Veggie Banh Mi (Vietnamese Sandwich)

Avocado Cream Sauce:

2 ripe avocados
2 TBS white wine vinegar
1 1/4 cup cashew cream (see recipe below)
Juice and zest of 1 lemon
salt and pepper to taste

Toss all ingredients into a food processor or blender. Blend together until thick and creamy. Add water if you feel you need a thinner sauce.

Cashew Cream: (soak overnight)
1 cup raw cashews rinsed very well under cold water
Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
Drain the cashews and rinse. Place them in the blender with enough fresh cold water to just cover them. Blend on high for several minutes until very smooth.


Pickled Carrots:
1/4 cup rice or white wine vinegar
1/2 cup cold water
2 TBS agave nectar or honey
1/4 tsp sea salt
2 medium carrots
2 TBS fresh ginger root, peeled and shredded

Combine the vinegar, water, gave, and salt in a small glass bowl. Stir until the salt and sweetener dissolve. Add the shredded carrots and ginger and toss to combine. Let sit for one hour (or make them the night before).

To assemble the sandwiches:

2 demi baguettes split in half.
avocado cream sauce
1 cucumber cut into slices
1 red onion, finely sliced
1/4 cup cilantro leaves
A few spoonfuls of pickled carrots


Spread the sauce on the bread and layer the vegetables. Serve immediately.

Spring Health Bowl

Ingredients:

1 can Cannellini Beans, drained
1 jar marinated Crimini Mushrooms, drained
Sugar Snap Peas, rinsed and stemmed
2 avocados cut into small chunks
1 head red leaf lettuce, rinsed and cut up for salad
Dijon dressing
Lemony Carrots

Lemony Carrots:
1 pound carrots cut into 1 1/2 inch pieces
1 lemon, sliced
2 TBS olive oil
kosher salt and black pepper

Directions:
Heat oven to 425 F. Toss the carrots, lemon, oil, 3/4 tsp salt, and 1/2 teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until tender. 18-20 minutes.

Classic Mustard Vinaigrette:
1/3 cup olive oil
2 TBS red wine vinegar
1 TBS Dijon mustard
salt and pepper to taste

Directions:
Combine all in small bowl, stir.

To assemble bowl:

In four large salad bowls, place equal amounts of the prepared lettuce. Sprinkle on all of the remaining ingredients evenly, finishing up with the lemony carrots and lastly the mustard vinaigrette. Enjoy!