3 oz Cream Cheese (Tofutti Better Than Cream Cheese)
1 teaspoon milk (Silk Soy Milk)
Onion Salt (powder)
Garlic Salt (powder)
1 Cucumber, peeled and sliced thinly
6 pieces of bread ( 3 pita breads)
Alfalfa sprouts (my addition)
Mix cream cheese with milk to soften.
Season with onion and garlic.
Spread mixture on bread.
Top spread with cucumbers.
This turned out excellent! I only had garlic and onion powders so I used those instead. The powders were good for lower sodium intake anyway which I feel is important. I am always finding ways to reduce salt intake so my blood pressure isn't up. However I got to admit that I love salty snacks :). Cream cheese and milk were nondairy. The cream cheese was actually made with tofu and it tastes the same as regular cheese to me. I used pita bread even though it is not be good for my blood type with the wheat flour :( Next time I vow to use bread that is I should eating (gluten free, Ezekiel, etc). Since cream cheese can be tough to soften with the milk (or I 'm impatient) use the blender or mixer to combine the ingredients. I did once toast the pita bread too long in the toaster oven ( or it was overheated) which made it hard to fold over. I add alfalfa sprouts to the recipe since I had them in my fridge and did not want them to go to waste. Jesse tried a sandwich and totally loved it! He said, "It just like a Greek gyro without the meat." I am so happy when he loves the food I make! Together for over ten years I can't believe how much I love him and how lucky I am to find a kindred spirit in him.
Upcoming Challenge: Vegan Reuben Sandwich
This coming weekend I hope to make this thanks to a recipe from Vegan Dad. This recipe will make Rookie Cookie's easy recipe complicated. Remember my challenge is to make the recipes at least vegetarian.
Wish me luck!!!!!
Update: I tried this sandwich on gluten free bread recently. It was good but not as good as the pita bread. I have to find gluten free pita bread or pita bread made with the type of flour my blood type can have.