Warm Avocado Reuben
2 slices whole-wheat, rye, or pumpernickel bread
1 avocado, peeled and sliced
(^1) / 4 cup sauerkraut
1 tablespoon virgin olive oil
Splash of balsamic vinegar
A dash of black pepper
Yield:
1 sandwich
- Place the bread slices in a lightly oiled skillet. Place avocado on one slice and sauerkraut on
the other. - Over medium heat, warm the sandwich until lightly browned and hot.
- Drizzle olive oil and vinegar over the avocado and add black pepper to taste.
Vegetarian Chili
3 to 4 tablespoons vegetable oil
1 medium-sized white onion, diced
3 medium-sized carrots, peeled and finely chopped
3 cloves garlic, finely chopped
1 yellow and 1 red bell pepper, chopped
(^3) / 4 cup celery, chopped
2 teaspoons chipotle puree or ½ teaspoon chili powder
1 lb. white mushrooms, cut in half
14 oz (400 g) can organic diced tomatoes in own juice
14 oz (400 g) can organic kidney beans, drained
2 cups sweet corn or 6 to 8 baby corns, broken in half
3 tablespoons coarsely chopped cilantro
2 tablespoons chopped fresh mint
(^1) / 4 teaspoon salt
2 tablespoons toasted cumin seed
Yield:
2 servings
Drink lots of sparkling mineral water with this chili—it’s hot! This recipe feeds two.