Veg Sandwich with Sprouts and Hummus

These yummy sandwiches are one my favorite things to have for lunch! Every bite is fresh and crispy and filled with flavor. You can use any veggies you like, but I usually just use cucumber, red pepper and a green, such as spinach, baby kale or lettuce. For me the red pepper is a must. The sweet flavor is the perfect contrast for a nice garlicky, sesame hummus.

Sprout sandwich

I need to blog my hummus recipe sometime because it deserves a post of its own, but it's actually pretty basic and typical anyway, other than skipping the extra oil. The only oil in this one is from the tahini, and you could reduce it from 2 tbsp to 1 if you wanted to; would just have a bit less sesame flavor.

Hummus
1 can chickpeas (drained)
2/3 cup water
1 bulb garlic (peeled)
2 Tbsp tahini
Juice of 1 lemon
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp salt

Throw it all in the food processor and whiz on high a minute or two until creamy.

The Sprouts

We've been sprouting on and off for about four years. Sprouting is easy to do and sprouts are extremely packed full of nutrition. We've sprouted broccoli, fenugreek, mung beans and red clover. We buy our seeds and sprouting lids from Mumm's Sprouting Seeds and we're still using some seeds that we bought four years ago, although the germination rate isn't quite as high.

Sprouting lids on mason jars

Greening up in the window

Drying on paper towel

There are a lot of benefits of eating sprouts. They help with digestion, reduce acidity, they help build immune system, increase protein content, and they are highly nutritious.

Red pepper, kale and sprouts on flatbread with hummus

Cabbage & Dumplings

Cabbage & Dumplings

Nothing says comfort food like cabbage, dumplings or anything baked in a casserole dish. I love cabbage and have been trying to think of more ways to have it. I made this recipe up on the fly about an hour before bed last night (for our lunches today) and I'm blogging it only because my friend, Mary Bragdon White, asked me for the recipe, so I figured I'd blog it while I was documenting it for her.

The reason for slicing the veggies was purely for time's sake, since it's incredible quick, but the layering of the veggies, especially with the potatoes in the middle, really works well for this. My only regret is not having taken more photos of the process, but at least I had the sense to get one.

Recipe

Ingredients
1 Tbsp vegan margarine (optional)
1 small onion
2 carrots
3 potatoes
1/4 green cabbage
1 box veggie broth
1 tsp thyme
1 tsp coriander
1 tsp salt
1/2 tsp pepper

Dumplings
1 1/2 c flour
1 Tbsp baking powder
1/2 tsp salt
1 1/4 c cold water

(Alternatively, you can use your favorite dumpling recipe. This one is very basic, but does the trick.)

Directions

Peel your veggies then use the food processor to slice them, starting with the onion and carrots. Spread the those over the bottom of a 9" round casserole dish - or similar size (with a lid). Toss half the cabbage into the processor then layer on top of the onion and carrots. Pour 1/2 the veggie broth over the veggies in the dish then sprinkle half the seasonings over top. Toss the potatoes into the food processor, then add as the next layer. Dot with the margarine if preferred. Slice the rest of the cabbage and spread over the potatoes. Pour the rest of the broth over the cabbage and sprinkle on the remaining seasonings.

Cover and bake at 400 for about an hour or until a fork can pierce through all layers. Fish down in there and test a potato if you're wondering. It can still have some firmness since there is still 15 minutes of baking left, but they should be mostly cooked.

Mix the dumplings and add by spoonfuls, cover and bake an additional 15 minutes. I didn't, but you might want to butter the lid before covering the dumplings.

Done like dinner.