The CSA boxes come from Davis and end up three blocks from me in Oakland, up a hill whose very top is graced by highway 580. The boxes are in the back of the driveway, under an old carport, and they share the space with abandoned kids’ toys and loose Trader Joe’s paper bags. Tick your name off the list, take your stash. The waxed cardboard box gets strapped to my bike rack and it’s almost as tall as the seat, which means I can feel it bouncing under me as we bomb down the three blocks back to my apartment.

Lots of tomatoes these days. Lots of tomato breakfast sandwiches.

My mom used to make these with cheese instead of sausage. They will burn your mouth.


Open-faced Breakfast Sandwiches with Cashew Sausage
serves 2

2 English muffins
one small tomato, sliced
2 slices sweet or red onion
1/3 to 1/2 C sausage (recipe below)
olive oil, salt, and pepper

Preheat the oven to 450. Toast the English muffins. Spread each half with about 1 1/2 T sausage mixture. Top each with a slice or two of tomato, and some onion filigree. Transfer the muffins to a baking sheet lined with aluminum foil, drizzle with olive oil, and season with salt and pepper.

Bake for 5 minutes, then turn on the broiler for 1 minute. Serve immediately; when they’re hot you’ll need a fork and knife, but then you can use your hands.

Cashew-tempeh Sausage
inspired by Julia
looks time-consuming, but it’s not
makes about 1 C

4 oz. tempeh, cubed
1/2 C raw cashew pieces
1 T sausage seasoning
1/4 t table salt
1 T olive oil
1 C water

Sausage seasoning:

2 t red pepper flakes
1/2 t ground black pepper
4 t ground sage
1/2 t ground nutmeg
1 t dried thyme
4 t fennel seeds
1 t garlic powder

Make the sausage seasoning; you’ll only need a tablespoon now but you’ll enjoy having it on hand! Make tempeh gravy with it.

In a food processor, pulse the tempeh, cashews, seasoning, and salt together until the mix is crumbly. (Of course you can chop these by hand and stir in the seasoning.) Heat the oil in a non-stick pan over medium-high heat and saute the sausage for 8 or so minutes, until it begins to get toasty and darker brown. Add the water and simmer until most of the water is evaporated–you want the mix to be spreadable so don’t let all the water escape! Transfer to a bowl, and spread away.

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