Friday, 10 January 2014

TOMATO CUCUMBER SANDWICH on ONION & CORN BREAD with OLIVE & KALE TAPENADE


I literally could not stop eating this. It tastes so incredibly vibrant and delicious that I bet you won't be able to control yourself either. The bread is moist, chewy and bursting with flavour from the veggies it's made from; so it pairs perfectly with the fillings of tomatoes, cucumber and kale & olive tapenade, because those ingredients are supa fresh too.

Since it's winter, the kitchen is too dark to photograph food in now, so I have moved out to the deck (which we recently got a roof for, so the lighting isn't too harsh anymore). So here I am, out on our deck, gobbling up mini sandwich after sandwich and making quite a mess because I just want to get this glorious grub in my mouth... I think it was the last bit of confirmation needed by my neighbours to declare me 100% nuts. But there aren't even any nuts in this recipe! Gimme a break! ("Ha-ha... Emily, you're so hilarious...")


The recipe instructions tell you to marinate the tomatoes and cucumber, but FYI: the veggies you see in these photos were just plain and raw - I simply sliced them and used them like that. You can do whatever you want. You can also use whatever fillings you want! The reason I used tomato and cuke is because they were sitting in the kitchen and basically begging to be enjoyed (you can call me the veggie whisperer, it ain't no thang).

I can't wait for you guys to try this recipe out, because I KNOW you've been wanting more savoury lunch and dinner ideas. Me knowing that has nothing to do with my vegetable telepathy skills; I can just read comments on Facebook. Some other savoury recipes to expect include poutine, soups, bread, salads, pizza, wraps, etc. Having said that... I may or may not have made raw vegan tiramisu... it might be in the freezer... I'm sorry! But no one can defeat my sweet tooth. It's a von Euw thing; ask my dad.


I think if you make this recipe, you should listen to an album called Spiritual State by Nujabes while you eat. Here's an amazing track from it. Most of the album is instrumental, smooth and jazzy; but every now and then you've got some sweet rhymes being dropped. Very chill positive vibes... just like what you're gonna feel when you munch on these sandwiches.

I have to say: I am feeling amazing about life in general. Two days ago I received my first advance copy of my book, Rawsome Vegan Baking, in the mail, I just got a second book deal (expect a smoothie, juice and energy bar cookbook from me in December 2014), I'm going to be working closely with an amazing sustainability-focused company (more deets to come), school has started again and I love all my courses, I essentially got married to my record player, and I am overflowing with inspiration and recipe ideas for the blog! I feel like I kinda said all that in my last post, but I may as well repeat it because a) you could be new here and b) it's just how I FEEL!

Enough random typing. Let's eat.


TOMATO CUCUMBER SANDWICH on ONION & CORN BREAD with OLIVE & KALE TAPENADE

ONION & CORN BREAD

1 cup flax seeds
1 cup sunflower seeds
1 cup corn  
1 chopped onion
2 chopped tomatoes
Salt, pepper and cumin, to taste

Grind the flax and sunflower seeds into flour in a high speed blender. Put this flour in a food processor. Add the other ingredients to the food processor. Pulse until the mixture becomes kinda like chunky paste. You may have to mix it up with a spatula a few times. Spread onto dehydrator trays and dehydrate for about 2 hours, then slice into squares and flip over. Dehydrate for another 2 hours until the slices are pliable. Note: if you don't have a dehydrator, use your oven at it's lowest temperature.

OLIVE & KALE TAPENADE

1 bunch kale
1/3 cup olives
1/3 cup extra virgin olive oil
Pink Himalayan salt, as desired
1 peel garlic clove (optional)

Soak the olives in the olive oil over night. Throw all the ingredients in a blender or food processor and process until it reaches the consistency of pesto or tapenade.

TOMATO & CUCUMBER

1/2 cucumber
2 tomatoes
Salt, pepper and cumin

Slice the tomatoes and cucumber and coat lightly in olive oil and spices, set in the dehydrator (or oven at its lowest temperature) until it softens and its skin begins to wrinkle. Spread the tapenade onto your bread, followed by your veg slices. Chomp!

42 comments:

The Vegan Cookie Fairy said...

Goodness, this looks amazing! And I've said it before but I'll say it again: well done you, you deserve all the wonderful things that are happening in your life xoxo

Maisy said...

oh my, this seriously looks so good my mouth is watering :O
thank you so much - i wish all my wishes came true that fast :'D though i might be too impatient, and just eat the "bread" without putting it into the oven... won't really be bread then, but hey i'm sure it's still gonna be super yummy, haha!
(by the way, i'm glad you're feeling great again!)
all the best ~ maisy

Anonymous said...

I always thought we didn't really get much nutritionally from corn. Is that wrong? Does the grinding and/or dehydrating before eating do something to help that?

Anonymous said...

I'm hesitant to use my oven as a dehydrator, but I'll definitely try the tapenade!

Emily von Euw said...

Corn's awesome! By putting it in the food processor, it's more easily absorbed in the digestive system.

Renard Moreau said...

[ Smiles ] Two thumbs up for those delicious vegan recipes of yours!

Angela @ Canned-Time.com said...

I love how quickly this bread dehydrates! I'll be trying this out this week and can't wait to gobble up some of those gorgeous sandwiches myself. Another winner Emily!

realrawkitchen said...

This is incredible looking .. mmMMmm.. I need to get back to making breads. I got away from that awhile ago as I moved to lower fat raw foods, but sometimes a good raw sandwich is just so damn good!

Also, it's funny you mention photographing on your patio.. My first thought when I saw these pictures was "this is a different style than usual", noticing mostly the light difference. Thanks for another amazing recipe :)

Anonymous said...

Right on.

Khorshed Alam said...

I think it is very useful and knowledge able information about tomato cucumber sandwich. I would like to thank you for the efforts you have made article. You can follow me by my best Culinary schools. Instead of going just for convenience, begin thinking about how your foods affect your body program. So when you are in the grocery store, add more fresh vegetables and clean fruit than you normally would and stay away from the frozen foods and instant food sections as much as possible to Culinary arts.

Brittany Leigh said...

Wow this made my mouth water. The bread looks delicious and I like that it doesn't take all day to make.

Ellen M. Gregg said...

Emily! :-) I'm eating your recipe, right now. I made the bread this morning, and it's lucky to have survived long enough to be made into sandwiches. Good heavens, how yummy!

Also, *congratulations* on seeing results from your dedication, your investment in raw eating, and sharing it with all of us. I'm thrilled for you! :-)

Anonymous said...

hilarious auto comment.

Anonymous said...

Emily,
thank you SO MUCH for your everyday inspiration.
Lazy Me always feels very motivated after reading your blog posts.I'd probably never get things done without that inspirational push!!

Rachel said...

I don't have a food processor, can I finish the bread by hand or in the blender?

Thanks,
Rachel D.

Emily von Euw said...

You basically need to mash everything together so I'd try cutting the veg up really small and then doing that.

Sarah hanrahan said...

Im in the middle of making this amazing looking recipe but am stunted by the fact that my corn kernels are not breaking down in the food processor AT ALL... I mixed them all together at once as the recipe suggests but although it is looking similar to these beautiful photos, the kernels are still full in tact... are corn kernels different to popcorn kernels (cause thats what I used), should I be using tinned corn which is soft to begin with? feeling confused!

Elyse @myveganp said...

This looks so tasty! Thanks for sharing such deliciousness.

dancin gansen said...

you changed my Monday with that song! Thanks for sharing <3

Emily von Euw said...

Oh noo!! Haha i should have specified.... I mean buy a few cobs of corn and scrape off the kernels! :S

Sarah hanrahan said...

its a pity, just spent 10 euro on ingredients beacuse this looked so amazing & now have to throw it all out (unless I want to risk cracking a tooth:() thanks anyway, Im sure it would have been delicious.

Nora said...

Ahh! thank you for the clarification - I was also unsure wheher it should have been fresh or dried kernels :)

bananenblatt said...

Congrats to those great news! You rock :)
And those sandwiches look delicious!

Adrienn Magyar said...

Would you please tell me what kind of corn where you thinking? (the canned one or frozen, or you get fresh corn in your area at the winter time? thx

Emily von Euw said...

I use frozen organic corn :)

Melanie said...

That's super cool that you made raw bread. Iv'e always wondered how you would do that. Congratulations on getting that offer to make another cook book!

I'm 18 and just started my own food blog and it's been quite an adventure. I'm at: aglutenfreelovestory.blogspot.com

Emily von Euw said...

Ah such a cut blog! You're going places! x

Melanie said...

Making this today for a picnic with my friend!! Yay! thanks so much Em! xoxo

Anonymous said...

These look amazing....my attempt doesn't look so good!! Never mind, the proof is in the eating, and I'll be testing them out at lunchtime! I used sweetcorn, sold in cans in unsalted and unsugared water....the paste was a bit sticky though....loving your work Emily, discovered your great blog recently and am hooked!!! :o)

Anonymous said...

Really?

Anonymous said...

i know this will more or less counteract the idea of 'cornbread' but is there any non grain which could replace corn. I sorta like to stick to a paleo diet but sometimes I let in beans... so any bean/vegetable/etc that could replace corn (also I despise corn with a passion).

Emily von Euw said...

Sure! Any bean or other veggie would work :)

Anonymous said...

Hi Emily, can you add another tomato in order to sub the corn? We rarely have corn at home... or maybe use one zucchini?

Thank you

Emily von Euw said...

1 zuke would be fine :)

Stasi said...

Can't wait to make this! Thanks for your efforts, congratulations on all of your success!!

Anonymous said...

As far as I know - popcorn kernels are used pretty exclusively for, well, popcorn.

Gary Crook said...

I would like to make this for my brother but he just cant take tomato. Any alternatives here. I mean in the bread not the filling. I can use something he likes in the filling but don't ant to ruin the bread.
Thanks for a great website Emma I am a newbie (60 yeqr old overweight aussie male) looking for some healthy alternatives to what has brought me to where I find myself today,you are very inspirational.

Emily von Euw said...

You can use a red bell pepper instead of tomato in the bread :) Thank you!

Anonymous said...

Isn't all corn gmo now? I believe thts what I read :( and not sure about "spreading and then slicing" the bread After dehydration. Thank u for your input.

Angie said...

Just found you today, lovey! Feeling ultra blessed. Loved the Nujabes single, and very excited to make this bread for my babies. I am putting you on speed dial aka my desktop. :) xo

Anonymous said...

I tried this tonight and it was amazing!! I am sharing it with my friends! I put some photos of me making it on my pintrest board, I substituted cherry tomatoes and left out the cumin and just put a tiny pinch of salt. One cob of corn filled up cup. I was surprised how well everything sticked together. I put the dehydrater on 115.

Anonymous said...

Hi, the onion and corn bread, at what temperatire do i set the dehydrator for this one, u only mentioned to dehydrate for 2 hrs, then another two hrs

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