Carrot Chickpea Sandwich with Brussels Sprouts Slaw

So this post has a surprisingly high word count despite it being a really simple meal from start to finish. The post is marked "vegan" because I was able to make the slaw vegan, but unfortunately the sandwich has a dollop of Greek yogurt.


The sandwich also has almond butter in it, which happens to be a staple in many of my recent recipes. I must have Googled "vegetarian recipes with almond butter" at some point and crowded the recipes close together. If you're allergic to nuts or nut butters, I promise I'll try to change it up in the coming weeks. Sadly, this post is not for you.



Sandwich: Modified Brewing Happiness Recipe | Serves: 4 | Time: ~10 min


Ingredients

2 1/2 cups shredded #carrots

1 cup #chickpeas

1 cup green #peas

1 cup #coconut chips

4 tbsp Greek yogurt

2 tbsp almond butter

2 tbsp coconut aminos

2 tsp agave

1 tsp ginger, grated

S&P

Bread or wrap and lettuce, to serve


Instructions

Mix all of your carrot-chickpea slaw ingredients in a large bowl. Add to bread, top with lettuce.


Agave Mustard Brussels Sprouts Slaw: Modified a Cookie + Kate recipe | Serves: 4 | Time: ~20 min


Ingredients

Coleslaw

1/2 pound #BrusselsSprouts

⅓ cup slivered #almonds

⅓ cup dried #cranberries

⅓ cup finely shredded Parmesan cheese (make it vegan!)


Agave mustard dressing

¼ cup olive oil

2 tbsp apple cider vinegar

1 tbsp agave

1 tbsp Dijon mustard

1 garlic clove, minced

¼ teaspoon sea salt


Instructions

Shred the sprouts: First, cut off the tough ends of the sprouts and any browning outer leaves. Then shred them in a food processor using the slicing blade, pressing the sprouts against the blade with the provided plastic pusher.


If you are using raw almonds, toast them over medium heat for three to four minutes, stirring frequently, until they are fragrant and turning golden on the edges.


Whisk together the olive oil, vinegar, agave, mustard and garlic until emulsified. In a medium serving bowl, toss the shredded sprouts with the almonds, chopped dried fruit, Parmesan and dressing. Serve.


Vegan Parmesan Recipe by Jessica in the Kitchen (measurement here is off to make less, visit her site for exact measurements for larger yield)| Serves: ~ 1/3 cup | Time: ~5 min


Ingredients

1/3 cup raw #cashews

1.5 tbsp nutritional yeast

Dash of garlic powder

Dash of onion powder

Dash of sea salt


Instructions

In a food processor (I used a nutribullet), add the cashews and blend until they became ground down into a meal. Add all the other ingredients and mix together until combined.


What I ate and drank today

5 glasses of water

2 cups of decaf

1 cup of black tea with honey

1 sugar cookie

1/2 almond butter sandwich with basil

Carrot-chickpea wrap

Brussels sprouts slaw


Exercise

~4 miles of walking

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