ENGLISH CASHEW BUTTER VEG MUFFIN
I usually saute onions and peppers for sandwiches, but then thought why not celery and onion? Celery is good fried, so here we have it and it is delicious. Such a simple variation that doesn’t break the bank and it’s readily available, just waiting for you to make the switch to something new but very familiar.
Team it with cashew butter, spicy pickles, lettuce, mustard and a cilantro relish on a toasted English Muffin and you’ve got yourself a sandwich to brag about!
Makes 1 sandwich
2 T. vegetable oil
1 lg. sweet onion
3-4 celery staks, cut diagonally into 1/4 inch wide pieces
sea salt and fresh grind black pepper to taste
1 lightly toasted English Muffin
Jif Cashew Butter
Classic Bold & Spicy Salsa Blend Stackers – 1 pickle plank cut in half
Culantro Cooking Base by Goya (a thickened mild-tasting relish made from cilantro, peppers, onions, garlic and oregano)
prepared yellow mustard
1 leaf romaine lettuce
In large skillet, over medium heat, melt oil.
Add celery and cook till edges soften, then add onion. Salt and pepper to taste, then saute till caramelized as much as you want it for sandwiches.
Spread one half toasted English Muffin with cashew butter.
Top with 1 Bold & Spicy pickle plank that has been cut in half.
Mound about 3 T. Caramelized Celery & Onion on top of pickle plank.
On second half of English Muffin spread Culantro Cooking Base as you would spread mayonnaise.
Top with a little mustard, followed by lettuce leaf.
Close sandwich and eat.
Notes: When I’m out of veg mayonnaise, I found that spreading a little Cilantro Cooking Base in place of the mayo works good enough, so that I get the creamy without too strong a flavor. Then by adding the other ingredients to the sandwich it all gets rounded out to a deliciously satisfying taste and texture experience.
Reserve leftover sautéed celery and onion for sandwiches through the week.
AFC BULL MARKET KITCHEN™ FREEDOM ON A PLATE 