A bit of a breather today as I'm a little beat from yesterday's shenanigans. Plus we have too much leftover food to warrant a new full dish, and so: a drink.
These pumpkin spice lattes are ubiquitous lately. Variations can be found by Kathy, Averie, Katie, a nameless Vegan Food Snob (her words, not mine!), Angela, and plenty more, I'm sure. I used Michelle's directions because hers seemed easiest, most low key, and used the most amount of coffee to milk ratio! I try to keep my coffee intake to a minimum but I don't like too much milk in my drinks.
It was tasty, and a good afternoon pick-me-up. It was warming and spicy, and perfect as I sat on the fire escape with a book.
I also thought I would give you a loose recipe for the sandwich we had at lunch yesterday. G is an arteest! He cannot be bothered with a vegan food blog. He does, however, dream some delicious food ideas. Ahem, let it be noted that I did the cooking for the sandwich and came up with the bean spread idea but he blueprinted it all and did the actual assembly. Like I said, he's an artist and steadier with his hands. I'm a writer and therefore a lush - as well as a nervous wreck; I tremble.
Cooked Vegetable Sandwich with White Bean Spread and Sundried Tomatoes
1 loaf crusty bread
white bean spread
1 can BPA-free canellini beans
1 clove garlic, chopped
1 TBS chopped fresh basil
2 TBS lemon juice
1 TBS olive oil
salt and pepper to taste
(Blend until smooth)
1 large zucchini, sliced into rounds
3 portabella mushroom caps
small handful of sundried tomatoes (not packed in oil)
1/4 cup onion, sliced
1 clove garlic, chopped
salt and pepper
-Make the white bean spread and set aside
-Heat 1 TBS olive oil or veg broth in a pan, add 1 clove chopped garlic and zucchini rounds. Sprinkle with thyme, salt and pepper, cook until zucchini softens and set aside.
-Throw sliced onions into the pan, cook until they begin to soften and add mushroom caps. Pour about 2 TBS balsamic vinegar into the pan, stir around, and cover pan. Cook until mushrooms are soft, about 3-4 minutes. Set aside.
-Warm loaf in 250* oven for about 5-10 minutes. When you take it out, spread with white bean mix, layer zucchini and mushrooms on. Top with cooked onions and sprinkle sundried tomatoes.
-Cut into smallish sections, holding it all together with toothpicks.
We didn't add any greens, but I think this would be really tasty with some wilted spinach in there as well. You could also swap the sundried tomatoes with roasted peppers - or swap the white bean spread for an olivey tapenade! Possibilities are endless.
Be back tomorrow with another pumpkin recipe. You gotta do something with the rest of the can, no?