Guacamole Sandwich

 

It snowed heavy over night, I could hardly believe my eyes. I'm glad I've done all my shopping yesterday while the day was bright. Now I can stay at home, cover myself with a blanket, sitting on the sofa and drinking a tea.

 

Well it isn't really the weather for a grilling recipe, but if you got a grilling pan then it could easly made indoor. The taste mostly the same and very good.

 

 

Guacamole Grilled Cheese Sandwich

Yield: 2 sandwiches

Prep Time: 5 minutes

Cook Time: 5-7 minutes

Ingredients:

To make the guacamole:
2 ripe avocados
1/2 small onion, minced
1 clove garlic, minced
1 small jalapeño, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1 Roma tomato, chopped
4 slices crusty white bread
4 slices vegan Cheddar cheese
Butter, for buttering bread

Directions:

1. To make the guacamole-cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a large bowl. Using a fork, mash the avocado. Add the onion, garlic, jalapeño, cilantro, lime juice, salt and pepper. Stir until well combined. Add the chopped tomato and stir.

 

2. Heat a pan or griddle to medium-high heat. Spread desired amount of guacamole on both slices of bread then top with vegan cheese. Butter outer slices of bread and grill on one side for about 2 minutes or until golden and crispy. Flip the sandwich and grill until golden brown.

 

Make the other sandwich the same way and serve warm.

 

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Crispy Baked Tofu Fries with Sriracha Ketchup

Ingredients
1 8 oz. block of extra firm tofu
1 c panko crumbs
1/4 t sea salt
1/4 t granulated garlic
1/8 t ground cayenne pepper
1 eggreplacer

 

For the Sriracha Ketchup
1/2 c ketchup
2 T Sriracha sauce (give or take a few drops)

 

Directions
1. Preheat the oven to 375°. Prepare the Sriracha ketchup by mixing the ingredients together until completely combined. Check for flavoring and adjust according to taste. Set aside.

 

2. Prepare a cookie sheet with parchment paper or cooking spray and set aside. Cut the tofu into “fries” of about 1/2″ thick (unless you want them thicker, which is just fine). Carefully wrap the tofu fries in a couple of paper towels, then set a plate, pan or cutting board on top to weigh them down. Allow the tofu to sit like that for about 10-15 minutes, until most of the moisture is absorbed into the paper towels. Unwrap and set aside.

 

3. In a medium bowl, mix the panko crumbs, salt and garlic until well combined. Set up your “assembly line” with the eggreplacer mixture at the beginning, followed by the panko mixture. Dip the tofu sticks in the eggreplacer mixture then transfer to the panko crumbs, coating the fries on all sides until completely covered. Place on the prepared baking sheet and repeat with the rest of the tofu.

 

4. Bake the fries for about 10 minutes on each side, until golden brown and crispy.

Allow to cool for a few minutes before handling.

 

Serve with sriracha ketchup and enjoy!

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