Creative Cooks

Dill Pickle Chicken Salad
Prep Time: 20 minutes Total Time: 20 minutes Servings: 4 servings

Ingredients
US

Dressing
1/2 cup sour cream
3/4 cup mayo
1/2 teaspoon garlic powder
1 tablespoon lemon juice
1-1/2 teaspoon Dijon-style mustard
Salt and Pepper
Chicken Salad
3 cups diced rotisserie chicken
1 cup finely diced dill pickles
1/4 cup pickle relish
1/3 cup thinly sliced green onions
2 tablespoons finely diced parsley
2 tablespoons finely diced dill

Metric

Dressing
120g sour cream
180g mayo
1.5g garlic powder
15g lemon juice
7.5g Dijon-style mustard
Salt and Pepper
Chicken Salad
450g diced rotisserie chicken
130g finely diced dill pickles
60g pickle relish
25g thinly sliced green onions
8g finely diced parsley
6g finely diced dill

Instructions

In a large bowl, combine all the dressing ingredients. Add salt and pepper to taste (I add 1/4 teaspoon each). Whisk until smooth.
Add all chicken salad ingredients to the bowl with the dressing. Gently stir until everything is well coated. Taste and adjust seasonings as needed.
Choose your favorite way to serve this chicken salad (see note).

Note:
On a croissant with a few pieces of lettuce.

On a thick sliced cucumber with microgreens
On toasted bread
In lettuce wraps with butter or Romaine lettuce
Spooned into halved avocados
Over mixed greens or arugula
Straight from the bowl or with crackers

BAGEL AVOCADO TOAST WITH PEARS, TOMATO & MEDITERRANEAN GARLIC LEMON OLIVE OIL DRESSING
PREP TIME 10 mins COOK TIME 10 mins TOTAL TIME 20 mins Serves: 2

INGREDIENTS
1 ripe large Avocado or 2 regular size avocados.
2 or 3 lightly toasted bagels
1 tomato, thinly sliced
1 ripe pear, thinly sliced

Mediterranean Oregano Garlic Dressing
1 large clove of garlic pressed or ½ tsp garlic powder
¼ tsp or more black pepper (i use more)
¼ to ½ tsp dried oregano or parsley or other dried herbs of choice
1 Tbsp really good extra virgin olive oil
2 tsp or more lemon juice
A generous pinch of salt

Other Additions:
Sprouts
Thin ribbons of basil

INSTRUCTIONS
Mash the avocado and mix in salt and pepper to taste.
Make the dressing: Mix everything until the oil and lemon juice are well combined. Taste and adjust lemon and salt.
Spread the avocado over toasted bagels or multigrain toasts.
Add slices of pear or tomato.
Add a generous drizzle of the dressing. Serve!

For variation: add sprouts or fresh herbs of choice.

BBQ JACKFRUIT SANDWICHES WITH AVOCADO SLAW
PREP TIME 5 mins COOK TIME 25 mins TOTAL TIME 30 mins
Serves: 4-5

INGREDIENTS
BBQ JACKFRUIT
2 20-ounce cans young green jackfruit in water (NOT in syrup or brine)
1/4 cup BBQ seasoning (2 Tbsp brown sugar + 1 tsp paprika + 1 tsp garlic powder + 1/2 tsp salt + 1/2 tsp pepper + 1/2 tsp chili powder)
3/4 cup BBQ sauce (ensure it’s vegan) + more for topping

AVOCADO SLAW (optional)
2 cups shredded cabbage + carrots (Trader’s has a great cruciferous veg mix)
1/2 ripe avocado
1 Tbsp maple syrup (or sweetener of choice)
1 lemon or lime, juiced
Salt + Pepper to taste
(Water to thin)

FOR SERVING
4-6 whole grain vegan buns (GF for gluten free eaters)
1/2 cup roasted salted cashews (or roast on your own - see notes*)

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GRILLED CHEESE WITH BALSAMIC GLAZED MUSHROOMS, ONIONS, AND FRESH SPINACH
Makes 4 sandwiches prep time: 10 minutes cooking time: 30 minutes

2 Tbsp salted butter
2 cups crimini mushrooms, sliced
1 sweet onion, sliced
2 Tbsp balsamic vinegar
8 slices bread
2 Tbsp butter, room temperature
4 slices American cheese
1 cup baby spinach

In a large frying pan, heat 2 Tbsp butter on medium heat. Add the sliced mushrooms and onions and fry until translucent, approximately 5 minutes. Add the balsamic vinegar and continue to fry until the mushrooms and onions have formed a nice dark caramelized glaze, approximately 20 minutes.

Heat a large frying pan on medium.

To assemble the sandwiches, butter the bread, one side only. With the buttered side on the outside, fill each sandwich with a slice of cheese and a quarter of the onion/mushrooms mixture. Place the sandwiches onto the frying pan (as many as will fit into the pan at once) and cover with a tight fitting lid. Fry each side until golden brown, and the cheese is melted.

Remove from the pan and add 1/4 cup of baby spinach to each sandwich. Slice in half and serve warm.

Vegan Lobster Roll
Prep Time 10 minutes Cook Time 8 minutes Total Time 18 minutes Servings 4

Ingredients

US
1 cup cooked or canned chickpeas, drained and rinsed
1 (14 ounce or 400 gram) can or jar heart of palm, roughly chopped (¼ to ½ inch chunks)
1 medium celery stalk, diced
2 tablespoons vegan mayonnaise
1 tablespoon lemon juice
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh dill
1 teaspoon Old Bay seasoning
½ teaspoon sweet paprika, plus more for topping
Salt & pepper, to taste
4 hot dog rolls
2 tablespoons vegan butter, melted

Metric

164 g cooked or canned chickpeas, drained and rinsed
14 (14 ounce or 400 gram) can or jar heart of palm, roughly chopped (¼ to ½ inch chunks)
1 medium celery stalk, diced
28 g vegan mayonnaise
14.79 ml lemon juice
6 g chopped fresh chives
0.4 g chopped fresh dill
2 g Old Bay seasoning
1 g sweet paprika, plus more for topping
Salt & pepper, to taste
4 hot dog rolls
28 g vegan butter, melted

Instructions

Place the chickpeas into a large mixing bowl and roughly mash them with a fork or potato masher. You want about half of them to be smashed.

Add the heart of palm, celery, mayonnaise, lemon juice, chives, dill, Old Bay, and paprika. Gently stir the mixture until the ingredients are evenly distributed.

Taste-test the mixture and season it with salt and pepper to taste. Adjust any other seasonings to your taste.

Place a medium skillet or grill pan on the stove over medium heat.

Brush the sides of one of the hot dog rolls with butter, covering the entire outer surface with a thin coating, then place the roll in the skillet. Repeat and add another roll (or as many as you can fit in a batch).

Toast the hot dog rolls in batches, toasting each roll for 1 to 2 minutes per side.

Stuff the filling into the buns and serve.

Ribbon Sandwiches / Rainbow Sandwiches
Prep: 1 hour hour 50 minutes minutes Cooling time: 1 hour hour 30 minutes minutes Cook: 50 minutes minutes Total Time: 4 hours hours 10 minutes minutes Servings: 40 mini sandwiches

Ingredients:

Spinach filling
570 g baby spinach or half spinach and half romaine lettuce
20 g parsley top stems and mostly leaves
2 green chili peppers or 1 serrano pepper
¼ tsp sea salt
Generous pinch of pepper or to taste
150 g margarine or butter

Carrot filling
350 g baby carrots or whole carrots
¼ tsp turmeric
Generous pinch of black pepper
¼ tsp sea salt
½ tsp ground coriander or cumin
¼ tsp honey or sugar (optional)
170 g margarine or butter

Beetroot filling
350 g beetroot
½ tsp crushed chili flakes adjust to your taste, I like to add 1 ½ tsp because I prefer it spicy
½ green chili or red chili pepper optional
¼ tsp sea salt
Generous pinch of black pepper
½ tsp ground coriander or cumin
¼ tsp honey or sugar (optional)
170 g margarine or butter

Sandwiches
40 slices soft white sandwich bread see recipe notes

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Baked Apple Butter Ham and Cheese Sandwiches
Yield: 12 SLIDER SIZE SANDWICHES prep time: 15 minutes cook time: 20 minutes total time: 35 minutes

INGREDIENTS:

12 count slider size potato rolls
1/2 cup apple butter
2 teaspoons whole grain mustard
9 thin slices Swiss cheese, cut into quarters
1/2 pound thinly sliced smoked deli ham
5 tablespoons melted unsalted butter
2 teaspoons creamy Dijon mustard
2 teaspoons poppy seeds
1/2 teaspoon garlic powder

DIRECTIONS:

Preheat oven to 350 degrees.

Open buns and set out.

In a small bowl whisk together apple butter and whole grain mustard. Spread a thin layer of the apple butter mixture on the inside top and bottom of each roll.

Place 2 quarters of cheese on the inside bottom of each roll then top each with equal amount of thinly sliced deli ham. Finally top each sandwich with 1 quarter slice of the remaining cheese.

Put the tops on the buns and place into either a 9x13 baking dish or a 9x13 rimmed baking sheet.

In small bowl mix together melted butter, Dijon mustard, poppy seeds and garlic powder. Using a pastry brush, brush the tops of the rolls with the butter mixture until it’s all been used.

Add to the oven and bake for about 20 minutes or until the tops are slightly golden and the cheese is melted.

Smashed Chickpea Avocado Salad Sandwiches
Prep Time 15 minutes Total Time 15 minutes Servings 3

Ingredients
US
1 ripe avocado
1 tablespoon lemon juice, plus more to taste
½ teaspoon salt, plus more to taste
1 (15 ounce) can chickpeas drained and rinsed
½ medium red bell pepper, diced
1 medium carrot, diced
¼ cup red onion, diced
2 tablespoons fresh cilantro, finely chopped
Black pepper, to taste
6 slices sandwich bread

Optional Toppings
Lettuce
Sliced tomato
Sliced onion

Metric
1 ripe avocado
14.79 ml lemon juice, plus more to taste
3 g salt, plus more to taste
1 (15 ounce) can chickpeas drained and rinsed
1/2 medium red bell pepper, diced
1 medium carrot, diced
40 g red onion, diced
0.8 g fresh cilantro, finely chopped
Black pepper, to taste
6 slices sandwich bread

Optional Toppings
Lettuce
Sliced tomato
Sliced onion

Instructions

Place the avocado into a large mixing bowl and mash it with a fork or potato masher until creamy. Stir in the lemon juice and salt.
Add the chickpeas and lightly mash them, keeping a bit of texture.
Stir in the pepper, carrot, red onion and cilantro.
Taste-test the mixture and season it with additional salt and/or lemon juice if desired, and black pepper to taste.
Divide the mixture among three sandwiches, topping each with lettuce, tomato, onion, or toppings of choice.

Venezuelan Chicken Sandwiches with Avocado (Reina Pepiada Arepas)
Egg Free Nut-Free Soy-Free Gluten-Free Low Sodium

Ingredients
12 ounces boneless, skinless chicken breast
1¼ cups arepa flour (see Tips)
½ teaspoon salt, divided
1½ cups warm water, plus more as needed
1 tablespoon canola oil

1 ripe avocado
¼ cup nonfat plain yogurt
Juice of 1 lime (2 Tbsp.)
⅛ teaspoon ground pepper
2 scallions, finely chopped

Preparation
Preheat oven to 350°F. Place chicken in a medium saucepan; cover with cold water. Bring to a simmer over medium-high heat. Reduce heat to low, partially cover, and cook until an instant-read thermometer inserted in the thickest part registers 165°F, 12 to 15 minutes. Transfer to a plate. Meanwhile, combine arepa flour and ¼ tsp. salt in a medium bowl. Slowly add 1½ cups warm water, mixing with your hands until a smooth dough comes together (see Tips). Knead for 1 minute. Shape the dough into a ball (it will have the texture of mashed potatoes). Cover with a clean kitchen towel and let rest for 5 minutes. Divide the dough into 4 equal pieces (about ½ cup each). Shape each piece into a disk, 3½ inches in diameter and ⅜ inch thick, by pressing it between your palms (see Tips). Brush a large oven-safe nonstick skillet with oil and heat over medium-high heat. Add the 4 disks and cook until the undersides are beginning to show golden flecks, about 3 minutes. Flip the arepas and repeat on the other side. Transfer the pan to the oven. Bake until the arepas are cooked through and slightly puffed, 12 to 15 minutes. Meanwhile, shred the chicken. Halve avocado and scoop into a medium bowl. Add yogurt, lime juice, the remaining ¼ tsp. salt, and pepper. Mash with a fork until smooth. Stir in the chicken and scallions. Slice each arepa in half crosswise to open a pocket (like a pita bread). Divide the chicken salad among the arepas and serve immediately.

Tips: Arepa flour is precooked cornmeal. It is not the same as regular cornmeal or masa harina (the cornmeal used to make tortillas), neither of which will work to make arepas. You can find arepa flour in the international section of most supermarkets—the two most popular brands are P.A.N. and Goya.
Moistening your hands with a bit of water helps prevent the dough from sticking to them. If the outer edges of the arepas crack when pressed, your dough is too dry; moisten your hands with water, shape the dough back into a ball and press again. If the dough won't hold its shape, it is too wet; add arepa flour 1 Tbsp. at a time and mix again.
To make ahead: Cook chicken (Step 2), cover and refrigerate for up to 2 days.

Chickpea Masala Sandwich
Serves: 2 sandwiches Prep Time: 10 minutes Cooking Time: 10 minutes

Ingredients

olive oil
1 x 400g / 14.1oz tin of chickpeas, drained + rinsed
salt + pepper
2 garlic cloves, peeled + chopped
1 thumb of fresh ginger, peeled + chopped
1/2 red chili, chopped
1.5 tsp cumin powder
1 tsp paprika
1 tbsp tomato purée
1/4 cup vegan mayonnaise
1/4 cup vegan plain yoghurt

To serve:

4 slices of bread, or gluten-free bread
mango chutney
baby spinach leaves
tomato, sliced
cucumber, sliced
red onion, sliced
1 small handful of fresh coriander

Method

First add some olive oil to a pan. Next add the chickpeas along with a pinch of salt and pepper and fry for 8 minutes.
Add the garlic, ginger, red chilli, ground cumin, paprika and tomato puree to the pan and fry for 2 minutes.
Transfer the chickpea mixture to a bowl and stir in the vegan mayonnaise and yoghurt.
To serve, spread a little mango chutney over a slice of bread.
Next add some spinach leaves followed by the chickpea masala mixture, then some slices of tomato, cucumber, red onion and finally a few coriander leaves.
Close the sandwich with a second slice of bread. Repeat for the second sandwich.