"RECIPE / ASSEMBLY:
Toasted sourdough stack sandwich:
• Black beans: cooked overnight in the slow cooker with a dash salt and pepper, and some garlic.
• Spinach: sautéed until wilted in a little cold-pressed olive oil with a clove of minced garlic.
• Zucchini: thinly sliced and lightly grilled in a grill pan.
• Scrambled egg whites: whisked 2 egg whites with 1/4 tsp turmeric and dash of salt and pepper; then slow scrambled with a bit of vegan butter.
• All topped with some fresh sprouts, avocado mash, and tahini dijon."
Toasted sourdough stack sandwich:
• Black beans: cooked overnight in the slow cooker with a dash salt and pepper, and some garlic.
• Spinach: sautéed until wilted in a little cold-pressed olive oil with a clove of minced garlic.
• Zucchini: thinly sliced and lightly grilled in a grill pan.
• Scrambled egg whites: whisked 2 egg whites with 1/4 tsp turmeric and dash of salt and pepper; then slow scrambled with a bit of vegan butter.
• All topped with some fresh sprouts, avocado mash, and tahini dijon."