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Marinated Raw Vegetables: Sandwich & Vertical Salad




This is simply the best veggie sandwich you will ever eat.  It's crunchy, bright in flavors, packed with vitamins, and totally satisfying.  I could eat it every day.  In fact, I ate it 3 days in row last week!  Not feeling guilty about it at all either.  It's springtime right now, and aside from being delicious, this would make for a great lunch for those looking to slim down for the summer (including me!).   


I stumbled upon this new sandwich idea, after trying out a new recipe I found on Wholehearted Eats It is a wonderful blog for all recipes vegetarian, vegan, gluten free or raw.  Sophie has been so sweet to let me show you how I made her Beet Rawzangne.  I am so happy I did, as, in the process, I've learned a great new way of prepping vegetables.  The key is in the marinade!


This is Sophie's Beet Rawzagne.  She made it with a Cashew Ricotta.  It's gluten free, vegan and raw.  (G/F, V, R).  I loved the idea of trying something new with beets.  I made mine with goat cheese, instead of the Cashew Ricotta.  I did this, just because I like goat cheese and it simplified the recipe.  I wanted to keep it simple this time,  since it was my first try at making something that looked so fancy.  I do want to try that Cashew Ricotta in the future, though!  


Despite it's fancy appearances, it turned out that this really wasn't hard at all.  It only took me a few minutes to prepare it.  You should use a mandolin to get the slices nice and thin with little effort.  These are a great addition to have in the kitchen, if you haven't acquired one.  If you don't have one, just use your best knife skills.

Ingredients
1 beet
1 green zucchini
1 yellow zucchini
2 lemons
4 Tbsp olive oil
salt and pepper
Goat cheese
Kalamata olives 
(or store bought tapenade)
Basil pesto 

1. Slice the zucchinis and beets (in that order) on the mandolin, or thinly with a knife.  
2. Whisk together the juice of the lemons with the olive oil and salt & pepper.  
3.  Marinade the beets and zucchinis in the lemon & olive oil mixture in two separate ziplock bags, for 1-2 hours.  (The beets will make everything else red if you're not careful to keep them separate). 



4. Whip up the goat cheese with a fork, so that it is spreadable.
5. Layer the marinated vegetables with the goats cheese (dabbing the beets on a paper towel as you go).
6. Puree the Kalamata olives, to create a tapenade.  
7. Serve the vegetable stack with a spoonful of tapenade and basil pesto, spread nicely on the plate. 

These marinated vegetables last 3 days in the refrigerator for me, still with their great crunch.   That's how the sandwich was born! 



1. Slice and marinade the beets and zucchini,  following steps 1-3 in recipe instructions above. 






2. Place a handful of baby spinach leaves on a good, multigrain bread.  








3. Place the marinated beets on top, and crumble on some goat cheese.









5.  Add the marinated zucchini.









6. Top with fresh basil leaves. 




Bon Appetite! 

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