WATERCRESS, APPLE AND “CREAM CHEESE” SANDWICHES

v Vegan

After touting watercress as a “super-food” in the Salade Cinçoise recipe, I couldn’t wait to eat my leftover greens, and decided to use them for sandwiches. I also used the remaining baguette from my Roasted Red Pepper bruschetta. However, you can use any type of thick crusty bread. The “cream cheese” is homemade with tofu. There will be enough for approximately four sandwiches, so whatever you don’t use can be covered and kept in the refrigerator for at least three days.

8 oz. extra firm silken tofu (about 3/4 of a block, depending on package size)
3 tablespoons blanched almonds
1 tablespoon lemon juice
1 teaspoon vinegar
1/4 teaspoon salt
1 tablespoon maple syrup (or honey if you’re not vegan)
Crusty multi-grain bread or skinny baguette
fresh watercress (about a handful or 1/2 oz per sandwich)
fresh apple (will use about 1/4 per sandwich)

For the cream cheese, it’s easiest to use a food processor because it keeps everything in one container, but if you don’t have one, you can use a coffee grinder for the nuts, and a hand mixer (or if all else fails, a whisk) for the remaining mixture. First, drain the tofu, cut into smaller pieces, and turn out onto a paper towel. Cover with another paper towel and press out the water by applying light pressure with your hands. In the food processor, chop the almonds until finely ground. Add the tofu, lemon juice, vinegar, salt, and maple syrup. Blend until smooth. It should be the consistency of a soft, whipped cream cheese with a slightly sweet taste. Place the mixture in the refrigerator for a few minutes while you prepare the rest (or keep in longer if you want it to be more firm). Wash and pat dry the watercress. Cut the apple into thin slices. Cut the bread if necessary. Spread a thick layer of the cream cheese on one side of the bread. Lightly press the apple slices into the cheese. Top with the watercress.