PICNIC FOOD... VEGAN CLUB SANDWICH WITH SUNDRIED TOMATO SPINACH BASIL PESTO SPREAD

 

  

I hope you all had a nice weekend.  I sure did. We spent our Sunday supporting one of my BFs and her family at the DSALA Buddy Walk 2012.  I am sure many of you have a friend who is just like family, who you are closer than close to, and have been through thick and thin with.  The Rivera's are  those people.  Her adorable son Luca was born with downsyndrome and we love him  to death.  He truly is a wonderful baby.   

 

The day was perfect here in So Cal... and you know sometimes when you go to these types of events, the food they serve is never really vegan friends, let alone raw or even vegetarian.  So of course, I packed our lunches.

 

Here are a few things I made for our picnic lunch.

 

 

VEGAN SUNDRIED TOMATO SPINACH BASIL PESTO SPREAD

 

1 cup sundried tomatoes

3/4 cup pine nuts

1 cup spinach

1 cup basil

2 table spoons olive oil

3 teaspoons nutritional yeast

1 clove garlic

1 lime, juice of

1/2 teaspoon salt

 

Blend all the ingredients together in a food processor and blended well.  Store in an air tight container in the refrigerator.

 



 This spread is super flavorful and can be eaten on crackers and sandwhiches.

 



VEGAN CLUB SANDWICH

 

There are no set rules for to make a sandwich, the skys the  limit as to what you can put between two pieces of bread.  I really like how this veggie club sandwich came out.  I wish I had a couple  more ingredients to top it off, but it still tasted great.  Here's what I included...

 

Vegan sundried tomato spinach basil pesto

Stone ground mustard

Hummus

Organic smoked tofu slices

Tomato Slices

Micro Greens

Spinach

 

I would also add cucumber slices and avocado for sure.

 

 

VEGAN TRICOLOR POTATO SALAD

 

I don't know about you, but I am a bit of what you call a potato girl.  Always have been and think I always will be.  It may run in the family... ha!  So every now and then I crave potato salad like my mom use to make when I was growing up.  It's super simple, colorful and tasty.  Here's one of my vegan versions....

 

1-1/2 cups purple potatos steamed

1-1/2 cups red potatoes steamed

1-1/2 cups white potatoes steamed

1 cup raw chopped carrots

1/2 cup veganaise, or to your desired creaminess

1 lime, juice of,

1 tablespoon dill

salt and pepper to taste

 

Combine all the ingredients in a large bowl, chill and serve.

Our picnic lunch was super delicious!

Enjoy!


Lastly, here is a quick snap shot of our little Luca... Love him...



Join the discussion!

Do you have a favorite vegan spread, sandwich or potato salad recipe? We would love to hear what it is! Share it in the comments below. Links are welcome.

 



CAULIFLOWER RICE WITH PESTO

I am really loving this "rice" recipe!  Super, super easy and packed with flavor.  The pesto recipe is vegan and super flavorful.  I have been craving some pesto lately since my basil plant is still thriving... pray for me.  I hope it stays strong.



I definitely think this "rice" will be one of my go-tos for a quick and easy raw meal. 

CAULIFLOWER RICE WITH PESTO

FOR THE RICE

1 head cauliflower, chopped in the food processor

1 red pepper, diced

4 stalks of celery, diced

3 persian cucumbers, diced

1 small basket of crimini mushrooms or portobellos, chopped

VEGAN PESTO

1/3 cup pine nuts                  

1/2 cup olive oil                  

5 cloves garlic

1/3 cup nutritional yeast

1 bunch fresh basil leaves

salt and pepper to taste

For the pesto all the ingredients except the olive oil in the food processor, start processing and then slowing drizzle in the olive oil as everything is being processed.  Mix thoroughly.

Mix all the ingredients for the rice into a large bowl.  Then fold in the pesto sauce as desired and its ready to serve!

Such a delicious recipe.  Enjoy!





SIMPLE HEIRLOOM TOMATO SALAD

This was an inspiration from an outing with Felicia to the wonderful little cafe Lemonade.  Side note: They have many great and unique options for the everyday vegan.  Anyway, Felicia got this wonderful salad that was heirloom tomatoes with a light olive oil and basil dressing.  And that was it, but it was sooo flavorful!  I think that the key is to use really great tomatoes,  if you don’t have quality tomatoes you might as well make ketchup or something else because it just won’t do the salad justice!  I purchased my tomatoes from my local farmers market.

HEIRLOOM TOMATO SALAD

 

THE BASICS

 

2 small heirloom tomatoes

8 yellow grape tomatoes

1 tbsp. basil finely chopped (I used purple basil, but you can use whatever you have on hand)

zest of 1/2 lemon

1/4 c. olive oil

coarse salt (to taste)

pepper (to taste)

 

THE PROCESS
 

Pour olive oil in a bowl.  Add finely chopped basil and muddle basil by smashing with the back of a spoon.  Next quarter tomatoes into bite size chunks.  Add salt and pepper.  Stir to coat all tomatoes and garnish with lemon zest.  Enjoy!

 

Makes approximately 1 serving

 

A flavor revolution in your mouth!