Vegan Bean Paste Sandwich 豆ペーストのサンドイッチ

日本語のレシピは　ビーガン情報満載のHachidoryで　ご覧ください。

I am light and I like to fly in the air.

The scene of me flying in the air seems to move people’s hearts.

Some say “ Beautiful! ”,

Kids say “ Fun! ”

Others become emotional without uttering any words.

I am usually brown color.

Who do you think I am ?

I have not given you the quiz for some time, so I started from the quiz today.

The answers of my quiz are usually food.

But today it is not something that you can eat, but it can be a fuel.

Got it ?

It is a falling leaf.

The beautiful fall foliage season has finished, and when I go for a walk, falling leaves catch my eyes and make me feel nostalgic.

When I look up at the clear blue sky, I feel so content that I am living at this moment here on this planet.

Oh ! the nature is so wonderful !

And I am a part of it !!

I like the moment to be in the nature alone most of all, but I can still enjoy being with people and have get together and parties once a while.

I like to create the dishes for those occasions.

Today’s recipe is just suitable for this festive season.

It is a pretty and gorgeous looking but yet healthy vegan sandwich !

Bean Paste Sandwich

Ingredients (for 2~4 servings)

1/2 loaf white sandwich bread

1/2 loaf brown sandwich bread

300g green soybeans (weight-without pods)

300g chickpeas (weight – after cooking)

After soaking and cooking, chickpeas expand this much.
You can use ready made canned ones if you can’t aford to cook them.

1 medium size red bell pepper

Thumb size beetroot or 1/2 tsp beetroot powder

2 Tbs lemon juice or Yuzu juice

1 tsp salt

2 Tbsp olive oil – optional

Procedure

1. Cook the green soybeans in the boiling water till soft. Take out the beans from the pods and remove the membrane. Mash into the paste together with salt, lemon and 1 Tbs of olive oil in the blender.

2. Soak the chickpeas in the water overnight and cook in the water till soft. Alternatively, you can use the caned cooked chickpeas. Mash the cooked chickpeas together with salt, lemon and 1Tbsp of olive oil in the blender.

Chickpeas are drier than soy beans so paste is also much drier than soy beans.
but when you add bell pepper at the next stage, it turns moistured.

3. Grill the red bell pepper in the oven till the skin get browned. When the temperature goes down to the degree that you can touch, peel and deseeds. Grind together with half portion of chickpea paste prepared in earlier. (Adjust the amount of bell pepper to get the desired orange color.)

Grill until browned so that it is easier to peel.

4. Grate the beetroot and squeeze the juice. Add into the rest of chickpea paste and mix well. (Adjust the amount of beetroot juice to get the desired pink color.)

5. Spread the soybean paste on a slice of white bread, cover with a piece of brown bread, spread the orange color paste on it, cover with a slice of white bread.

6. Repeat the same procedure as procedure 5, using green color paste and pink color paste.

7. Cut off the crusts and slice each sandwich into 4~6 pieces depending on bread size.

You can pop those crusts into your mouth while slicing or toast them to crispies later.

* Important !! Use the bread knife or sharp knife to slice. Never press the sandwich, cut through gently without giving a pressure, otherwise the sandwich will be ugly.

8. Place sliced sandwiches on the plate with cut sides showing up.