Wednesday, January 07, 2009

Whole wheat tartlet with
cilantro-cannellini dip

I've been saving up my bento photos for one big bento-pollooza post. I don't know why. This isn't that post, but it's a taste.

These whole-wheat tartlets are great for bento, and you can fill them with roasted veggies, savory salads, or (as I did here) dips. If you fill your tartlet with something very wet, like, say cilantro-cannellini dip, line the tartlet with a leaf of lettuce or spinach to avoid sogginess. No one likes a soggy tartlet.

Vegan whole-wheat tartlets

4 slices whole-wheat bread
3 T. olive oil
Optional: dried basil or other dried spice

Preheat oven to 350 degrees. Trim the crusts from the bread and save them for when you make vegan mini-meatloaves, then trim each slice of bread into a square. Flatten with a rolling pin and brush both sides of each slice with olive oil. Sprinkle a pinch of spice onto each slice, if using (I usually don't, but it can be nice depending on what you're going to fill the tartlets with). Press each slice into a compartment in your cupcake pan and press a small ball of aluminum foil into each tartlet. Bake 5-8 minutes. Remove from oven and allow to cool before taking out the foil and filling the tartlet.

Cilantro-cannellini dip

Generous c. cooked and rinsed cannellini beans
1/4 c. chopped cilantro
2 T. olive oil
sea salt to taste

In food processor combine all ingredients. Scrape sides and blend again. Chill.


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