The Veggie Sandwich

The Veggie Sandwich!!!

Introducing the vegetable sandwich.  What makes this sandwich so special?  The simple, yet creative vegan spread that you use on this delicious mixture of greens and more!  Choose from four!

Yes, first choose your bread [or try a warm tortilla wrap!] and then……

Create a mixture of early summer greens, chopped and tossed with slices of roasted peppers, olives, radishes, scallions, be creative. [For the elevated version, grill or roast eggplant and zucchini with slices of heirloom tomato, oh my…]

Finally, choose one of these deliciously simple spreads and prepare to be amazed!

Hummus vegan and gluten free, low sodium

2 cup dried garbanzo beans (chickpeas)

¾ c. tahini

6 tablespoons of extra virgin olive oil

10 cloves of garlic, minced

Juice of 3-4 lemons

½ teaspoon of ground cumin

sea salt

Rinse and soak beans for two to three hours.  Drain beans and bring to slow boil for one hour or until soft.  Drain beans and combine all ingredients in a food processor and process until soft.  Add water if mixture is too thick.  Add lemon juice and sea salt to taste. 

Pesto  vegan and gluten free, low sodium

¼ cup pine nuts or walnuts  [walnuts are the pine-nut-on-a-budget]

2 garlic cloves, peeled

¼ cup extra virgin olive oil or walnut oil

¼ cup veggie broth   

4 cups basil leaves or any baby greens

[Note from ilene: my recipe is 3-4 cloves garlic, 3 tbsp walnuts, 1/3 cup olive oil, 3 cups packed basil and up to a half tsp salt. I freeze it in ice cube trays and then pop em out into ziploc bags]

Process ingredients in a food processor or blend in a blender until finely minced. Feel free to make this traditional pesto in large batches, because it freezes well for up to 3 months or refrigerate for up to 5 days!

Guacamole  vegan and gluten free, low sodium

Guacamole gradually darkens when exposed to air so serve immediately.

4 ripe avocados

2 tablespoons finely chopped onion

2 fresh Serrano chili peppers, seeded and finely chopped

Fresh lime juice

Sea salt

Cut avocados in half, remove pits, and squeeze or scoop pulp into a bowl.  Mash with fork.  Add onions and peppers.  Mix well with fork.  Season to taste with salt and lime juice.

Roasted Garlic and Herb Spread  vegan and gluten free, low sodium

4 heads of garlic, roasted

3 T extra virgin olive oil

a mixture of fresh herbs like basil, rosemary, parsley, thyme, oregano–chopped

sea salt, black cracked pepper

In a bowl, mix roasted garlic with olive oil and chopped herbs until mixture comes together as a thick paste.  Add sea salt and pepper.  Spread on bread.


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