We are back in Colorado after seven days with our parents in Arizona. We exchanged the snow for some sunshine and it was just what our holiday hearts ordered. There were Christmas traditions, revisiting of old stomping grounds, and new members of the family to welcome. Although it was still pretty chilly, it was nothing compared to the 16F air that greeted us back here in Denver (!!!). We left the radiators off in our apartment to prevent our neglected Christmas tree from spontaneously bursting into flames – and came home to an ice box. No exaggeration. The floor was ice, along with every item in our house. The hand soap had even frozen! I stood in the hot shower, holding my conditioner bottle beneath the running water to thaw, so I could finally wash all of the “airplane” off of me. Humans are nasty, aren’t we? I’ll take sleeping in a tent and hanging with the dirt and trees over crowding amongst humans any day. The coughing, sneezing, food crumbling, dirty clothes wearing, germ carrying specimens we are gross me out over any smudge of earth I’ve ever worn on my face. However, I love these gosh darn icky humans with all my heart and am just thankful to be home and showered – and to spend the day doing laundry and cleaning and juicing to help me reset/settle back into life’s flow. This year is going to be a stellar one, I can feel it in my blood. When I think about 2016 I get giddy, I’m not sure why, but I have this intuition that never has lead me astray. So I’m going to start celebrating a bit early this week, busting out the brainstorming books, dusting off my juicer, and getting inventive in the kitchen. After my first year of blogging-my-brains-out I’ve decided to look back and take time to reflect on what worked, what didn’t, what broke me, and what excited me. Over the next few weeks I hope to narrow down how I wish to pursue this year of work and any changes that might take place here on FW. I’ll be keeping you posted, and am feeling darn right giddy about it all. I hope you ring in the new year smiling this week, and if you wake up after a night of sweet indulgences with a savory tooth – I have just the breakfast sammie for you here. Pop down to read more about it’s magic, and have the happiest of holidays this week! Woot woot!
I’m excited to get to introduce you to another amazing maker who I discovered through Hatchery today – meet Christina, the founder of The Set Table, which operates out of both Okinawa, Japan, and Leavenworth, Kansas. They provide meal kits for delivery in both towns, which are focused around local provisions and The Set Table’s hand-mixed spice blends. I love how Christina started this company in Japan out of a desire to create something that could be locally enjoyed by her community, and then continued it when her and her family relocated to Kansas. I’m all for supporting local makers and think its so wonderful that their hand-mixed spice blends aren’t just sold, but used by them in their weekly meal planning for the meal kit delivery orders. Luckily for those of us who don’t live in Okinawa or Leavenworth, we can still enjoy The Set Table‘s lovely blends – such as the East Meets Zest blend I use in my recipe here – by ordering them through Hatchery! I honestly cannot say enough how ecstatic I have been to discover so many wonderfully talented makers all over the United States through Hatchery’s inventory, this spice blend included. It’s stellar because it is just the spice, giving you control over the amount of salt and pepper you wish to add each time you use this blend. It’s also so wonderful because if you are anything like me, you tend to keep things simple and routine based when it comes to seasoning meals in the kitchen. Normally this breakfast sandwich would have only received a little salt and pepper, but because I had this blend on hand I was inspired to jazz things up (even in the wee hours of the morning). I love the fresh zing you get from the dried orange zest, and the little kick from the cayenne. It goes wonderfully rubbed on seared tofu here, but would also be fantastic tossed with roasting vegetables or a bowl of beans and rice.
Of course this sandwich can be enjoyed any time of day, but I was especially craving something savory for breakfast the other week when Christmas cookie recipe testing was at an all-time high. The overnight spelt rolls can totally be made in advance. I love how they are the perfect mix between a bread roll and an english muffin. Just perfect for toasting and enjoying as a sandwich. I’m all about my massaged greens lately, and they add a good boost of nutrients as well as freshness to start the day off feeling strong. I always go for a long distance run in the morning, so the protein from the tofu I find extra nourishing. The zesty spice blend is balanced out by the cool and creamy avocado slices, and then there is the slight crunch from the sesame seeds. Served with a glass of OJ, this sammie is one complete meal I am excited to enjoy over and over this season. Adding freshness to the winter months and energy for the day. Happy breakfasting this week (and New Years weekend) folks!
This post was sponsored by Hatchery. All thoughts and opinions are my own, and I think they are just the greatest! I sincerely appreciate your support for Faring Well by supporting its sponsors.
A SAVORY OPEN-FACE BREAKFAST SANDWICH
Single serving, or up to 4 sandwiches.
1 overnight spelt roll (recipe follows)
1/2 block extra firm, sprouted tofu (4 ounces)
1 teaspoon East Meets Zest seasoning blend
a few pinches of salt
cold pressed flax oil
1 small avocado, ripened
sesame seeds, white and black, to garnish (optional)
*For the fresh greens, I use spinach in my photos here – however I am more likely to grab fresh arugula or torn dino kale leaves in this recipe as well. All are fantastic.
overnight spelt rolls, makes 4
1 cup hot water
2 teaspoons yeast
1 teaspoon maple syrup
1/2 teaspoon sea salt
1 cup whole spelt flour
2/3 cup light spelt flour
(another 2/3 cup light spelt flour for the following morning)
Proof the hot (or warm, depending on the temperature recommended for your yeast) water, maple syrup, and yeast in a small bowl for 10 minutes until the top is covered in foam. Add the salt, whole spelt, and first 2/3 cup of the light spelt and mix well. Cover the mixing bowl with a sheet of plastic wrap, and place in the refrigerator to slow rise overnight.
In the morning, remove the bowl of risen dough from the refrigerator (should have doubled in size and show signs of bubbles on top). Discard the plastic wrap, and stir in the remaining 2/3 cup light spelt flour until the dough begins to come together. Turn the dough out onto a floured surface and knead a few times to get it into the shape of a smooth ball. Cut into 4 even sections, and shape them into 3×6 inch rectangles. Place the rolls on a parchment lined baking sheet and cover with a cloth towel. Let the rolls rise and come to temperature for 30 to 45 minutes while the oven preheats to 525F.
Once the rolls have warmed and the oven has preheated to 525F, remove the cloth towel and cut a few diagonal slits in the top of each roll with a sharp knife or kitchen scissors. Place in the oven and bake for 15 minutes (or until lightly golden brown). Remove and transfer to a wire rack on the counter to fully cool. (Store any leftovers in an airtight container on the counter for a few days, in the refrigerator for a week, or the freezer for a month. Thaw and toast before serving.)
assemble the sandwich
Heat a cast iron skillet on the stove to medium heat and add a teaspoon of coconut oil to the pan. Rinse and pat dry the tofu, and slice into two 1/2 inch thick rectangles. Sprinkle one side of each rectangle with 1/4 teaspoon of the East Meets Zest seasoning, along with a good pinch of sea salt. Place the seasoned side down in the skillet and sprinkle the bare side now with the same. Cook for 5 to 6 minutes on each side until brown and crispy.
While the tofu is sizzling, add a good 2 handfuls of fresh greens to a bowl and lightly drizzle with a teaspoon or two of flax oil. Using your fingers, massage the greens gently until wilted (1 to 2 minutes for more delicate greens such as spinach or arugula, and up to 10 minutes for tougher greens such as kale or chard). Set the massaged greens aside for now and slice one of the overnight spelt rolls in half. Place the roll (cut sides down) in a dry skillet on the stove and toast on medium heat for a few minutes.
Place the toasted roll cut side up on a plate and top with the massaged greens, seared tofu, fresh avocado slices, and a sprinkle of sesame seeds (if desired). Serve with freshly squeezed orange juice – and enjoy your morning.
SHOP EAST MEETS ZEST SEASONING BLEND >>