Today, I wanted to create a sandwich using my pesto recipe which also contains a little bit of nuts (pine), and to make it a bit thicker, I added cashews. I also wanted to use the baby bella mushrooms and veggies sitting in my fridge and the basil in my garden. And, this is the outcome: baby bella sandwich with spinach pesto spread.
This sandwich is very flavorful, light, “meaty” (from the mushrooms), and really healthy. I just loved the combination of garlic, basil, pine nuts, and mushrooms.
Ingredients for Pesto Spread:
3 cups of fresh basil
2 cups of spinach
2/3 cup of raw cashews (soaked for a few hours)
1/3 cup of pine nuts
4 cloves of garlic
4 tablespoons of nutritional yeast
1/2 teaspoon of salt
Directions for the spread:
Place all ingredients in a food processor.
Blend for a minute or two.
Red onions (sliced)
Baby Bella Mushrooms and Garlic:
16 oz. of baby bella mushrooms
6 cloves of garlic (minced)
salt or pepper or use Mrs. Dash’s No Salt Seasoning
1 tablespoons of olive oil
Directions for the mushroom:
Heat olive oil, add garlic, and cook for a little less than a minute.
Add mushrooms and cook for 10-15 minutes.
Toast your bread and build your sandwich.
It was delicious with pickled jalapenos from my backyard.
I make different versions of this dip for my family and friends, which everyone seems to enjoy. I will share the other ones with you in the future in another post.
I usually like my garlic raw when I make dip for bread, but my 3-year-old doesn’t because it is too spicy for her. So I decided to cook it a little bit, so she is able to enjoy it with the freshly baked bread I had made.
This morning, after my daughter and I had our green smoothies, she told me that she wanted me to make pizza for lunch. I wasn’t really up for making pizza dough, so I thought about using some healthy sprouted grain bagels instead. Luckily, I had vegan Daiya “cheese” and fire roasted crushed tomatoes in my fridge and pantry, so I was able to put a “pizza” together.
It took me less than 5 minutes to make lunch!
It was yummy! Best of all, my daughter enjoyed it!
1/4 cup of crushed fire roasted tomatoes
1 clove of garlic (minced)
1/4 tsp parsley(dried)
1/4 tsp of basil (dried)
salt and pepper
Preheat oven/pizza stone (low BROIL with pizza stone in the middle of the oven).
Mix the minced garlic in with the crushed tomatoes.
Then add parsley, basil, salt and pepper.
Slice bagel then spread your garlic and crushed tomato mixture on.
I decided to make a lentil loaf today, for New Year’s Eve, since I had not made one in over a year! It was definitely time for another one! There are usually different versions of my loaves each time because I like to add different ingredients for added flavor and or added nutritional value. I also had a lot of garlic, potatoes, and brussels sprouts laying around, so I decided to use them as well. This meal is flavorful, filling, low fat, and packed with nutritious ingredients!
Note: I used different types of grains for benefits that comes with the consumption of the different types. I also added some nuts for added essential fatty acids and protein.
1 and 1/4 uncooked green lentils
1/4 cup of wheat berries
1/4 cup of multi-grain hot cereal mix (rye, barley, oats, and wheat) note: you can just use oatmeal if you don’t have this…
1 cup of diced shallots (2 large)
4 cloves of minced garlic (fresh)
1/2 cup of walnuts
3/4 cup of Ian’s whole wheat panko bread crumbs
4 tablespoons of ground flax seeds/flax meal
3 tablespoons of raw wheat germ (optional…I added this nutritional purposes)
You are probably wondering why I have been posting a lot of “pesto” recipes lately. Well, it is because I have 2 huge basil bushes in the backyard that screams, “MAKE PESTO OUT OF MEEEE!”. And, I do what it says!
This is super easy and you won’t feel guilty eating it!
Whole grain pizza dough (all natural/vegan) from the deli (I always get mine from Earthfare).