Over the past few weeks, I’ve seen a lot of my favorite food bloggers mention a cookbook, Pulse Revolution. Curious, I looked it up on Amazon, and the Kindle version is so affordable (99 cents), I had to check it out. All of the recipes are vegetarian, with many that include options to adapt for adding meat, if you desire. I also found that while many of the recipes feature dairy, they are easy enough to adapt with non-dairy versions – like this Lentil Cream Cheese Tartines one. I used Kite Hill Plain Almond Milk Cream Cheese and the rest was same as suggested. The cookbook calls this a breakfast recipe, but we enjoyed for dinner. Honestly, it’s so good, it’d be good any time of day. I also halved the recipe, because we tend to use less cream cheese than the serving size. And, for ease of a weeknight dinner, I used canned lentils – and prepared the cream cheese mixture in the morning.
Lentil Cream Cheese Tartines
makes 4-6 toasts
adapted from Pulse Revolution
4 oz. non-dairy cream cheese (I like Kite Hill plain)
1 tbsp chives, chopped
Lemon zest from 1/2 a lemon
1/4 cup plus 2 tbsp cooked lentils (I used pre-cooked canned lentils)
Your favorite gluten-free bread (we like Canyon Bakehouse Rye and Heritage Whole Grain)
Eggs (1 egg per toast)
In a small food processor, blend cream cheese, lentils, chives, and lemon zest. Season to taste with sea salt and pepper. Set aside. You can make in advance and refrigerate.
In a small nonstick fry pan, heat over medium heat. Add a little bit of oil (about 1/2 tsp per egg). Crack the egg in the pan and cook until the whites are cooked and the yolk is just starting to get firm. Cook longer if you want a more well done egg.
While the egg is cooking, toast your bread. Spread cream cheese mixture on bread and top with fried egg. Enjoy immediately.