A year or two ago, it felt like people in America suddenly sat and yelled, “TOAST!”. From San Francisco coffee shops and Miami cafes to high-end New York restaurants, menus started to proudly carry various recipes that showcased humble slices of bread. I first noticed the toast craze two summers ago when I was visiting Trouble Coffee in San Francisco. They were touting a massive slice of toasted bread slathered in butter and topped with cinnamon sugar (Nothing wrong there). I’m not above a delicious buttery piece of bread so I happily indulged and then was happy to see delicious toasts pop up on Dan Kluger’s menu at ABC Kitchen in Manhattan. Rather than breakfast, Dan was offering deliciously fresh and citrusy crab salad on top of toast, finished with tiny dollops of lemon aioli. From simple to sophisticated, it’s hard to get past the nostalgic and simple pleasure of a warm piece of toast. So today we’re sharing two delicious toaster-ready recipes that are not only quick, easy and warm-weather appropriate- they’re also vegan!
Cookbook author and writer (and Hope’s other mom) Julia Turshen came up with these two recipes for us today.
About Julia: Julia Turshen is a Brooklyn-based food writer. She co-authored Spain: A Culinary Road Trip , The Kimchi Chronicles , It’s All Good , Buvette: The Please of Good Food and The Fat Radish Kitchen Diaries. Her work has appeared in Vogue, Gourmet, The Wall Street Journal, Food & Wine, Epicurious and Cherry Bombe.
Click through for both recipes after the jump!
This post was brought to you by BELLA Housewares Linea Collection now available at Walmart.
via Design*Sponge http://ift.tt/1hq3pC0 From Grace Bonney
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