Tag Archives: romaine lettuce

(Cafe) Barcelona Soup and Sandwich

Sandwich and SaladOne of the things I really enjoy about cooking is trying to recreate restaurant meals.  Sometimes I even think that I’ve gotten a recipe just a little bit better than the original – but that’s probably because I believe the best meals are those made and eaten at home.

This quick and easy salad-and-sandwich combination was inspired by a delicious lunch shared with my mom, dad and Kel during a recent trip to Marco Island, Florida.  We cooked most of our meals at our rental house, but found this vegan-friendly restaurant right in the heart of Naples.  The food was simple and very fresh and the company couldn’t be beat.

I eliminated the olive oil in both the sandwich and the salad – they just don’t need it!  And I created a kind of chopped salad for the sandwich filling rather than keeping the ingredients whole.  I thought it would be easier to eat that way (plus you get a bit of everything in every bite), but it turns out, this sandwich is just messy.  Serve it open-faced if you aren’t eating this with family!

One year ago today: Best Friends Forever: Soup & A Sandwich
One year and one day ago today: Earl of Chai: Another Drink from the Slow Cooker

Cafe Barcelona Veggie Sandwich
Serves 2

1 baguette
1 roasted pepper, chopped
2 cups romaine lettuce, chopped
6 Spanish olives, chopped
a couple of slices of red onion, chopped
lemon zest
ground black pepper

Cut the baguette in two and then slice each piece in half.  Set aside.

In a bowl, combine the roasted pepper, lettuce, olives, red onion, lemon zest and black pepper.  Divide the mixture between the baguette slices.

Salad and Sandwich collage

Cafe Barcelona Wilted Spinach Salad with Pine Nuts, Apple and Golden Raisins
Serves 2

5 oz. fresh baby spinach
1/4 cup golden raisins
1 oz. pine nuts
1/2 tart-sweet apple, cored and chopped
splash veggie broth
splash fresh lemon juice

Lightly brown the pine nuts, raisins and apple in a dry skillet.  Stir often to prevent burning.  Add a splash of vegetable broth and put the spinach in the pan, turning to gently wilt it.

Turn off the heat and remove the pan from the burner and splash the spinach with lemon juice.  Stir and divide the mixture between two plates.

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Not-Too-Sweet Pear & Parsley Smoothie

Pear & Parsley SmoothiePear & Parsley sounds like a big American retailer’s idea of a quaint British shop (or should that be shoppe?) opening soon in a mall near you that sells soaps, pretty tea towels and cocktail napkins printed with every conceivable form of “Keep Calm and (fill in the blank).”  But in fact, it’s just another kind of green smoothie.  When one has committed to consuming a green smoothie (or two) each day, one also has to commit to trying different ingredients so as not to get bored of the usual smoothie ingredient suspects (not that there is anything wrong with my good friends, kale and oranges).  I especially like this combination because it isn’t too sweet and it’s very refreshing.

One year ago today: No-Knead Anadama Bread
One year and one day ago today: Save-the-Piggies-in-a-Blanket

Sharing this recipe on Healthy Vegan Friday at Veggie Nook!

Pear & Parsley Smoothie

Makes 2

1 1/4 cups water
2 pears, cored and chopped
1 banana, cut into chunks
1 large stalk celery, cut into chunks
big handful of parsley
2 dates, chopped
1 kiwi, peeled
2 large leaves romaine lettuce

Place the ingredients in a blender and process until smoothie, thick and creamy.  Serve immediately.

Pears

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Coconut Curry Lettuce Wraps

Lettuce WrapsPlant-based lunch options are few and far between in Amarillo, Texas on Sundays.  Which is why during a recent road trip we opted to go to a Natural Grocers in search of munchies.  Along with some almond butter, sweet potato chips and a bag of vegan chocolate chip cookies, I grabbed a container of Thai Coconut Curry Hummus (vegan, kosher, gluten-free and organic!) by Hope Hummus.  Boy Howdy!  It was absolutely delicious.  I’ve never seen this brand before and since I won’t be finding it in my local Walmart any time soon, I knew I had to recreate it for myself.  It makes a great dip but it’s even better as a sandwich spread. (And it sure beats a meal at The Big Texan, home of the *free* 72 oz. steak.)

In a huge world of deliciously-creative and beautifully-photographed vegan food blogs,the site Vegan Richa is a stand-out.  I’ve been lucky enough to get a little bit acquainted with the force behind this blog and today I want to say thank you to Richa who turned out to be my Valentine this year as part of a vegan food swap.  Lucky me and oh the goodness!  Lovely spices, quinoa chivda, chocolate, Biscoff Spread (something I’d been eyeing for ages) and lots of other thoughtful goodies.  Here’s an Instagram shot:

Goodies from Richa

One year ago today: Pumpkin-Carrot Cake-Ginger Pancakes
One year and one day ago today: Stealing from Friends: Double Chocolate Chip Cookies w/ Blueberries

Sharing this recipe on Healthy Vegan Friday on Veggie Nook!

Coconut Curry Lettuce Wraps
Makes a boatload

1 15 oz. can chickpeas, rinsed and drained
1 15 oz. can cannellini beans, rinsed and drained
1/4 cup + 1 tbsp. coconut milk
1/4 cup unsweetened, shredded coconut soaked for a few hours in 1/2 cup water (do not drain)
1 tbsp. tamari or soy sauce
1 tsp. maple syrup
juice of 1 lime
1 heaping tbsp. tahini
2 cloves garlic
1 jalapeno pepper, deseeded
1 tsp. dried onion flakes
1/2″ nubbin ginger, peeled and roughly chopped
1/2 tsp. turmeric
1/2 tsp. ground ginger
1/4 tsp. cumin
2 tsp. curry powder
big handful of fresh cilantro

big, fresh romaine lettuce leaves
shredded carrot
shredded zucchini
sliced English cucumber
pickled ginger
sesame seeds

In a food processor, combine all of the ingredients (except the lettuce, carrot, zucchini, cucumber, ginger and sesame seeds) and process until smooth.  The flavor of this spread develops over time so it’s best to make this ahead and store in the refrigerator for a few hours.  It has a bit of a kick to it, so lessen the amount of jalapeno if you like.

When ready to serve, generously coat the lettuce with the coconut curry spread and top with the carrot, zucchini, cucumber, ginger and sesame seeds.

Spread Ingredients

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