Yes, I’ve been keeping something from you… again. But instead of waiting a couple days to tell you, I’ve waited a couple weeks.
Terrible. I know.
So, I’ve been eating this one sandwich…
(OK, that could probably start every food-blog post this summer).
Rewind. A couple weeks ago, I was at a restaurant called Olivers in Oak Forest, IL. It’s really more of a martini bar & grill. Or a sports bar. Whatever. At any rate, I was having an early dinner at Oliver’s, and ordered their Pesto Veggie sandwich.
It was heavenly.
Pesto, where have you been all my life?
(Full disclosure: I often relax my vegan ways to vegetarian at restaurants. I don’t eat out often, but still, the ethical battle that rages between my non-confrontational nature and my love of the cows is exhausting… but I have to remember that I eat this way to reduce suffering, and I accomplish a lot to that goal!)
Anyway. Where was I? PESTO!
Wow. Pesto. Self, meet basil! I never really knew basil was basil. I’ve had it before but never had a name for it. Now, I know what basil looks like and smells like and tastes like, and I know that basil is in pesto! How do I know this?
Because after eating at Oliver’s, I went out and bought a basil plant and made my own (vegan) pesto. I’ve made 3 batches so far, and almost have it perfected (at which point, I’ll likely post it here). I’m currently digging a mix of half-almonds, half-cashews. (Haven’t tried actual pine nuts, but going for a less calorie-dense version anyway).
So this homemade pesto frenzy has been feeding my new sandwich obsession – a clone of the Oliver’s Pesto Veggie sandwich.
For 4 servings:
- 1/2 sweet or red onion, diced
- 1/2 cup or so of mushrooms, diced (I’m liking portobello the best)
- 1/2 of a red bell pepper, diced
Saute that all up in a little bit of olive oil until the onions are soft. Stack that between a couple slices of bread with a generous smear of pesto and some Daiya mozzarella, and press for 4 minutes in the panini press… oh my word. It tastes great on a crusty Italian sourdough, but also delish on regular ol’ Italian bread (or what I call, junk food bread).
Pesto Veggie Sandwich with Grilled Asparagus
I’ve literally eaten this sandwich 10 times in the past couple weeks. The only reason I didn’t eat it yesterday was that I ran out of pesto (and I seem to have already killed my basil plant… it’s outside now working on its resurrection). I thought I pruned it correctly. YouTube says I did, anyway. Still, it doesn’t seem to be growing new leaves. It just seems to be dying. Sigh.
In other news, I’m still obsessed with grilling veggies on my Griddler. That gadget is one of the best kitchen investments I’ve ever made (and it was really too cheap to call an “investment” – but I use the thing multiple times per week. Love it).
Unfortunately, my kitchen adventures are likely to be boring for the next 2 weeks. I’m 12 days from The Big Move, and have to eat through my freezer by then. I’ve been dreading this time. I don’t know why I stock my freezer full of frozen veggies. I know they’re supposed to be convenient, but I just prefer fresh. Maybe I just haven’t learned how to properly cook using frozen veggies.
My plan is to check the web sites of the frozen veggie manufacturers and find some recipes specifically written for those veggies. Maybe with some techniques under my belt, I’ll find a reason to fill my new freezer with them. (I’d much rather fill it up with jam!)
Do you have any favorite recipes that make use of frozen veggies? Please share! 🙂