TOMATO SAUCE
EVOO
2 garlic cloves minced
4 shallots minced
Crushed Red Pepper Flakes
1/2 tsp dried oregano
1 tbs. minced fresh basil Leaves
1/4 tsp fennel seeds Mortar ground
1/4 cup Chianti Wine (red wine)
1 (16 ounce) can diced tomatoes
Salt
SLOPPY JOSE
1 red onion diced
2 garlic cloves diced
1 tbs Sucanat (coconut sugar)
1 tbs. chile powder
Crushed red pepper chile flakes
salt/pepper
1 cup cooked Black lentils
2 teaspoons Balsamic Vinegar
1 tablespoon tamari
Vegetable stock
Dijon Mustard
Smokey paprika
GARLIC CAST IRON SOURDOUGH BREAD
Slice 4 slices of sourdough bread
Heat skillet, add oil, garlic salt, and garlic crunchy granules if you have them.
Turn until slightly browned.
TOMATO SAUCE
1 jar Jovial diced tomatoes
Place saucepan over the heat and oil, garlic, and shallots and sauté for 5 minutes. Add capers ( I didn’t add), pepper flakes, oregano, and fennel. Sauté for 30 seconds, or until fragrant. Add the wine, I didn’t have Chianti just used a red wine) and reduce. Add the tomatoes and salt. Simmer on medium low heat until slightly thickened. Add the basil, and season with salt and pepper. Add a little stock if you don’t want it so thick.
SLOPPY JOSE
In a heavy skillet over medium heat, add the oil. Add the onions, garlic, sugar, chile powder, pepper flakes, salt and black pepper. Sauté 1 to 2 minutes, until the onions are soft. Add the Lentils and cook constantly for 2 minutes. Add 1/2 cup tomato sauce, paprika, mustard, the balsamic and tamari. Stir and cook over low heat for 10 minutes or until thick, add vegetable stock for consistency.
Eric’s recipe did not use the mustard or paprika, I thought it added a nice flavor.
Lay the bread as you would for sandwiches, layer with the lentils, and garnish with lettuce, (garlic scape from garden) tomato and pickles. I also cooked Maitake mushrooms reduced with Vermouth, and made a coleslaw with cumin vinaigrette, it was the most OMG SO GOOD Sloppy Jose ever! Thank you to Eric Tucker and his cookbook, “The Artful Vegan”.
I substituted his tempeh for the lentils and it was mindblowing good. His recipes are very avant-garde artistic and revolutionary vegan cooking. I highly recommend diving into his cuisine at the famous vegan Millennium Restaurant in Oakland, California and his cookbooks. You’ll learn a lot and will be blown away with the flavors. Let me know if you try, it’s so worth it! http://The artful vegan cookbook
Recipe for the Coleslaw; please search on page. Just added more veggies, like yellow pepper. It was such an amazing combo!
