Cream cheese sandwich
Ingredients:
- 50 g hulled millet
- 150 g water
- 4 g Mill & Folks gluten-free brewer's yeast flakes
- Parajdi salt, white pepper, garlic powder to taste
- 10 g very thick coconut milk
- 1 mocha spoon (2.5 g) sugar-free Dijon mustard
Preparation:
Rinse the millet thoroughly under hot running water. Cook it with all the ingredients except for the brewer's yeast flakes, with the lid slightly open on a low heat for about 5-10 minutes. Then stir in the brewer's yeast flakes and cover completely until it cools down. Blend until it becomes creamy, put in a piping bag and decorate the bread, buns, or crescent with it.
Grill sandwich
Ingredients:
- 20 g tomatoes
- 30 g iceberg lettuce
- 15 g olives
- 4 g coconut oil
- 10 g Mill & Folks pea protein granules
- 30 g warm water
- 10 g sugar-free almond yogurt
- 25 g vegetable cheese
- Parajdi salt, black pepper, herbs to taste
Preparation:
Mix the pea protein granules with salt, black pepper and spices, then pour warm water over it, and leave covered with a lid for 10 minutes, then mix together with the yogurt. Oil the grill, then fry two slices of bread in it. Line up the vegetables on one of them, spoon the yogurt mixed with the pea protein cubes on top, sprinkle with the cheese and put the other bread slice on top.
"Notchickensalad" sandwich
Ingredients:
20 g Mill & Folks pea protein cubes
60 g hot water
2 g salt-free seasoning
30 g red onion
50 g iceberg lettuce
80 g sugar-free almond yogurt
Parajdi salt, ground rainbow peppercorn to taste
Preparation:
Mix the pea protein cubes with the salt, salt-free seasoning and hot water. Cover it for 10 minutes, then mix with the sliced red onion, the iceberg lettuce that is cut into small cubes and the other ingredients. Serve on slices of bread.
Artichoke and hummus sandwich
Ingredients:
- 50 g chickpeas (measured raw)
- 60 g artichokes in oil
- 8 g from the oil of the artichokes (1 tablespoon)
- Himalayan salt, garlic powder, cumin to taste
- 30 g sugar-free almond drink
- a few drops of lemon juice
- bell pepper
- sesame seeds
Preparation:
Cook the chickpeas, then blend them together with the other ingredients until they become creamy . Serve on slices of bread with bell peppers and sesame seeds.
Greek tzatziki sandwich
Ingredients:
- 120 g cucumber
- 80 g of sugar-free almond yogurt
- Himalayan salt, black pepper, garlic powder to taste
- a few drops of lemon juice
Preparation:
Grate the cucumber and mix it with the other ingredients. Spread over the bread and garnish with cucumber.
Thyme mushroom sandwich
Ingredients:
- 158 g champignon mushrooms (10 smaller pieces)
- 1 tablespoon coconut oil (8 g)
- 10 g sugar-free almond yogurt
- Himalayan salt, black pepper, garlic powder, thyme
- kale
Preparation:
Fry the finely sliced mushrooms in a lightly oiled hot pan. When ready, season to taste. Drizzle almond yogurt over the bread slices, decorate with kale leaves and arrange the fried mushrooms on top.
