Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
US
Pocketmags Digital Magazines

Lunchtime dishes

Sabich

Serves: 4

Sabich is an Israeli sandwich, traditionally consisting of aubergine and boiled egg. This recipe substitutes the eggs for chickpeas, which add a great texture and flavour.

For the flatbread:

• 350g (12.5oz) bread flour

• 2 tsp dried active yeast

• 1 tsp caster sugar

• 1 tbsp olive oil

• 160ml (⅔ cup) boiling water

• 120ml (. cup) soya milk

For the houmous:

• 1 400g (14oz) tin chickpeas, drained

• 1 clove garlic, chopped

• 1 tbsp tahini

• 1 tbsp lemon juice

• 1 tbsp olive oil

• 1 tbsp water

For the tahini dressing:

• 1 tbsp tahini

• 1 tbsp water

• 1 tbsp lemon juice

• 1 tsp ground cumin

For the salad:

• 100g (3.5oz) red cabbage, finely sliced

• . cucumber, diced

• 12 cherry tomatoes, quartered

• 1 red onion, finely sliced

• Handful chopped coriander

For the aubergine:

• 1 tsp olive oil

• 2 aubergines, sliced

For the chickpeas:

• 2 tbsp olive oil

• 1 400g (14oz) chickpeas, drained

• 1 tsp smoked paprika

• 1 tsp ground cumin

1 Firstly for the flatbread, add all the ingredients together in a bowl and mix to form a dough, turn the dough out onto a floured surface and knead for 2-3 minutes. Then place the dough into a bowl, cover and put into a warm place to proof for 30 minutes until doubled in size. Then split the dough into 4 and roll out into 9 inch discs, heat a large frying pan over a high heat and cook the flatbreads for 2-3 minutes on each side until cooked through.

2 For the houmous, add all the ingredients to a blender and blend until smooth, then season to taste.

3 Then for the tahini dressing, whisk all the tahini dressing ingredients together.

4 For the salad, mix all the ingredients together in a bowl.

5 Next, for the aubergines, heat the oil in a frying pan over a high heat, then cook the aubergines for 2-3 minutes on each side until coloured and cooked through, season to taste.

6 Finally for the chickpeas, heat the oil in a frying pan over a high heat then add the chickpeas, paprika and cumin into the pan and cook them for 3-4 minutes until they start to colour, season to taste. To assemble the sabich, spread houmous on the flatbread, top with aubergine, chickpeas and salad and drizzle with the tahini dressing, then fold the flatbread.

Per serving (557g) Calories 818, Fat 26g, Saturates 3.4g, Carbohydrate 123g, Sugars 14g, Fibre 19g, Protein 29g, Salt 1.3g

Mighty Green Macro Bowl with Matcha-Cashew Dressing

Makes: 2 bowls

Matcha is a special type of finely ground caffeinated green tea from Japan. Unlike other teas, matcha isn’t strained before you consume it.

For the roasted sweet potatoes:

• 2 sweet potatoes, peeled and cubed

• 1 tbsp avocado oil

• . tsp sea salt

• . tsp freshly ground black pepper

To serve:

• 2 handfuls rocket

• 170g (2 cups) cooked chickpeas

READ MORE
Purchase options below
Find the complete article and many more in this issue of PlantBased - September 2019
If you own the issue, Login to read the full article now.
Single Issue - September 2019
FREE
Read Now!
Getting free sample issues is easy, but we need to add it to an account to read, so please follow the instructions to read your free issue today.
Email Address
Annual Digital Subscription
Only $ 2.25 per issue
SAVE
44%
$26.99
Or 2699 points
6 Month Digital Subscription
Only $ 2.83 per issue
SAVE
29%
$16.99
Or 1699 points
Monthly Digital Subscription
Only $ 3.99 per issue
$3.99
Or 399 points

View Issues

About PlantBased

Here at PB HQ, we believe that cooking delicious, vegan food should be easy. Whether you’re holding a Saturday night get together with friends, or you’re looking for a budget-friendly, midweek meal that will please the kids, we want you to be inundated with choice. That’s why we’re proud to introduce a new layout to PlantBased magazine, to make it quick and easy to find the recipe you’re after. We’ve still packed in your favourite features, such as Dr Greger’s articles on his most recent breakthroughs, and reports from Viva! Health, but we’ve rearranged our exclusive plant-based recipes into five categories: breakfast and brunch, lunchtime meals, midweek favourites, something for the weekend, and sweet treats. This month, we'd recommend trying our Sweet Potato Pancakes (p38), Cajun Steak and Rice (p62) and Piña Colada Panna Cottas (p101) – we promise you won’t regret it! On page 18, we look at how the food we eat can affect how we feel based on our dosha. Are you a vata, pitta or kapha? Try our fun quiz (p20) to see what your dominant dosha is, and how you can adapt your diet to suit your body type. Likewise, we celebrate Organic September on page 12, as we look at how eating a pesticide-free diet can benefit not only your health, but the environment, too. Enjoy the issue!