Recipe: The “Toronto” Sandwich

I decided to name this dish in honor of my favorite Canadian city. Because the wrapper can be whipped up in less than 10 minutes, I often make one of these for a quick, savory, weekday breakfast if I have leftover salad or cooked vegetables to stuff inside. If you have more time, try a “Toronto” Sandwich for Sunday brunch, filled with Glazed Tempeh and your choice of vegetables. Don’t forget the sauerkraut, though—it really makes the dish!

 

The “Toronto” Sandwich

Makes 1 sandwich

Wrapper

• 1/4 cup (25 g) chickpea flour
• Pinch of fine sea salt
• 3 to 4 tablespoons (45 to 60 ml) vegetable broth or stock
• Nonstick spray, or olive or coconut oil, for pan

Filling Base

• 2 to 3 slices baked tempeh (optional)
• 2 to 3 tablespoons (30 to 45 ml) well-drained sauerkraut, or kimchi
• Handful of shredded lettuce or salad greens, or leftover cooked vegetables

Creamy Topper

1/2 avocado, peeled, pitted, and sliced, 1/4 cup (60 ml) hummus, or 1/4 cup (60 ml) creamy dip of choice (e.g., Tomato Dressing or Sauce, see recipe below)

 

Preparation

Make the wrapper: In a small bowl, whisk together the chickpea flour and salt. Add the broth and whisk until smooth and pourable but not watery (like pancake batter). If it’s too thin, add a bit more flour; if too thick, add a touch more broth.

Grease a 6- to 8-inch (15 to 20 cm) skillet with nonstick spray, or brush with a little olive or coconut oil and heat over medium heat. Add the wrapper batter, spreading out to coat the pan, if necessary, and allow to cook until the top appears dry and the color has darkened, for 5 to 7 minutes. Flip and continue to cook for another 3 to 4 minutes on the other side.

While the wrapper cooks, prepare the fillings: Heat the tempeh, if using, in a nonstick pan and set aside. Drain the sauerkraut and set aside. If using lettuce, chop it now.

Assemble the sandwich: Once the wrapper is cooked, top half of it with the tempeh; then the greens and sauerkraut. Finally, add the avocado or drizzle with your choice of a creamy topper. Fold the wrapper over the fillings and consume immediately.

 

Fresh Spicy Tomato Dressing or Sauce

Makes about ½ cup (120 ML) sauce

Ingredients

• 1 large tomato, chopped
• 1 garlic clove, minced
• 1 tablespoon (15 ml) raw apple cider vinegar
• 1 tablespoon (15 ml) Bragg Liquid Aminos or wheat-free tamari
• 1/3 cup (45 to 55 g) raw cashews or macadamia nuts
• 1 (1-inch [2.5 cm]) piece fresh ginger, peeled and grated (about two teaspoons [10ml])
• 5 drops pure liquid stevia, or to taste
• ¼ to ½ teaspoon (1 to 2.5 ml) fine sea salt, or to taste
• ¼ teaspoon (1 ml) red pepper flakes, or to taste (optional)
• Up to 3 tablespoons (45 ml) water, if necessary (optional)

 

Preparation

Combine all the ingredients, except the water, in a high-powered blender and blend until smooth. If the sauce is too thick, add up to 3 tablespoons (45 ml) of water and blend again. Will keep in a closed container in the refrigerator for up to 3 days.

 

From Living Candida-Free by Ricki Heller. Reprinted with permission from Da Capo Lifelong, © 2015. Photograph by Nicole Axworthy.