Neatball Sandwiches and Spinach Salad with a Pesto Vinaigrette

Ok so low key, I could’ve used a better picture… but you get the picture!

I’ve got a few recipes rolled into this gem. But there’s plenty of room for short cuts!!!

Neatball Sandwiches

2 Italian rolls

8 Vegan “Meatballs” *I made Lentil Neatballs, but I’m still working on the recipe* (you can find vegan meatballs in the freezer section of your local market)

1/2 an Onion

1/2 a Bell Pepper

1 clove Garlic

Cooking oil

Salt and pepper to tatse

Sautéed mushrooms *recipe at bottom*

Vegan pesto *recipe at bottom*

Fresh spinach and/or arugula

First we’re going to fancy up these veggie meatballs. Dice up the bell pepper and onion, chop up the garlic and add to a medium pan with cooking oil and sautee. Add salt and pepper to taste, then add your meatballs. After the meatballs brown a bit, add about half of a jar of your favorite marinara and simmer for 10 minutes.

Slice open your sandwich roll and slather vegan pesto on each side and toast to preference in the oven (or toasted oven) on 400. After you take the bread out of the oven, add about four meatballs to each roll. Top with sautéed mushrooms and fresh spinach and enjoy!

Spinach Salad with Pesto Vinaigrette

Salad

2 handfuls of baby spinach

2 destemmed kale leaves

1 6inch cucumber cut into half circles

1 tbls Chia seeds

2 tbls your favorite chopped nuts

Pesto Vinaigrette

2 tbls vegan pesto

1/2 tsp sugar

1 tsp lemon juice

1 tsp apple cider vinegar

2 tsp olive oil

Salt and pepper to taste

Add all of the salad dressing ingredients into a blender and mix until smooth and emulsified.

In a medium bowl add salad, chopped kale, cucumber, chia, nuts, and dressing. Mix until evenly covered with dressing.

Sautéed Mushrooms

1 mushrooms

Half of an onion

Half of a bell pepper

2 cloves of garlic

1/4 tsp oregano

1/4 tsp paprika

Salt and pepper to taste

Cooking oil

Clean and de-stem the portobello mushroom. Slice the mushroom, onion, and bell pepper into 1/4 inch strips and chop the garlic. In a medium pan add cooking oil and heat pan on medium heat. Add the peppers onion and garlic, sautee until onions are translucent, then add mushrooms. When mushrooms begin to get tender, add salt, pepper, paprika, and oregano. Sautee until mushrooms are dark and tender.

Pesto

1/3 cup Brazil nuts

1 clove garlic

Juice from half of a small lemon

Bunch of basil

1 tsp salt

1 tsp black pepper

2 tbls nutritional yeast flakes

1/3 cup olive oil

Throw all items into a blender or food processor and blend until smooth.

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