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Plant Sandwich

I mentioned the story about the Plant Sandwich in a previous post (The Alfredo Sauce Post). Here is my version of the Plant Sandwich. I have a couple of ideas floating around in my head for another version or two.

I used my GF Rustic Herb Bread. I find it is best to use the bread when it is fresh. Otherwise, it might start to crumble a little bit on you. I toasted the bread in a pan, however, I think I would press it like a panini the next time.

I also made a Chicken Alfredo Sandwich for my husband, using the Alfredo Sauce.

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In a medium skillet over medium heat toast the inside of the Rustic Herb Bread. Remove toast from skillet and set aside on a plate.

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Spoon Alfredo Sauce onto toasted slices of Rustic Herb Bread. Let the sauce work into the nooks and crannies of the bread.

Spray skillet with olive oil. Place spinach in skillet and wilt over medium heat. This will only take about 30-60 seconds. remove from heat. Place Spinach on one half of the toasted bread.

Layer tomato on top of spinach.

Spray skillet again. Place portabella in the middle of the skillet. Season with all-purpose seasoning. Cover skillet with lid and let the mushroom cap steam. about 1-2 minutes. Turn mushroom cap over and repeat steam process. Mushroom cap should be softened and tender.

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Layer mushroom cap on top of spinach and tomato. Spoon some Alfredo Sauce onto mushroom. Top sandwich with other half of toasted bread.

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Serve. Eat. Enjoy.

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Alfredo Sauce – Vegan

I came up with this sauce because I wanted a creamy “cheesy” sauce for a sandwich I was going to make. Back in the day when our boys were young we would take the boys to Downtown Disney. I think it is called Disney Springs now. It was an inexpensive day trip. There was no admission charge, that was huge plus. There was a lego store, another huge plus. And, they had pontoon boats you could rent. Even with all those cool and fun things the favorite place we liked the most was the restaurant called Rainforest Cafe.

The boys loved all the animatronics. They would go and watch all the vignettes of animatronics. It was a lot of fun. The restaurant had a sandwich I ordered every time we went there. It was called a Plant Sandwich. I remember it having a giant portabella mushroom, a slice tomato and some greens. Those are a few of the ingredients that I remember. It has probably been at least 15-20 years since we have been there, but I still remember that sandwich.

Thinking of that time period inspired me to come up with my own plant sandwich (will post soon), and this sauce was just what I needed to complete that feat.

  • 1-2 tbsp olive oil
  • 1/2 large onion, diced
  • 3 cloves garlic, minced
  • 1 c raw cashews
  • 1 1/2 c water, hot
  • 2 tbsp white miso paste
  • 1 tbsp lemon juice
  • 1/4 c nutritional yeast
  • 1 tsp sea salt
  • fresh parsley, chopped, garnish

In a large skillet drizzle olive oil. Heat oil over medium. Add onions and garlic and cook until they are translucent and softened. Remove skillet from heat and set aside.

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In a blender add cashews and water. Let the cashew soak for at least 15 minutes.

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Add onion and garlic mixture, lemon juice and salt to cashews.

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Blend on high speed until smooth and creamy.

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