Ani's Raw Food Essentials (51 page)

Thai baby coconut meat is used as the “lox” in this sandwich, layered with creamy Aioli Mayonnaise, red onion and tomato slices, and capers. A good substitute for coconut meat is mango, sliced thinly. It has the same slippery consistency as coconut meat and lox.

8 slices of your favorite bread
¼ cup Aioli Mayonnaise (page 198)
1 tomato, seeded and sliced
1 cup sliced mango or Thai young coconut meat
½ cup arugula
¼ cup sliced red onion
¼ cup drained capers

Place a slice of bread on each of four serving dishes. Spread each portion with 2 tablespoons of Aioli Mayonnaise. Top with the tomato slices, then the mango, arugula, onion, and capers, and finally the remaining bread.

 

Will keep for several hours.

 

SERVING SUGGESTION:
Serve with Cheddar Kale Chips (page 110), or plain arugula.

MAKES 4 SERVINGS

 

Iceberg lettuce, tomato, avocado, and Coconut Bacon are slathered with mayonnaise and sandwiched between three slices of flax flatbread.

This sandwich keeps for several hours, making it a great sandwich for the road when traveling or on a hike or picnic.

12 slices of Zucchini Bread (page 23) or Sunflower Bread (page 24)
(about 1½ recipes)
1 recipe Aioli Mayonnaise (page 198)
8 leaves iceberg lettuce
1 tomato, seeded and sliced
1 ripe avocado, pitted and sliced
1 recipe Coconut Bacon (page 76)

Place a slice of bread on each of four serving dishes and spread with a couple of tablespoons of Mayonnaise. Top each portion with a lettuce leaf, then a slice of tomato, some avocado, and then another slice of bread. Spread that slice with additional Mayonnaise, and top with slices of Coconut Bacon, lettuce, and tomato. Spread a couple of tablespoons of Mayonnaise on one side of the remaining slices of bread, and place Mayonnaise side down atop your sandwiches.

 

The assembled sandwich will keep for a few hours.

 

OPTION:
Use Eggplant Bacon if you don't have any Thai Baby Coconuts for Coconut Bacon.

MAKES 4 SERVINGS

 

A good karma mock tuna salad made by mixing together creamy Mayonnaise with onion and celery. Carrot pulp is added to give this salad a flaked fish-like texture that's to live for.

In case you don't have a vegetable juicer, just visit your local smoothie bar. Order a carrot juice, and ask them for the pulp.

1 recipe Aioli Mayonnaise (page 198)
3 cups carrot pulp (from about 1 pound washed, peeled, juiced carrots)
1 cup chopped celery
¼ cup chopped yellow onion
1 recipe of your favorite bread

Place the Aioli Mayonnaise, carrot pulp, celery, and onion in a mixing bowl. Mix well.

 

Assemble your sandwiches by spreading one-quarter of the mixture between two slices of bread. Top with sliced tomato and iceberg lettuce. Repeat to make the remaining sandwiches.

 

The assembled sandwiches will keep for a couple of hours. Mock Tuna Salad will keep for 2 days when stored separately in the fridge.