Tag Archives: sandwich

Vegan Banh Mi Bonanza

 

If you love veggies or are looking for a way to get more into your diet, this is a perfect solution. Unlike a typical sandwich containing nitrate-laced and high-sodium sliced deli “meats”, this is a fabulously healthy way to satisfy the most hard-core sandwich craving while doing your body a favor!

Bánh mì is a Vietnamese word for ‘bread’, which was imported by the French during its colonial period. The banh mi is different from the traditional French baguette in that is it made with rice flour as well as wheat flour, typically has a thinner crust, and is ‘airier’ or ‘lighter’. Typically the fillings included meats of all kinds, like pork belly, sausage, pate, pork floss (what even is that?), grilled chicken, canned sardines, meatballs, head cheese, fried eggs, or tofu.

Accompanying vegetables typically include fresh cucumber slices, cilantro (leaves of the coriander plant) and pickled carrots and daikon in shredded form. Common condiments include spicy chili sauce, sliced chilis, mayonnaise, and cheese.

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This particular creation was made using the veggies I most enjoy, and had available. I encourage you to do the same, but also try some new things. If you’ve never had sprouts, give it a shot. Try making your own hummus, it’s super easy! Hummus is also a great way to add extra bulk and protein to vegan meals.

Ingredients:

  • 1 large soft hoagie bun
  • 1 small zucchini
  • 1 large beet
  • 1/4 cup sprouts
  • 1/2 avocado
  • 2 tbsp hummus (try black bean hummus!)
  • 1-2 romaine leaves and/or spinach
  • 2 tbsp red wine vinegar
  • 1 tbsp olive oil
  • salt & pepper to taste

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Step 1: In a frying pan, cook thin slices of zucchini until golden brown on both sides, about 3 minutes per side. (Grilling would also work. Other veggies you could use include: onions, mushrooms, bell peppers, hot peppers, eggplant, carrot).

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Step 2: On one piece of bread, spread your hummus. (Guacamole would also be delish here). On the other slice, drizzle the olive oil and vinegar, and sprinkle with salt & pepper.

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Step 3: Layer all the veggies onto the bread. I roasted my beet in the oven at 350 for 45 minutes then peeled it. You can do this ahead of time, or use canned & drained beets to save time.

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Here it is with the sprouts & sliced avocado. Then just try to mush the two halves together without losing most of the fillings.

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And there you have it! This gigantic, delicious beast tasted AMAZING and kept me full for hours. You would be surprised how easy to put together these are once you have whatever ingredients you want to use, and just how dang tasty they are. For more info and recipe ideas, check out VietWorldKitchen.

 

PBB Sandwich – SNAP meal

 

When it comes to sandwiches, almost anything goes. And your options for frugal lunches is quite expansive. You have all the “salads”: tuna, egg, chicken. Probably more. You have lunchmeat, from bottom of the barrel bologna to the fanciest $20/pound roast beef. Then you have the endless options with peanut butter.

Peanut butter is a frugal food star because it is still pretty cheap per ounce, yet packs a big protein and caloric punch per tablespoon.

Peanut butter is great on its own. Or with jelly. Or with some nutella (brand or store brand ‘chocolate hazelnut spread’). Or mixed with some plain Greek yogurt. But this combo is my favorite: peanut butter and banana. If you have honey too, drizzle a little on for a full-blow “Elvis” sandwich.

Ingredients:

  • 2 slices bread (or a tortilla)
  • 2 tbsp peanut butter
  • 1/2 banana, sliced

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Step 1: Spread on the peanut butter.

Step 2: Slice the banana about 1/2 inch thick. One banana can make two sandwiches, or you can put two layers of slices on.

This breakfast, lunch, or snack is quick to make, portable, and costs only $0.38 per sandwich!

 

 

**UPDATE: The SNAP Challenge is complete, with many lessons learned! All SNAP Meal Recipes listed below:

Peanut butter, banana and Nutella sandwich

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This was a spur of the moment creation while packing for a hiking trip. We were attempting a 14-er (peak higher than 14,000 feet) and it would be a 5-7 hour climb round trip. When I do long hikes I like more than just a few granola bars and trail mix.
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So I made a peanut butter sandwich, then noticed a banana on the counter about to go bad. Sliced that guy up and added it on top of the Jif. Then I remembered I had bought Nutella a few weeks before and it was in the refrigerator still, so that was the finishing touch on this buttery, peanutty, fruity delight.
Ingredients:
  • 2 slices wheat bread
  • 1 tbsp peanut butter
  • 2/3 banana, sliced
  • 1 tbsp Nutella spread
Step 1: Spread the peanut butter on one slice of bread. Spread the Nutella on the other. Slice up the banana, and layer the slices on the bread. Sandwich together. Enjoy immediately, or pack up in a baggie or Tupperware for later.

It was gooey, filling and delicious. Even after being smashed in a backpack with 2 water bottles for 3 hours.

Might I suggest honey if you don’t have Nutella, or a semi-melted chocolate bar. Maybe try some marshmallow fluff instead of the peanut butter if you’re allergic to nuts. I bet peaches or pears would work well too, sliced thinly. I might need to go try all these combos now…

Supercharged Double Turkey BLT

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I had some turkey lunchmeat that needed used, plus 1/2 an avocado, salad makings, and turkey bacon. I had wanted to make a BLT, but now I knew that I could make it super-extra delicious!
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Ingredients:
2 oz turkey meat
2 slices whole wheat bread
1 slice cheese
1/2 tomato
Handful torn romaine
3 slices turkey bacon
1/4 avocado
4 slices cucumber

Step 1: Cook the turkey bacon, turning once.

Step 2: While cooking, pile on the meat, cheese, tomato slices. On the other piece of bread, add the greens, cucumber, avocado chunks and lettuce.

Step 3: Add the cooked bacon. Very carefully, flip the pieces of bread together. Excellent combinations of flavors, lots of fiber and vitamins from the veggies! As always, just omit the turkey for a vegetarian lunch option.