Ani's Raw Food Essentials - Ani Phyo [59]
The assembled sandwich will keep for a few hours.
OPTION: Use Eggplant Bacon if you don’t have any Thai Baby Coconuts for Coconut Bacon.
MOCK TUNA SALAD
MAKES 4 SERVINGS
A good karma mock tuna salad made by mixing together creamy Mayonnaise with onion and celery. Carrot pulp is added to give this salad a flaked fish-like texture that’s to live for.
In case you don’t have a vegetable juicer, just visit your local smoothie bar. Order a carrot juice, and ask them for the pulp.
1 recipe Aioli Mayonnaise (page 198)
3 cups carrot pulp (from about 1 pound washed, peeled, juiced carrots)
1 cup chopped celery
¼ cup chopped yellow onion
1 recipe of your favorite bread
Place the Aioli Mayonnaise, carrot pulp, celery, and onion in a mixing bowl. Mix well.
Assemble your sandwiches by spreading one-quarter of the mixture between two slices of bread. Top with sliced tomato and iceberg lettuce. Repeat to make the remaining sandwiches.
The assembled sandwiches will keep for a couple of hours. Mock Tuna Salad will keep for 2 days when stored separately in the fridge.
AB&B
MAKES 4 SERVINGS
A gooey sandwich filled with banana and almond butter, drizzled with agave syrup, and left to marinate and soak up the sweetness. Enjoy with a fork.
8 slices of Zucchini Bread (page 23) or Sunflower Bread (page 24)
½ cup almond butter
1/3 cup agave syrup
2 bananas, sliced
Place a slice of bread on each of four serving plates. Spread each portion with 2 tablespoons of almond butter and drizzle with some agave syrup. Top with half a sliced banana. Spread 2 tablespoons of almond butter onto one side of the remaining slices of bread, and complete each sandwich.
Drizzle 2 to 3 tablespoons of agave syrup over each sandwich. Set aside for 15 minutes or more to marinate. Eat with a fork.
Will keep for 1 day in the fridge.
CINNAMON-APPLE OPEN-FACED SANDWICH
MAKES 4 SERVINGS
Enjoy this sweet sandwich open-faced. Just combine your favorite butter with your favorite bread, stack with sliced apple, drizzle with agave syrup, and sprinkle with cinnamon.
4 slices of your favorite bread
1 recipe Miso Butter (page 98), Vanilla Butter (page 98), Lavender Butter
(page 98), or Chocolate Butter (page 100)
1 apple, cored and sliced
¼ cup agave syrup
1 teaspoon ground cinnamon
Place a slice of bread on each of four serving dishes. Spread each slice with your choice of butter. Top with sliced apples, drizzle with agave syrup, and sprinkle cinnamon on top.
Will keep for a day.
SUN BURGERS
My sun burgers are made with nuts, seeds, and vegetables . . . many of the same ingredients used when making a cooked veggie burger, minus the wheat, soy, and legumes. The texture of this sun burger when dehydrated is very familiar and similar to that of a falafel, as Andrew Zimmern described it in a recent episode of his Bizarre Foods show.
These recipes are versatile and can be enjoyed in different shapes, such as smaller slider-size burgers as hors d’oeuvres for parties. You can even enjoy undehydrated as a fresh pâté, as a filling in nori rolls and wraps, used as you would tuna salad on bread to make a sandwich, and even spooned on top of salads or used as a thick dip for vegetables.
IF YOU’RE NOT as concerned about being on a strict 100 percent raw food diet, all my burgers can also be pan-fried or baked. These burgers are still organic, fresh, super healthy, and clear of all chemicals such as preservatives, pesticides, and artificial colors and flavors, and soy. If you don’t like raw flatbreads, enjoy your sun burger on a wheat-free spelt or whole-grain