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Baby Bella Sandwich with Spinach Pesto Spread

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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:

  1. Place all ingredients in a food processor.
  2. 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:

  1. Heat olive oil, add garlic, and cook for a little less than a minute.  
  2. Add mushrooms and cook for 10-15 minutes. 
  3. Toast your bread and build your sandwich.

It was delicious with pickled jalapenos from my backyard.



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