I have been getting into raw veggie sandwiches on these hot days, have you? Sometimes I’ll prepare some cooked up shrooms, but wow am I ever happy.
My array of sauces and dressings go delightfully with these light yet satiating hand-held snacks (or meals). Add a few ears of fresh sweat corn, my simple potatoe salad or a baked potato on the side. Or just double up on a savory Sammie.
Here are some I love.
A toasted tomato sandwich with Ezekiel bread, sprouts, lettuce, tomato and hummus. My Dijon dressing (see potato salad recipe on website) or even my Ranch or pesto sauce accompany any of these summer vegetables that are in their prime right now.
Below is my sautéed oil free mushroom medley sandwich. Add in arugula, tomato and again, sauce or dressing of choice.
Another favorite that doesn’t get old, is a raw veg sandwich with a toasted everything bagel…the possibilities are really endless here.
Sometimes I just keep it totally simple with a low acid tomato sandwich (golden ones), a tad lowfat plant-based mayo and lettuce. Now it’s time for comfort and satisfaction.
So my tips are to keep these breads, bagels, wraps or ciabatta available. But mostly keep these veggies on hand. And remember don’t put those tomatoes in the fridge. Keep them on the counter until you’re ready to use them and do try and use the one you started up right away. Otherwise cover the started tomato and cover with plastic wrap but leave it on the counter. Use it as soon as you can. If you put the started sliced or chopped fresh tomatoes in the fridge, they simple turn to a watery mess.
I started out several years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
