Ingredients

  • 1/2 cup (72.5 g) pois J’ai utilisĂ© congelĂ©, dĂ©congelĂ©
  • 1 Girofle d’ail ou une gĂ©nĂ©reuse pincĂ©e de poudre d’ail
  • 1 < span class="wprm-recipe-ingredients-unit ">cuillĂšre Ă  cafĂ© huile d’olive extravierge facultatif
  • a bouquet of coriander 1/2 cup
  • sel de mer au goĂ»t
  • < span class="wprm-recipe-ingredient name">eau au besoin
  • Preparation

  • Pea pesto: Mix all ingredients. If necessary, use a little water to achieve a spreadable consistency. Adjust the salt and spices.
  • Roasted sweet potato: Spread the sweet potato slices on both sides. Place on a piece of parchment paper.
  • Select sprinkle with salt and herbs of your choice and Bake at 210°C for 18-20 minutes.
  • Cashew Cheese and Millet: Mix all the ingredients except the millet . Taste and adjust the salt and spices.
  • Add the millet and stir again to make it a little smoother. A little pure millet is fine.
  • If you don’t want to grill the sandwich over high heat, you can omit the tapioca starch. Starch helps cheese sauce thicken and become stringy when hot. The cheese will then set as it cools, holding the sandwich together. *You can also use cooked quinoa or 2 more tablespoons of ground cashews.
  • Sandwich:
  • Prepare the pea pesto. Prepare and mix the cheese ingredients.
  • Top a slice of bread with pesto, roasted sweet potatoes and red onion.

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  • Sprinkle with salt and pepper. Generously layer the cheese sauce on top.
  • Cover with another slice of bread and toast.

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    You can layer cheese sauce on both slices, add jalapenos, veggies (either raw or roasted) and simply grill grilled nacho for a cheese sandwich.
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