Veggie Sammie!

veggie sandwich on plate,, sliced tomato and jalapeño on cutting board, jars of mustard and veggie stick pickles, tub of hummus and a small bowl of mashed beans.

When one buys a fresh loaf of whole grain sourdough, one must then build a Dagwood-esque veggie sandwich, this one complete with homegrown sprouts and homemade hummus, pintos, and pickled veggie sticks. I finished it off with a tiny squirt of our favorite mustard, but the pickled veggies packed plenty of sweet heat. I want to try them on a peanut butter sammie next!

Pickled Veggies

I sliced organic carrots and zucchini into sticks, but this will work with a variety of veggies and chop styles. I also added some sweet onion, which worked well sliced in half, then into slightly curved sticks.

Blanch the carrot sticks and other hard veggies for one minute, drain and cool. I did not blanch the onion and zucchini.

For every cup of apple cider vinegar needed to fill veggie jars, add 1/4 cup sugar, a couple of garlic cloves sliced thin, a scant tablespoon of pre-mixed pickling spices, three whole japonica chilis and a tablespoon of sea or Kosher salt. If you do not want heat, leave the chilis out. Bring pickling juice to a boil and simmer for a couple of minutes.

While juice cools, fill jars with veggies. You can experiment with flavors by adding some dill, two bay leaves, or sliced jalapeños to each jar. Try what YOU like. Pour cooled juice over veggies to cover them, put the lids on and refrigerate at least 48 hours before sampling.

Make in batches big enough to last two weeks, which is the time they are best used by.

Hummus

A daily food group all its own, hummus is easy to make.

Into a food processor, dump three drained cans of garbanzo beans, about six tablespoons tahini, four pre-chopped garlic cloves and the juice of two lemons, three if they are skimpy on the squeeze. Pulse to combine, scrape sides, and then start out blending on the low setting. Pour in about three to six tablespoons of nut milk, if needed to thin the mix enough to blend without the need to scrape the sides every few seconds. Instead of nut milk, you can use a little more lemon juice and some water. Blend for at least two full minutes. Taste. Add a pinch of salt if you wish.

Our favorite way to eat hummus is on rice crackers with sliced jalapeños. Hummus does not last long in this RV!

 

 

 

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