Berry Kombucha Overnight Oats

Overnight Oats

Serves: 1

1/2 cup oats
1 tbsp chia seeds
1/2 cup GT's kombucha
1/2 cup coconut milk
1 tbsp maple syrup

Combine all the above and refrigerate overnight.

Berry Smoothie

Serves: 2

1 cup frozen berries
3/4 to 1 cup milk
2 dates

In the morning, blend up the smoothie ingredients.

Remove the oats from the refrigerator and give them a quick stir.

Toppings

1/2 tsp hemp seeds

Pour the smoothie on top of the oats, add more berries and hemp seeds.

Source: feastingonfruit
Taste Note: Tastes AWESOME. 

Peanut Butter Overnight Oats

Serves: 1

1 cup unsweetened plant based milk
1 tbsp chia seeds
2 tbsp natural salted peanut butter or almond butter
2 tbsp maple syrup

1/4 cup gluten-free quick cooking rolled oats

If using unsalted peanut butter, add 1/8 tsp salt with peanut butter and mix peanut butter with salt.

To a small bowl, add milk, chia seeds, peanut butter and maple syrup and stir with a spoon to combine. The peanut butter does not need to be completely mixed with the milk (doing so leaves swirls of peanut butter to enjoy the next day)

Add oats and stir for few more times. Then press down with a spoon to ensure all oats have been moistened and are immersed in milk.

Cover and refrigerate overnight.

Toppings

banana, sliced
berries

The next day, garnish with desired toppings and enjoy.

Source: minimalistbaker
Taste Note: AWESOME and heavy, keeps you fill for long time, good breakfast to have before a long hike.

Vegan Pho

Serves: 4

Char Onion and Ginger

1 large white onion, cut into quarters
1/4 cup fresh ginger, loosely chopped
1 tsp olive oil

Set an oven rack directly under the broiler and line a baking sheet with aluminum foil.

Heat the broiler to high.

Toss the quartered onion and ginger with oil and lay in a single layer on the prepared baking sheet.

Char onion and ginger under broiler for 20 minutes, turning every 5 minutes until blackened.

Pho Broth

8 cups vegetable broth (next time, prepare just with water, sub water for broth)
6 cups water

3 pods star anise

1 cinnamon stick
1 tsp fennel seeds
1/2 tsp whole cloves
3 tbsp tamari

Add vegetable broth, water, charred onion, charred ginger, star anise, cinnamon stick, fennel seeds, cloves, tamari to large stock pot, allow to simmer for 60 to 90 minutes, uncovered.

Taste test and check whether it needs salt or anything else, add it now.

Use kitchen strainer to pour the broth into a separate container, discarding the vegetables and spices.

Rice Noodles

12 ounces flat rice noodles

Prepare noodles according to the package instruction.

Toppings

1 tbsp fresh mint / basil / cilantro, tear up any combination of mint, cilantro and bail leaves
1 cup bread sprouts, rinsed / serving
1/2 red or green chilies, Sliced / serving
1 green onion, chopped / serving
1/2 lime, quartered / serving

tofu

While the broth is simmering, prepare a large platter of toppings, so that everyone can choose what they want to include in their soup.

Lime should be squeezed over each serving bowl at the last minute.

Assemble

To assemble the bowls, add a generous spoonful of rice noodles to the bottom of a large soup bowl, ladle the broth over top and then allow each person to add whichever toppings they'd like to include in their bowl.

Source: oneingredientchef
Taste Note: Tastes GREAT. This time, I used vegetable broth, next time, prepare this with just water, I think that would make it taste awesome.

Vegan Hearts of Palm Crab Salad Sandwich

Serves: 4
Yields: 4 cups

1/2 cup onion, chopped into big pieces
1/4 cup carrot, grated
3 celery stalk, chopped into big pieces (keep 1/4 cup celery, chopped to add at the end)
1 small tomato, seeded and chopped

Add onion, carrot, celery, tomato to the food processor, pulse.

2 cans hearts of palm, drained

Add 1 can of hearts of palm and pulse.

1/2 cup vegan mayo
1 tsp horseradish
1 tsp by the bay seasoning

Add mayo, horseradish and old bay seasoning and pulse.

Add the 2nd can of hearts of palm and pulse until its mostly chopped.

1 tbsp carrot, grated
1/4 cup celery, chopped (1/2 celery)
1/2 small tomato, chopped

Stir in some large chunks of grated carrot, celery and tomato for color and texture.

5 springs of fresh dill - fronds chopped
1/4 tsp salt
1/4 tsp black pepper powder

Stir in dill, mix with salt and black pepper powder.

If the resulting salad is too wet, simply wrap it in a clean kitchen towel and twist out all the excess moisture.

8 slices of bread
avocado
lettuce / spinach

Serve on sandwich bread, avocado and lettuce / spinach.

Source: delightfuldeliciousdelovelyblog
Taste Note: Tastes Good. I added 2 tsp of by the bay seasoning and 2 tsp of horseradish, when we eat with bread, it tasted awesome, but when we eat just this, it was not that good, the seasoning was overwhelming. So reduced the seasoning and noted down. Hopefully next time, it should taste awesome when we eat this on its own.

Gluten Free Vegan Sandwich Bread

Yields: 8 slices

Wet Ingredients

1 packet dry active yeast
1 cup warm non-dairy milk
2 tsp coconut palm sugar

In a medium bowl, combine the warmed nondairy milk with the yeast and sugar. Allow to proof until frothy, approximately 10 minutes.

1 cup warm water
5 tbsp ground chia seeds
3 tbsp olive oil
2 tsp apple cider vinegar (or lemon juice)

Add water, oil, vinegar and chia seeds into the yeast mix and whisk until well-combined. Allow to sit for another 2 minutes so the chia seeds expand.

Dry Ingredients

1 cup oat flour
1 cup millet flour
1/2 cup arrowroot powder
1/2 cup tapioca starch
1/4 cup buckwheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

In a large bowl, whisk together the dry ingredients.

Pour the wet ingredients into the dry and stir with a wooden spoon until just combined.

Spoon the batter into 8x4 loaf pan. Using the back of a spoon smooth out the top and gently press down to ensure there are no gaps in the batter. Allow to rise until the loaf rise just to the top of the pan, approximately 30 to 45 minutes in a warm, non-drafty area of your kitchen, I usually keep it in the non-heated oven. If it doubles before the allotted time, thats okay. Just proceed to baking it, no need to wait the total time.

Preheat the oven to 350 degrees F

Place the loaf in the oven on the middle rack and bake for 60 minutes and place a baking pan in the last rack to catch any overflow (which happened to me, I was so happy I had the pan in the bottom rack). Allow to cool in the pan briefly until you can remove it and transfer to a wire rack until it has completely cooled.

Source: forkandbeans
Taste Note: Tastes AWESOME

Gluten Free Vegan Cranberry Orange Bagels

Serves: 4

Wet Ingredients

1/2 cup warm water
1 packet active dry yeast
1 tsp coconut palm sugar

In a small bowl, whisk together water, yeast and sugar. Allow to froth for 10 minutes.

3 tbsp ground chia seeds
2 tsp apple cider vinegar
1/4 cup orange juice
2 tsp orange zest
1/4 cup dried cranberries

Add ground chia seeds, apple cider vinegar, orange juice, orange zest and dried cranberries, allow to sit for another 5 minutes for the chia seeds to expand.

Gluten-Free Flour Blend

1 and 1/2 cup brown rice flour
1 and 1/2 cup sorghum flour
3/4 cup potato starch
3/4 cup arrowroot powder

Place all the flours into a large bowl and mix them well. Store them in zip lock bag.

Yields : 4 and 3/4 cup

Source: forkandbeans

Dry mixture

2 cups gluten-free flour blend
1 tbsp coconut palm sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/8 tsp ground cinnamon

In a large bowl, combine all the ingredients for the dry mixture. Pour the wet mixture and stir with a wooden spoon for 2 minutes.

baking sheet
parchment paper
1 tsp cornmeal for dusting parchment paper

Measure the weight of the dough and equally divide dough by 4 even balls (measure and divide), roll in between your hands to create a smooth dough and then flatten slightly to make into 4" bagel shapes  (what you are looking for in your dough, when you shape the bagel, it will be little sticky but should be easy to work with. Also it should stay intact when left alone. It might spread mildly but should not lose shape)

Using your thumb create a hole in the middle and place on a parchment paper-lined baking sheet lightly covered in corn meal. Cover and allow to rise for 45 minutes in not heated oven.

Boiling the bagels

4 cups water
1 tbsp coconut sugar
1 tsp baking soda

In a medium saucepan, get the water to a rapid boil. Turn the heat to medium heat, add sugar and baking soda and stir until dissolved. The sugar creates a little gloss in the crust and the baking soda creates a barrier that keeps the water from absorbing into the bagel.

Drop 1 bagel at a time into the boiling water, allowing it to sit in the pot for 30 seconds and on each side (making a total of 1 minute per bagel). Please note that boiling the bagels prior to baking them enables a chewy texture on the inside while nicely coating the exterior crust.

clean parchment paper

When you take the bagels out of water, make sure you have drained the water from them and place on a baking sheet lined with a clean piece of parchment paper.

For "egg wash"

1 tsp cornstarch + 3 tsp water - Whisk until fully combined

pastry brush (to coat the bagels with the "egg wash")

cornmeal to sprinkle on top

Lightly sprinkle the tops with cornmeal and then brush with the "egg wash" mixture.

Preheat oven to 375 degrees.

Bake for 23 minutes and allow to cool before cutting.

To Serve

Before eating, slice in half and toast until browned along the edges. Serve with garlic and herb cream cheese.

Source: forkandbeans
Taste Note: Tastes AWESOME, but very crumbly.
Note: I am not sure whether I over did with egg wash, after baking top side of my bagels looks so white and I didn't like it, next time, I am planning to make this with no "egg wash". The underside of the bagel looks really nice.

Garlic and Herb Cream Cheese

Serves: 4

1/2 cup cashews, soak for 3 hours and drain
1/3 cup water
1 tsp lemon juice
1/2 tsp apple cider vinegar

1 tiny garlic clove

Combine cashews, water, lemon juice, vinegar, garlic blend until smooth.

1 tbsp coconut oil, melted

Add melted coconut oil and blend.

1 tbsp fresh parsley
1 tbsp fresh chives
1/4 + 1/8 tsp salt

Add parsley, chives, salt and pulse briefly.

Refrigerate for several hours to overnight, until set.

Spread on favorite bagel

Source: forkandbeans
Taste Note: Tastes GREAT, I didn't grind to a smooth paste, it would have tasted awesome, if I would have ground it to a smooth paste. Also I added 1/2 tsp of salt, I felt it was too salty, so reduced and noted down the salt. Hoping it to be awesome next time.

Pulled Jackfruit Enchiladas Verdes

Serves: 4

Enchilada Sauce - next time, double the sauce - read notes

1 cup canned diced green chilis (two 4 ounces cans)
3/4 cup water
1/2 tbsp of chopped garlic cloves, chopped
1/2 tsp salt
1/2 tsp cumin powder
1/2 tsp oregano
1/4 tsp black pepper

Combine all the above ingredients into a small saucepan and allow to simmer for about 5 minutes.

1 tbsp gluten free flour (I used gluten free oat flour)

Add gluten free flour and mix well.

Allow it to cool for 15 minutes. use vita mix to blend the sauce into a more smooth puree.

Simmer the sauce for 5 more minutes until slightly thicker.

This will save in a mason jar for up to a week.

Yields: 1 cup and 2 tbsp enchilada sauce

Jackfruit Filling

One 14 ounces green jackfruit in water or brine can, drained and chopped

Cut the jackfruit into thin slices from core to the outer edges.

2 garlic cloves, chopped
3 tbsp tamari
1/4 tsp black pepper
1/4 tsp chili powder

Add jackfruit to the saucepan, along with garlic, tamarin, black pepper powder, chili powder. Let it marinate over medium heat for 10 minutes, stirring regularly to coat the jackfruit evenly. After 10 minutes, it will be darker and more tender.

Use potato masher to smash all the jackfruit up to get the shredded texture.

Yields: 1 and 1/3 cup jackfruit fillings

Enchilada

Preheat the oven to 350 degrees F.

9 x 13 baking dish
8 tbsp black beans (cooked from 1/3 cup dry black beans, 1 tbsp per enchilada)
8 tbsp frozen corn (1 tbsp per enchilada)
1/4 cup cilantro
8 corn tortillas

Warm tortillas in inron griddle.

To make enchiladas, grab a deep 9 x 13 baking dish and lay out thin layer of enchilada sauce.

Lay out a thin layer of enchilada sauce, about 1/4 cup

Then take 1 warm tortilla and line with 2 tbsp jackfruit, 1 tbsp black beans, 1 tbsp corn and cilantro. Roll lengthwise around the filling, then place seam-side down in the pan.

Repeat about 7 more times, then pout most of the sauce over top (reserve 1/4 cup for after cooking).

Cover with a foil and pop in the oven for about 25 minutes, until the edges just start to turn golden.

Note: You may have enough extra ingredients to make another smaller pan as well; just repeat the same process.

1/4 cup ground cashews
1/4 cup reserved green sauce

Use blender to pulverize some raw cashews into powder, which can be sprinkled on top for a chessy garnish. Add the reserved green sauce. Then return to the oven, uncovered for 5 minutes to further crispify the tortillas. Finally use spatula to plate the enchiladas and garnish with a sprig of cilantro.

Serve with Spanish Rice, Mexican Pinto Beans and Avocado (MUST).

Source: oneingredientchef
Taste Note: Tastes AWESOME. Probably next time, double the sauce and drizzle the sauce over just before serving.

Mexican Pinto Beans

Serves: 5 (but we used it as 4 servings)
Yields: 2 and 1/2 cups

1 cup pinto beans

Overnight soak the beans in water. In the morning, drain and set aside.

1 tbsp olive oil
1 cup white onion, chopped
1 tbsp garlic, chopped
1/4 tsp salt
1/4 tsp black pepper powder

Heat oil in a pan, add onion, garlic, salt, black pepper powder, saute for 5 minutes in medium flame.

3 cup water

Add drained beans, water, bring to a boil. Cover and simmer on low for 1 hour.

1 cups water
1/4 tsp ground cumin
1/4 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp cayenne powder

Add 1 cups water, ground cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, stir to combine. Bring to a boil, simmer on low heat covered for additional 1 hour in low, stirring occasionally.

1/2 tsp salt
cilantro, chopped for topping

Taste beans to make sure they are cooked through. Add salt and adjust seasonings as needed.  Top with cilantro and enjoy.

Source: thissavoryvegan
Taste Note: Tastes GREAT

Fluffy Vegan Pancakes

Yields: 6 pancakes
Serves: 2

1/2 cup unsweetened applesauce
3/4 cup plant-based milk
2 tbsp lemon juice
2 tbsp maple syrup
1 tsp vanilla extract

Add all the wet ingredients and mix well.

1 and 1/4 cup oat flour
1 tsp baking powder
1 tsp baking soda

Mix all the dry ingredients together. Add wet ingredients to the dry ingredients and mix well.

Heat cast iron griddle over medium heat, apply coconut oil to the griddle.

Drop about 1/4 cup of batter into the griddle and spread into circle.

Cook for 2 minutes in LOW flame on the first side, when you can easily slide the spatula under, flip. Cook for another 2 minutes. Remove from pan.

Repeat until all batter is gone.

Toppings

1/2 banana, chopped / serving
berries
1/2 tsp hemp seeds / serving
3 tbsp maple syrup / serving

Top with fruits, hemp seeds, maple syrup and enjoy!

Source: feastingonfruit
Taste Note: Tastes AWESOME. I cooked in medium flame and the sides were dark, so next time cook in low flame to get nice light brownish color.

Mushroom and Leek Risotto

Serves: 4
Yields: 8 Cups

8 cup vegetable broth

Heat vegetable broth over medium heat, once simmering, reduce the heat to low to keep warm.

2 tbsp olive oil
16 ounces mushrooms, sliced
1/2 bunch asparagus, chopped (9.10 Oz)
5 oz  brocolini
1.75 oz spinach, chopped
1/2 tsp salt
1/2 tsp black pepper powder

Heat large sauce pan over medium heat, once hot, add olive oil, and mushroom, asparagus stems, broccolini stems, salt, black pepper powder, saute for 4 minutes in medium flame.

Add asparagus spears (heads), broccolini heads, spinach after 4 minutes of cooking.

Cook in high flame for 3 minutes.

Remove from the pan and set aside.

2 tbsp olive oil
1 and 3/4 cups leek, thinly sliced (1 leek)

Heat the same saucepan over medium heat once more. once hot, add olive oil and leeks, saute until softened and very slightly browned, about 4 minutes.

2 cups arborio rice, washed

Add arborio rice and cook for 1 minute, stirring occasionally to coat.

1/2 cup vegetable broth at a time

Add broth, stir gently and cook for 2 minutes or until all the liquid is absorbed.

Using a ladle, add warmed vegetable stock 1/2 cup at a time, stirring almost constantly, giving the risotto little breaks to come back to a simmer. The heat should be MEDIUM and there should always be a slight simmer. You want the mixture to be cooking but not boiling or it will get gummy and cook too fast.

Continue to add vegetable stock, stirring to incorporate until the rice is "al dente" - cooked through but still has a slight bite. This whole process took 27 minutes. I used only 6 and 1/2 cups of water.

1 tbsp coconut oil
1/2 cup vegan parmesan cheese
1/2 tsp red chili flakes
1 and 1/2 tsp salt
1/4 tsp black pepper Powder

Once the rice is cooked through and al dente, remove from the heat and add coconut oil, vegan parmesan cheese, red chili flakes, salt and black pepper powder and most of the cooked vegetables (reserve 1 cup of cooked vegetable for later) from earlier. Stir to coat. 

parsley, chopped to garnish (optional)

To serve, divide between serving bowls and top with remaining vegetables and sprinkle of parsley.

Source: minimalistbaker
Taste Note: Tastes AWESOME
Note: Find some risotto 'dos and don'ts' here

Cream of Buckwheat with Rose Water Cardamom saffron and Pistachio

Serves: 2

1 cup plant based milk
2 cups water

Heat milk and water in a saucepan, bring it to a boil, turn off the stove.

6 saffron filaments per person (I used 12)

Add saffron and leave it for 15 minutes for the saffron to soak.

1/2 cup cream of buckwheat
1 tbsp rose water
1/4 tsp ground cardamom

Add cream of buckwheat, rose water and cardamom. Stir to combine. Allow it to boil and reduce the heat to low and cook for 10 minutes.

1 tsp coconut oil

Add coconut oil, mix well, reduce the heat to low, simmer uncovered for 3 minutes, stir frequently.

Divide into 2 serving bowls.

Yields: 2 and 1/4 cups

1/4 cup plant based milk / serving
2 tbsp pistachio, finely chopped / serving
2 tbsp maple syrup / serving
1/2 banana, chopped / serving
1/3 cup berries / serving

Garnish with pistachio, maple syrup and fruits.

Source: theflamingvegan
Taste Note: Tastes AWESOME. 

Vegan Cajun Tofu with Creamy Grits and Garlicky Greens

Serves: 4

Cajun Seasoning

1 tsp garlic powder
1 tsp paprika
1/2 tsp onion powder
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp ground black pepper
1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp red chili flakes

Mix everything.

Cajun Tofu

14 ounces firm tofu
1 and 1/2 tbsp cajun seasoning

Remove as much water as possible by slightly squeezing the tofu with both hands. Cover both sides with paper towel, keep a plate on top and keep few canned food on top and leave it for 15 minutes

Horizontally slice the tofu into 3 large blocks,

Add cajun seasoning and mix well and keep marinate for 1 to 3 hours before cooking. I marinated only for 1 hour.

Apply oil on iron griddle, cook each side for 5 minutes in medium flake. Chop into pieces

Each servings got 2.72 ounces of tofu.

Grit

1 and 1/4 cup cornmeal, fine ground
1 cup water

Mix cornmeal with 1 cup of water and set aside.

2 cups unsweetened coconut milk
3 cups water
1 tbsp coconut oil
1/4 tsp turmeric powder
1 and 1/4 tsp salt

In a medium saucepan, combine coconut milk, water, coconut oil, turmeric powder, salt. Bring to a boil. Reduce the heat to low and slowly whisk in the cornmeal paste. Simmer stirring frequently until the mixture is smooth, tender and creamy, about 20 minutes.

Yields: 5 cups

Garlicky Greens

2 tbsp olive oil
1/2 tsp red chili flakes
4 cloves garlic, chopped
2 bunch kale / dandelion greens - kale stems and leaves chopped and kept separately
1/2 cup water
1 tsp salt

Heat olive oil in a pan, add garlic and red chili flakes and saute in low for a minute.

If adding Kale, add kale stems, 1/4 water, cook for 5 minutes in medium flame.

Add salt, mix well.

Then kale leaves, 1/4 water, close the pan and cook for 5 more minutes.

Yields: 4 cups

Serve

Serve grits with tofu and greens.

Source: rabbitandwolves
Taste Note: Tastes AWESOME. While eating we mixed grits with kale and had it, it was so very very awesome. The tofu tasted unbelievably awesome.

Vegan Jackfruit Tacos

Serves: 4 (2 tacos / serving)

Jackfruit

Three 14 ounces cans green jackfruit in water or brine, drained and chopped

Cut the jackfruit into thin slices from core to the outer edges.

1 tbsp oil
1 cup onion, sliced into lengthwise pieces
1 tbsp garlic cloves, chopped

1/2 cup water
1 tbsp maple syrup
1 tbsp lime juice
1/2 tsp chili powder
1 tsp cumin powder
1 tsp smoked paprika
1 tsp salt

Heat oil in medium flame, when hot, add onion and garlic, saute for 5 minutes.

Add chopped jackfruit, water, maple syrup, lime juice and all the spices, mix well, cover and simmer for 5 more minutes. If you find it a bit wet, just cook a little longer, if you find it a little dry, just add a splash more water.

Use potato masher and smash all the jackfruit up to get the shredded texture.

Yields: 5 cups jackfruit filling

8 corn tacos

Warm the taco shells according to package direction.

2 avocados, sliced
cilantro, chopped
lime wedges
purple cabbage, shredded
white cabbage, shredded
spicy creamy jalapeño dressing - add 1/2 jalapeño, while making sour cream to make spicy creamy jalapeño dressing

Top with with your favorite toppings and enjoy!

To make it a full meal, serve with Spanish rice and refried beans.

Source: itdoesnttastelikechicken
Taste Note: Tastes AWESOME.
Note: Sour cream, salsa, refried beans, spanish rice, jackfruit taco filling and taco, all together took me 3 and 1/2 hours to make it from scratch, it took us just 20 minutes to eat. Its totally worth the effort to prepare it, its so much better the one I eat in restaurant.

Vegan "Egg" Salad Sandwiches

Serves: 4

Red Lentil

1/2 cup red lentil, rinsed
1 and 3/4 cup water

Mix lentil and water to a medium sized pan, bring to a boil and reduce heat to medium and cook for 15 minutes, until lentils are just tender.

Yields: 1 cup cooked red lentils

Chickpeas

1/3 cup chickpeas

Overnight soak chickpeas in water, cook chickpeas with salt and water in instant pot, manual mode for 15 minutes.

Yields: cup cooked chickpeas

Lentil + Chickpea Salad

1 cup cooked red lentils
1 cup cooked chickpeas

Lightly mash chickpeas with a fork. Add lentils and mix well.

1/4 cup celery, finely chopped (1 celery rib)
1/4 cup carrot, finely grated (DO NOT chop) (1 x-small carrot)
1/4 red bell pepper, finely chopped
1/4 green bell pepper, finely chopped
1/4 yellow bell pepper, finely chopped
1/4 orange bell pepper, finely chopped
4 green onions, finely chopped
1/4 cup pickle, finely chopped (1 medium pickle)
3 tbsp fresh dill, finely chopped
1 tbsp lemon juice
4 tbsp cashew mayo or hummus
2 tbsp nutritional yeast
1/2 tsp black salt
1/4 tsp pink salt
1 tsp black pepper powder

Wash, chop and prepare all the ingredients. Make sure the vegetables are chopped nice and fine.

Add finely chopped vegetables, mayo, lemon juice, nutritional yeast, black salt and pepper. Mix throughly with a fork.

Blend 1/2 of the mixture with a immersion blender. Mix throughly with a fork to even out the texture.

Sandwich

8 slices of bread
1/2 cup of lentil + chickpea salad / serving
butter / romaine / iceberg lettuce or spinach
avocado (optional)

Scoop 1/2 cup of lentil + chickpea salad on one slice of bread and lay 2 leaves of lettuce on the other slice of bread. Close the sandwich, slice diagonally and enjoy!

Source: ilovevegan
Taste Note: Tastes AWESOME