Authors: Ani Phyo

Ani's Raw Food Essentials (50 page)

BOOK: Ani's Raw Food Essentials

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Place one wrapper on each of four serving dishes. Fill with tossed salad and roll up into a wrap. Serve immediately.

OPTIONS:
Try replacing the wrapper or crepe with a sheet of nori for light crispiness, or add a final layer of cooked tortilla or baked flatbread, if you prefer.

SANDWICHES

As the chapter on dehydrating showed, it's pretty easy to make raw bread. In a raw sandwich, bread is replaced with a flax flatbread. The texture is similar to that of a cooked Lebanese flatbread or pita bread. Most of the fillings in a raw sandwich are the same as in a cooked sandwich, such as lettuce and tomato and Thousand Island Dressing.

These recipes are my versions of classic comfort sandwiches you'd find in any diner.

The BLT club is made with my egg-free Mayonnaise, iceberg lettuce, tomato slices, avocado, and Coconut Baconâyes, raw bacon! My Grilled Cheeze and Tomato sandwich uses a cheeze sauce similar to melted Velveeta, and my Cinnamon-Apple Open-Face Sandwich is a healthy sweet treat.

Not to be outdone, you'll also find recipes for mock lox (coconut is the secret here, too, and creates a look and feel like pickled herring). When it's layered on flatbread with tomatoes, onions, and arugula, and topped with capers, your Sunday breakfast will never be the same.

As with the other recipes in this book, feel free to use these recipes as a spring-board to creating your own delicious combinations.

RECIPES ARE ABOUT
putting together the right textures and flavors, whether cooked or raw. If you're missing cooked bread, enjoy any of these sandwiches on slices of your favorite organic, preferably handmade, and gluten-free bread instead.

COCONUT BACON REUBEN SANDWICH WITH THOUSAND ISLAND DRESSING

MAKES 4 SANDWICHES

Inspired by the classic Reuben, my version uses hearty Coconut Bacon as the meat. It's topped with a layer of cheeze, then Thousand Island Dressing and sauerkraut, and sandwiched between slices of Rye Flatbread.

1 recipe Rye Flatbread (page 23)
1 recipe of your favorite cheeze
1 recipe Coconut Bacon (page 76) or Eggplant Bacon (page 78)
1 recipe Thousand Island Dressing (page 188)
1 cup of your favorite sauerkraut (pages 121 to 122)

Place a slice of Rye Flatbread on each of four serving dishes. Spread with a layer of cheeze. Top with slices of Coconut Bacon and drizzle with Thousand Island Dressing. Top with sauerkraut and a second piece of flatbread, and serve immediately.

THOUSAND ISLAND DRESSING

MAKES 1 CUP

I learned how easy it is to make Thousand Island Dressing in Seoul, Korea, of all places. They just mix up mayo with ketchup and pickles. I add some chopped onions, too. Use as a dressing or sauce on salads, in sandwiches, and in wraps.

Â¾ cup Aioli Mayonnaise (page 198)
Â¼ cup Sun-Dried Tomato Ketchup (page 205)
Â¼ cup chopped Sliced Cucumber Pickles (page 123) or Sliced Pickles in
Vinegar
1 tablespoon chopped onion

Mix all the ingredients well.

Will keep for 3 to 4 days in the fridge.

GRILLED CHEEZE AND TOMATO

MAKES 4 SERVINGS

A quick and simple sandwich to make. The cheeze sauce has the consistency of a melted cheese, and it's drizzled over thick slices of tomato between slices of flatbread.

8 slices of Zucchini Bread (page 23) or Sunflower Bread (page 24)
1 recipe of your favorite Cheeze Sauce (pages 103 to 106)
1 tomato, seeded and sliced thickly

Place a slice of bread on each of four serving dishes. Spread each with about Â¼ cup of cheeze. Top with a slice of tomato and a second slice of bread. Serve immediately.

LOX, TOMATO, RED ONION, AND CAPERS

MAKES 4 SANDWICHES