Everybody likes a meal of hot sandwiches, but the feeling of bloating that comes after consuming the excess wheat is so not palatable. This gluten free sandwich is not as dense as other breads but still is filling enough to be a hearty meal in itself.
Ingredients for the bread:
- 1 large grated zucchini
- 1 large grated carrot
- 1 cup grated sweet potato
- 1 Tbsp flax seeds
- ¼ cup of coconut oil
- Salt
Ingredients for the cashew cheese:
- ½ a cup chopped scallions
- 4 cups raw cashews
- 1 scoop protein powder
- 2 tbsp nutritional yeast
- ¾ cup of water
- 1 tbsp minced garlic
- ½ cup chopped parsley
- salt/pepper to taste
Ingredients for the topping:
- 1 avocado, pitted and peeled
- 1 red bell pepper, chopped
- 3 cherry tomatoes
- 1 cucumber, thinly sliced
- 1 leaf romaine lettuce
- Caramelized onions, amount to taste
- A few olives, pitted
- Sprouts
Instructions
- Put the veggies, flax seeds, coconut oil, and salt in a blender and pulse till smooth.
Hydrate the bread mixture overnight.
Next soak the raw cashews or a few hours in water.
Rinse after soaking and blend to a soft puree.
Mix the probiotic powder to this puree.
Add water to the puree. Make sure it does not become too runny.
After a few hours, add the rest of the ingredients and mix well.
Spread the cashew cheese, avocado, chopped bell peppers, romaine lettuce and tomatoes in between the two slices of bread and you have got a sandwich that’s not only tasty but supremely healthy.
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Recipe by Kasia Fraser, originally written for Hello Delicious. Edited by Aratrika Rath.
