A plant-based diet is a healthful choice. The Dietary Guidelines for Americans state, "Consistent evidence indicates that, in general, a dietary pattern that is higher in plant-based foods, such as vegetables, fruits, whole grains, legumes, nuts, and seeds, and lower in animal-based foods is more health promoting and is associated with lesser environmental impact."
While it is easy to find vegetarian meals like chili, lentils, soups, pasta, and stir fry dishes, it is often sometimes a challenge to think about what to eat for a sandwich.
We discovered that making a tartine or an open-faced sandwich is very appealing for those wanting a more plant-based diet.
Here are 3 creation sensations that will send you right to the kitchen tonight!
Open faced veggie burger. We found that Dr Praeger's vegetarian burgers are delicious. But we did not want to put them on a white hamburger bun. Instead we grilled slices of a portabella mushroom and served one big open-faced veggie burger. Here are the layers:
- artisan bread
- mashed avocado
- hot veggie burger
- onion (shallot)
- grilled portabella mushroom slices
- drizzle of thousand island dressing or tomato aioli sauce
Check it out!
By making it open-faced, it becomes a gourmet treat that is not compared with a spongy-bunned greasy counterpart. It is different, creative, colorful, and tall!
Check out the next creation made with peanut butter, bananas, and toasted hazelnuts:
And finally, here is a delicious way to serve avocado toast. Start with an artisan style loaf of bread. We are using cranberry walnut bread with just one slice per sandwich. Next we add a small half of a Haas avocado that is thinly sliced and spread out across the bread. And finally we top it all with a chopped salsa.
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.