3 Colour Gluten Free Plant Based Sandwich
Who doesn’t love a great sandwich? One of the most common challenges I see people struggling with when they go gluten free, is missing a good sandwich. I can use a great gluten free bread in so many ways, and sandwiches do make for complete meals. It depends on what goes into them.
Sandwiches are a great way to get healthy colourful vegetables into your diet. It’s a great way to get your kids to have better meals. That was the reason that I went through so many experiments before getting a gluten free bread that was worthy of being transformed into a great sandwich.
Most sandwiches in restaurants and takeaways are loaded with preservatives and toxic ingredients. On the face of it, they all appear to be healthy meals.
Look deeper, and you’ll find bread that has been made to last longer, cheese that has been processed to be stringy, and preservatives and sugars in their sauces. Did you know that a barbecue sauce can have loads of sugar?
This is a great plant based gluten free sandwich recipe. It has my Citrus Amaranth Lentil Bread, which you can find here. The lentils are soaked for many hours to release the phytates. The bread slices beautifully and can be toasted until very crisp. This is the great base for this sandwich.
3 Colour Gluten Free Plant Based Sandwich With Dairy Free Cashew Chilly Garlic Cilantro Herbed Cheese:
The punch of flavour in this gluten free plant based sandwich comes from this dairy free cashew chilly garlic cilantro herbed cheese. It is zesty with fresh lemon juice, spicy with green chillies and garlic, and creamy with the cashews and olive oil. I usually make a whole bottle of it and it lasts us a few days. It also makes meals super simple.
In this great plant based gluten free sandwich recipe, I have used fresh crisp lettuce, sliced carrots and tomatoes. My husband adds jalapeños and peppers.
You can use sliced beets, different colour peppers, cucmbers, onions, roast sweet potatoes or pan fried aubergine. Just try and include a few colours and keep them fresh. If you like roast sweet potatoes, try this salad with kale as well!
Once you make the bread, and have this spread ready, your whole week can be super simple. You can go about a hectic day, and have fresh healthy meals, devoid of toxic preservatives and additives. Just eating fresh, can be potently powerful in helping your health overall.
As you keep seeing all my recipes, I have three stars of the show, in this case, it’s kale, sweet potato and sesame. Remember my mantra, which is enjoy food from concept to creation to consumption!
I prefer to slow roast my sesame seeds and make the dressing rather than use a bottled tahini. I find the flavour much better and it’s absolutely fresh!
Let’s breakdown the ingredients of this 3 Colour Gluten Free Plant Based Sandwich With Dairy Free Cashew Chilly Garlic Cilantro Herbed Cheese:
Lettuce– If you can get bitter leafy greens like arugula or the purple lettuce, thay are wonderful for liver health. Eating them can be helpful for satiety, methylation and fibre. Leafy greens are rich in nutrients that support cardiovascular health. Think of the veins on the leaves that resemble your arteries and veins.
Carrots–Carrots are rich in betacarotene which support a healthy reproductive system. While they are high in sugar, they are so rich in fibre that they do not trigger blood sugar imbalance.
Dairy free spread–One of the most toxic ingredients in sandwiches everywhere is cheese. Dairy cheese causes congestion in the lymphatic system leading to a whole load of symptoms. This spread has magensium rich cashews, enzyme rich lemons, antimicrobial garlic, liver supportive cilantro and himalayan salt. You might also like these dairy free cheese recipes.
Gluten free bread with dairy free spread and fresh vegetables make this plant based sandwich a winner!
- 4 slices Citrus Amaranth Lentil Bread I have not included the time of making the bread. You can find the recipe by clicking the link on this blog
- 1/4 cup Cashew
- 4 pods Garlic
- 2 Green Chillies
- 4 Lemons
- 1 cup Cilantro Leaves
- 2 tbsp Extra Virgin Olive Oil
- 1 large Carrot
- 1 Tomato
- 4 leaves Crisp Lettuce
- Cracked Pepper
Soak the cashews for half an hour in hot water. Blend the soaked cashews with green chillies, garlic, cilantro, lemon juice, olive oil, salt and little water to make a creamy dairy free spread. Add water slowly to guage the consistency. It should be like a herbed cream cheese.
Toast four slices of the citrus amaranth lentil bread in a toaster or on a cast iron pan. If you are using a pan, keep it on low and let it crispen slowly. It is a moist bread which requires gentle toasting to make it crunchy.
Slice the carrots into thin slices. Do the same with the tomatoes. Spread half the dairy free cream cheese on one toast. Layer two lettuce leaves, sliced carrots, tomatoes and cracked pepper. Cover with one toast and serve fresh. Do the same for the other sandwich.
Always remind yourself that food is medicine! The punch of flavour in this gluten free plant based sandwich comes from this dairy free cashew chilly garlic cilantro herbed cheese. Enjoy the fresh flavours and the crunch of different textures.
If you try this out and love it as much as I do, share a picture on instagram and tag me @phytothrive_yogini! My recipes are all super simple, but all of them have an intention towards a system in the body. It’s not hard to eat healthy at home. I really encourage you to try this wonderful recipe and share your thoughts.