Danksgiving Sandwich + Wine Pairing
That’s not a typo- this is truly a Danksgiving sandwich. Why, you ask? Because this sandwich is spread with CBD cranberry sauce. CBD (Cannabidiol) is a naturally occurring cannabinoid (chemical compound) of cannabis (marijuana, weed, pot, hemp, ganja- whatever you wanna call it). CBD accounts for up to 40% of hemp plant’s extract. CBD can be taken in many different ways for many different reasons, but I prefer to take it by mouth sublingually or in “edibles”. CBD does not have intoxicating effects like THC, so it will not make you high. CBD has been found to help people with numerous aliments such as anxiety, pain, seizures, inflammation, or as an overall wellness supplement and antioxidant*. I’ve used it in the past for knee pain and cramps and I currently use it for stress and as part of my daily vitamin/adaptogen/antioxidant regimen for overall health and wellness.
If you’ve never made Thanksgiving leftovers into a sandwich before:
Grow up & eat stuffing sandwiches.
Leftovers are one of the greatest things about Thanksgiving, and they deserve to shine between two slices of bread because it’s cold outside and nobody’s going to notice your bread belly anyway. Rejoice.
This sandwich is stacked with leftover stuffing, vegan turkey or leftover “holiday roast”, easy vegan gravy, dijon mustard, and cranberry sauce. The cranberry sauce is spiked with CBD oil, which I get from Progressive Plant Therapeutics, who are a small company in my home town. I could not recommend their products more if you’re looking to get the most out of a CBD supplement (they have CBD for your pets, too!). This is the supplement I personally use daily and I was not compensated to include it in this recipe.
Pinot Noir is a classic wine to pair with Thanksgiving dinner, so it naturally goes with this sandwich as well. The Pinot Noir I paired this recipe with is Underwood 2017 (Oregon). I found it in my local wine store and recommend you try it, too. This wine is earthy with ripe plum and cherry notes with a pleasant body, more than other Pinot’s I’ve tried. You can certainly use another wine that you like or can find locally.
If you try this recipe, let me know! If you pair yours with a different wine, let me know how it goes! Leave a comment below, or share a picture on instagram with #datkindlife . Stay kind, bbs!
Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins
Easy Vegan Gravy:
· 1 ½ cups vegetable stock (I used Better Than Bouillon Vegetable Base)
· ½ cup unsweetened plain almond or soy milk
· ¼ cup unbleached flour
· 1 tablespoon tamari or soy sauce
· ½ teaspoon garlic powder
· ½ teaspoon dried thyme
· salt and fresh black pepper, to taste
CBD Cranberry Sauce:
· 1 can whole berry cranberry sauce (I used Ocean Spray)
· 54mg vegan CBD oil (I used Progressive Plant Therapeutics)
Sandwich (makes 2):
· 8 ounces Tofurky “Lightly Seasoned Slow Roasted Chick’n” or leftover holiday roast
· 1/3 cup vegan gravy
· 1 tablespoon Dijon mustard
· 4 slices vegan sandwich bread, toasted (I used Dave’s Killer White Bread Done Right)
· 1 cup leftover stuffing
· ¼ cup CBD cranberry sauce
· 3 tablespoons vegan butter, at room temperature (I used Earth Balance)
1. To make the gravy, add all ingredients to a medium saucepan and whisk until well combined.
2. Bring to a boil and cook over medium-high heat, stirring frequently until gravy thickens. Lower heat to medium and cook for 5 additional minutes, stirring frequently. Set aside. Leftover gravy can be stored for 3 days in fridge, but you’ll need to add additional stock when reheating since it will thicken significantly in the fridge.
3. To make the cranberry sauce, pour the contents of the can into a small bowl and mix the CBD oil in until fully incorporated. Do not heat the cranberry sauce, since this may negatively affect the CBD. If you’re making your own cranberry sauce from scratch, be sure to let the sauce cool completely before stirring in the CBD oil in order to get the full benefit of the supplement. Set cranberry sauce aside.
4. To make the sandwiches, add tofurky and 1/3 cup vegan gravy to a small pot over medium heat until “turkey” is heated through. Set aside.
5. Add ½ tablespoon Dijon mustard to two slices of toasted bread. Add ½ cup stuffing onto each Dijon-ed slice of toast, then top each stuffing pile with half of the heated turkey mixture. Divide the cranberry sauce evenly onto each of the two untouched toast slices, then put the bread cranberry side down onto the turkey mixture. Cut sandwiches in half and serve with warm gravy for dipping. Enjoy!
*Disclaimer: I’m not a medical professional and this post, along with any and all content on my website is not intended to replace medical advice from a qualified healthcare professional. No information on this site should be relied upon to diagnose, prevent, or determine treatment for a medical condition or disease. You should always consult with a doctor before using any dietary supplement.