I love it when I'm faced with a desperate "make something fast because my family is starving" scenario.
Especially when the end result is something as amazing as these appetizer type snacks I pulled together at a moment's notice, without any planning.
Here's the situation.
I started a recipe for black eye peas in the crockpot early in the morning, like around 6:00 am, thinking they would be ready for lunch around noon.
Well, guess what?
They weren't.
So lunchtime arrived and everyone was circling around like buzzards with "I'm hungry" and "How much longer?"
After checking the crockpot, they were nowhere even close to being ready so I switched into the "Operation Plan B" mode.
Operation Plan B = You start making a recipe and your family is hungry and ready to eat.
The recipe FAILS and they are still hungry and ready to eat. You have nothing else to make and...they are still hungry and ready to eat.
I really didn't have anything on hand to make quickly so here's where my quick thinking paid off.
I had purchased a loaf of hand-made artisan sourdough batard bread the day before from the Farmer's Market - on a whim.
And, I had made the spinach filling the day before for another meal with plenty leftover and, I had a fresh pack of vegan mozzarella cheese from the grocery store.
So the Vegan Spinach and Cheese on Sourdough Batard was created!
Not only was it sooo good, but my boys ate it even with the spinach.
They completely forgot about my poor black eye peas in the crockpot.
These would also be good to make as little appetizers on a smaller piece of bread or toast, perfect for holiday gatherings! And the spinach filling can be made ahead to save time.
The recipe for the spinach filling makes ALOT, so if you don't need a bunch or won't be using it for another recipe (like my Spinach and Cheese Calzones I'll be posting shortly), you could just half the recipe.
Result...mission accomplished!
Vegan Spinach and Cheese on Sourdough Batard
Equipment
Ingredients
- 1 loaf sourdough batard
For the saute' mixture:
- ½ cup organic onion (diced small)
- ⅓ cup organic green onions (chopped)
- 4 tablespoons vegan butter
- 3 cloves organic garlic (freshly crushed)
- ½ teaspoon Himalayan pink salt
- ¼ teaspoon organic cayenne pepper
For the add-ins:
- 3 cups organic baby spinach (chopped)
- 1 cup vegan shredded mozzarella cheese (8-ounce bag)
For the topping:
- 1 cup vegan shredded mozzarella cheese (8-ounce bag)
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Prepare a cookie sheet lined with parchment paper and set aside.
Prep the veggies:
- Chop the spinach and green onions and dice the onions.
Saute" the veggies:
- Add all the ingredients for the saute' mixture to a non-toxic skillet and saute' on medium-high heat for 2-3 minutes, or until the onions are soft.
Add the add-ins:
- Add the add-ins to the skillet and stir until the cheese is melted, the spinach is wilted and everything is well combined.
Assembly:
- Spoon the saute' mixture onto pieces of sliced sourdough batard bread, dividing it evenly.
- Top each piece with the cheese topping, dividing it evenly.
- Bake at 350 degrees Fahrenheit for approximately 15-20 minutes, or until the cheese is golden brown on top, taking care to not let the bread burn.
Recipe Notes
Nutrition Information
Copyright Notice
The notes, instructions, and photographs for this recipe are copyrighted material and are protected under the Digital Millenium Copyright Act (DMCA). They cannot be used legally without my written permission.
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