Looking Back: Originally posted on Apr 15, 2012.

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, .

(From 125 Gluten-Free Vegetarian Recipes by Carol Feuster, Ph.D.)