This post originally published on a previously-owned blog and was imported here to simplify my life. My family eats much healthier than this nowadays, but I include this post for memories and history. I hope you enjoy the content!
It makes me chuckle that I even posted this a couple years ago, but here it is – the easiest one-ingredient recipe ever!
If you want a more consistent color, cut off the crusts before processing. I didn’t want to waste…
I used this for a topping on a wonderful gluten-free tomato basil soup, but the ideas are quite endless.
For the recipe and a few different seasoning variations, click here.
(From 125 Gluten-Free Vegetarian Recipes by Carol Feuster, Ph.D.)