Pan Bagnat (White Bean Niçoise Salad Sandwich)

This recipe was inspired by a recent post on BuzzFeed for 27 Awesome Easy Lunches To Bring To Work. I'm thrilled to have been included in the roundup with the Mashed Chickpea Salad Sandwich! There is also a few other great vegan options as well so be sure to take a look. In it I saw a Pan Bagnat from Food 52 and had to recreate it for us plant powered lovers. I love Food 52, and have always been inspired by the simplicity and beauty of their photography. And of course the recipes are great too! I have a few in my collection that were inspired from there like this Mushroom Bourguignon and these Gluten Free Banana Flap Jacks. It's a great community if you haven't heard of it yet! In fact, they have a vegan column called The New Veganism with Gena Hamshaw of Choosing Raw as the recipe creator. Be sure to take a look and be inspired by both the recipes and photography!

The pan bagnat (meaning 'bathed bread') is a classic specialty sandwich served in and around the region of Nice, France. It's a sandwich version of the salade niçoise which is a combination of tuna, anchovies and/or sliced hard boiled egg mixed with raw vegetables like red bell pepper, green beans, radishes, olives and onion. You will also find there to be olive oil and possibly vinegar, salt and pepper. Here we'll be using a few of these traditional ingredients but veganizing this classic using white beans as our protein. And I can guarantee you this is just as delicious if not better than the traditional version! Not only does the salad make for a great sandwich filler but it would be just as good on a bed of leafy greens as well. This recipe may give you leftovers, and that's a good thing because it only gets better in the next day. One day make a sandwich for work, home or a picnic and the next top it on some leafy greens or just eat as is. It's pretty amazing on its own!

I love the saltiness from the olives here, you can add a tablespoon of capers if you like. The fresh bell pepper and blanched green beans add a nice crunch and sweetness while the onion and artichokes add another layer of flavor. Tie the vegetables together with the white beans, dressing made of olive oil, lemon and mustard, add a good sprinkling of mineral salt & plenty of cracked pepper and this salad will be another favorite to come back to time and time again!

To create the traditional pan bagnet you'll first want to hollow out the insides of your bread. I left the top on this alone but from now on will hollow it out as well. It gives more room for your salad, helping to hold it together better while using less bread at the same time which is great too. Brush the insides of the bread with olive oil. Layer your bottom half with the salad. Since we're going to press the sandwich you can pile it on pretty good making a very hearty sandwich. Add your tomatoes across the top. Then layer basil, top with mineral salt & cracked pepper and remaining slice.

Wrap your sandwich tightly in saran wrap, fold ends under and press with a few heavy books or pots. This is an important part or your sandwich will be very messy and fall all over. Trust me, I know this from first hand experience. Plus, this helps the bread soak up the moisture of the salad dressing making for 'bathing the bread'. So be sure to press your sandwich, even if just for an hour, it will make all the difference...although overnight is even better. This makes a perfect grab and go sandwich for lunches and picnics, once pressed it's ready to go!

 Pan Bagnat (White Bean Niçoise Salad Sandwich) 

Ingredients 

• 1 can (15 oz.) cannellini or chickpeas (garbanzo beans), drained and rinsed well or 1 1/2 cups cooked white beans
• 1/2 red bell pepper, thinly sliced
• 1/4 cup blanched French green beans, cut into half or thirds
• 1 jar artichoke hearts in water, drained and chopped
• 1/2 red onion, diced
• 3/4 cup kalamata olives, pitted and sliced
• 2 tablespoons parsley, finely chopped
• 1 -2 greek pepperoncinis, diced (optional, not a traditional ingredient)
• mineral salt & fresh cracked pepper, to taste

Dressing

• 2 - 3 tablespoons extra virgin olive oil
• juice of 1 large lemon (about 2 tablespoons)
• 1 heaping teaspoon Dijon mustard

To assemble

• 1 French baguette, ciabatta loaf, Pain de campagne, boule or artisan loaf of choice (even good sized rolls would be great)
• extra virgin olive oil, to brush
• 8 - 10 basil leaves
• 1 medium tomato, thinly sliced
• mineral salt & cracked pepper

Cut bread in half lengthwise. Remove some of the insides of each half making a trough for the filling (this will help keep the filling inside the sandwich when eating). Brush both halves with extra virgin olive oil.

In a small bowl, mix the dressing ingredients together until dijon has emulsified. Set aside to let the flavors develop.

In a medium/large mixing bowl, add beans and roughly mash leaving about 2/3 whole beans. Add in dressing to the beans and mix well. Add in the bell pepper, green beans, artichokes, red onion, olives, parsley, optional pepperoncini and salt & pepper. Mix to combine.

Layer your bottom half of bread with a good serving of the mixed salad. Add tomatoes across the top, then top with basil leaves and salt & pepper. Top with other slice of bread. (You can also vice versa this layer order starting with the basil and tomato on the bottom and salad on top.)

Wrap sandwich tightly in saran wrap and press with a few heavy books/pots for at least an hour to overnight. If overnight, be sure to press in the refrigerator.

When ready to serve, slice in half or make as many slices as you like. Serve chilled or at room temperature.

Store any leftover salad mixture covered in the refrigerator for up to 5 days. 

Notes:

The cannellini beans have more protein and fiber than chickpeas so if that is a priority use them. Otherwise use your preferred white bean.

Try adding a splash of red or white wine vinegar to the dressing if you like.

As with all my recipes, add/subtract ingredients to your liking. Try adding a tablespoon or so of capers. I've had someone sub in asparagus for the green beans. Add sliced radishes along the top.

I edited this recipe on 11/10/13 at 12:15pm so it wouldn't make so much leftovers. The old recipe called for 2 cans white beans, 1 red bell pepper, 1/2 cup French green beans, 1 cup kalamata olives and 4 tablespoons olive oil. The old recipe was delicious, it just made a bit too much but of course feel free to use the old version instead so you'll have plenty of leftovers!

Enjoy!

Eggplant Puttanesca

 It's been years since I've had eggplant, in fact I can't remember the last time I had it. I remembered it not being so good for my taste at the time but I thought I'd give this recipe a try. It was delicious ! A perfect blend of spicy from the pepper flakes and salty from the kalamata olives, with a slight touch of sweetness from my sauce. The eggplant was tender and fit in just right...absolutely a meal to fulfill all your senses and wanting more. This is one warm, hearty and cozy meal. It has that rustic feel that I love. I would have more but one bowl filled me up...I'll have to wait for the leftovers which I think will be even better.

Eggplant Puttanesca

Ingredients

• 2 medium eggplants, cleaned and cut into 1 inch cubes
• 1 medium onion, chopped
• 1 tablespoon extra virgin olive oil
• 3 cups pasta sauce (I used an organic roasted bell pepper sauce)
• 1/2 cup olives (kalamata, green or greek)
• 2 tablespoon capers
• 1 tablespoon red pepper flakes

In large skillet/saute pan heat olive oil over medium high heat, cook eggplant and onion until tender, about 8- 10 min. Add sauce, olives, capers, red pepper flakes, cover and simmer for 20 min. Serve with a light dusting of Almond Parmesan over pasta of choice (I used whole wheat) or with crusty bread.

Serves four.

Enjoy !

MEDITERRANEAN KALE SALAD

Summer in California is setting in, the temperatures are rising and salads are always welcome. I've been on an olive loving kick lately, as well as a chickpea kick (I'll tell you why soon), so this salad hit the spot with some salty olives, fresh sweet grape tomatoes & red bell peppers, refreshing cucumbers, red onion and fresh cooked chickpeas. All dressed up with a light vinaigrette and nice dollop of hummus. This salad didn't start with a dollop of hummus, but half way through eating I added a scoop and decided it needed to be included in the recipe (and photo), although I list it as optional. It adds such nice creaminess and rounds it out the salad well. If you find raw kale too hard to eat, even after letting it relax in lemon juice, a dollop of hummus will definitely do a world of good for you. It adds a nice creaminess to the overall salad while masking some of kale's bitterness. Similar to the Every Day Nourish Bowl, we now have another option of whole hearted goodness to choose from when a craving for salads occur! It's simple, accessible, not too expensive and good for you. Cheers to all of those things! :)

I have some fun news to share! I'm going to be immersed in all things chickpeas the next few months. I figured this post is a great place to introduce a project I've been working so hard on called, CHICKPEA: THE CHICKPEA HANDBOOK/COOKBOOK. It's all you need to know about chickpeas, with chapters containing information on nutrition, history, types, sprouting, growing (gardening), storing & selecting, flour, cooking and a few other relevant chapters. Plus, it will include upwards of 100+ recipes (not sure where to stop since there's so many good ones I want to add), including pictures of each one. It will include all of the favorite chickpea recipes from the blog and a ton of new ones. I'm excited out of my mind for this project! I was asked a few months ago what was the one ingredient that was important in my kitchen and my answer was chickpeas. They are so versatile and I use them often, especially for my hummus which is so much more than just a dip. After toying around with a couple cookbook ideas, doing a chickpea cookbook seemed so right. I want to celebrate the chickpea in all its glory and showcase its versatility, all the way from breakfast to desserts. It's a perfect fit for me and I know it will be a useful addition to any kitchen library! It's meant to be used often and will have my signature simplicity with a few recipes to kick it up a notch. I'm shooting for the end of the year but am really in no hurry as I want this book to be amazing. I ♥ chickpeas and think we should all eat more of them!

Enjoy the salad, and of course, this will be in the book! :)

MEDITERRANEAN  KALE SALAD

Ingredients 

• 3/4 bunch kale, stems removed and julienned
• 1 large lemon, juice of
• 1/2 small red bell pepper, sliced
• 1/8 small red onion, sliced
• 1/4 cucumber, sliced
• small handful cup cherry tomatoes, sliced in half or campari tomatoes, quartered
• small handful cup kalamata olives, pitted
• 1/2 cup cooked chickpeas (garbanzo beans)
• dollop of hummus, optional (but so good!), to serve
• fresh chopped parsley, to serve

Vinaigrette

• 2 tablespoons red wine vinegar
• juice of one lemon
• 1 heaping teaspoon dijon mustard
• 1/4 teaspoon dried oregano, optional
• 1 tablespoon extra virgin olive oil
• salt & pepper, to taste

Remove the stems from the center of the kale leaves, as least the thickest parts. Julienne kale leaves and place in a medium size bowl, add lemon juice, mix to coat the leaves and let set while you prepare the rest of the ingredients. The lemon juice will help soften the kale leaves. Toss every few minutes or so.

In a small bowl, add the ingredients for the vinaigrette. Whisk together until emulsified. It usually takes me about one minute, set aside.

Once you've prepped your other ingredients you're ready to assemble your salad. In a serving dish, add kale and top with bell pepper, onion, cucumber, tomatoes, olives and chickpeas. Add your vinaigrette over top and a dollop of hummus anywhere you like.

Serves one generously.

Notes:

Depending on the size of your produce, amounts will vary. Adjust accordingly to suit your taste and situation. For instance, I used small Persian cucumbers here but used a whole small one. Typically, you'll be using a regular or English cucumber and will only use about 1/4 of it, as per the recipe.

Enjoy!

Greek Chickpea & Quinoa Salad

Another salad is born!

 Over the last week or so we've moved from a Thai inspired Cucumber Salad + Peanut Citrus Dressing to an Italian inspired Heirloom Tomato and Endive Salad + Bagna Cauda to this Greek inspired salad of quinoa and chickpeas. I have been a happy girl eating and testing each one of them. This one is as delicious as the last and the one before that. Filled with protein packed quinoa and chickpeas tossed with tomatoes, cucumbers, olives and onions, and drizzled with simple lemon juice. It's a sensational salad that will leave you feeling satisfied and great, inside and out. And don't forget those pepperoncini, they are an exceptional accompaniment to the flavors of this dish! This is a great salad for to-go lunches, pot lucks, picnics or any social occasion, as well of course as eating it anytime of day in your own private sanctuary. Dig in and be happy. :)

Greek Chickpea & Quinoa Salad

Ingredients (serves 4 - 6)

• 1 cup dried quinoa, rinsed
• 1 1/2 - 1 3/4 cups water (anywhere in between)
• 1 teaspoon garlic powder
• 1 can (15oz) garbanzo beans (chickpeas), drained and rinsed
• 1 cup grape tomatoes, sliced in half (diced red bell pepper would work here too)
• 1 cup English cucumber, diced
• 2/3 cup red onion or shallots, diced 
• 1 jar (7oz) kalamata olives, pitted and sliced in half (drained)
• 1/4 cup loosely packed parsley, chopped (dill, mint or oregano would be great too)
• mineral salt & fresh cracked pepper to taste
• juice of 1 large lemon
• Greek pepperoncini, to serve
• lemon slices, to serve (optional)
• drizzle of extra virgin olive oil (optional)
• arugula (optional)

In a medium size pot, add the water, quinoa and garlic powder and bring to a boil. Cover, reduce heat and simmer for 15 minutes. Remove cover and let stand for 15 minutes. Fluff with a fork.

While quinoa is cooking, prepare the remaining ingredients.

Once quinoa is ready, add in the chickpeas, tomatoes, cucumber, onion, olives and parsley. Mix well. Season with salt, fresh cracked pepper and the juice of your 1 large lemon.

Serve on a bed of arugula or as is. Tastes great with some pepperoncini and a little extra lemon juice on top. Add extra virgin olive oil if you wish. This dish can be served warm, at room temperature or chilled.

Optional dressing: You may like to use this Garlic Dressing from a previous recipe. I would suggest doubling it for use here. Add/subtract any ingredients to suit your taste.

I omitted the usual feta cheese in this recipe because I personally don't need it and haven't tried to replace it as of yet. But I know many of you will love your feta! Here is a recipe you can use to make your own from Happy Herbivore, Fat Free Vegan Feta Cheese. Or maybe you would like this Baked Almond Feta from Vegan Version. In either case,  be sure to read the comments before making this and enjoy! If you know of a great vegan feta recipe...please share...many would love to know.

Simple, healthy and flavorful...

Enjoy!

Heirloom Tomato Salad + Olive Bagna Cauda

Let's explore this wonderful salad for a moment...

First gather some of the season's heirloom tomatoes...big or small...red, yellow or orange...

Add in some endive, or arugula, and a nice handful of chickpeas...then top it off this wonderful thing called Bagna Cauda. This is one salad that will knock your socks off...Seriously!

So what is this Bagna Cauda?

Bagna Cauda, meaning 'hot bath' (etymologically related to Italian root bagn-, meaning "wet") and pronounced bayn-ya code-a, originated in the Peidmont region of Italy and dates back to the 16th century. It is traditionally used as a dip and served somewhat like a fondue for raw, broiled or roasted vegetables. It can also be used to dip your freshly sliced bread. And let me tell you it was so good with this fresh Italian loaf! A sourdough, whole grain or artisan loaf would be heavenly too. For this recipe we will be using the Bagna Cauda as a warm dressing, an ever so wonderful dressing to top this salad filled with heirloom tomatoes, chickpeas and endive. Traditionally Bagna Cauda is made with anchovies, olive oil, butter and garlic. Here we are veganizing this dish and using the saltiness of olives and/or capers as a replacement for the anchovies and omitting the butter all together. I used kalamata olives as they are my favorite but you can use regular black olives as well, or your favorite olives. I also added the chickpeas into this salad as a way to add more protein to the dish. Everything paired together beautifully and I have really enjoyed this salad a few times since sharing it here! 

I hope you will enjoy this salad and Bagna Cauda as much as I did, garlic breath and all. Keep this dressing/dip in mind for other uses as it will pair well with most vegetables. It's a simple and wonderful recipe...a true keeper! Now, bon appetit...

Heirloom Tomato Salad + Olive Bagna Cauda

Salad (serves two)

• 2 medium heirloom tomatoes (any color), sliced into wedges
• 1/2 cup grape heirloom tomatoes, sliced in halve 
• 1 cup cooked chickpeas
• 2 endive, sliced (arugula would be great too)
• lemon wedges for serving

Olive Bagna Cauda

• 1/4 cup good olive oil
• 1/4 cup black olives and/or capers (I used a mix), pitted and minced, or diced
• 3 large cloves garlic, minced
• pinch of red pepper flakes, optional
• juice of 1/2 lemon
• salt and freshly cracked pepper to taste

Prepare your salad ingredients and set aside.

In a small saucepan over low heat, add the garlic, black olives/capers and optional red pepper flakes and cook, stirring often, for about 7 minutes. The garlic should soften and the flavors will permeate the olive oil nicely. Add in the lemon juice and gently cook for another 2-3 minutes. Taste for seasoning adding salt and pepper as needed. Remove from heat.

Arrange your salad on serving dishes and top with the warm bagna cauda and a squeeze of lemon juice.

Please keep in mind that the bagna cauda can also be made raw and served at room temperature. Combine the bagna cauda ingredients in a small bowl. Mash the olives and capers a bit to allow the juices to escape,  let the mixture sit for an hour or two before serving. Serve as a dip or dressing with raw vegetables like fennel, zucchini, tomatoes, endive, arugula, radishes, carrots, cauliflower, celery and bell peppers to name a few.

Simple, easy and beautiful...

Enjoy!

CANNELLINI BEAN & FENNEL FLATBREAD

Happy New Year to you all! As much as I enjoyed 2013, I'm happy to begin a new year. I hope everyone finds themselves at peace, healthy and happy as we begin 2014. I'm starting our year with this white bean and fennel flatbread. It's a great way to use this creamy white bean and fennel that I have been loving so much lately. Cannellini beans have a good amount of protein per serving, about 10 grams, and adds a subtle taste and nice texture the the recipe. Fennel, one of my favorite flavors at the moment, pairs so well with the beans and capers. Kalmata olives would also be spectacular as well. If your not a fan of capers, olives will be a great replacement or addition with their wonderful saltiness and flavor. You may even like to make an olive spread as your base for the flatbread, a quick recipe is in the notes for this option! As is, this was a great flatbread....so easy to make, visually appealing, protein enhanced and full of flavor. I could easily serve this as a meal or as an appetizer to friends and family.

Cheers to a new year of great vegan food, at least I hope you find it all to be as good as I do!

CANNELLINI BEAN & FENNEL FLATBREAD

Ingredients

• 1 pizza or focaccia dough (see notes for homemade dough)
• olive oil
• 1 fennel, thinly sliced about 1/4 inch or smaller
• 1 can (15 oz.) cannellini beans, drained and rinsed
• 1 -2 tablespoons capers
• 2 - 3 teaspoons fennel seeds (thyme or herbs de provence would be great too)
• mineral salt & cracked pepper to taste
• red pepper flakes to taste, optional
• chopped flat leaf parsley, to garnish
• almond parmesan, to garnish

Preheat oven to 425 degrees F.

Let dough rest in its package or covered at room temp for about 15 minutes. On a baking sheet, grease or line with silpat or parchment paper, flatten dough into a rectangular shape using the heel of your hand. Use your fingertips at the edges to press and flatten outward.

Drizzle olive oil over dough and spread with your fingers, back of a spoon or silicon brush. Spread cannellini beans in a single layer over the dough. Layer with sliced fennel. Sprinkle with capers, fennel seeds, salt, pepper and optional red pepper flakes. Add an extra drizzle of olive oil over top if desired.

Bake for 20 - 25 minutes, until edges are golden and bottom is crisp.

Let cool a few minutes and slice. Top with chopped parsley. Serve with a light dusting of almond parmesan.

Serves 2 - 3 as a meal or 4 - 6 as an appetizer.

Notes: 

For ease, pre-made pizza or focaccia dough works great. If you prefer to make your own dough I recommend this recipe from Food 52. I suggest using spelt flour or a gluten free flour blend. I used a ready made rosemary foccacia dough for this recipe.

Feel free to replace the capers with sliced kalamata olives, or you may like to use both.

You may even like to add an olive spread before topping as pictured below. This was so delicious! In a blender/food processor, add 1/2 - 2/3 cups kalamata olives and a tablespoon or so olive oil, pulse until roughly blended. Spread mixture evenly over dough before topping. This will add a wonderful flavor to every bite!

I also used a Himalayan Salt with Truffles from Trader Joe's which added another layer of flavor! In the store it was $5.99, in the link it sells for $10 (glad I found it in the store). Yes, it's a bit for salt but I'm a foodie and this is what I like to spend my money on. :) I believe it's a holiday product so keep your eye out if your a truffle fan and pick up a can. I have only used the salt here and on little hassleback red potatoes with herbs...so far so delicious!

Here's a quick tutorial on how to cut fennel from Better Home & Garden

Enjoy!

Inspiration for this recipe was drawn from Bon Appetit and Food 52

Loving this tune from Little Dragon-Cystalfilm