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Dilled Untuna Sandwich with Cucumber & Red Leaf Lettuce
DILLED UNTUNA SALAD SANDWICH
Chop the following:
1 cup garbanzo beans (chickpeas)
1 carrot
1 celery stalk
small wedge onion (to taste)
1-2 medium pickles
1/2 red pepper
optional: add some purple cabbage or cauliflower
In a small bowl, combine:
1 thawed “ice cube” of fresh lemon juice (about 2 T)
2 T vinegar from the pickle jar
3 T Vegenaise
1 t mustard
To the small bowl add dashes of:
sea salt
celery salt
lemon pepper
black pepper
nutritional yeast
ground cayenne
garlic powder
AND
1/2 t dill weed
1/2 t parsley
1/4 t turmeric
Mix everything together and refrigerate for at least an hour.
Serve on a hoagie or your favorite bread. Add some Sriracha to give it a kick!
My thumb is not green…Which means that if I can grow sprouts, anyone can. It’s ridiculously easy and highly gratifying! Sprouts are the only food that I (currently) have the time or motivation to grow myself.
STEP 1: Buy seeds. Here is a nice blend of organic alfalfa, radish and broccoli sprout seeds. My local natural food Co-op has a whole section with seeds and sprouting supplies.
STEP 2: Get a quart wide-mouth canning jar and sprouting lid. A sprouting lid has holes in it to allow air flow and drainage. I made my own using some plastic mesh that I found at the craft store. Just make sure that the holes are small enough so that the seeds don’t go through.
STEP 3: (DAY 1) Soak 1 tablespoon sprouts in the quart jar filled with cool water for 4-8 hours. Drain through the sprout lid.
STEP 4: (DAYS 2-5) At least 2 times per day, rinse the seeds and growing sprouts by filling up the jar with cool water so it overflows. Turn upside down to drain. Keep out of direct light. Don’t let the seeds dry out.
Day 3 – Draining the Sprouts
STEP 5: After the sprouts start to grow, place the jar in a location that gets indirect sunlight. This develops the chlorophyll.
Day 4 – Exposing the Sprouts to Indirect Sunlight
STEP 6: (Day 5-6) When the jar is filled up with green sprouts you’re ready to harvest!
Day 5 – Harvest Day
Place the sprouts in a large bowl filled with cool water. Break up the sprout “clump” and swish around to loosen the seed hulls. Most will float to the top, and the rest will sink to the bottom. Carefully pour the hulls down the drain while keeping the sprouts from following!
STEP 7: Drain the sprouts and store in a closed container in the refrigerator. I put a damp paper towel in the bottom of the container to keep the sprouts moist but not too wet. Eat within a week.
My favorite summer sandwich is a “green sandwich,” made with sprouts, cucumber, green pepper and avocado, with dilled horseradish sauce (Vegenaise + Bubbies Horseradish + dill). Sometimes I add some marinated tofu slices.
For a great resource and more information, consult The Sprouting Book, by Ann Wigmore.
HAVE FUN AND BE WELL! 🙂
Freeheel Vegan 