Green Goddess Hangover Helpers Laidback Lunch Uncategorized

Veggie Panini with Jalapeño-Lime Mayo (Vegan)

23rd December 2016

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I know… it’s been quite a while since I lasted posted. You miss me! I get it. But trust me: this post is worth the wait.

In my last post, I gave a shout out to Sol Food, one of my fave restaurants in the Bay Area. Well, surprise surprise! I’ve got another copycat recipe for you from the same joint. If I’m at Sol Food, and I’m not eating the shrimp, I’m eating this.

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I feel like a lot of times the veggie option gets the back seat at restaurants that feature a lot of meat options (duh). But even worse is when the only vegetarian option is ~*healthy*~ in an overstated way. Don’t get me wrong, I love to fill up on fresh veggies, but not every veggie sandwich needs to come on a 9-seed, gluten-free, organic, cage-free, grass-fed bun.

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So enter this sandwich. It’s packed with a balanced mixture of cooked and fresh veggies, done the right way, pressed between a chewy French roll with melty pepper jack cheese and slathered with a tangy jalapeño-lime aioli. Boom shaka laka. THAT’S how you do a veggie sandwich.

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I always give credit where credit is due…. especially to myself. And, unapologetically tooting my own horn, I nailed this panini masterpiece. AND I made it vegan. So please go make yourself this sandwich so you can toot my horn with me.

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Prep Time | Cook Time | Total Time

10 mins     | 10 minutes |   20 mins

Makes 2 sandwiches

INGREDIENTS

  • 1 tbsp canola oil
  • 2 French sandwich rolls
  • 1 red bell pepper, julienned
  • ½ red or brown onion, julienned
  • 1 avocado
  • 4 slices vegan pepper jack cheese
  • handful mixed greens
  • 1 ripe tomato, sliced
  • for mayo
    • ¼ c vegan mayonnaise
    • ½ jalapeño, seeds and ribs removed, minced
    • small handful cilantro, stems and leaves, chopped
    • juice of ½ lime

METHOD

To make the aioli, mix the minced jalapeno, lime, and cilantro into the mayo and set aside.

Warm a pan or cast iron skillet at medium-high heat, then throw in canola oil, peppers, and onions. Toss until coated in oil, then cook for 7-10 minutes, allowing to blister on each side without too much stirring. You want them to get a little color as they soften, like they would on a flattop grill.

When you are ready to assemble, slice your sandwich roles lengthwise and slather with the mayo on both sides. On the bottom layer, lay down your onions and peppers, then greens, avocado, sliced tomato, and pepper jack. The idea here is to keep the fresh veggies in the middle to avoid wilting the lettuce.

If you have a panini grill, use high heat to get the bread crispy. Otherwise, you can grill the sandwich on a hot pan, using another pan or heavy plate on top to press it down. Voila! Add some vinegary hot sauce if you like, but the jalapeños and spicy cheese should have you covered. Enjoy!

Crowd Pleasers Dank Dinner

Camarones a la Criolla con Patacónes (Shrimp with Fried Plantains)

16th January 2016

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Hello, it’s me. Back with another tantalizing flavor explosion. It’s Saturday morning, it’s raining outside, and I’m sitting in bed with a cup of coffee. It’s go time. I made this dish the other day for my mom and cousin. Simple recipes like this are always crowd-pleasers in our house because they focus on a protein, incorporate veggies, are super hearty, and this one is even gluten free, homies.

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Laidback Lunch

Lemongrass Tofu Banh Mi

9th September 2015

 

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Ok, so it’s kind of embarrassing to admit how obsessed I am with this sandwich. I have honestly made it at least 15 times since I first started toying with the recipe… it’s just that good! Something about the combination of crunchy, creamy, acidic, and chewy is everything I need in this world.

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Green Goddess

Blackberry Smoothie

8th July 2015

I want to break up the travel posts with a really simple smoothie recipe that I’ve been into lately. And when I say that I’ve “been into it”, I mean that drinking daily smoothies is the only way I can feel good about how much pasta I ate over the last 3 weeks.

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Travel

Ballin’ in Berlin

6th July 2015

Ok this is my last Europe post and I promise to keep it brief! To see where else I ate on my Euro vacation, click here.

LAST STOP: BERLIN

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I have just a few mentions for Berlin, which is booming with international restaurants and an amazing (and affordable) dining scene. I absolutely love the personality of this city: bright, musical, expressive. The public transportation will get you everywhere, there are plenty of beautiful parks, unique bars and restaurants, vintage shops, and everything is relatively affordable (coming from a San Franciscan). Truly worth a visit!!

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Tuscan Tastebuds

2nd July 2015

Boom! Here’s part deux of my European food extravaganza. (Psst.. click here in case you missed part one). This is a long one (that’s what she said), so let’s dive right into it, shall we?

SECOND STOP: TUSCANY

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The best part about traveling is how easy it is to be opportunistic: walk into a hole-in-the-wall wine shop for a tasting, gorge on gelato, imbibe recklessly in fine wine, take a break for a cappuccino or three… Needless to say, I have a lot to share from this leg of the trip. Stay tuned for several photos of grub, scenic views, & foliage.

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Italian Indulgences [Download on Rome]

25th June 2015

I just returned from a 3-week (too short!!) vacation to Europe, where I ate my way through the endlessly long summer days, surrounded by vineyards and olive trees fading into the horizon, cobblestone plazas, and beautiful churches around every corner. This will be the first in a short series of posts downloading on my epically gluttonous food journey through Italy and Germany.

FIRST STOP: ROME

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Crowd Pleasers

Simple Crispy Fried Calamari

9th April 2015

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Remember when I mentioned that I casually made some calamari as an appetizer to my Spicy Thai Seafood Soup? Well, here are the deets. I know what you’re thinking – is frying calamari really that casual? And honestly, it totally is. Frying is a technique that can seem intimidating, but once you do it a couple times, you’ll realize it’s as easy at sautéing, baking, or putting a piece of bread in the toaster. For reals.

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