Notes from the Garden –
Garden Notes during the changing seasons is a delightful journey. Spring transitions into summer, tender greens yield to heartier vegetables. when it comes to cooking what’s on hand fosters resourcefulness and improvised delicious meals.
Tofu and Sprout Sandwich
notes from the garden Pavillion
Ingredients
- 1 Large Whole Wheat Hamburger Bun
- 1/4 cup Shredded Lettuce
- 4 0z Tofu
- 1/4 cup Alfafa Sprouts
- 2 Tomato Slices
- 2 Green Bell Pepper Slices
- 2 Tbsp Mustard Chili Sauce
- 1 Bunch of Radish Sprouts small
Chili Sauce
- 1 Tbsp Flour
- 1 Tbsp Dry Mustard
- 1/4 tea Salt
- 1 Pinch Cayenne two finger pinch
- 3 Tbsp Vinegar
- 2 Tbsp Chili Sauce
- 1 Tbsp pimento
- 1 Tbsp Horse Radish
- 2 egg yolks
Instructions
- Assemble the Sand:cut the bun Horizontally into three slices, Toast under the broiler until golden brown. Start with the bottom peice and spread on the chilli sauce. add the shredded lettuce and sauted Tofu. Second slice add Chili sauce, sliced tomato, green bell pepper rings, and sprouts.Serve.
Preparation for the Mustard Chili Sauce
- in a small pan combine the flour and dry mustard salt and cayenne. Blend with milk and bring to a soft boil. stir in the two egg yolk and simmer. Cover and cool. add the vinegar and chili sauce. stri in the chopped shallots, pimento and horseradish.Cover, Chill, Makes on cup.