Summer food is the best food in the world! Don’t you love just picked off the vine tomatoes? Or how about a crisp, fresh cucumber? What if you make them into a sandwich with some cashew spread, and some avocado? Ohhhhh, now add some balsamic vinegar and some Olive Tap vegan smoky bacon infused olive oil to the bread. Are you salivating yet?

This afternoon I heard the oh so common complaint that us moms constantly hear from our children – there’s NOTHING to eat in this house! Of course there was plenty to eat, but a little effort was needed to turn all of the awesome food sitting in front of my dear son into something that he wanted to eat.

Little did he know that his complaint was going to turn into a sandwich making lesson.

Sandwiches are so easy, so satisfying, and allow the maker to be so creative. This summer veggie sandwich is filled with healthy things, like protein, lycopenes, antioxidants, and vitamins. And, at the same time, it tastes like it shouldn’t be that healthy because there are creamy, cheesy textures mixed in with the crisp and juicy ones, and then there’s the smoky bacon flavor. Mmmmmm………

Needless to say, my son was pleasantly surprised by just how much food we actually had in the house.

Now that I’ve finished scraping up the last few crumbs off of my plate I thought you might like to try one for yourself.

All you need are some fresh organic tomatoes, a crisp cucumber, some cashew “cheese” spread, an avocado, some kale, balsamic vinegar, and smoky bacon olive oil from The Olive Tap (it’s vegan).

If you don’t have the cashew cheese readily available it’s really easy to make. Soak some cashews in water for twenty minutes and then drain the water and put them in a food processor with some olive oil, Italian seasoning, salt, pepper, and a bit of water. After a few minutes of grinding you’ll have a spread that you can use on this sandwich, and then sprinkle the rest on a salad. Store it in an air tight container for five days.

Once you have all of the ingredients together you can start layering. I like my whole grain bread toasted because it’s easier to spread the cashews on it, and, it adds extra crunch. I like crunchy food, how about you?  Once the spread is on then layer slices of creamy avocado, fresh shaved cucumber, juicy tomatoes, and crisp kale. Then take the top piece of bread and drizzle some balsamic vinegar and the infused olive oil on top and brush it to coat the entire piece.

You are going to love the combination of flavors and textures. There is something for everyone in this sandwich. It’s also filling, so you won’t want to nosh on anything else once you finish it, which is an added bonus for anyone who is watching their figure.

I call this my summer sandwich because it has some of the best things that summer has to offer us. And eating it adds a little sunshine and warmth to my day. If you make it I’d love it if you would let me know what you thought. And don’t wait too long because Friday is August 1, which means that summer is on the wind down. Booo!

Summer Sandwich with Smoky Bacon Olive Oil

 

Print

Prep time

20 mins

Total time

20 mins

 

Seasonal summer veggies with vegan smoky bacon infused olive oil.

Author: Linda and Alex at Veganosity

Recipe type: Sandwich

Cuisine: American

Serves: 1

Ingredients

• Cashew “Cheese” Spread
• 1 and ½ cups of raw cashews
• 1 teaspoon Italian seasoning
• 2 teaspoons olive oil
• 1 to 2 teaspoons of water
• Salt and pepper to taste
• Sandwich
• 2 slices of vegan whole grain bread – toasted
• 2 tablespoons cashew “cheese” spread
• ¼ of an avocado – sliced
• 6 pieces of cucumber – peeled and shaved
• 2 slices of tomato
• 1 piece of kale
• 1 tablespoon of balsamic vinegar
• 1 and ½ teaspoons of Olive Tap smoky bacon olive oil (vegan)

Instructions

1. Cashew “Cheese” Spread
2. Put all of the ingredients except the 2nd teaspoon of water in a food processor and grind the nuts until they’re smooth and slightly creamy. There will be some small pieces of nuts in the mixture. Add the second teaspoon of water if necessary.
3. Toast the bread and spread the cashew mixture on one piece. Layer on the avocado, cucumber, tomato, and kale. Drizzle the vinegar and olive oil on the second piece of toast and brush to coat evenly.

3.2.1311

 

 

Read the original on: Veganosity