When you’re pressed for time and creativity to cook a full meal, open-face vegan sandwiches are a nice fall back 👏No cooking required, very little chopping needed.
On sliced gluten free bread, I added a few generous layers of the following:
Sun-dried tomato hummus
Thinly sliced beet greens
Raw/fermented red beet and cabbage kraut
I used raw beet greens because I had beets and didn’t want the leafy greens at the top of the bunch to go to waste. If you don’t have beet greens: arugula, spinach, bok choy, romaine, or other greens will work just fine too! Beet greens are highly nutritious and can be sautéed or steamed as well.
I generally try to add fermented food to my diet each day - at least one meal, hopefully more. In this case, the raw kraut is just a mixture of organic red cabbage, red beets, pears, sea salt and garlic that I picked up at the grocery store. It keeps for several weeks in the refrigerator and is a great topping to salads, sandwiches and many other dishes as a way to sneak in probiotics throughout the day.
Other fermented foods foods beyond sauerkraut that I try to incorporate into my diet include kimchi, kombucha, kefir, yogurt, miso. Though, I’m not sure how those would work out on this sandwich :)