Well, I haven't been blogging much this last month or so. The hard-drive in my laptop is shot, we had family in town, and oh, there is that pregnancy thing. Life has been busy. I have many things I want to write about, yet the time just isn't available for me to do so. Tonight, I have time for a quick recipe. With pregnancy comes food, lots of food. And cravings! I am not one of those pregnant ladies who eats pickles and ice cream. Pickles, yes. Ice cream, yes. But not together!
I do have plenty of cravings though. Who wouldn't when much of your day is consumed by hunger? The other day I thought of a sandwich I hadn't had in years. There is a great little place in southern California called The Gypsy Den. They have this cool, vintage setting, a mish-mosh of furniture and art displayed, and shelves of books to sit with if you have nothing else on your agenda for the day. And they have fresh, yummy food! I love all their food, but the other day, all I could think about was their Cream Cheese and Olive Sandwich....so I made my own version of it.
I have tried a few cheese substitutes and find them okay, but not great. Recently I have tried a couple of really amazing substitutes. It is hard to tell the difference! One of those substitutes is Tofutti's Better Than Cream Cheese . Since I have mostly given up dairy, it is great to find a creamy, yummy spread for this sanBetter Than Cream Cheesedwich craving of mine.
Cream Cheese and Olive Sandwich
Sprouted grain bread (toasted)
Cream cheese or substitute
Sliced black olives
Toast two slices of sprouted grain bread. Spread layer of Tofutti cream cheese on one or both sides. Add sliced olives to one side, then add the cucumber slices. Assemble sandwich. Yum! For added nutritional value, you may add some baby spinach leaves or sprouts.