Looking for ways to use dark, leafy greens in your diet?
We love hearty leaves like kale, beet greens, and chard, and try to use them in as many ways as possible.
If you’re a vegan in Vancouver, you’ll be especially pleased to know you can grow dark leafy greens nearly all year long, and that the cold actually helps make their leaves sweeter! As an added bonus, kale is actually known as ‘the meat of the vegetable world’ and ‘the new beef’ because it has nutrients not commonly found in other vegetables.
This sandwich is packed with the benefits of greens, like fibre, phyto-chemicals, and even plant based proteins. It’s also a great way to squeeze a lot of leaves into a compact, yummy little package!
1 bun of your choice, toasty and warm (I used a gluten free potato bun free of dairy and eggs)
3 big leaves of kale
6 leaves of beet greens
A handful of spinach
Dairy free cream cheese or tahini
Salt and pepper to taste
Steam all the greens together, turning often, for 2-3 minutes. The above seems like a whole lotta leaves, but they shrink down quite a bit once steamed.
Spread your vegan cream cheese or tahini on one side of the bun and avocado on the other. Salt and pepper on top.
Using a fork or mini tongs (LOVE my mini tongs!! They’d make a great Christmas present to the chef in your life) pile the leaves high on top of the bun. Press the other half of the bun on top, compacting the leaves, and munch away.
A bit of mustard is also good, either as a sandwich dip or in place of the cream cheese.
Voila! Greens in your belly.
~ The Vegan Project