Food Plant


vegans eat nothing but cashews
September 12, 2007, 4:14 am
Filed under: Uncategorized

or so i might make one think, at times. times such as these!

lunch today was inspired by a sandwich i was recently served in haifa. said sandwich was very doubtfully vegan despite stating that i’m vegan, asking if they could make a vegan sandwich, learning from the friendly coffee shop manager that his brother is vegan, and answering affirmatively to the question “so no dairy, right?”

the sandwich included thin slices of roasted sweet potatoes and eggplant, fresh cucumber and tomato(gross!), and a creamy dill and garlic dressing. my inspiration for the replicated dressing/spread came from a cashew based recipe in lauren ulm’s upcoming veganyumyum cookbook. as with most recipes that turn cashews into creaminess, you will need a rather fast blender or food processor, or otherwise benefit from softening the cashews in the liquid first.

dill and garlic creaminess for drizzling in a sandwich that works as salad dressing, too

1/4 cup salted vegan buttery spread

1/4 cup unsweetened, neutral tasting non dairy milk (or try water)

1/4 cup cashew pieces

1/2 tsp rice vinegar

1 clove garlic, chopped

1 Tbsp finely chopped fresh dill, or 1/2 to 1 tsp dried

salt

blend the vegan butter, cashews, liquid and vinegar at a high speed until smooth, occasionally stopping to scrape everything towards the blades. add the garlic and dill and blend until he garlic chunks are gone. taste and fix for salt or any of the other flavours if desired.

makes enough for two sandwiches plus some extra for dipping, or enough dressing for 1-2 individual salads.

to make 2 sandwiches, slice one medium sweet potato and one medium-small firm eggplant vertically. they should be thin enough to stack several slices of both kinds in the sandwich, but thick enough that you don’t end up with crisp vegetable chips when they roast down.

preheat the oven to 400f, place the sweet potatoes in a single layer on an oiled cookie sheet and pat with olive oil, then lightly salt. the eggplant slices should go in 5-10 minutes after the sweet potato, so you could use the time to sweat them if you’re worried about bitterness. oil a second cookie sheet, prepare similarly and roast alongside the sweet potatoes. when both seem almost done, slip two crusty buns into the oven so everything is nice and warm.

to assemble, slice the buns, stack the roasted vegetables evenly over a layer of greens, add a layer of thinly, horizontally sliced cucumbers and generously drizzle the garlic-dill sauce between the layers.

(dedicated to gigi, with a promise to start posting photos soon)

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