Sandwiches Straight from lavender + lavish | Serves: | Time: ~15 min
Ingredients
#Salmon Humus Spread
1 cup of #chickpeas (#GarbonzoBeans), soaked overnight, boiled & drained (or 1 can drained and rinsed)
1 tsp rosemary
1 tbsp nutritional yeast
1 tbsp EVO
2 cloves of fresh garlic
6 tbsp tahini
4 tbsp lemon juice
6 sun-dried tomatoes packed in oil
3 tsp Old Bay
S&P to taste
Sandwich Filling
Fresh Dill
1 stalk of Celery chopped up real small
2 Green Onions
1 tbsp Dijon Mustard
1 tsp Sriracha
1 tbsp vegan mayonnaise
Sandwiches
Your favorite Bread
Greens
Sliced tomatoes
Pickles
Instructions
Salmon Hummus Spread
Blend ingredients until not quite smooth! This will leave a little bit of texture for the salad.
Salmon Salad Sandwich
Chop up a stalk of celery and 2 green onions into smaller sized pieces.
Mix together a few tbsp of the spread with the as much dill as you like (we prefer more dill than most I think, the more dill the better!), the green onions, celery, sriracha, vegan mayo, and dijon mustard.
Slice up your bread and spread on a tbsp or 2 of the salmon spread to one of the slice.
Add to this a couple of slices of tomato, a few pickles, and a handful of arugula.
Slap down that other slice of bread on top of your finished sandwich & you’re done!
Brussels Sprouts Tots Straight from Yup... It's vegan! | Serves: 36 tots | Time: ~45 min
Ingredients
2 large russet potatoes peeled
1 tsp sea salt (plus to taste)
3 tbsp aquafaba
12 oz #BrusselSprouts trimmed and shredded
1 to 2 tsp olive oil for brushing
Instructions
Place the peeled potatoes in a saucepan and fill with cold water. Bring to a boil, and continue boiling until the potatoes are just barely cooked through (important!), about 20 minutes.
Preheat the oven to 425 degrees Fahrenheit, and line a baking sheet with parchment paper.
Grate the potato into a mixing bowl using the largest holes on your grater.
In a small bowl, whisk together the aquafaba and sea salt with a fork. Add about half of this mixture to the grated potato and stir.
Add the shredded Brussels sprouts to the bowl along with the rest of the aquafaba mixture, and stir to combine with the potatoes. Taste a pinch of the mixture and add more salt if desired.
By hand, form the mixture into small balls or tater tot shapes, squeezing each one gently to compress it a little bit, and place on the prepared baking sheet. Repeat until the mixture is used up. The baking sheet should be large enough that none of the tots are touching. If needed, use a second baking sheet rather than crowding the first one.
Brush the tops of the Brussels sprout tater tots with a very light coating of olive oil.
Sprinkle with additional salt if desired. Bake for 15 minutes, then very gently flip over the tater tots. Bake for another 15-20 minutes or until lightly browned and crisp.
Serve immediately. Leftovers can be stored in an airtight container once completely cooled, and are most successful when reheated in the oven or toaster oven.
What I ate and drank today (3/4/2018)
114 oz of water
Dim sum vegetarian noodles and sauteed spinach
Exercise
Nada, but resting up for some serious hiking Thursday-Sunday.
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