The 21-day Vegan Kickstart diet from Dr. Barnard will be a way for me to learn more vegan recipes. Is started today with Balsamic Zucchini sandwiches. I, of course, didn't follow the exact recipe (ask my parents, I never listened to what they wanted me to do - stubborn!). Nevertheless, it came out great.
Here is the recipe from the 21-day vegan kickstart site http://pcrm.org/kickstartHome/. I will post what I did below it.
Balsamic Zucchini Sandwiches
Serves 2
This quick sandwich combines the flavors of fresh zucchini sautéed in balsamic vinegar with the creaminess of roasted red pepper and cannellini bean spread.
2 zucchini, cut lengthwise into 1/2"-thick strips
4 cloves garlic, sliced
1 tablespoon balsamic vinegar
1 cup rinsed white kidney beans (cannellini beans)
1 large roasted red pepper
2 whole wheat sandwich rolls (mini baguettes or bolillo rolls)
6–8 fresh basil leaves
1/2 teaspoon freshly cracked black pepper
Over medium-high heat, sauté the zucchini strips for about 1 minute (do not overcrowd the pan). Reduce the heat to medium. Add the garlic and balsamic vinegar and stir immediately. Sauté this for about 30 seconds and remove from the heat. Puree the white beans and roasted red pepper. Toast the buns. Spread the pureed beans on the bottom bun, then add the basil, then the zucchini, and finish off with a garnish of black pepper.
Here's what I did:
Sauteed some zucchini is olive oil, garlic and balsamic vinegar for one minute. Toasted the bread. Spread hummus on two sides of the bread. Sprinkled some Herbamare (herbal salt) and a little balsamic. Layered the zucchini, some avocado, pepperoncini peppers for a little zest, fresh basil leaves and broccoli sprouts. If I had roasted red peppers, I would have added them (I just added them to my grocery list). It's very tasty!
Here is the recipe from the 21-day vegan kickstart site http://pcrm.org/kickstartHome/. I will post what I did below it.
Balsamic Zucchini Sandwiches
Serves 2
This quick sandwich combines the flavors of fresh zucchini sautéed in balsamic vinegar with the creaminess of roasted red pepper and cannellini bean spread.
2 zucchini, cut lengthwise into 1/2"-thick strips
4 cloves garlic, sliced
1 tablespoon balsamic vinegar
1 cup rinsed white kidney beans (cannellini beans)
1 large roasted red pepper
2 whole wheat sandwich rolls (mini baguettes or bolillo rolls)
6–8 fresh basil leaves
1/2 teaspoon freshly cracked black pepper
Over medium-high heat, sauté the zucchini strips for about 1 minute (do not overcrowd the pan). Reduce the heat to medium. Add the garlic and balsamic vinegar and stir immediately. Sauté this for about 30 seconds and remove from the heat. Puree the white beans and roasted red pepper. Toast the buns. Spread the pureed beans on the bottom bun, then add the basil, then the zucchini, and finish off with a garnish of black pepper.
Here's what I did:
Sauteed some zucchini is olive oil, garlic and balsamic vinegar for one minute. Toasted the bread. Spread hummus on two sides of the bread. Sprinkled some Herbamare (herbal salt) and a little balsamic. Layered the zucchini, some avocado, pepperoncini peppers for a little zest, fresh basil leaves and broccoli sprouts. If I had roasted red peppers, I would have added them (I just added them to my grocery list). It's very tasty!
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