Save the Sandwich!!

To me there is nothing more depressing than seeing someone "on the run" and eating a sad looking sandwich. More often than not, you see people here in the Netherlands eating an uninspiring 2 pieces of white bread (not even toasted) with one slab of cheese in between. This is considered lunch? Obviously I applaud people for trying to eat healthier and bring their own lunch, but there are better options! Although when you don't eat meat, and/or dairy, the choices become even more dismal than bread with cheese. I distinctly remember one time on a hiking trip (stop laughing if you know me) with friends in Germany and nearly cried when all I had for a "packaged lunch" that the hotel prepared for me was bread with a juice box. When I eat I wanna eat! And a delicious, mouthwatering morsel, even if I'm hiking.....

Since most of Europe is already or about to go on holiday, I thought I'd share some good travel sandwich recipes. Keep your bread with cheese for a workweek, because you're on holiday now which means you should treat yourself!!! These recipes should definitely NOT be reserved for vacation mode!

 

Tuna-less Sandwich Filling

1 jar cooked chickpeas, or about 1.5 cup freshly cooked

1/2c almonds

a squeeze of half a lemon

1tsp dulse powder or flakes (you can get this at health food shops or Japanese markets)

2 stalks celery, chopped

1 scallion, minced

4-5Tbsp mayonnaise (use real or soy mayo)

1tsp Dijon mustard

salt and pepper to taste

In a food processor, place the almonds and grind to a fine powder. Next, add the chickpeas until well ground. Add the remaining ingredients, and pulse until well combined and mixed into something that resembles a sandwich filling. Let sit for a while in the fridge while you prepare your bread (toast it ) or also this filling works nicely inside pita pockets. 

Rich Tofu Cream Cheeze 

1/4c cashew pieces

1/4c water

2Tbsp fresh lemon juice

1Tbsp brown rice syrup (you need a mild sweetener here)

1c firm regular tofu, patted dry and crumbled

1tsp salt

Place cashews in a blender and process until completely broken up into tiny pieces. Then add the remaining ingredients, and blend until incredibly smooth, and a spreadable consistency. It's essential to let this blend for quite a while so that it can obtain a "cream cheese" like texture. Be patient! I like to chill this before spread it on a sandwich or bagel, and it's really nice paired with some fresh jam or, for a savory treat - some tomato and avocado. 

(thanks to The Uncheese Cookbook for this recipe)

Peanut Sauce

You might not think of this as a sandwich filling, but if you put this sauce on any cooked meat, veggies, or just plain tofu, it's a real treat. I personally like mine very spicy so I also add some (optional) hot sauce. 

1c all natural peanut butter

1/4c maple syrup or honey

1/4c shoyu or tamari (soy sauce)

2T rice vinegar

1 small knob ginger, peeled and chopped

1 large clove of garlic

1tsp chili powder

1tsp chili flakes

1Tbsp chili sauce (you can use Tabasco or any kind of hot sauce you like)

about 1/2 cup water, but you need to check the consistency as it blends

Place all the ingredients in a blender, and add water slowly until it reaches a nice smooth texture which can act as a marinade, sauce for your cooked meat, veggies or tofu. Once the sauce is smooth, toss your additional ingredients in it and leave to soak for 30 minutes. You can either put this in a container to carry with you, or it fits very nicely in a hollowed-out baguette.