It's that time of year again...the time when we all promise to eat a little healthier and work out a little more. I'm not one for New Year's resolutions, but after eating my fair share of cupcakes over the holidays, I feel the need to eat a little bit healthier (at least for awhile). That means eating more vegetables and trying a few meatless meals a week. I even received a new cookbook for Christmas, Veganomicon. Yes, it is a vegan cookbook, but don't worry, I have no intention of turning vegan. I thought it would provide some new ideas for cooking veggies and to help me get creative with meatless main dishes.
This sandwich didn't come from any cookbook though. In fact, I have been making it for years and it is one of my favorites. Mix it up any way you like...this is just to help get you started.
2 whole-wheat sandwich thins or pita pockets
2 tbsp. light cream cheese spread with chives or garden vegetables (or hummus)
8 thin slices English cucumber
4 thin slices ripe tomato
2 thin slices red onion
1/2 ripe avocado, thinly sliced and lightly seasoned with salt and pepper
2 large romaine leaves, spinach leaves, or sprouts
Lightly toast the sandwich thins and allow to cool. Spread each side with a layer of cream cheese or hummus. On one half, place a layer of cucumber, tomato, onion, avocado, and lettuce. Top with the remaining half.
Source: A Much Kneaded original