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Gluten Free “Sandwiches”

August 3, 2009

Gluten free folks get easily tired of ordering salad when they go out to lunch when everyone else orders a sandwich. Bringing your own gluten free bread or tortilla/warp is always an option. Then there are those of us who don’t tolerate even the gluten free grains. Well I have a very simple solution for those of you who are sick of veggies and want or need something unique to put your sandwich fillings in: leafy green veggies. When I learned that the Raw Vegan world has been using collard greens and various lettuces to wrap their creative veggie dishes in for years I was eager to try my hand at re-creating some of the masterpieces I saw Raw Vegan Chefs make. Below is a lovely picture of my most recent gluten free wrap/sandwich which was inspired by a raw collard green and hummus wrap I recently purchased at my local farmer’s market. You can use any mix of veggies, beans, fresh herbs, dips, and even meats in your wraps.

 wrap 2

Ingredients:

  • 1 cup cooked garbanzo beans
  • 1 head butter leaf lettuce
  • 1 large cucumber, peeled, quartered and chopped into small bit-sized pieces
  • 1 large tomato, chopped into small bite-sized pieces
  • 1 red bell pepper, chopped into small bite-sized pieces
  • 3 scallions (green onions), white part only, sliced thin
  • 1 small bunch fresh Italian flat leaf parsley
  • 1 handful fresh basil leaves
  • 1T lemon juice
  • The juice of one navel orange
  • Salt and black pepper to taste

Method

  1. Place the tomatoes, scallions, red bell pepper, cucumber, and garbanzos in a large mixing bowl. Pour the lemon juice and orange juice over the veggies and stir gently to coat the veggies with juice.
  2. Chop the parsley and basil fine, add to veggie/bean mixture. Sprinkle with salt and pepper to taste, gently stir to mix.
  3. Wash butter lettuce and separate the leaves. Take one leaf at a time and spoon the veggie/bean mixture only the leaves. Place each leaf on a nice serving platter and enjoy immediately. Store remaining veggie/bean mixture in the refrigerator up to 3 days in a tightly sealed container. 
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