Did You Know?

Did you know??
Although using avocados and bananas are all the buzz now to get soft and shiny hair, all it will get you is a messy kitchen and bathroom. These products are great to help your hair for one day, but the proteins in them are way too big for your hair to absorb. And unless you are going to use them each day (yikes!), then you should head to a beauty supply store and check out some Vegan products that use "hydrolyzed" proteins - proteins from avocados and bananas that actually are small enough to help your hair.

Tuesday, January 12, 2010

The Pesto Sand Wedge




This vegan sandwich was named the Pesto Sand Wedge simply because it is a wedge of a sandwich. A relatively simple creation, it is sure to make a great quick meal for someone trying to put something together in 15-20 minutes. I personally find this to be one of my favorite meals because it's simple, delicious, and you can always adjust the ingredients for what you have. I'm a huge fan of fresh vegetables, and I will try to use them whenever I can-- which leads me to always have stuff about to go bad-- which is a perfect opportunity for a sandwich like this. Make the Pesto ahead of time, and then hit up the vegetable drawer in the refrigerator and take out all your favorite stuff. For this one, I stuck to the basics; onions, peppers, tomatoes, and olives. As I said, there is plenty of variation-- try it, and don't be afraid to tweak the recipe to your own tastes!


The Pesto Sauce:

You are going to need a blender or food processor for this one!

1 oz fresh basil
1 teaspoon garlic
2 tablespoons pine nuts (NB: these are a little expensive. If you don't want to shell out the bucks just for one recipe, you can use cashews instead.)
1/2 teaspoon salt (or more, depending on how much you like salt)
dash pepper
1-2 medium sun-dried tomatoes (optional)
2-4 tablespoons olive oil ( for consistency)

Put all ingredients in blender/processor and let run until pesto is fully green and all nuts are ground. Use for sandwiches - or whatever you like! We'll stick with the Sand Wedge idea for now, though.

The Sand Wedge:

6 slices of fresh red bell pepper
4 tablespoons of minced garlic
1/4 white onion
Treeze Mozzarella cheese
8-10 olives
4 sun-dried tomatoes
1 loaf of bread
2 tablespoons of red wine vinegar
ground black pepper to taste

Preheat the oven at 325.

Find a nice loaf of bread-- any kind of bread; which ever type you fancy. slice it into two ends, and halve the pieces to place the vegetables in. With a spoon, smooth the garlic over the inside of each piece of bread. Do the same with the Pesto afterwards.

Slice the sun-dried tomatoes, peppers, and onions into 1/4" x 2"-3" slices, and dice the olives and onions-- apply as liberally as desired.

Drizzle the red wine vinegar over the vegetables and grind black pepper over the Sand Wedge to your taste.

Throw the pieces, not closed, into the oven for 7-10 minutes, or when the bread and vegetables show signs of darkening. Put the pieces of Sand Wedge together and you've got yourself a delicious nutritious meal!

You'll be surprised how quickly this will fill you up, and how a simple vegan sandwich can be so delicious and healthy!



Pesto Caloric Info
Servings 3
Calories126.9
Total Fat: 13.0 grams
Sat Fat: 1.5 grams
Polyunsat. Fat 2.7 grams
Monosat. Fat: 7.7 grams
Cholesterol: 0 grams
Sodium: 443.8 mg
Potassium: 137.6 mg
Carbs: 2.6 grams
Dietary Fiber: 8.8 grams
Sugar: 2.6 grams
Protein: 9.3 grams



The Wedge (sans bread) Caloric Info
Servings 3
Calories234.2
Total Fat: 18.7 grams
Sat Fat: 4.3 grams
Polyunsat. Fat 3.0 grams
Monosat. Fat: 10.0 grams
Cholesterol: 0 grams
Sodium: 819.8 mg
Potassium: 315.7 mg
Carbs: 10.5 grams
Dietary Fiber: 2.1 grams
Sugar: 2.7 grams
Protein: 8.4 grams

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