Dinner Plate #23

Some distant past version of me saw a recipe for a beetroot and pickle sandwich from Plant Based Jess. (Is it a British thing to call beets "beetroots"? It seems to be, but let me know. They're just beets to me.) I knew I wanted to make it, but I also knew that unless I could get my hands on some non-dairy Greek yogurt, it wasn't going to have enough protein for my tastes. Well, I got my hands on some! And also I had beets at the ready after the other things you've seen this week. So I made that, and I had my sandwich with some leftover creamy potato and carrot soup I had in my freezer (first seen three months ago).

This was amazing, though I will also say that is the messiest sandwich I think I've ever made. You will need a very sturdy bread for the filling, like this toasted multigrain and seed bread, or you'll need to put it in a pita or something so it can catch the juices. I didn't mind the messiness because it was so tasty, but you definitely don't want to pack this to eat it in public. Subsequent to this, I ate the sandwiches I made with this filling with a knife and fork. Alongside the beet-pickle-carrot mixture, I had spinach, cucumbers, and vegan mayo.

I was a little worried this soup wouldn't freeze well, but it was delicious! Of all the things on my using-what-I've-got journey, one of the best new habits I have is to freeze stuff and have it later, rather than only making a little of things and eating convenience foods. I didn't want much soup, which is why you see it here in a teacup, garnished with chives.

So yes, it's a soup and a sandwich, but I'm proud of this. See you again next week!