{"id":41570,"date":"2016-08-21T12:02:58","date_gmt":"2016-08-21T16:02:58","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=41570"},"modified":"2016-08-21T12:02:58","modified_gmt":"2016-08-21T16:02:58","slug":"edamame-veggie-sandwich%e6%9e%9d%e8%b1%86%e3%82%b5%e3%83%b3%e3%83%89","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=41570&lang=en","title":{"rendered":"Edamame Veggie Sandwich
\u679d\u8c46\u30b5\u30f3\u30c9"},"content":{"rendered":"

\"79\"<\/p>\n

We got back from our trip a few days ago.<\/p>\n

We are home, but technically we are still on vacation.<\/p>\n

Terry says we can go out to eat and I don’t have to cook, but after a while I WANT to cook because I miss my food (it sounds strange, but it’s true!).<\/p>\n

\"73\"<\/p>\n

\"74\"<\/p>\n

\"75\"<\/p>\n

I was in the mood for a sandwich with LOTS of veggies.<\/p>\n

So that’s what we had for lunch today.<\/p>\n

\"76\"<\/p>\n

I pile up everything high, hoping they stay between the bread slices.<\/p>\n

Love all the colors.<\/p>\n

Edamame was salted and slightly mashed.<\/p>\n

Next time I will spread more of this edamame paste.<\/p>\n

It was simple yet tasty.<\/p>\n

\"78\"<\/p>\n

I think I’m getting better at making sandwiches.<\/p>\n

One of the lessons I’ve learned is to use thin slices of bread.<\/p>\n

My sandwiches used to be so thick, and I always felt I was eating too much bread!<\/p>\n

Not this time.<\/p>\n

\"80\"<\/p>\n

Edamame Veggie Sandwich<\/strong> makes 2 sandwiches<\/p>\n

4 slices bread
\n1 tablespoon Dijon mustard
\n1 carrot, julienned
\n1 cup shredded purple cabbage
\n1\/3 English cucumber, sliced
\n1 tomato, sliced
\n1 cup lightly mashed and salted edamame (with a little lemon juice)
\n1 cup baby spinach and mustard greens, dressed with simple dressing (oil, vinegar, sugar, salt, pepper)
\nsalt<\/p>\n

1. Spread mustard on bread slices.
\n2. Sandwich all the vegetables.
\n3. Sprinkle salt.<\/p>\n

\"11\"<\/p>\n

I’m on Instagram<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

We got back from our trip a few days ago. We are home, but technically we are still on vacation. Terry says we can go out to eat and I don’t have to cook, but after a while I WANT to cook because I miss my food (it sounds strange, but it’s true!). I was […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,19,14,28,29],"tags":[],"class_list":["post-41570","post","type-post","status-publish","format-standard","hentry","category-bread","category-leaf-vegetabes","category-sandwich","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/41570","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=41570"}],"version-history":[{"count":8,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/41570\/revisions"}],"predecessor-version":[{"id":41592,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/41570\/revisions\/41592"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=41570"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=41570"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=41570"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}