In 2020, I outlined the ins and outs of: The Vegan Cookbook Challenge! Click the title for more information.
Today I am sharing my fifth re-creation. Using a number generator, I landed on page 96 of Vegan Everyday and the result was a recipe for Simple Summery Sandwiches. Check out the menu category to see my past attempts. Without further ado, let’s see how I went below.
SIMPLE SUMMERY SANDWICHES – THE RECIPE
– 2 cups of shredded Carrots
– 2 cups of shredded Beets
– 1 cup of thinly sliced Red Bell Pepper
– 1/2 cup of chopped flat-leaf (Italian) Parsley Leaves
– 1/4 cup of extra virgin Olive Oil
– 3 tbsp of Apple Cider Vinegar
– 2 tsp of Agave Nectar
– 2 tsp of dried Oregano Leaves
– 1 tsp of dried Basil Leaves
– 1 tsp of fine Sea Salt
– 1/4 cup of Hemp Seeds
– 8 large Romaine Lettuce Leaves
1.) In a large bowl, combine carrots, beets, red pepper, parsley, oil, vinegar, agave nectar, oregano, basil and salt. Toss until well coated.
2.) Lay 1 lettuce leaf flat on a clean work surface. Spread 1/4 of the carrot mixture evenly overtop and sprinkle with 1 tbsp of hemp seeds. Cover with a second lettuce leaf. Repeat with remaining lettuce and fillings. Serve immediately.
SIMPLE SUMMERY SANDWICHES – THE END RESULT
Here’s the thing. When I landed on this recipe, I wanted to skip it. It’s winter here and this dish just doesn’t seem appetising when it’s so cold. Also, it’s not something I would ever normally make. I would rather a sandwich be made out of bread, not lettuce! Having said that, the filling itself was very tasty with the herbs, salt, oil and syrup mixed in. It is a fun and healthy entree for the warmer weather but I don’t see myself making it again. It’s just not me. The best part about it was how easy and quick it was. It took me less than 10 minutes to put together.
I hope you enjoyed this post in The Vegan Cookbook Challenge! Let me know if you’ve made this dish before and have any tips on how to improve it. Thanks for reading!
Peace & Love xoxo