Try these amazing sandwiches on your next picnic.
/Try these amazing sandwiches on your next picnic.
https://www.loveandlemons.com/romesco-cauliflower-sandwiches/
1 small head of cauliflower*
8 slices of ciabatta or sourdough bread
Handful of salad greens
Several pieces of thinly sliced red onion
2 tomatoes, sliced and seasoned with sea salt and pepper
¼ cup fresh parsley
Extra-virgin olive oil
Sea salt and freshly ground black pepper
Almond Milk Romesco Sauce (makes extra)
1 tomato, halved and cored
1 roasted red pepper, fresh or from a jar
¼ cup toasted almonds
2 garlic cloves
¼ cup extra virgin olive oil
2 tablespoons Almond Breeze Almondmilk Original Unsweetened
1 tablespoon red wine vinegar
⅛ teaspoon red pepper flakes
Sea salt and freshly ground black pepper
Instructions
Preheat the oven to 450°F and line a baking sheet with parchment paper. Slice the cauliflower into ½-inch slabs and place onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and bake for 30 to 35 minutes or until tender in the middle and golden around the edges.
Make the Romesco Sauce: In a blender, combine the tomato, roasted red pepper, almonds, garlic, olive oil, almond milk, red wine vinegar, red pepper flakes, and a pinch of salt and pepper. Blend until smooth. Taste and adjust seasonings.
Assemble the sandwiches with the romesco sauce, salad greens, red onions, tomato slices and roasted cauliflower and a few sprigs of parsley.
https://www.loveandlemons.com/spinach-hummus-wrap/
Spinach Hummus Wrap Recipe - Love and Lemons
4 large tortillas
Several handfuls of spinach leaves - about 8 per wrap
1 cucumber, cut into long thin slices - 2 per wrap
2-3 mixed (mild) peppers - about 6 slices per wrap
Fresh parsley sprigs, optional
Tofu or other choice of protein, optional
Sprinkle of hemp seeds, optional
Spinach Hummus (makes about 1 ½ cups)
1 (15-ounce) can chickpeas, drained and rinsed
¼ cup vegetable broth (or water)
3 tablespoons fresh lemon juice
2 tablespoons tahini
1 garlic clove
½ teaspoon sea salt
¼ cup fresh parsley
⅛ teaspoon cumin
⅛ teaspoon smoked paprika
Freshly ground black pepper, to taste
1½ cups packed fresh spinach
Make the Spinach Hummus: In a food processor, combine the chickpeas, vegetable broth, lemon juice, tahini, garlic, salt, parsley, cumin, paprika, and black pepper and blend well. Add the spinach and blend again. Chill until ready to use.
To assemble the wraps, spread about ¼ cup of hummus on each wrap, leaving a ½-inch border around the edges. Add the spinach leaves followed by the cucumber and pepper slices. Top with the fresh parsley, protein of choice and hemp seeds, if using. Roll up the wraps and then wrap in foil. Refrigerate until until ready to use.
