Sweet Potato Open Sandwiches Vegan/Vegetarian
I went to see Elton John last night with my sister and I have to say the contrast between my 20-year-old self who went to see him in 1984 with my then 16-year-old sister is just too … what shall I say, confronting? tragic? I remember running late not having time to eat and no money for a cab, so my sister and I hassled my mum for a lift to the gig. Last night I had a checklist: leave 2 hours early to get a good parking spot and enough time to eat a healthy meal with lots of veggies. Take two pills for a headache people, (shame on you). In the old days, I didn’t get headaches (I may have given a few, but I didn’t get them. I didn’t feel too bad about being such a granny when I saw 72-year-old Elton clutching to the rails with both hands as he climbed up the stairs to get on to the stage and waddle/limp on his epic journey to the piano. We were all rooting for him, yes, Elton, one more step, you can make it Yes! He’s there! He planted his behind on his throne and it stayed there for most of the concert. Was he old? Yes. Have I gotten older? Yes. Was it fun going down memory lane with Elton John? Hell, yea! Maybe if we all eat more healthy, vegan/vegetarian, sweet potato sandwiches like the ones below we will be able to grow older gracefully! These sandwiches are packed with goodness to give you a boost of energy, feel great, and let’s face it who couldn’t be more regular...
3 large sweet potatoes peeled and sliced
1 can (400g) lentils drained or 11/2 cups cooked lentils
1 punnet cherry tomatoes, sliced
1/2 cup corn kernels
1/2 cup walnut pieces
2 shallots (including green bit) sliced
1 Lebanese cucumber diced
2-3 handfuls of spinach leaves, chopped
3 tablespoons continental parsley, finely chopped
100g feta, crumbled
Method: Combine all of the Lentil salad ingredients in a bowl.
Balsamic vinegar and dijon mustard dressing
1/4 cup balsamic vinegar
1/2 tablespoon olive oil
1 teaspoon dijon mustard
1 teaspoon maple syrup
1/2 clove garlic, crushed
salt and pepper according to taste
Method: In a small bowl mix all of the dressing ingredients
1 can chickpeas drained
1/2-1 small purple onion finely diced
2 shallots sliced (green bits included)
1 handful of pumpkin seeds
2 tablespoons finely chopped continental parsley
1/4 cup pistachios pieces
60g baby spinach leaves
Method: With the exception of the spinach leaves, mix all of the chickpea salad in a large bowl.
Date and tahini sauce
3 tablespoons tahini
1/4 cup water
7 medium dates
Method: With a handheld blender, mix all tahini ingredients together until smooth.
Yellow rice Please see the yellow rice recipe here.
PS - I love hearing from you! Let me know how it went and feel free to spread the word/passion/love, the more the merrier!