I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. This site has been my online "home base" for almost twenty years. It was originally built on the premise that once you own over 100 cookbooks (raise your hand!) it's time to stop buying and start cooking. This site chronicles a cookbook collection one (vegetarian) recipe at a time. But there's more to the story now that we're a few decades into it here's a little background on me and the site…
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 Nico and Louise | 2024-07-04 02:45:02 |  40,552 Views |
Easy Panzanella Recipe
I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. Learn more about me and the site
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This is a wildcard panzanella. And it’s very Northern California-inspired. I first featured a grilled version of it on Super Natural Cooking after enjoying a quirky sandwich while driving up the California coast to a spot near Anchor Bay. The sandwich was a mix of oven-roasted tomatoes peanut butter dressing grilled tofu and Brussels sprouts all wedged between two slices of multigrain bread. Odd but totally delicious. I liked it enough to incorporate it into this take on panzanella the beloved Italian bread salad. This version on Super Natural Cooking is grilled. You can make this version in your oven instead. Just remember as the weather warms up you’ll be rolling out your grill—toasting the bread and cooking the tofu slices that way. You have a couple of options with the tomatoes. If cherry tomatoes are plentiful and in season I like to toss them in a bit of olive oil and roast them on a baking sheet in a hot oven until they’re browned and charred. Here is the post about roasted cherry tomatoes. But you can also use chopped sun-dried tomatoes the tomatoes in oil are the best here. A bit raisiny in texture. This is a great way to use up old bread. It is even better than fresh bread because the bread ends up with more structure and firmness.
