I literally could not stop eating this. It tastes so incredibly vibrant and delicious that I bet you won’t be able to control yourself either. The bread is most, chewy and bursting with flavour from the veggies it’s made from; so it pairs perfectly with the fillings of tomatoes, cucumber and kale & olive tapenade, because those ingredients are supa fresh too.
Since it’s winter, the kitchen is too dark to photograph food in now, so I have moved out to the deck (which we recently got a roof for, so the lighting isn’t too harsh anymore). So here I am, out on our deck, gobbling up mini sandwich after sandwich and making quite a mess because I just want to get this glorious grub in my mouth… I think it was the last bit of confirmation needed by my neighbours to declare me 100% nuts. But there aren’t even any nuts in this recipe! Gimme a break! (“Ha-ha… Emily, you’re so hilarious…”)
The recipe instructions tell you to marinate the tomatoes and cucumber, but FYI: the veggies you see in these photos were just plain and raw – I simply sliced them and used them like that. You can do whatever you want. You can also use whatever fillings you want! The reason I used tomato and cuke is because they were sitting in the kitchen and basically begging to be enjoyed (you can call me the veggie whisperer, it ain’t no thang).
I can’t wait for you guys to try this recipe out, because I KNOW you’ve been wanting more savoury lunch and dinner ideas. Me knowing that has nothing to do with my vegetable telepathy skills; I can just read comments on Facebook. Some other savoury recipes to expect include poutine, soups, bread, salads, pizza, wraps, etc. Having said that… I may or may not have made raw vegan tiramisu… it might be in the freezer… I’m sorry! But no one can defeat my sweet tooth. It’s a von Euw thing; ask my dad.
I think if you make this recipe, you should listen to an album called Spiritual State by Nujabes while you eat. Here’s an amazing track from it. Most of the album is instrumental, smooth and jazzy; but every now and then you’ve got some sweet rhymes being dropped. Very chill positive vibes… just like what you’re gonna feel when you munch on these sandwiches.
I have to say: I am feeling amazing about life in general. Two days ago I received my first advance copy of my book, Rawsome Vegan Baking, in the mail, I just got a second book deal (expect a smoothie, juice and energy bar cookbook from me in December 2014), I’m going to be working closely with an amazing sustainability-focused company (more deets to come), school has started again and I love all my courses, I essentially got married to my record player, and I am overflowing with inspiration and recipe ideas for the blog! I feel like I kinda said all that in my last post, but I may as well repeat it because a) you could be new here and b) it’s just how I FEEL!
Enough random typing. Let’s eat.
ONION & CORN BREAD
1 cup flax seeds
1 cup sunflower seeds
1 cup corn kernels
1 chopped onion
2 chopped tomatoes
Salt, pepper and cumin, to taste
Grind the flax and sunflower seeds into flour in a high speed blender. Put this flour in a food processor. Add the other ingredients to the food processor. Pulse until the mixture becomes kinda like chunky paste. You may have to mix it up with a spatula a few times. Spread onto dehydrator trays and dehydrate for about 2 hours, then slice into squares and flip over. Dehydrate for another 2 hours until the slices are pliable. Note: if you don’t have a dehydrator, use your oven at it’s lowest temperature.
OLIVE & KALE TAPENADE
Soak the olives in the olive oil over night. Throw all the ingredients in a blender or food processor and process until it reaches the consistency of pesto or tapenade.
TOMATO & CUCUMBER
Salt, pepper and cumin
Slice the tomatoes and cucumber and coat lightly in olive oil and spices, set in the dehydrator (or oven at its lowest temperature) until it softens and its skin begins to wrinkle. Spread the tapenade onto your bread, followed by your veg slices. Chomp!