Tag: sandwich

  • Chickpea Flatbread Sandwiches with Arugula, Pomegranate, and Chili Crisp

    Chickpea Flatbread Sandwiches with Arugula, Pomegranate, and Chili Crisp

    Chickpea Flatbread Sandwiches with Arugula, Pomegranate, and Chili Crisp

    The simple presentation of these strawberry coconut cream pots hides sophisticated flavour. Ripe berries are macerated with a dash of sherry vinegar, maple syrup, mint, black pepper, and a hint of salt which helps to bring out the flavours. They’re then combined with coconut cream before being layered over a nutty buckwheat and almond base. Sealed up in Mason jars, they’re a cinch to pack and serve.

    Chickpea Flatbread Sandwiches with Arugula, Pomegranate, and Chili Crisp

    Print Recipe Pin Recipe
    Servings: 6
    Ingredients Method

    Ingredients
      

    Flatbread
    • 1 ¼ cups all-purpose flour
    • ¾ cup whole wheat flour
    • 2 tablespoons nigella seeds (kalonji)
    • ½ teaspoon ground cumin
    • ¼ teaspoon salt
    • ½ teaspoon honey
    • ¾ cup tepid water
    • ½ teaspoon yeast
    • 1 to 2 tablespoons canola or sunflower oil for cooking
    Chickpea filling
    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon red wine vinegar
    • 1 teaspoon honey
    • 1 teaspoon chili crisp
    • ½ teaspoon pomegranate molasses
    • 1 14-ounce can chickpeas
    • ⅔ cup pomegranate seeds
    • Mint sprigs for garnish

    Method
     

    1. In medium bowl, whisk together flours, nigella seed, cumin, and salt. Set aside.
    2. In small bowl, whisk together honey and water and sprinkle yeast overtop. Allow to stand for 5 to 10 minutes, until yeast begins to bloom. Add yeast mixture to flour mixture and stir to combine.
    3. Knead by hand or use stand mixer with dough hook to knead for approximately 7 minutes, until dough is smooth and elastic. Place in oiled bowl, cover with kitchen towel, and set aside to rise at room temperature until doubled in size, about 1 to 2 hours.
    4. Divide dough into 12 sections and roll each into a ball. Heat griddle or cast iron frying pan and brush with oil. Roll out each ball to a flat circle and place down on hot surface. Flip when bubbles appear on top surface and bottom begins to brown, about 30 seconds to 1 minute. Flip to other side and continue to cook until surface is golden. Allow breads to cool and then pack in airtight container.
    5. In small bowl or jar, combine olive oil, red wine vinegar, honey, chili crisp, and pomegranate molasses. Set aside.
    6. To medium pot, add chickpeas and their water, plus an additional can of water. Simmer, covered, for about 15 minutes. Remove from heat, uncover, and allow to cool for 10 minutes before draining. Drain and toss with dressing and pomegranate seeds. Seal in container and refrigerate or pack in your cooler.
    7. To a separate sealable container, add 2 cups of arugula and pack in your cooler.
    8. To serve, have picknickers make up their own sandwiches, adding a little bit of arugula to a flatbread and topping with chickpea mixture. Top each sandwich with a few mint leaves.

    by Helena McMurdo

    Recipe Courtesy of Alive Magazine

  • Portobello & Goat Cheese Sandwich

    Portobello & Goat Cheese Sandwich

    Portobello & Goat Cheese Sandwich

    Print Recipe Pin Recipe
    Total Time 35 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 4 large portobello mushrooms stems discarded
    • ¼ cup olive oil
    • ¼ cup balsamic vinegar
    • 2 tablespoons tamari
    • ½ teaspoon coarse ground black pepper
    • 1 ciabatta loaf
    • 4 ounces herbed goat cheese
    • 1 ounce baby arugula
    • 1 large beefsteak tomato sliced (8 slices)

    Method
     

    1. In a small bowl, whisk together olive oil, balsamic vinegar, tamari, and black pepper. Brush portobello mushrooms generously with the marinade and place in a baking dish.Cover tightly and let the marinade absorb. Preheat the oven to 350°F.
    2. When the oven is hot, bake for 15-20 minutes, or until mushrooms are tender and juicy. Remove from oven and allow to cool.
    3. Slice the ciabatta loaf in half lengthwise. Spread goat cheese evenly on both cut sides. Layer the bottom half with tomato slices, portobello mushrooms, and arugula. Top with the remaining bread.
    4. Cut into four sandwiches and serve immediately.
  • Vanilla Sandwich Cookies with Christine Waltermyer

    Vanilla Sandwich Cookies with Christine Waltermyer

    Vanilla Sandwich Cookies

    Thanks to Christine Waltermyer & The Natural Kitchen Cooking School!

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    Do you know what sweet treat you’re making for your holiday cookie exchange? Thanks to Christine Waltermyer and The Natural Kitchen Cooking School, now you do – and everyone will love it! These Vanilla Sandwich Cookies not only taste great, but you can decorate them in your favorite sprinkles – especially Supernatural Kitchen’s Into The Woods festive, artificial dye-free sprinkles!

    Vanilla Sandwich Cookies

    Print Recipe Pin Recipe
    Servings: 40 cookies
    Ingredients Method Notes

    Ingredients
      

    Vanilla Wafer Cookies
    • ⅔ cup butter room temperature
    • ⅔ cup granulated sugar
    • 1 ½ teaspoons vanilla extract
    • 1 teaspoon lemon juice
    • 1 egg
    • 1 ¾ cup all purpose flour
    • ½ cup cornstarch
    • ⅛ teaspoon sea salt
    Vanilla Cream Filling
    • ½ cup butter room temperature
    • 1 ½ cups powdered sugar
    • 1 teaspoon vanilla extract
    Optional
    • Sprinkles of your choice

    Method
     

    Make the Vanilla Wafer Cookies
    1. In a large mixing bowl, place the softened butter and sugar. Use a hand mixer or stand mixer to cream together the butter and sugar for a few minutes until fluffy. Scrape down the sides as needed.
    2. Add the vanilla extract, lemon juice and egg. Mix well.
    3. Add the all purpose flour, cornstarch and sea salt. Continue mixing until a smooth dough forms.
    4. Form the dough into a flat disc. You may need to add a little extra flour to get the right consistency. Wrap it in parchment paper or plastic wrap. Chill the dough in the refrigerator for at least 30 minutes.
    5. Preheat the over to 350°F. Line several baking sheets with parchment paper.
    6. Remove the dough from the refrigerator. Unwrap it and place it between two fresh sheets of parchment paper. Use a rolling pin to carefully roll out the dough until it's just under ¼ inch think.
    7. Use a 2-inch round fluted edge cookie cutter to cut out cookies. If the dough gets too soft to work with, place it in the refrigerator to chill. Transfer the cookies to the prepared baking sheets.
    8. Bake for 10 to 12 minutes, until the edges of the cookies have set.
    9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack. Repeat with the remaining dough.
    Make the Vanilla Cream Filling
    1. In a mixing bowl, place the softened butter and powdered sugar. Use a hand mixer to whip until fluffy. This will take about 10 minutes. Add the vanilla extract and lemon juice and mix again briefly to incorporate. If the filling seems too soft, you can add a little more powdered sugar.
    2. Transfer the vanilla cream filling to a piping bag fitted with a large star or round piping tip.
    Assemble the Sandwich Cookies
    1. Add about 1 teaspoon of filling to the center of half of the cookies. Top the filled cookies with another vanilla wafer cookie. Use your fingertips to gently press the cookies together until the filling has spread to the edges.
    2. If using optional sprinkles, roll the edges of the cookies and the sprinkles until it covers all of the vanilla cream filling.
    3. Enjoy!

    Notes

    STORING THE COOKIES: Store the cookies in a covered container. They will keep at room temperature for up to 4 days and up to 1 week stored in the refrigerator.
    Unbaked cookie dough will keep in the refrigerator for up to 3 days.

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!