese gets nice and melted and the bread turns toasted brown.