YUMMM+++
Mexican-Spiced Roasted Vegetable Sandwiches
Makes 4-5
Roasted Vegetables:
1 cup vegetable broth
1/4 cup Bragg Liquid Aminos
1 heaping tbsp. tomato paste
1/2 tsp. smoked paprika
1 tsp. dried onion flakes
2 tsp. cumin
1 tsp. Chipotle Tabasco
2 cloves garlic, minced
1 onion, halved and sliced thinly
1 small eggplant, sliced into rounds
1 small yellow squash, sliced into rounds
1 small zucchini, sliced into rounds
4-5 cremini mushrooms, quartered
4-5 baby red or white potatoes, thinly sliced
juice of 1/2 a lime
chopped cilantro, for garnish
Guacamole:
2 avocados
1/2 tsp. cumin
splash Chipotle Tabasco
juice of 1/2 a lime
Sweet & Tangy Green Chile-Chipotle-Cilantro Dressing, to taste
4 really good, crusty rolls (that’s homemade pan Siciliano in the photos), sliced
Make the vegetables:
Preheat the oven to 425F. In a large bowl, combine the broth through the potatoes and toss to coat the veggies with the sauce.
Roast the vegetables until tender – stirring occasionally – for 25-30 minutes. You can serve these right away, stirring in the lime juice and cilantro, or eat at room temperature.
Make the guacamole:
In a small bowl, mash the avocado with the cumin, Tabasco, and lime juice. Set aside.
Build the sandwich:
Lightly toast or warm the bread halves. Divide the guacamole between the bottom halves of the bread. Top with roasted veggies, drizzle with dressing and sprinkle on more cilantro, if desired.
FOR MORE DELICIOUS SANDWICHES: http://anunrefinedvegan.com/category/sandwiches/
Makes 4-5
Roasted Vegetables:
1 cup vegetable broth
1/4 cup Bragg Liquid Aminos
1 heaping tbsp. tomato paste
1/2 tsp. smoked paprika
1 tsp. dried onion flakes
2 tsp. cumin
1 tsp. Chipotle Tabasco
2 cloves garlic, minced
1 onion, halved and sliced thinly
1 small eggplant, sliced into rounds
1 small yellow squash, sliced into rounds
1 small zucchini, sliced into rounds
4-5 cremini mushrooms, quartered
4-5 baby red or white potatoes, thinly sliced
juice of 1/2 a lime
chopped cilantro, for garnish
Guacamole:
2 avocados
1/2 tsp. cumin
splash Chipotle Tabasco
juice of 1/2 a lime
Sweet & Tangy Green Chile-Chipotle-Cilantro Dressing, to taste
4 really good, crusty rolls (that’s homemade pan Siciliano in the photos), sliced
Make the vegetables:
Preheat the oven to 425F. In a large bowl, combine the broth through the potatoes and toss to coat the veggies with the sauce.
Roast the vegetables until tender – stirring occasionally – for 25-30 minutes. You can serve these right away, stirring in the lime juice and cilantro, or eat at room temperature.
Make the guacamole:
In a small bowl, mash the avocado with the cumin, Tabasco, and lime juice. Set aside.
Build the sandwich:
Lightly toast or warm the bread halves. Divide the guacamole between the bottom halves of the bread. Top with roasted veggies, drizzle with dressing and sprinkle on more cilantro, if desired.
FOR MORE DELICIOUS SANDWICHES: http://anunrefinedvegan.com/category/sandwiches/
Here's Jason Shon Bennett's take on bread (by the way, Jason is a food guru and researcher of genetic expression. I owe my healthy living to him. Check out his website www.jasonshonbennett.com)
We receive many questions about bread and gluten and whether it is OK to eat as part of a healthy wholefoods diet, so we decided to dedicate this post to the topic.
Firstly we wanted to share our top five reasons for eating sourdough bread!
1# A good #sourdough is properly #fermented and therefore proteins in the bread such as gluten are broken down and made more easily digestible.
2# It contains a much lower dose of gluten than most breads and can often be well tolerated by people with mild gluten intolerances* (*but not severe intolerances such as coeliac disease). 2# Fermentation helps reduce the levels of phytic acid, a natural compound in all grains. Phytic acid can irritate the bowel wall and also interfere with nutrient absorption.
3# A good sourdough contains probiotic micro-organisms, just like yogurt, kefir and sauerkraut to name a few. These probiotic microflora are important to maintain a healthy gut!
4# Sourdough bread is rich in B vitamins, vital for energy production and liver function. In fact a well fermented bread will provide you with a plethora vitamins and minerals produced by the probiotic goodies.
5# It tastes delicious!!!!!
A little more about bread...
Most bread on the supermarket shelves contains much more gluten than previously, as it is made from modified short grain wheat that contains about 80% more gluten than original grains. Supermarket breads are also poorly fermented. Proper fermentation should take 8 hours or more - long and slow. This helps to break down gluten and other compounds in the bread, making it much easier to digest.
Gluten is an irritant to the bowel and high levels can cause bowel inflammation. The bowel wall is lined with tiny finger-like projections that increase its surface area and are responsible for the absorption of all the wonderful nutrients from your food, such as iron, calcium and magnesium. Inflammation in the bowel can cause the breakdown of these villi which means that your ability to absorb nutrients diminishes, it can also cause digestive disturbances such as bloating and gas and constipation. The majority of people that we work with notice a significant difference in the way they feel by simply reducing or eliminating gluten from their diet. Constipation improves, gas and bloating decrease and nutrient absorption goes up, including iron levels.
Try to see bread as a treat to have once or twice a week, rather than a staple. If you do chose to eat it, select loaves made from traditional flours that have been properly prepared and fermented using ancient grains, or gluten-free alternatives. A good loaf should have a thick crunchy crust and be heavy like a brick – you will need to find a good artisan baker for this, or even better, make your own!
Sourdough comes with the added benefit of being beautifully fermented and naturally leavened which makes it our absolute pick of the bunch!
We receive many questions about bread and gluten and whether it is OK to eat as part of a healthy wholefoods diet, so we decided to dedicate this post to the topic.
Firstly we wanted to share our top five reasons for eating sourdough bread!
1# A good #sourdough is properly #fermented and therefore proteins in the bread such as gluten are broken down and made more easily digestible.
2# It contains a much lower dose of gluten than most breads and can often be well tolerated by people with mild gluten intolerances* (*but not severe intolerances such as coeliac disease). 2# Fermentation helps reduce the levels of phytic acid, a natural compound in all grains. Phytic acid can irritate the bowel wall and also interfere with nutrient absorption.
3# A good sourdough contains probiotic micro-organisms, just like yogurt, kefir and sauerkraut to name a few. These probiotic microflora are important to maintain a healthy gut!
4# Sourdough bread is rich in B vitamins, vital for energy production and liver function. In fact a well fermented bread will provide you with a plethora vitamins and minerals produced by the probiotic goodies.
5# It tastes delicious!!!!!
A little more about bread...
Most bread on the supermarket shelves contains much more gluten than previously, as it is made from modified short grain wheat that contains about 80% more gluten than original grains. Supermarket breads are also poorly fermented. Proper fermentation should take 8 hours or more - long and slow. This helps to break down gluten and other compounds in the bread, making it much easier to digest.
Gluten is an irritant to the bowel and high levels can cause bowel inflammation. The bowel wall is lined with tiny finger-like projections that increase its surface area and are responsible for the absorption of all the wonderful nutrients from your food, such as iron, calcium and magnesium. Inflammation in the bowel can cause the breakdown of these villi which means that your ability to absorb nutrients diminishes, it can also cause digestive disturbances such as bloating and gas and constipation. The majority of people that we work with notice a significant difference in the way they feel by simply reducing or eliminating gluten from their diet. Constipation improves, gas and bloating decrease and nutrient absorption goes up, including iron levels.
Try to see bread as a treat to have once or twice a week, rather than a staple. If you do chose to eat it, select loaves made from traditional flours that have been properly prepared and fermented using ancient grains, or gluten-free alternatives. A good loaf should have a thick crunchy crust and be heavy like a brick – you will need to find a good artisan baker for this, or even better, make your own!
Sourdough comes with the added benefit of being beautifully fermented and naturally leavened which makes it our absolute pick of the bunch!
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