I’m not sure what your initial reaction will be to the ingredients list for this recipe, but mine was this is going to be gross or really good. Every once in a while I come upon those, we all do…the recipes or friendly made concoctions we tilt our heads ever so slightly about and think one bite I’ll give it one bite. More often than not we don’t voluntarily take these on, unless they sound so odd to not be passed up and are from a source we’ve heard raves about…or we are helping someone out. I made this for dinner last night as a result of several of those reasons (helping out a client, intrigued by the ingredients, and purchased Ms. Silverstone’s book after hearing raves and enjoyed the couple things I’ve made from it). Okay, I loved as in ate for dinner and again for breakfast loved this dish. Who the heck would have known! Of course, I made mine with chicken not soy sausage…and the only gross out the pork casing (do you know what that looks like).
I would love to know if you make this, oh and I would also be really interested to know if you purchase (the other actress come cookbook author/healthy lifestyle brand personality) Gwyneth Paltrow’s cookbook My Father’s Daughter. I adore her, she is a terrific actress (perhaps no Meryl Streep, but come on she entertains), has great style, and while her blog Goop is a bit for the privileged there are some terrific tidbits in there…I’d be sad to see it go (it isn’t, don’t worry).
Waffle, Sausage, and Cheese Panini from Alicia Silverstone’s The Kind Diet
4-6 (1 to 1.5 ounce) Italian-style soy sausages (I used chicken sausages, but took the pork casing off)
1/3 cup fruit-sweetened apricot jam
1/4 cup Vegenaise
1 1/2 tsp chopped fresh thyme or 1/2 tsp dried
1/4 tsp freshly ground black pepper
8 frozen whole grain waffles, toasted
4 Tbsp oil-packed sun-dried tomatoes, drained and chopped
1 1/2 cups arugula
4 slices vegan mozzarella (I used Galaxy Nutritional Foods brand and only 2 slices split up)
Cook the sausage according to package directions until browned in a large skillet. Transfer the sausage to a cutting board, and when cool enough to handle, slice each sausage in half lengthwise and then in half crosswise.
Stir together the jam, Vegenaise, thyme, and pepper in a small bowl.
Wipe out the skillet you cooked the sausages in and place over medium heat, or preheat a panini press or countertop grill. Spread each waffle with 1 Tbsp jam mixture. Sprinkle sun-dried tomatoes over 4 waffles and layer each sandwich with arugula, 1 cheese slice, and one-quarter of the sausage slices. Top each sandwich with the remaining waffles.
Brush the heated pan, panini press, or grill with oil. Add the sandwiches, and cook 3 to 5 minutes or until the cheese is melted, making sure to turn the sandwich once if you are using the skillet method. Cut the sandwiches in half, and serve.
Note: Use a second skillet weighted with a heavy can or two to press the sandwiches as they cook to re-create the panini press effect in your skillet.
Yield: 4 servings