Pimento Spread Sandwiches from The China Study Family Cookbook.
A few weeks ago I received Chef Del Sroufe’s new book The China Study Family Cookbook and honestly, I couldn’t have been more excited. The book is full of healthy, plant-based classics, all made with delicious whole food ingredients. The recipes are free from added sugars, oils and highly processed foods, but trust me, they don’t lack super delicious flavours.
I’m sure that many of you are familiar with The China Study and the concept of high carb low fat diets. I went vegan for ethical reasons and didn’t care a lot about the health aspects of a vegan diet, so even after reading The China Study and watching Forks Over Knives I wasn’t really convinced that I should give up oils. Then about 1,5 years ago I started to work with Forks Over Knives and it has changed everything. Because after trying all their recipes I realised that cooking oil-free is not just easy and delicious, but it also makes me feel so much more better than a standard vegan diet.
Since I have made numerous recipes from Chef Del Sroufe before, I had really high hopes for The China Study Family Cookbook. I have to say I wasn’t disappointed. The book offers a wide range of plant-based meals: breakfasts, lunches, dinners, snacks, soups, salads, dressings, condiments and many more. Whether you crave something light and simple, or something comforting and satiating, you’ll definitely find it here. Just take a look at this list of my favourites from the book:
- Asparagus, Leek and Mushroom Frittata
- Breakfast Casserole with Hash Brown Crust
- Sweet Potato Cornbread
- White Bean Salad with Apricots and Pistachios
- Portobello Reubens
- Sausage, Pepper and Mushroom Pizza
- Chocolate Sweet Potato Hummus
What I love the most about this book is that it re-uses certain ingredients and recipes, which makes everyday cooking so much more easier. The recipes in the book are all simple and easy to make and are also absolutely kid-friendly. This book will make cooking enjoyable for the entire family.
••• GIVEAWAY is closed •••
Giveaway is sponsored by BenBella Books. All opinions are my own.
Pimento Spread Sandwiches
To get a sneak peak into The China Study Family Cookbook I wanted to share this delicious recipe with you. Because this dairy-free version of the famous Pimento Spread Sandwiches is amazing, seriously. You’ll love it! You can use silken tofu instead of the beans if you prefer and of course any fresh or dried herbs you like.
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
- 1 cup of cooked white beans
- 3 tbsp almond butter
- 2 tbsp miso
- 1 roasted red bell pepper
- 1 clove of garlic
- 1 tbsp chopped fresh dill
- 6 slices of whole-grain bread (use GF if needed)
- 1,5 cups of mixed greens
- 1 cup of fresh sprouts
- Combine beans, almond butter, miso, bell peppers, garlic, and dill in a food processor and blend until smooth and creamy, 3-4 minutes. Scrape down the bowl as needed to get everything incorporated.
- To make the sandwiches, top 3 slices of bread with some of the mixed greens. Scoop ½ cup of the spread over the mixed greens, then top with some sprouts and the remaining 3 slices of bread. Enjoy!