ROASTED RED PEPPER SPREAD
ROMAINE LETTUCE AND RED CABBAGE
Yesterday I Made:
BAGUETTE WITH ROASTED RED PEPPER SPREAD AND CONFETTI SLAW for DINNER.
Recipes from the May/June 2009 issue of VEGETARIAN TIMES.
The spread is a vegan version of pimiento cheese.
Made with vegan cream cheese, roasted red pepper, and minced onions.
The sandwich also contains diced cucumber, romaine lettuce, and red cabbage.
I recommend toasting the bread to give it a nice crunch.
It was delicious and very flavorful, but really messy to eat.
Plan to use a lot of napkins to wipe the spread of your face and hands.
The confetti slaw gets its vibrant colors from red cabbage, red bell peppers, carrots, green onions, jalapenos and mixed with an herb salad dressing.
I made it early on in the day to marinate and by dinner time it was ready to eat.
These are my favorite type of slaws/salads because you can make them ahead of time and they don't get soggy.
They become more flavorful and they retain their crunch.
Perfect potluck dish.