Muffulettas are stuffed pressed sandwiches that are the signature of New Orleans and a perfect make-the-night-before picnic entre. To ensure that the fillings dont fall out you need to cut the buns so that the base is deep enough to stuff.
4 - 4 x 5 inch (10 x 12 cm) crusty artisan bread buns
4 tsp (20 mL) extra-virgin olive oil
4 pitted organic green olives
2 marinated artichoke hearts
2 roasted organic red peppers, cut into 4 equal pieces
4 sun-dried organic tomatoes, julienned
1/2 cup (125 mL) diced organic celery
1/2 fresh organic red pepper
4 oz (100 g) roasted organic turkey breast slices
8 large fresh organic basil leaves, washed and dried
Cut buns horizontally so the bottom part is deeper than the top, which acts as a lid. Hollow out the bottom, making sure the thick bottom crust is left intact. Discard removed bread or save for croutons. Evenly brush 4 bread shells and lids with oil; set aside.
Place olives, artichoke hearts, roasted peppers, and sun-dried tomatoes on a paper towel or cloth and pat dry. Coarsely chop olives and artichokes and slice fresh red pepper into 8 rings; set aside.
To assemble sandwiches, divide all ingredients equally among 4 bread shells. Place turkey slices in bottom. Sprinkle with olives, artichokes, and diced celery. Place roasted red pepper on top. Sprinkle with sun-dried tomatoes. Top with fresh red pepper rings and basil leaves. Place bread lid on top and wrap firmly with a double layer of waxed paper. Store sandwiches overnight in the fridge under a heavy weight such as a cast-iron frying pan.
Day of the picnic: Pack in cooler, along with a serrated knife and a small bread board.
To serve: Cut each sandwich in half and serve. Serves 4.
Each serving contains: 210 calories; 12 g protein; 5.7 g total fat (1.2 g sat fat, 0 g trans fat); 21 g carbs; 2.9 g fibre; 570 mg sodium
source: "Whole Foods to Go", alive #309, July 2008
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.
Wait, isn’t mousse all about egg whites? Turns out, aquafaba––the viscous liquid left over after cooking chickpeas––fluffs up pretty well, too. And no, it doesn’t make the mousse taste like chickpeas. Plus, you don’t need to worry about using unpasteurized eggs, and it’s vegan-friendly. To reduce the sugar content, skip the praline and simply toast the pecans. Aquafaba FAQ Why is my aquafaba only whipping to soft peaks? Depending on your chickpeas, the aquafaba could whip to stiff peaks or quit at soft peaks with liquid below. If it doesn’t fully whip, scoop off the fluffiest foam on top and leave any liquid. The result will just be a more coconut-forward mousse. What do I do if my whipped coconut cream coagulates and bubbles when I add the aquafaba? Don’t worry! It’s not a bad thing. The cream will just be heavier and more textured (again, not bad), so make sure you use it as the base layer of the mousse so as not to weigh down the ethereal pear mixture on top. If you just want the light-as-air pear mousse layer, you can skip the coconut milk entirely and fold all the aquafaba into the pear purée.