IndigenousWell™

 

My buddy Delaney Erickson (Cherokee) can throw down some food. He’s one of he best cooks I know and it comes from his days of being a kid in a hippie commune or just having to be the “cookie” and caretaker of a bunch of Cherokee county’s finest. Like me, he struggles to eat right but feels much better when he does. He like Sprouts Supermarket in Broken Arrow for those around Tulsa. His mom and Slick also taught him well.

This comes from the old Linda’s health foods when Delaney worked there in the 1990s – “the old avocado melt.”

Delaney advises that sprouts are the key to this sammich. Grow them yourself or pick up at a health food store (and I buy the thicker bean sprouts at Reasor’s in Tahlequah. Two pieces of bread with olive oil mayo and veg get seasoning. Cut mushrooms on one side, sliced avocado on the other, top each side with pepper jack cheese and toast in the oven on a pan until the cheese is melted and the bread is crispy. Then add sprouts, tomatoes and an onion in the middle. Cut, eat and enjoy.

My gluten free and vegan substitutes on Delaney’s Sammich that are pretty straight forward. Use gluten free bread and vegan cheese. There’s also some great vegan mayos out there, but I’m into spicy mustards. As Delaney notes, toasting it makes all the difference for those of us that have texture issues and need the crunchy stuff.

Thanks to Delaney for being the first man to contribute!

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