Mealtime Monday: Vegan Cucumber Sandwich with Roasted Yukon Potato side

I love eating cucumber sandwiches, and while making it out of nuts isn’t exactly the same, I still love it. I looked at tons of recipes online for vegan cream cheese, and they all looked pretty much exactly the same. And so! Here is my version, it is very tasty!

It took a bit of time, but I made enough for delicious leftovers. Yum!!

Vegan Cucumber Sandwich

Ingredients:

• 1 1/2 Cups Cashews, soaked for at least 45 mins

• 2 TBS Apple Cider Vinegar

• 2 TBS Lemon juice

• 2-3 TBS Water

• 1 tsp Coriander

• Salt to taste

Blend all ingredients, and add to sandwich bread, top with thinly sliced cucumbers.

Roasted Yukon Potatoes with Sautéed Kale in a sweet mustard sauce

Potato Side Ingredients:

• 2-3 Yukon/Red Potatoes sliced into quarters

• 1 TBS Coconut oil

• 1 tsp Paprika

• 1 tsp Cinnamon

• 1 tsp Allspice

• 1 tsp Nutmeg

Coat potatoes with oil, and add spices on the top. Roast in oven at 350 degrees for 20 mins or until potatoes are soft.

Kale Side Ingredients:

• 1 TBS Hot chili oil (you can find this at any Asian Mart)

• 1 TBS Coconut oil

• 1 Large head of Kale, removed from the stems

• 2 Cloves Garlic, diced

• 1 tsp Coriander

• 1 tsp Cardamon

• 1 tsp Mustard

• 1 tsp Maple Syrup

Add chili and coconut oil to pan, cooking garlic until lightly brown in color. Add the spices, and then the kale, making sure to coat with oil as much as you can. Once the kale is cooked (about 5 mins) add maple syrup.