BBLT Sandwich

I was just thinking the other day how I need more sandwiches in my life. They’re awesome! They’re fast, versatile, delicious, and contain BREAD:) Definitely great for school, or whenever you need something tasty. Today I’m serving up the recipe for this BBLT sandwich- that’s black bean, lettuce, and tomato people. It may not sound like much, but trust me, it’s pretty darn good.

I’ve made some sandwiches in the past, like my EPIC Veggie Sandwich, that require a little more time and effort. This BBLT is as simple as it gets though; it’s specially designed for busy people (aka me). That doesn’t mean we’re compromising on taste. The base of the sandwich is black beans mixed with some avo, soy sauce, garlic powder and chilli powder for some added savoury deliciousness. I would eat that in a sandwich by itself, but the fresh tomato and crisp lettuce really bring it home. Stuff it all between my favourite sprouted grain bread, and it’s a no brainer.

All the ingredients in this sandwich are super common and nutritious, making for an easy, protein-filled lunch. I know you’ve got a can of black beans in your pantry with your name on it, so grab it and get in the kitchen! Enjoy:))

BBLT Sandwich

Serves: 1

Total Time: 10 minutes

Ingredients:

  • 1/2 a ripe avocado
  • 3/4 cup cooked black beans
  • 1/2 tsp soy sauce
  • 1/2 tsp chilli powder
  • 1/2 tsp garlic powder
  • 1/2 a tomato, sliced
  • a leaf of lettuce
  • 2 slices of sprouted grain bread, toasted

Directions:

  1. In a small bowl, mash the avocado and mix in the soy sauce, chilli powder, and garlic powder. Add in the black beans and stir to combine, mashing them slightly.
  2. Scoop the black bean avocado mixture onto a piece of toasted sprouted grain bread. Top with the sliced tomato and lettuce, then press on the other piece of bread. Cut in half and enjoy!!

So quick! I’ll be making this a lot during the school year:))

Yours Truly,

Olivia:))

Creamy Avocado Balsamic Dressing

Hi there! Today I have a delicious and creamy dressing recipe for you guys. It may not be a looker but it’s sure packed with flavour and goes great with any salad combo! I used some delicious fresh basil from my plant (throwback to last year when I did Herb Month) and it adds so much!

This dressing takes five minutes to whip up, and has all of the taste of a balsamic dressing, but is much creamier and has that extra basil in there. It’s the consistency of a good ranch dressing. I like it because oftentimes I’ll make vinaigrettes, and it’s nice to have something more unctuous. Isn’t that a great word? When something is unctuous you know you want to eat it.

For lunch lately I’ve just been roasting a bunch of veggies (including sweet potatoes, of course) and tossing them with some lettuce, tomato, cucumber, and a sick dressing like this one. It just ties everything together and still tastes so light and fresh! Some other things you could slap this on would be sandwiches, wraps, and bowls. It’s so good! Here’s the recipe;))

Creamy Avocado and Balsamic Dressing

Serves: 4

Total Time: 5 minutes

Ingredients:

  • 1/2 a ripe avocado
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 4 small leaves of fresh basil, chopped
  • 1 clove of garlic, minced
  • 2 tbsp water
  • Salt and pepper to taste

Directions:

  1. Mash the avocado very well in a small bowl. You want as few lumps as possible.
  2. Whisk in the rest of the ingredients, then serves in salads, wraps, bowls or sandwiches.

Hope you like this dressing! It’s great for summer;))

Yours Truly,

MyDayIsBooked

Tofu Sandwich

I promised I’d be back with more sandwiches, and I keep my promises. Today I have a delicious tofu sandwich for you that’s a bit simpler to make than my Epic Veggie Sandwich, but no less epic. It’s delicious and satisfying and will definitely have you looking forward to lunchtime. I like using sprouted grain bread, but any bread will do. This sandwich would be great on rye:)) Hope you enjoy!

Tofu Sandwich

Serves: 2

Total Time: 15 minutes

Ingredients:

  • 4 slices of sprouted grain bread, toasted
  • 1 tbsp olive oil
  • 1 175g block of extra firm tofu, drained (see Soy Marinated Tofu for more info on tofu)
  • 1/2 an avocado
  • 1 tomato, sliced
  • handful of sprouts
  • 2 pickles, sliced

Directions:

  1. Cut the tofu lengthwise to create four tofu “steaks”. Heat the olive oil in a pan and place the tofu in it. Cook until browned on one side, about 2 minutes, then flip and cook for an additional 2 minutes on the other side. Remove from the heat and let cool.
  2. Mash the avocado in a bowl. Scoop half of it onto a piece of bread and spread it around. Place two of the tofu “steaks” on top, along with half of the sliced tomato, half of the sprouts and one sliced pickles. Place another piece of bread on top.
  3. Repeat step 2 to make another sandwich, then enjoy!

Now you have another awesome veggie sandwich added into your repertoire!! These are my new favourite thing to make for lunches;))

Yours Truly,

MyDayIsBooked;)))

Epic Veggie Sandwich

Hey there;) Sometimes you just need a good sandwich in your life, you know? This Epic Veggie Sandwich includes chickpea mash, carrots, balsamic mushrooms and onions, red pepper and avo. Oh, and it’s all packed between two slices of sprouted grain bread. SIGN ME UP!! Step aside Subway, ‘cause there’s a new sandwich shop in town and it’s your kitchen😋😋😋😋 I will definitely be making and sharing more veggie sandwiches in the future, because they are amazing. 🤩🤩🤩

Epic Veggie Sandwich

Serves: 2

Total Time: 20 minutes

Ingredients:

  • 1 can chickpeas, drained and rinsed
  • 1 ripe avocado
  • 1/4 of a red onion, diced
  • 1/4 of a red onion, thinly sliced
  • 4 white mushrooms, sliced
  • 1/2 a red bell pepper, thinly sliced
  • 1 small carrot, shredded
  • 2 pickles, diced
  • 1/2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 4 slices of sprouted grain bread
  • Salt and pepper to taste

Directions:

  1. Heat the olive oil in a pan over medium heat. Add in the mushrooms and thinly sliced red onion and cook until the mushrooms are soft and the onion is translucent, about 6-8 minutes. Add the balsamic vinegar into the pan and cook for another minute, then remove the pan from the heat and set aside.
  2. Mash 1/2 of the avocado in a medium sized bowl. Add the chickpeas and mash them slightly as well, then mix to combine. Stir in the diced red onion, and pickles, and season with salt and pepper.
  3. Spoon some of the chickpea mash onto a slice of bread. Add half of the mushrooms and onions, some carrot, red peppers, and half of the remaining avocado (thinly slice the avocado first). Press another slice of bread on top and enjoy!

Hope you love this sandwich as much as I do!!

Yours Truly,

MyDayIsBooked;))