Today I Made:
BETTER THAN TUNA SALAD SANDWICHES WITH LEMON-BASIL PESTO AND GRILLED VEGETABLES.
This is really a combination of 2 different recipes.
BETTER THAN TUNA SALAD and LEMON-BASIL PESTO from The Vegan Table By Colleen Patrick-Goudreau.
Both recipes I've made several times but never put them together.
The BETTER THAN TUNA SALAD is made with garbanzo beans, vegenaise, carrots, red bell peppers, celery, walnuts, dijon mustard, and salt and pepper.
Delicious and so versatile.
You can use it as a sandwich filler, on crackers, over greens, or eaten alone.
The LEMON-BASIL PESTO is so simple to make, you wonder why the jared stuff exist.
All you do is throw basil, pine nuts, garlic, olive oil, leon juice, and salt and pepper in a food processor and process until finely smooth.
And for the bread, I used these new OROWEAT SANDWICH THINS.
They're really thin slices of bread that look like burger buns.
They taste sweet and are super soft.
Really not good with any runny sauces.
Spread a thin layer of the pesto on one side of the bread, then top with the BETTER THAN TUNA SALAD.
Spread the other side of the bread with more salad, then top with grilled zucchini, grilled red onion, and fresh slices of roma tomatoes.
Close sandwich and enjoy.
And for DESSERT, I made FRUIT TURNOVERS from EVERYDAY FOOD MAGAZINE.
Frozen blueberries mixed with lemon zest, lemon juice, cornstarch and sugar then placed in the middle of a thawed store-bought puff pastry and baked until golden brown.
It's really a simple dessert yet very elegant looking.
Make this to impress your diner guests.