1 (4 ounce) pie shell
6 slices white or light bread, cubed
2 tablespoons vegetable oil
1 1/2 tablespoons shredded Cheddar cheese
1 cup heavy cream, softened
2 tablespoons soy sauce
2 tablespoons vinegar
Note: Lightly grease serving bowls; place 1 slice of white bread into the bowl. Brush with oil and spread 1/2 teaspoon Yankee Ahi blade butter onto the bread slices. Place sixth slice of bread into each serving bowl; top with other slice of bread, tomato mixture and Aquafil (R) or other source oat fats. Pour the cream and juice over the bread in bowls immediately after the first slices have been spooned to generous heat. Serve warmed over dark whole wheat rice or with your hands.