Veggie Bahn Mi Recipe
When we had company unexpectedly this week, I had to think quickly of a dish to serve. Earlier that day, I made some of the raw beet salad that I wrote about last month. I had about two cups of leftover shredded beets + carrots. So I decided to pickle them in a combination of rice vinegar, olive oil, salt, pepper and honey for the rest of the day.
As a quick snack for my pop-over friends, I made a modified Bahn Mi sandwich (you know, those incredibly complex Vietnamese sandwiches of liver pate, chicken and pork pieces, and pickled veggies between crusty slices of baguette).
To take the place of the liver pate, I used homemade hummus. The beat salad stood in for the usual daikon-and-carrot mixture. Instead of meat, I used some extra-firm, marinated tofu (a.k.a. the best tofu ever). The crusty baguette, veggies and tofu are all locally grown/made and picked up at the farmer’s market. Recipe after the jump:
