If you are a vegetarian and love great tasting food with a kick, this is the sandwich for you. I can’t take credit for this masterpiece, I tweaked a recipe by Bryant Terry, a phenomenal chef. He takes Afro-Asian traditional recipes and remixes them into tasty Vegan/Vegetarian creations. The yams and greens are from my garden ????
Makes 4 Sandwiches
Ingredients
- 2 tablespoons Himalayan Pink Salt
- 8 oz asparagus, trimmed to the length of the French roll
- 2 Large Yams, peeled and sliced into 1/2 inch thick rounds (Yams from my garden) ****
- 3 tablespoons of extra virgin olive oil
- 2 teaspoons molasses
- 2 teaspoons Bragg Liquid Aminos
- 4 French Bread Rolls
- 2 Large Heirloom tomatoes, cut into slices
- Freshly ground White Pepper
- 2 cups of shredded lettuce (Kale, Spinach, and Beet leaves from my Garden)****
In a large pot bring 3 quarts of water to a boil. Add a bit of salt and the asparagus. Remove from the heat and let asparagus sit in the water for 30 seconds, then remove and set aside. Take the Yam slices and drop them in the hot water, cover for an hour. Drain Yams and set aside.
Preheat the oven to 400 Fahrenheit. Prepare two baking sheets. One for the Yams and one for the Asparagus.
In a small bowl combine the olive oil, the molasses, liquid aminos, blackened seasons (recipe below), and 1/2 teaspoon of salt and mix well. Spread mixture over the Yam slices. Place Yam slices on a baking sheet and roast until tender, 40 minutes. Flip Yams at the 1/2 point – 20 minutes on each side to ensure even cooking.
In a medium bowl, combine the asparagus with the remaining 1 tablespoon of olive oil and a pinch of salt. Toss well and transfer to the other prepared baking sheet. After you flip the yams at the 20 minutes mark, place the asparagus on the other baking sheet in the oven. Roast for 20 minutes, until crisp.
Remove veggies from oven and prepare the French rolls. Place French rolls in the oven until lighted toasted.
Remove the French Rolls and spread the Creole Remoulade generously on both sides of the bread. Lay the tomato slices down evenly, followed by the asparagus, then cover with lettuce, topped with the Yam slices. Eat and Enjoy.
Blackened Seasonings for the Yam Slices
Ingredients
- 2 tablespoons paprika
- 1 tablespoon cumin
- 2 teaspoons coriander
- 3 tablespoons rainbow peppercorn
- 1 teaspoon Himalayan Pink Salt
- 1/2 tsp crushed Garlic
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper to taste
Combine all the ingredients in a small bowl and mix well.
Creole Remoulade
Ingredients
- 3/4 Avocado Mayonnaise
- 3/4 cup of whole-grain mustard
- 2 tablespoons fresh lemon Juice
- 1 tablespoon of finely chopped capers
- 1 tablespoon of sweet relish
- 1/4 teaspoon cayenne pepper
- Himalayan Pink Salt and freshly ground black pepper
In a small bowl, mix together the mayonnaise, mustard, lemon juice, capers, sweet relish, cayenne. Season to taste with salt and pepper. Refrigerate until ready for use.
