Today’s guest post comes from a very special weenie lover and friend I’m excited for Kristina to share one of her amazing recipes. It’s perfect for summer, too. Thank you, Kristina!!
Hi everyone – I’m Kristina and I write at spabettie. The focus of my recipes – they are always gluten free, often vegetarian, and include short lists of ingredients that are (usually) easy to find. Today I have a new one for Meg, as well as a round up of recipes perfect for summertime.
As much as gluten free bread has improved, sometimes I just don’t want bread, but I still want a sandwich. I’ve been making a lot of sandwiches lately – without bread. A sanswich, if you will.
Today’s sanswich is not only gluten free but vegan as well. The protein comes from chickpeas, which I puree in a food processor with a roasted red pepper.
I begin with washed leaves of butter lettuce (our favorite!), fill with a line of the red pepper hummus down the middle of the leaf. Top with cheese (Daiya Pepperjack is my current love) veggies (sliced fresh roma tomatoes) and drizzle with avocado sauce (recipe below).
Two of these with a bunch of grapes made a perfect afternoon snack. A couple more could make a lunch!
In place of mayo, I have come up with a delicious sauce or spread for sandwiches and sanswiches. I’ve also been known to use this as a veggie dip.
juice of 1 lemon (or 1/4 cup)
dash Tabasco (optional, but definitely suggested)
Blend ingredients in blender or food processor until smooth. Store in refrigerator.
For me, summertime and warm weather may mean that I eat lighter, but not less. I still need to eat, and sometimes more, as we are generally outside playing more! This recipe roundup includes perfect summertime recipes, lighter while both hearty and satisfying.
a retro classic, English muffin pizza
another wrap – Thai sweet potato
want more grilled fish tacos?
how about dessert?
Thank you, Meg, for having me over. Hope everyone is having a great day! – Kristina, spabettie