27 Feb 2015

A Vegan Love Affair

Who ever said vegan/vegetarian food is boring hasn't visited my kitchen! I'm a newly turned vegetarian venturing on vegan lover. I cut out all meats, practically all things dairy except milk (I'm in love with my cappuccinos and not all places serve milk substitutes) and anything else that is derived from animals. I also found so many delicious substitutes to satisfy my hungry and constantly grumbling tummy.

So I present to you my favourite vegan sandwich for now, which has been making an appearance practically every other day, my oh so i-rye-sistible hummus sandwich

Serves 1

- 2 slices whole rye bread 
     I use the make Quickbury, that's made in Germany and has literally none of those nasty preservatives or added sugar! 
- 1/2 avocado
- hummus 
     recipe below
- baby spinach
- cherry tomatoes
- turmeric
- salt and pepper to taste

Hummus Ingredients:

- 1 can of chickpeas
- 1 crushed garlics
- cumin
     I substituted tajini for cumin and loved it
- olive oil
- salt and pepper to taste


In a food processor add all the ingredients for the hummus and blend until a nice creamy, smooth texture forms. Add some olive oil and a little bit of water if it's still lumpy or not as smooth as you want it to be.

Once that is done cut up the avocado into nice smooth slices and cherry tomatoes and toast the rye bread until crunchy on both sides.

When everything is chopped and toasted, add in a good amount of hummus onto one of the rye breads. Then place the baby spinach, avocado and cherry tomatoes. Finally sprinkle on some turmeric (add's an extra delicious and healthy kick), salt and pepper and finally put a little bit of hummus on the other rye bread (just a dap) and close your sandwich. 

There you have it, your delicious, healthy and vegan oh so i-rye-sistible hummus sandwich, packed with countless nutrients that makes you feel full instantly so you know you won't be creeping into you fridge every few seconds in the hopes of something new appearing.

Lots of love,