SSC week 55. Late night Veggie Delight.
So this was a late night decision. And it was good enough the next day as well so I am posting.
With motivation from a little 420 delight I came up with a cauliflower puree sandwich.
Ingredients
- Brussel sprout slaw with leftover dressings.
Simply shave brussel sprouts and add left over chinese mustard and soy sauce. Let stand for 2 hours.
- Cauliflower Puree
Roasted Cauliflower and coconut cream. Pureed to stay think and chunky.
- Roasted Apples
- Sauteed Snow Peas
- Sauteed Asparagus Tips
Put on puree and let sit in oven for 5 minutes at 350. Then layer up the veggies and top with slaw.
This Sandwich Did come out a little dry so I took rest of coconut cream and wisked in some dill and garlic salt for a creamy vegan dill dip. The mustard slaw with the creamy dip mixed well. Over all an easy layered sandwich that was just as healthy as it was tasty.
I'm into this. I would be into it anyways at 4:20 ;) heheh..
love the Brussel sprout slaw combo with snow peas and asparagus additions. Cauli-puree seems like it worked out well eh?
All in all nice job on this 1
The cauli puree going to be a staple from here on in my kitchen
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