Ingredients
1 cup almond milk
2 tablespoons MatoZest
2 tablespoons arrowroot power mixed in 1/4 cup cold almond milk
1/2-1 cup fresh mushrooms
1-2 dashes tamari
1 dash black pepper
2 slices tomato
1 slice whole grain bread
Preparation
Heat 1 cup almond milk and MatoZest in a saucepan over medium heat, whisking until steam starts to rise. Then add arrowroot/almond milk mixture and whisk until thickened. Remove from heat.
Sauté mushrooms in a small amount of water with a few drops of tamari and a dash of black pepper until done, adding more water if necessary to keep from sticking.
Toast the bread, cover with cooked mushrooms and tomato slices. Spoon some of the sauce over it all. Delicious!
Florentine variation: Use very lightly steamed spinach instead of tomato slices.
