Vegetable-tahini sandwich

Vegetables, tahini and bread… what is not to love about this combination?

It is so incredibly simple and hardly requires a recipe, but I am sharing this more as inspiration for your next sandwich idea! Not all recipes are actual recipes, but more a source of inspiration… which brings me to, what inspired me to make this sandwich.

As mentioned in earlier posts, I went on a vegan food tour in Tel Aviv, Israel along with VibeIsrael. There I got to try lots of different meals and dishes, and you can already see 3 of the meals I ate in my FIRSTand SECOND vlog from my trip. (Click to watch, and don’t forget to subscribe – the third video is coming out on Sunday.)

A post with recommendations of reviews of where we ate will be coming as well.

But while I was there I definitely got inspired to make different dishes at home, try to use some of the spices I got and recreate some dishes. However… for many of the meals we ate so many dishes it was hard to remember what was actually in the dishes or what it was I ate. So luckily I can look back on some of the video footage I got to get inspired. But what inspired me most was actually the simple meals I ate….. such as, the Sabich (recipe), Hummus (recipe)and also this tahini-vegetable sandwich.

I have seen others from the trip recreate this sandwich – it was definitely a favourite – but also seen some of them attempt Challah bread, which is far too complicated for me to even try! Instead I like to recreate the simple meals which I know all of you can recreate at home as well.

What to think about for the recipe:

Get soft, brown, fluffy bread. Preferablly challah or maybe sourdough. No pre sliced bread and it has to be fresh!

Use tahini that is smooth!

You can add different vegetables or add some avocado or tofu to the mix, but the standard is cucumber, tomatoes, red pepper, radishes even some sprouts.

I added some vegan oat crème fraiche just to make it a little more creamy as I think the café used some type of tahini mix… maybe used some cashew cream or sourcream to mix the tahini.

It does get messy to eat… but it is worth the mess!

This breakfast is filled with fiber, healthy fats, calcium, iron, C vitamin and other vitamins!!! The only change I would make to this is to add some tofu or tempeh on top… though it definitely isn’t a necessity!

Onto the recipe:

1-2 slices of thick, fluffy brown bread. Such as challah or sourdough. Or any other fluffy bread you like.

2-3tbsp tahini, runny kind.

Some oat crème fraiche or vegan mayonnaise, c.a 2tbsp

Rocket

¼ cucumber

2-3 cocktail tomatoes or 1 large tomato, diced

¼ red bell pepper

c.a 1tsp lemon juice

c.a ½-1tsp olive oil

Salt and pepper

1-2 radishes(optional)

How to:

Begin by rinsing and chopping the vegetables. Add cucumber, tomato, bell pepper, rocket and any other vegetables to a bowl. Pour over the lemon juice, olive oil, salt and pepper. Mix and let sit for 5-10 minutes.

Slice your bread. Spread the oat crème fraiche/mayonnaise on the bread and then the tahini.

Top with the vegetable mix. Add more tahini if you want, or add some crushed nuts on top, or why not sprinkle over some sea salt.

Eat, enjoy and make again the next day!!!

This has become a new favourite breakfast of mine… or even as a snack! It’s a way to get in your veggies as well if you don’t like vegetables, not to mention tahini is a great source of calcium.

Of course I am sure that the tahini I use – which is from Israel – makes a huge difference as it just tastes so much smoothier compared to the storebought ones I usually use. But you can always try making your own tahini at home (recipe here) and make it super smooth.

Give this a try and don’t forget to tag me on Instagram (itsahealthylifestyle)if you do try it 😊

This was my third and final recipe in collaboration with VibeIsrael, however it most likely won’t be my last inspired recipe from Israel!

Gingerbread cookie nicecream

It’s not even November yet and i have already begun planning Christmas recipes!! The life of a (part time!) Recipe creator!

So expect christmas recipes already in November…. because I’m not sure i can wait to post the recipes and meals until December. Of course i am mostly looking at creating some winter/christmas inspired breakfasts, snacks and desserts… but there will even be some main meals as well. But what is traditionally eaten for christmas varies so much between countries and cultures so it’s hard to make christmas main meals that will be relevant for many.

But i would love to know what you traditionally eat for christmas?

It can of course be questioned…. is nice cream really a christmas food? And my answer to that would be no. Far from actually.

Instead… it is all about the warm dishes. Oats and rice pudding among other meals. But in some parts of the world it is actually warm during Christmas, so then why not make this dish…. ot maybe you just want some gingerbread flavoured nice cream during summer… that works as well!!

So….

Typically nice cream is just bananas with your flavours of choice.

And ice cream is based on cream and sugar.

This recipe is something in between.

Based on bananas, but added coconut cream for extra creaminess.

The coconut cream can of course be excluded, and just use bananas or add in some whipped soya cream. The coconut cream does add quite a bit of coconut flavour which may not be for everyone.

In prep for this recipe, don’t forget to peel, dice and freeze bananas. I used 2 bananas but you can freeze in more and just use the amount you need for each time you make nice cream! So if bananas are ever on sale… then buy a bunch and freeze in!

What coconut cream to use?

I used the top part (the cream) from a can of full fat coconut milk. But you can use an actual can of coconut cream instead.

So this recipe does require some freezing, mixing, refreezing and then defrosting. But it is worth it… and like i mentioned earlier, you could make a big batch and just defrost/freeze when you want to eat some!

Recipe:

Prep: 5-10 minutes, cooling time: 1-2 hours, defrosting: 30 minutes

2+ bananas, peeled, diced and frozen for atleast 2-3hours in advance

10+ gingerbread cookies. Or use as many or as little as you like.

100- 150ml coconut cream or whipped soya cream

Optional, pinch of ginger, cardamom and cinnamon or some gingerbread spices.

How to:

In a mixer, place the bananas, coconut cream and crumbled cookies and mix on high speed until smooth. If you don’t have a high speed food processor, allow the bananas to defrost a little before mixing so you don’t break your mixer.

Add in the extra spices if using. Taste and add more spices or cookies according to preference.

Pour the mixture into a container and place into the fridge for 30-60+ minutes

Then, once cooled, allow to defrost a little before eating!!

A very simple recipe. Almost so simple it doesn’t require instructions or a recipe!!

Give this recipe a try, or check out some of my other nicecream/ice cream recipes and let me know what you think!!