The other day, I was all caught up in updating the blog and figuring out how to add custom code to my WordPress theme (a challenge to say the least for a beginner blogger like me), that I almost forgot about lunch. I was hungry and needed a quick fix. I had picked up so some yeast free spelt bread earlier in the week and thought I would make a sandwich.
So, I lightly toasted the bread, spread it with vegan mayo and Dijon mustard and topped it with grilled zucchini, smoked tofu and smoked Mozzarisella, and voilà, a delicious and satisfying lunchtime sandwich….perfect for a picnic lunch in the park. Now that the weather is finally getting nicer here in Milan, I can start to take my lunch breaks outdoors.
In case you are unfamiliar with it, Mozzarisella is a vegan cheese substitute made in Italy from organic sprouted brown rice milk. It has a light and creamy consistency and melts easily.
Since Mozzarisella is processed, it is most likely to get the boot from a strict macrobiotic perspective, it would certainly never be considered a “healing” food. However, as I’ve said before, I’m not a strict follower of macrobiotics 100% of the time, so I do allow it in my diet very occasionally and I prefer it to other vegan cheeses on the market since it is made mostly of organic sprouted brown rice milk (80%) and not soy protein or solidified vegetable oils.
I’m pretty sure you can find Mozzarisella in the UK, and I know that a new vegan spot in the Mount Pleasant neighborhood of Toronto, Bello Bio, uses it on their menu. I haven’t tried it yet, but definitely on the list of places to try the next time I get to Toronto for a visit.