Ingredients
- 1/4 cup minced green onion (green and white parts)
- 1/2 cup loosely packed peeled and coarsely grated celery root (celeriac)
- 1/2 lb silken tofu
- freshly ground white pepper
- coarse sea salt
- a few pinches of cayenne
- 1/2 tsp paprika
- 2 tbsp extra-virgin olive oil
- 1/2 tsp dijon mustard
- 1/2 tsp agave nectar
- 1 garlic clove, minced
- 2 tbsp minced fresh parsley
- 2 tbsp freshly squeezed lemon juice
For the sauce: In an upright blender, combine the tofu, lemon juice, 1 tablespoon of the parsley, garlic, agave nectar, mustard, olive oil, paprika, cayenne, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper and blend until smooth. If necessary, season with additional salt and pepper to taste
Transfer the sauce to a bowl, stir in the green onions and celery root, and garnish with the remaining parsley.
Ingredients
- freshly ground white pepper
- 1 loaf of rustic bread cut diagonally into eight 1/2-inch slices
- 4 heirloom tomatoes, cut crosswise into 1/2-inch slices
- 2 medium-size red onions, sliced crosswise into 1/2-inch rounds
- 1 medium-size eggplant (about 1 pound), sliced crosswise into 1/2-inch rounds
- 1/2 tsp freshly ground black pepper
- 1/4 tsp cayenne
- 1 tsp coarse sea salt
- 1/4 cup extra-virgin olive oil
For the sandwiches: Preheat a grill or broiler. Soak eight 12-inch wooden skewers in water for at least 30 minutes.
In a mixing bowl, combine the olive oil, salt, cayenne, and black pepper and mix well with a fork.
Add the vegetables to the bowl and toss to coat.
If grilling, thread the onion slices onto two skewers each. Transfer the onions and the eggplant rounds to the grill and cook, turning once with tongs, until browned and slightly crisp, 3 to 4 minutes per side.
After turning the vegetables, add the bread to the grill. Cook, turning once, until crisp and golden on the surface but still soft inside, about 4 minutes.
Assemble the sandwich by layering a slice of eggplant, a slice of tomato, and several slices of onion. Slather on some celeriac sauce, then sprinkle with salt and pepper before serving.
Recipe courtesy of The Inspired Vegan: Seasonal Ingredients, Creative Recipes, Mouthwatering Menus by Bryant Terry, 2012. Published by Da Capo Lifelong Books.
