Killer Vegan Power Sandwiches

 

Killer Vegan Power Sammiches

alysegray
Killer vegan power sammiches chock full of veggies with sliced avocados and hummus spread for protein.

Ingredients
  

  • Hummus
  • Spinach
  • Red peppers, sliced
  • English cucumbers, chopped
  • Carrot, shredded
  • Broccoli sprouts
  • Avocado, sliced
  • Lemon juice, straight from the lemon
  • 2 slices of sprouted grain bread, toasted*

Instructions
 

  • Toast the bread. Spread the hummus on both slices of the bread. Squirt a little lemon juice onto the avocado to delay browning. Pile all the ingredients onto one slice of the bread (in the order they are listed for easier piling), then carefully smash the bread slices together for a vegtastic sammich experience. Make multiple sammiches to have sammiches for days! Sammiches will keep in the fridge about 2-3 days.

Notes

*Note/info/rant about bread.
The type of bread used for these sammiches is important!
I like sprouted grain bread. A lot. IT IS SUPER GOOD FOR YOU. I highly recommend Ezekiel Bread for the best results. If you have never had Ezekiel Bread, it is an acquired taste, but you will learn to LOVE IT.  This bread is so legit, the recipe is straight from the bible. It's so sproutastic that it's sold in the frozen section of most grocery stores (except Trader Joes, who seems to think it is ok not to freeze the bread, but I am of the opinion that freezing the bread is best for maximizing the sprouted nutrition).
If you are unable to find Ezekiel Bread, Dave's Killer Bread is a nice non-frozen option for lots of whole grain goodness.
If you can't find these breads or opt for something else, make sure to read the label on whatever bread you get. Even if the package claims the bread is "whole grain" it might be chock full of processed ingredients and crap like high-fructose corn syrup. NO THANK YOU. 

Mild Butternut Squash and Cauliflower Coconut Curry

Ingredients

2 cups butternut squash, cubed*
1 tbsp olive oil
2 large red peppers, chopped
1 small cauliflower head, chopped

1 yellow onion, chopped
1 cup frozen green peas
14 oz package of extra firm organic tofu, drained  and cubed
2 tbsp coconut oil

Sauce

8 oz red thai curry paste*
1 large lime, juiced
2 13.5 oz containers of coconut milk

Instructions

Toss butternut squash with olive oil and roast in the over at 400 degrees for 30 minutes. While the squash is roasting, cook the frozen peas according to package directions and set aside. Heat the coconut oil in an extra large sauté pan and add the onions. Sautee onions until they turn translucent, then add the coconut milk, curry paste, sriracha, lime juice. Combine in the pan with a spatula then add the remaining ingredients. Thoroughly coat with sauce, then cook for 40 minutes on medium high heat, or until all ingredients are soft, stirring occasionally.

Serves 10.

Notes: *Purchasing pre-cubed butternut squash will save you a ton of time and hard labor and is completely worth it. 

*Red thai curry paste can typically be found in the international section of US grocery stores in cute tiny 4 oz jars. It is usually friends with coconut milk. The paste is very mild to taste. If you’d like to add a little spice to the dish, mix in sriracha sauce to taste, although this may not be suitable for those undergoing chemotherapy. 

Fancy Pear and Watercress Salad

Ingredients

Salad
10 cups watercress (substitute arugula if you can’t tolerate the bitterness of watercress – it may not be edible during treatment)
1 head of radicchio, torn
1 pear, sliced
6 dried figs, chopped (fresh figs are even better but hard to find)
1 cup maple glazed walnuts (see instructions below)
Maple glazed walnuts: preheat a skillet over a medium heat. Coat walnuts with 1/4 cup maple syrup and a pinch of salt. Cook, stirring frequently, until syrup is caramelized and nuts are toasted, about 3 minutes. Let cool.

Dressing
2 tbsp champagne or sherry vinegar
1 tsp Dijon mustard
1 tsp maple syrup
1/4 cup olive oil
1 shallot, minced
1 tsp fresh thyme
1/4 tsp salt
1/4 tsp pepper

Instructions

Whisk vinegar, Dijon, maple syrup, salt and pepper in a bowl. Add shallot and thyme. Pour oil in slowly while whiskin’ it up. Combine watercress, radicchio, pear, figs and walnuts in a bowl. Lightly coat with dressing, and toss to combine.

Photo by Brooke Quillen.