Sandwich Recipe Straight from Connoisseurus Veg | Serves: 2 | Time: ~15 min
1 cup cooked or canned cannellini #beans, drained and rinsed
2 tbsp vegan #pesto sauce (scroll down for recipe)
4 slices good sandwich bread
4 artichoke hearts, canned or frozen and thawed, coarsely chopped
About 1/2 cup baby arugula or spinach leaves
1 #avocado, sliced thinly (oops! forgot to add, would have definitely elevated it)
salt and pepper to taste
olive oil, for grilling
Place beans into a small bowl and mash with a fork until chunky. Stir in pesto. Spread on one of your bread slices. Top with artichoke hearts, followed by spinach or arugula, then avocado slices. Drizzle with as much additional pesto as you like between layers. Sprinkle with salt and pepper to taste and top with remaining bread slice.
Coat the bottom of a large flat-bottomed skillet with oil and place over medium heat. Place sandwich into skillet and grill until lightly browned on bottom, about 4 minutes. Flip and grill until browned on other side, about 4 minutes more.
Best part about this meal: All the components are quick and everything below can be prepped the night before!
Vegan Sun-Dried Tomato Pesto Recipe from Simply Quinoa | Serves: 4 | Time: ~5 min
1 1/2 cups basil, packed
1/2 cup sun dried tomatoes
1/4 cup nutritional yeast
2 Tbsp pine nuts
1 garlic clove
Juice of 1/4 a lemon
Salt & pepper to taste
2 tbsp cup olive oil
1 tbsp water
Add everything into a food processor (aside from the oil and water). Process until combined.
Remove the lid and scrape down the sides with a spatula.
Place the lid back on and with the food processor running, drizzle in the olive oil. Then drizzle in the water, adding more if you need it. Scrape down the sides a few times and process again until smooth.
Transfer to a glass container and store in the fridge for up 5 days.
Veganized a Corn Salad Recipe from Soup Addict | Serves: 6 as side dish | Time: ~10 min
1 shallot, finely chopped Kernels from 3 ears of fresh, uncooked corn 2 #zucchini, diced 1 #RedBellPepper, seeded and diced 1 handful fresh dill (about 4 smallish sprigs), minced 1/4 cup fresh parsley, minced Vegan crumbled Feta cheese, rinsed, as a garnish (scroll down for recipe)
1/4 cup buttermilk * 2/3 cups greek yogurt ** 1 tablespoon white wine or champagne vinegar 3 tablespoons minced Vidalia or other sweet onion 1 small clove garlic, minced and mashed with a pinch of salt 2 teaspoons fresh dill, minced 1/4 cup extra virgin olive oil salt and freshly ground pepper to taste.
* According to vegancoach.com, to substitute buttermilk, mix non-dairy milk with a foodie acid such as lemon juice, apple cider vinegar, or brown rice vinegar and let sit for 5-10 minutes. The general rule is to add 1 Tablespoon foodie acid to a 1 cup measuring cup, then add non-dairy milk and fill to the top.
** You can buy vegan Greek yogurt in most grocery stores.
In a large bowl toss the corn kernels lightly to separate them, add the shallot and the remaining salad ingredients, tossing again to combine.
In a smaller bowl combine the buttermilk vegan substitute, yogurt, vinegar, onion, garlic, and dill, whisking to combine. Add the oil in a slow stream, whisking, until completely blended.
Season with freshly ground pepper and salt to taste. Refrigerate until ready to use.
Just before serving, toss the salad with dressing, adding a little bit at a time, until all ingredients are uniformly coated with dressing, but not soaking into. Garnish with feta cheese. Serve the remaining dressing on the side.
Count it! A guilty pleasure with 8 fruits and vegetables!
Vegan Feta Cheese Recipe Straight from Eating Vibrantly | Serves: 2 cups | Time: ~10 min
1 1/3 cup #almonds, whole
1/3 cup lemon juice
scant 1/4 cup cold-pressed extra-virgin olive oil
2 med garlic cloves
1 1/4 tsp salt
1/3 cup + 4 tsp water
Put everything into a high-speed blender and blend until smooth. Leave in the fridge for a couple of hours to firm up if required.