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Super Salad Sandwich with Vegan Pesto on Beetroot Bread

 Fiona Sheppard  

Perth, Western Australia

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Instagram: @rawcrush

Wellness Secret

Drink celery juice on an empty stomach. Celery juice has been amazing for regulating my appetite and overall well-being. I had a very sensitive stomach after the chemotherapy last year, and my face was very puffy from my medication. After drinking celery juice every morning for a few months, my stomach is less sensitive and the inflammation around my face is gone.

 

INGREDIENTS

 

Beetroot Bread

3 cups bread flour

1½ tsp pink salt

1½ tbsp vegetable butter

1½ tbsp sugar

1¼ cups beetroot juice

7 g dry yeast (1 sachet)

 

Vegan Pesto

2 cups baby basil leaves

1 cup raw cashews

½ cup cold-pressed vegetable or nut oil

2 tbsp fresh lemon juice

1 clove garlic

1 tsp pink salt

 

Sandwich

2 slices of beetroot bread

2 tbsp Vegenaise

2 summer squash, sliced

1 carrot, sliced

1 red bell pepper, sliced

50 g red cabbage, shredded

½ raw beetroot, sliced

1 purple carrot, sliced

50 g arugula and salad greens

20 g snow pea sprouts

2 tbsp vegan pesto

 

METHOD

Beetroot Bread

• Place all ingredients in a bread maker and set to bake. When complete, remove the bread and allow to cool before slicing. You will need 2 slices.

 

Vegan Pesto

• Blend in a food processor until ingredients are combined and crumbed but not pureed.

 

Sandwich

• Layer all ingredients on the bread. Sandwich together, cut and serve

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