Razz-Elnut Spinach Sandwiches Recipe
For Raspberry Spread
¼ cup (47 g) frozen raspberries, thawed and drained
½ cup (120 g) miso dressing
1½ teaspoons minced shallot
Generous ¼ teaspoon fresh thyme leaves, chopped
4 bagels or any soft bread roll, cut in half and lightly toasted
1 ⁄3 cup (38 g) coarsely chopped dry-roasted hazelnuts
2 cups (57 g) baby spinach
32 super-thin Gobbler Slices (Bonus Recipes)
1TO MAKE THE SPREAD: Combine all the ingredients in a small bowl, making sure that no large pieces of raspberries are left.
2TO MAKE THE SPREAD: Combine all the ingredients in a small bowl, making sure that no large pieces of raspberries are left.
3Recipe Notes If you do prepare this one ahead of time for travel, be sure to add the spinach leaves between the bagel and the spread to help prevent sogginess.
4There will be some leftover spread, and though we’ve been known to occasionally just grab a spoon and eat it as one would eat yogurt (it’s that good, don’t judge us), we recommend spreading it on toasted bagel halves in place of non-dairy cream cheese.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.