Monday, April 14, 2014

Veggie Sprout Sandwiches

Let's make a nicely balanced, crunchy and satisfying veggie sandwich—and yes, it's vegan!  I absolutely adore our homegrown sprouts, so they are featured here.  Sprouts add spice and a crunchy texture and they noticeably enlivening any sandwich.  Of course, if we want to make a nice sandwich, the bread is key.  Isn't it always?  Finally, a homemade, nutty aioli with fresh herbs turns a sandwich of just vegetables into something special!

SproutSandwich

A sandwich, in one form or another, might be the most intuitive single-serving meal there is.  Once you got a good piece of bread in your kitchen, it is pretty easy to imagine the things that might fit in or on top of it.  Because vegetables aren't quite as convenient as deli cold cuts, you may have to employ a little more creativity than a meat-lover might, but the finished sandwich can be even more interesting and appealing.  I am speaking from experience here, of husbands and little cousins who look up from their cold cut sandwiches and request to sample (or have me share) my veggies creations.  Naughty!

For the most part, what I want from a good sandwich is this:  something crunchy,  something salty, tart or sweet, and most importantly, a layering of different textures.  So, let’s get started!

SproutSandwich1

SproutSandwich2

SproutSandwich3

VeganAioly
  • Veganaise
  • Arugula
  • Walnuts
  • 1 Lemon
  • Vinegar
  • Salt and Pepper;  to taste

Preparations:
  • To make this aioli, there is no need to use special kitchen equipment—a sharp knife will do.
  • First, wash and clean the arugula.
  • Then, finely mince the arugula and the nuts.
  • Then transfer into a small bowl and combine with the Veganaise, a good squeeze of lemon juice, a splash of vinegar and mix everything together.
  • Additionally, you could now also salt and pepper the aioli (this step is optional). 
  • After preparing the aioli, start assembling the sandwiches

Sandwich
  • Sandwich bread of choice.  In order to achieve a similar flavor and texture to our sandwich, select medium sliced bread that’s soft and fresh on the inside and crusty on the outside.  If you decide to use a type of toast, or bread without crust, I suggest toasting the slices before making the sandwich.
  • Avocado.  Select avocados that give slightly when pressed gently.
  • 1 large beefsteak or heirloom tomato
  • Fresh or dried oregano
  • Sprouts
or
  • Sandwich bread of choice
  • 1 English Cucumber
  • 1 small bunch Spring Onions
  • Sprouts
Preparations:
  • First, wash and clean all the vegetables; this includes rinsing the sprouts.
  • Thinly slice the tomato
  • Cut the avocado in half, slice the inside and then lift it gently out with a large spoon
  • Thinly slice the cucumber and the spring onions
  • Spread the aioli on both parts of the bread
  • arrange the cut vegetables on the sandwich by setting them into the aioli.  This will flavor them and keep them from sliding about and also from slipping off the sandwich.
  • Finally, pile the sandwich high with sprouts and gently press the bread halves together to secure the ingredients.  
  • Cut in half.  Also, you could add a toothpick to hold it together more.
  • That's it—enjoy!
SignatureEnd
         Nina & Spencer


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