Hands-On Foods
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Hands-On Foods
BIG, JUICY ROAST BEEF
& VEGGIE SANDWICH
SERVES 2
This delicious sandwich is bursting with flavor and texture, using
roasted vegetables and freshly sliced beef to make a truly sensational
taste. For speedier assembly, roast veggies a day or two ahead of time
and store in the fridge in an airtight container. This recipe can also be
halved to make a single serving. Save any leftover veggies for macro
bowls, noodle dishes, and other sandwiches.
INGRE DIE NTS:
1 Roma tomato,
sliced with Slicer Blade
1 zucchini, sliced with
Slicer Blade
1 red bell pepper, cored and
sliced into thin rings by hand
½ Tbsp. dried thyme
1 Tbsp. olive oil
Salt and pepper
¼ cup grated parmesan,
manchego, or nutritional
yeast (you can grate cheese
with the Shredder Blade, or
by hand)
3 small red radishes or 1
watermelon radish,
sliced with Slicer Blade
1 8-12 oz roast beef tenderloin,
sliced with Slicer Blade
Arugula
Dijon Mustard
4 thick slices rustic whole grain,
rye bread, or sourdough
bread, toasted
Horseradish Yogurt Sauce
(pg. 129)
DIRECTIONS:
Preheat oven to 375°F. In a
parchment-lined roasting pan,
spread zucchini, tomato, and
bell pepper in a single layer.
Drizzle with olive oil and sprinkle
with thyme, salt, and pepper.
Mix vegetables to coat with the
oil and seasoning, then return
to the single layer. Distribute
cheese/nutritional yeast evenly
over the vegetables. Place in the
oven for 20-25 minutes, until
vegetables are tender and the
cheese is lightly browned.
Slice the radishes and beef in the
Veggie Bullet and toast bread
while the vegetables roast.
Remove veggies from the oven
and construct your sandwich.
Layer 2 slices of toasted bread
with yogurt sauce, beef, roasted
veggies, sliced radishes, and
arugula. Spread the other two
slices of bread with a generous
amount of dijon mustard.
Season with additional salt and
pepper, if desired, and place
atop the layered ingredients to
make two sandwiches.
VEGGIE
BULLET,
1 Tbsp. olive oil
1 Tbsp. olive oil
Salt and pepper
Salt and pepper
¼ cup grated parmesan,
¼ cup grated parmesan,
manchego, or nutritional
manchego, or nutritional
yeast (you can grate cheese
yeast (you can grate cheese
with the Shredder Blade, or
with the Shredder Blade, or
LLC
1 red bell pepper, cored and
1 red bell pepper, cored and
sliced into thin rings by hand
sliced into thin rings by hand
½ Tbsp. dried thyme
½ Tbsp. dried thyme
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