If you checked out my lunch posts, you’ll find the Raw Carrot & Leek Salad I created by marinating some vegetables.
The great thing about marinating raw veggies is that they get softer and richer in flavor the longer it sits. (Not past a couple of days though… everything has its limits.)
So, I had some of this mixture left over and decided to use it the next day to make lunch. It’s basically your typical avocado toast, but on steroids!
Here’s how you make the raw veggies and marinade once again.
Raw Carrot & Leek mixture:
1 leek chopped
1 & 1/2c chopped okra (fresh or frozen)
2 carrots ribboned using a peeler
Oil Free Vinaigrette Dressing/Marinade:
3/4c apple cider vinegar
4T of nutritional yeast
1tsp. grade B maple syrup
3T tamari (gluten free soy sauce)
1tsp. dijon mustard
After mixture has sit in the fridge for one hour, toast a piece of your favorite toast. I toasted a piece of Brown Rice Bread from FOOD FOR LIFE. It’s a nice gluten free alternative and is sweetened with agave.
Spread one half of an avocado on top of toasted bread, then add a dollop of the veggie mixture.
Voila! An easy lunch made from… leftovers!
