Here’s a quick raw vegan sandwich recipe that seems ideal for a fast lunch or served as an appetizer at a party. The dill walnut filling also includes corn, scallions and cucumbers. Such a delicious treat, and they only take a few minutes to prepare!
1 cup raw walnuts, soaked
¼ cup raw corn off the cob
1/8 cup young coconut milk
1/8 cup raw young coconut meat
2 tblsp fresh squeezed lemon juice
1/2 cup green onions, chopped finely
1 tblsp fresh dill weed
Dash Himalayan pink or sea salt
Dash black pepper
Slice the beets and half of the cucumber into thin rounds with a knife, a food processor using the slicing disc or a mandoline.
Chop the rest of the cucumber into very small squares and set aside.
Place the nuts, coconut water, coconut meat and lemon juice in a food processor. Process until fairly smooth and use a spatula to place it in a medium-sized bowl.
Stir in the green onions, corn, chopped cucumber and the dill. Add salt and pepper to taste.
Arrange the beet and cucumber slices on a flat surface or serving plate. Place a layer of the filling on top, then another slice, then another layer of filling, then a final slice to make a triple deck sandwich.
You can also just place a teaspoon of the filling on top of a beet or cucumber slice and serve with a tomato slice or other garnish.
To get more raw vegan recipes like these, please visit www.rawfromthegarden.com!
Update: Raw From The Garden's featured living food chef and recipe book author Alice Dee will be teaching a series of delicious weekend retreat workshops this coming summer and fall on using the "Raw Vegan Cuisine for Healing and Weight Loss" at beautiful Spirit Lake Hermitage in Northern California. Click here for more details and the event dates.