Hot, Open-Face Veg Sammy
I just winged lunch today, and it was amazing!
INGREDIENTS
1/4 cup maple syrup
1/2 cup plus 2 tablespoons low sodium tamari
1 tablespoon liquid smoke
5 ounces white button mushrooms, sliced
1 large yellow onion, sliced, layers separated
1 medium shallot, sliced, layers pulled apart
4 large cloves garlic, minced
4-6 stems of Swiss chard, stemmed and finely chopped
Big handful of baby spinach, finely chopped
1 can chickpeas, drained, rinsed, skinned
1/2 loaf French bread
1 fresh tomato, sliced thin
METHOD
Whisk the syrup, tamari, and liquid smoke in a large bowl.
Pour chopped mushrooms into the liquid mixture. Put on a tight-fitting lid, and shake it gently to get all the mushrooms saturated.
Drain, rinse, and pinch the skin off the chickpeas, and add them to the marinade as well.
Every few minutes, give it a flip or a gentle shake.
Heat a frying pan until a drop of water beads and dances, keeping the setting to medium or slightly above. Pour the sliced, separated onions and shallots into hot pan. You should hear the sizzle. Stir very frequently and keep heat to medium or below.
When the onions have begun to brown and get translucent, add the minced garlic and chopped greens. Add a little low sodium veggie broth to deglaze and keep from sticking, cover and cook, stirring frequently.
Heat a second frying pan until a drop of water beads and dances. Use a slotted spoon to lift the mushrooms & chickpeas out of the marinade and place them into this pan. Let them cook without disturbing them for a little while.
When the mushrooms are tender add the mushrooms & chickpeas to the onions/greens pan.
Set the oven to 400. When it gets to 300, place your sliced-open French bread, crust-side up, on a wire rack and put it in. When the temp gets to 400, it should be nicely toasted. Watch it! Ovens vary. Check frequently.
Take the toasted bread out of the oven and put onto a plate.
Scoop the filling onto each open slice of bread. Really heap it on.
Slice a fresh tomato. Lay a few slices across the top of each bread.
Voila! The hot, open-face veg sammy.