Melty Muffins are great open faced sandwiches that are perfect with a hearty soup during the winter season. They are made with a Melty Cheeze that is made from cashews, adding protein and healthy fat to a simple meal your family will ask for again and again.
2 cups Melty Cheeze (below)
1 cup onion, diced
¾ cup black or green olives, chopped
1 can (4 ounces) mild green chilies, chopped
¼ cup pimentos or fresh red pepper, chopped
12 whole grain English muffins, split
1. Preheat oven to 400°F.
2. Pour Melty Cheeze into a medium bowl. Add onions, olives, chilies, and pimentos; stir well.
3. Place English muffins on a large baking sheet; spread about 2 tablespoons of the cheese mixture onto each muffin.
4. Bake 10 minutes, or until cheese is bubbly and muffins are crispy around the edges.
Makes 8 servings.
3 cups water, divided
1/2 cup roasted red pepper or pimento
2 tablespoons cornstarch
1/2 cup raw cashews
1/2 tablespoon salt
1/4 cup nutritional yeast flakes
1/4 cup quick-cooking oats
2 tablespoons lemon juice
1 1/2 teaspoons onion powder
Place 2 cups water and remaining ingredients in a blender; blend until very smooth. Pour into a medium saucepan.
Add remaining 1 cup of water to blender; blend briefly to clean out. Add to saucepan.
Cook over medium heat until thick, stirring constantly.
Makes 4 cups.
TIP: Blend 4 or 5 minutes the cashews should be completely smooth and creamy.
*Recipe and image courtesy of Cook Stephanie Howard, Author of Give Them Something Better: America’s Longest Living Culture Shares their Family Secrets.*