Ingredients (use vegan versions):
- 1/2 of a Haas avocado
- dash of cayenne pepper
- 1/2 teaspoon dried thyme
- 1 clove of fresh garlic, minced
- 1 cucumber
- 1 zucchini
- handful of broccoli sprouts (or sprouts of your choice)
- 1 tablespoon nut or seed (I like walnuts and sunflower seeds the most)
- 2 teaspoon lemon juice
- dash of sea salt and black pepper to taste
- 2 slices of toasted vegan whole grain nut bread
- 1 teaspoon vegan Dijon mustard
Directions:
In a bowl, mash avocado and mix with
lemon juice, cayenne, thyme, minced
garlic and set aside. Thinly slice
cucumber and zucchini. Spread one piece
of bread with Dijon mustard and other
piece with the avocado spread as thickly
as desired. Sprinkle seeds on top of
avocado spread. Top with sliced
vegetables and sprouts. Top with other
slice of bread and enjoy! This sandwich
is my all time favorite- it has so much
great flavor and can be made in minutes.
Its also very nutritious!
Serves: 1
Preparation time: 5-10 minutes
Ingredients (use vegan versions):
- 1/4 Your favorite hummus
- 1/2 cup shredded carrot
- 1/2 cup shredded zucchini
- 1 Ezekiel 4:9 large sprouted grain tortilla
Directions:
Spread hummus on tortilla and fill with
veggies! Simple, but oh so good!!!
Serves: 1
Preparation time: Quick!
Ingredients (use vegan versions):
- wild rice Kaiser roll
- cucumber, sliced
- radishes, sliced
- lettuce (romaine, spinach, arugula)
- sprouts
- Bermuda onion, sliced (or any kind you like)
- tomatoes, sliced
- sunflower seeds
- vegan soy cheese, optional
- hummus or vegan mayo
Directions:
I really don’t have measurements. I just
put on as much as I like to make a sandwich.
Very healthy and very good.
Serves: 1-2
Preparation time: 5-10 mins
Ingredients (use vegan versions):
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 ripe tomatoes, thickly sliced
- 3 tablespoons vegan mayonnaise (Grapeseed Oil Vegenaise)
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 garlic salt
- 4 slices bread, lightly toasted
Directions:
1) Preheat oven to broil.
2) In a shallow bowl, whisk together
the olive oil and vinegar. Marinate the
tomatoes in the mixture, stirring
occasionally.
3) Meanwhile, in a small bowl, combine
vegan mayonnaise, parsley, garlic powder,
oregano, & black pepper. Spread mixture
on each slice of toasted bread. Place
marinated tomatoes on 4 slices and
sprinkle with garlic salt.
4) Place on a baking sheet and broil
for 4-5 minutes. Serve immediately,
open faced.
Serves: 2
Preparation time: 15
Ingredients (use vegan versions):
- 1/3 cup cornmeal
- 1/4 cup flour
- 1/4 cup vegan bread crumbs
- lemon pepper to taste, Italian or other preferred dry seasoning
- 12 oz. extra firm tofu
- 3 vegan whole wheat sandwich buns OR toasted bread
- 1/2 cup vegan mayonnaise substitute
- 2 teaspoon each of lemon juice, chopped pickle, and onion
- salt and pepper to taste
- fresh lettuce
- tomato slices
Directions:
Begin preparing your tofu by cutting
into about 1/2″ thick slices. Press and
drain these well, then freeze overnight
to improve texture.
The next day, prepare your breading by
mixing cornmeal, flour, bread crumbs,
and your seasoning thoroughly in a
bowl. Bread your tofu slices
completely, and then deep-fry for about
five minutes or until completely cooked-
-times will vary based on your methods
and temperature.
Set your fillets aside to drain on a
paper towel as you prepare your “tartar
sauce’. Mix vegan mayo, pickle, and
onion well in a small bowl, then add
lemon juice, salt, and pepper to taste.
You might alternately just want to use
the vegan mayo; it’s all up to you.
Spread as much as you like on half of
each bun, then layer up with lots of
crisp lettuce and juicy tomato slice. Add a
fillet, and voile!
Serves: about 3
Preparation time: roughly 20 minutes