Ever since I made the “Creamy Kale Spread by Laws and Wellness”, I have been hooked veggie sandwiches. I just loved the idea of nut-based spreads!
Today, I wanted to create a sandwich using my pesto recipe which also contains a little bit of nuts (pine), and to make it a bit thicker, I added cashews. I also wanted to use the baby bella mushrooms and veggies sitting in my fridge and the basil in my garden. And, this is the outcome: baby bella sandwich with spinach pesto spread.
This sandwich is very flavorful, light, “meaty” (from the mushrooms), and really healthy. I just loved the combination of garlic, basil, pine nuts, and mushrooms.
Enjoy!
Ingredients for Pesto Spread:
- 3 cups of fresh basil
- 2 cups of spinach
- 2/3 cup of raw cashews (soaked for a few hours)
- 1/3 cup of pine nuts
- 4 cloves of garlic
- 4 tablespoons of nutritional yeast
- 1/2 teaspoon of salt
Directions for the spread:
- Place all ingredients in a food processor.
- Blend for a minute or two.
Other ingredients:
- Red onions (sliced)
- Tomatoes (sliced)
Baby Bella Mushrooms and Garlic:
- 16 oz. of baby bella mushrooms
- 6 cloves of garlic (minced)
- salt or pepper or use Mrs. Dash’s No Salt Seasoning
- 1 tablespoons of olive oil
Directions for the mushroom:
- Heat olive oil, add garlic, and cook for a little less than a minute.
- Add mushrooms and cook for 10-15 minutes.
- Toast your bread and build your sandwich.