I usually use asparagus in vegan sushi, stir-fry, or just serve it as a side dish. But, today I wanted it to be the centerpiece of our meal so I made this sandwich. In addition to the awesome asparagus, I incorporated some healthy avocados in the mix. Avocados are considered super fruits. They help support cardiovascular health, they are anti-inflammatory, and they even help fight off cancer. To learn more, click here. So, this sandwich is extremely healthy and filling. It is refreshing, light, tangy, and crunchy. Today, I enjoyed it with some grape tomatoes, sweet potato fries, and some jalapenos that I had pickled myself. It was delicious!
Here is what you will need….
1 tablespoon of olive oil
2 tablespoon of balsamic vinaigrette
celtic salt and pepper
whole wheat bread or sprouted grain bread
Tangy Avocado Spread:
3 cloves of garlic (finely minced)
2 tsp liquid aminos (if you don’t have this, use a dash of sea salt)
juice of 1 lime
1 tablespoon of nutritional yeast
Prepare asparagus: remove the bottom fourth of the asparagus.
Heat oil on a skillet then add your asparagus and balsamic vinaigrette.
Cook asparagus for 5-10 minutes in medium to high heat. Note: I like asparagus crunchy, so I only cook them for 5 minutes.
Add salt and pepper to asparagus.
Place the avocados, minced garlic, liquid aminos, nutritional yeast, and lime juice in a food processor and blend. You can also just place it in a bowl and smash the avocados and mix.
Toast your bread, then build your sandwich: put avocado spread on bread, add sliced tomatoes, and asparagus. I used my old George Forman grill as a panini maker instead of a toaster.
A couple of years ago, I was introduced to a delicious kale salad from Earthfare (health food store). The kale salad had sun-dried tomatoes, black-eyed peas, kale, and some kind of sesame oil vinaigrette. It was delicious. I forgot what the name of that salad was, but my recipe adapted from that salad. I just used what I had in my fridge but it turned out pretty yummy.
This salad is flavorful, filling, and healthy.
8 cups of kale (veins removed and chopped)
1 chopped tomato
1 cup of black beans or black-eyed peas
5 tablespoons of sesame seeds
Juice of 1 lime
3 tablespoons of liquid aminos (for salt)
1.5 tablespoons of red wine vinegar
3.5 tablespoons of toasted sesame seed oil
1 clove of garlic (finely minced)
Prepare your kale (wash, remove vein, and chop).
Place your kale, tomatoes, and beans/peas in a large bowl.
Mix dressing ingredients together.
Pour dressing into your bowl of kale.
Mix dressing into the salad.
Place on your salad plate/bowl and then sprinkle with sesame seeds.
I just love zucchini! I use it in my smoothies, my salads, my stews, and dips. I even substitute them for noodles when making “raw spaghetti”. (Raw Vegan White Spaghetti and Raw Spaghetti).
Today, I incorporated them into my guacamole, and we loved it! I love flavor and crunch it. I served it with “Mary’s Gone Crackers” instead of tortilla chips because it is MUCH healthier. I also made burritos stuffed with chipotle-flavored pinto beans, cooked quinoa, and this delicious guacamole. So, dinner, once again, was a success!
3 ripe avocados
1 medium sized zucchini (chopped)
1 large tomato (chopped)
1 to 2 tablespoons of nutritional yeast (optional)
juice of one lime
3 to 4 cloves of garlic
a handful of cilantro (note: I could not find organic cilantro today, so I just added 3 tablespoons of organic cilantro paste)
Sea salt (add little by little and adjust to your liking)
1 jalapeno (optional)
Place avocado, lime juice, nutritional yeast (optional), garlic, jalapeno (optional), and cilantro in the food processor.
Blend for a few seconds and then start adding your sea salt.
Blurry picture....my bad! :)
After a minute of blending, mix in your tomato and zucchini.
You are probably wondering why I have been posting a lot of “pesto” recipes lately. Well, it is because I have 2 huge basil bushes in the backyard that screams, “MAKE PESTO OUT OF MEEEE!”. And, I do what it says!
This is super easy and you won’t feel guilty eating it!
Whole grain pizza dough (all natural/vegan) from the deli (I always get mine from Earthfare).