Well folks, I’ve added yet another category to my ever-growing repertoire of imaginative sandwich creations: the breakfast sandwich. Fret not, for I certainly do not speak of those grease-and-chemical-laden fast food Mc-Whatever sandwiches constructed solely from the exploitation of factory farmed non-human animals (those ain’t vegan, folks). Instead, I’d like to introduce to you a vastly superior morning meal teeming with antioxidants, phytochemicals, and mouthwatering tendencies for which both the animals and all that old juice pulp taking up valuable freezer real estate will thank you.
With my juice pulp, I’ve crafted pancakes and crackers, and look to experiment with fritters and muffins in the near future. However, on this particular occasion I drew upon the notion of mashing juice pulp with avocado to create a spread (introduced to me by Gena of Choosing Raw, though I can’t seem to dig up the specific post), tweaking the idea slightly to create a thick spread of juice pulp and almond butter. Since I enjoyed this sandwich for breakfast and prefer to pack as many superfoods into my morning meals as possible, I also tossed in a dash of both maca and spirulina for an incredibly nourishing sandwich filling. After topping it with goji berries, this mash may very well have transformed me into Superwoman.
As for the bread, I once again employed a recipe from my very favorite new cookbook—Jennifer Katzinger’s “Gluten-Free and Vegan Bread“—for Cinnamon-Raisin-Walnut Loaf. Hearty, dense, moist, crusty, studded generously with crunchy walnuts and juicy raisins, and teeming with the aroma of cinnamon, this bread provides an almost transcendental gastronomic experience that feels utterly decadent but in reality provides boatloads of plant-based nutrition. For those of you curious readers, I present to you the ingredient list of this particular bread: chia seeds, arrowroot, GF oat flour, teff flour, flaxseed meal, tapioca flour, cinnamon, sea salt, walnuts, raisins, yeast, olive oil, maple syrup. You, of course, can still enjoy this sandwich even without Jennifer’s genius baking tome, but I’d highly recommend procuring some sort of cinnamon-raisin bread, for its flavor nicely complements the juice pulp filling.
Juice Pulp-Almond Butter Sandwich with Superfoods—Soy Free, Oil Free, Low Sodium.
2 slices of cinnamon-raisin bread (homemade or storebought, gluten-free or not, etc.)
1/2 cup juice pulp, thawed completely if frozen (I used the pulp from a juice of apple, carrot, and kale)
1-2 tbsp almond butter
1/2 tsp maca powder
1/2 tsp spirulina powder
1-2 tbsp goji berries
Toast the cinnamon-raisin bread.
In a small bowl, combine the juice pulp and almond butter and mash together with a spoon or the back of a fork until well combined. Add the maca and spirulina and mix again.
Spread the juice pulp mixture onto one of the bread slices (you will probably end up with extra juice pulp mixture). Sprinkle with goji berries and top with the second slice of bread. Serve warm.
Breakfast Checklist: Protein—almond butter, spirulina, chia seeds, flaxseed meal, walnuts (last three in bread). Whole Grain—GF oat flour and teff flour in bread. Fruit—raisins, apples, goji berries. Superfoods—flaxseed meal, chia seeds, maca, spirulina, goji berries. Leafy Greens—kale. Added Veggie Bonus!—carrots.
Comment Provoking Questions: How do you use up leftover juice pulp? What is your favorite type of breakfast sandwich?
Until next time, Ali.