Open-face Tahini and Sauerkraut Sammy

December 1, 2019 • Nancy Wolfson-Moche
This is my go-to breakfast for all seasons. It takes five minutes to make, and two of the ingredients are pantry staples, so as long as I have some bread, it’s a no brainer. A whole grain (bread) + a plant protein (tahini) + a fermented vegetable (sauerkraut) = a whole handheld meal that will take me to lunch and beyond.
  • INgredients to serve one
  • One slice of sourdough or other unyeasted bread
  • 2-3 tablespoons organic tahini
  • 1-2 tablespoons raw (unpasteurized), organic sauerkraut, locally made if possible
  • A few sprigs frisée or other leafy green for garnish
Process
  • Slice the bread. If it is a few days old, steam it in a steamer basket in a pot with two inches of boiling water for about one minute, until it is soft and smells fresh.  
  • Spread the tahini on the bread.
  • Cover with sauerkraut and a few sprigs of frisée  or any other leafy green.

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Icing on the Cake: Testimonials

I’m very impressed by all the elements you are able to pack into the lesson without it seeming at all overwhelming: the review, the actual cooking skills, the creativity of coming up with their own dishes, the chance to present their creations, the opportunity to learn about and share thoughts on something else (in last week’s case, the feelings represented in the book), the execution of their  jobs, the responsibility for one’s station/implements and the overall following of directions…..all without losing the fun quotient. No wonder the kids love coming!  You’ve really created something special so kudos to you!

- T.