Rosemary Chickpea Salad Sandwich: Here’s a back-to-school-ready lunch idea that’s easy and delicious! Made with whole grain, Ozery One Buns!
When looking at food holidays it makes sense that August is National Sandwich Month! I mean, look at everyone going back to school, and what is a more quintessential lunch meal than a sandwich? While my go-to sandwich was typically a PB&J or Tuna (this was pre-vegan), I went with more color and flavor for this one.
Originally, I was inspired to make this recipe by the Ozery One Buns in my pantry. You see, I worked with them for Summer Fancy Food Show, in June (as seen on my IG). And demoed various product of theirs, which was awesome because I’ve loved them for years! I remember finding One Buns at my local Sprouts probably 5 years ago, and using them in one of the first cookbooks I shot. Ever since then, I’ve been pretty enamored with their products.
Fast forward to Expo West this year, where they showcased their new Vegan Brioche Buns. WOWZA! So, I was very excited to work with them and hand out samples, especially because all of their products are delicious and vegan. That being said, the show went well, and I got to learn even more about the company. How they started as a restaurant and then went on to sell their pitas in stores because they were so well-loved! This was all in Canada, and several years later they found their way into US stores with their popular One Bun. I really admire that their products use simple, easy-to-read ingredients, most of which are organic.
Now, they have many products, like their tasty morning rounds; but I thought I’d stick with the original for this Rosemary Chickpea Salad Sandwich. The One Buns are whole wheat, with great flavor, and less bun, so that the filling can really shine! In this, we have a chickpea salad seasoned with fresh rosemary, lemon, vegan mayo (for creaminess) and spices. It’s then topped with slices of crisp cucumber, tomato, red onion, a handful of arugula and creamy avocado.
Of course, you can customize your filling how you see fit! I just love arugula and avocados, plus my garden had some tomatoes and cucumber to offer up. For a well-rounded lunch, I like adding a side of almonds and some dried fruit. I mean, I may include some chips in there, too. 😀
Zucchini Corn Cakes with Green Tomato Relish + Sunflower Sour Cream! A wonderful, savory, summer breakfast.
I’m now on the fourth of five zucchini recipes, in this informal Summer Series! This idea for Zucchini Corn Cakes with a sunflower seed sour cream came from Jessica Rasekhi, over on my IG post asking for suggestions. While I changed up somethings, I’m pretty damn excited about how this turned out!
The recipe was based on a sweet pancake here on VYA. But, as I was making it, I realized that it’s essentially a looser hush puppy recipe. That being said, I may make these again, but with a thicker batter, and fry ’em up! Because who doesn’t love hush puppies? People who haven’t had them yet, that’s who.
Back to these cakes! Topped with a green tomato relish, and homemade sour cream, you’ll love these zucchini corn cakes filled with the shredded green fruit. Oh, you didn’t know? Zucchini (and all squash) are botanically fruit, but culinarily are considered veggies. Kinda mind-blowing, yeah?
And let us focus on the green tomato relish, as it’s essential to this recipe! I used green Roma tomatoes from my garden, plus steamed corn, fresh jalapeño, cilantro, green onion, and salt. It complements the warm corn cakes with its cool, refreshing, and crunchy nature. I was really into this, and think that I may pulse it in the food processor next time to make more of a salsa.
As for the sour cream, I wouldn’t have though to go the sunflower seed route on my own, so I was grateful for the suggestion! I typically would use cashews for something like this, but I like the seed option for a nut-free recipe. What I did find out, is that sunflower seeds, even after soaking, need more water to blend smoothly! That being said, you’ll have extra sour cream, but it’d be great on some nachos or tacos, too.
I couldn’t let you go ahead and make these zucchini corn cakes without saying that hot sauce is essential! The spicy, vinegar-y flavors go really well with the rest of the components. Something I wish I did, was whisk together some hot sauce with maple syrup. This morning, as I was eating leftover and did this; it was perfect to say the least. So, I’ve added it as an option in the recipe, below!
After this, I have one last zucchini recipe coming your way! Plus, some back-to-school ideas, a LOT of tomato recipes, and more. Stay up-to-date by subscribing to my newsletter!
New Vegan Product Review: Ripple Half & Half! Silky smooth, ultra creamy, and versatile.
Ripple Foods has done it again! Clearly, they’re on a roll with new products, this summer. First, with the Unsweetened Vanilla Ripple Milk, and now, with their new Ripple Half & Half. They have two options for this product, Original and Vanilla. Both versatile in their own ways, but definitely catering to those who either like plain creaminess, and those who like a hint of sweetness and vanilla.
As much as I love my coffee really creamy, I hardly find myself going out and buying half & half. The only times I usually have it is if I’m staying with people who have well-stocked fridges. And I’m usually quite excited about it. (It’s the little things, okay) So, I was happy to test these two out, but didn’t want to bore you with only coffee. I made a couple of recipes, and of course did coffee(s), too; so go on and see them, below!