Tag Archives: Vegan Pesto

Tomato-Ginger Beyond Chicken Sandwiches with Watercress Pesto

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Tomato-Ginger Beyond Chicken Sandwiches with Watercress Pesto

Faux chicken salad is a favorite around here, especially for lunches and picnics in the summer. But sometimes, we want to mix it up. This recipe is delicious and easy – and exotic. We took familiar flavors and twisted them into eclectic combinations to end up with a new Beyond Chicken salad sandwich that tastes new and different.

Start with the pesto: watercress is in season and is best eaten raw to retain the active phytochemicals known as isothiocyanates, the same disease fighting components found in broccoli and cabbage. Mix up the watercress with a spicy jalapeno, add the feremented, umami goodness of miso, and sunflower seeds for protein and iron. The flavor is lively and robust. But we don’t stop there ~ you’ve got to try the marinade, too.

With garlic, tomato and scallions, you may think we’re going to an Italian theme. Until the mirin, ginger, and rice vinegar come into the mix. The resulting marinade is robust and complex, with the kind of taste that makes you keep asking “What is in that? It’s so good!”

Yes, this recipe is unusual. But we promise, it’s worth the gamble. Give it a try as a sandwich or try the option to make it as a hot dinner, below. Your Beyond Chicken experience will never be the same!

Tomato Ginger Beyond Meat

 

Tomato-Ginger Beyond Chicken Sandwiches with Watercress Pesto

2/3 cup sunflower seeds, shelled

1 fresh jalapeno, seeded (or less, to taste)

3 cups fresh watercress

2 Tbl. white miso

pinch red pepper flakes

2 cloves fresh garlic

1 inch fresh ginger, peeled

1 Tbl. mirin

1 Tbl. rice vinegar

1 whole fresh tomato (about 1 to 1 1/2 cups)

1 tsp. lemon zest

2 Tbl. brown sugar

4 whole scallions

2 packs Lightly Seasoned Beyond Chicken Strips, torn into shreds

Eight rolls or long baguette, to serve as sandwich

Your favorite sandwich fixins’, such as lettuce, sprouts, cucumbers, vegan mayo etc.

 

First, make the marinade by adding garlic, fresh ginger, mirin, rice vinegar, fresh tomato, lemon zest and brown sugar to a food processor or powerful blender. Process until liquid and all pieces of veggies are broken down. Add scallions and pulse a few times so you can still see chunks of green.

Add all shredded Beyond Chicken to a large bowl and pour tomato-ginger marinade over top.  Fold together, coating shreds completely. Allow to sit in fridge for 20 minutes to overnight to absorb flavors.

When ready to serve, make the watercress pesto: add sunflower seeds, jalapeno, watercress, white miso and red pepper flakes to a food processor or powerful blender. Mix until a paste forms, scraping sides down to make sure all ingredients are incorporated.

To assemble sandwiches, spread bread with a thin layer of watercress pesto. Stack with lettuce or other sandwich veggies. (We like ours with lots of lettuce and a little vegan mayo.) Top with marinaded Beyond Chicken and serve immediately.

Chef’s Note: This recipe would also work as a hot dinner preparation ~ Simply marinade shreds and make pesto, then stir pesto into your favorite cooked pasta or rice, and top with Beyond Chicken and garnish with chopped scallions.

New to Beyond Meat’s Chickenless Strips?  We invite you to try it with a coupon! Here is a store locator from their site.

 

Vegan Cooking Class, July 8th in Baltimore

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Join Baltimore Vegan Drinks for the second in their “Cooking with Booze” class series and prepare to be wowed by Chef John Shields from Gertrude’s at the BMA. His lesson will include Pea Tendril Pesto with Roasted Heirloom Tomato Polenta Bites, “I Can’t Believe It’s Not Crab Crab Cakes” & Three Mustard Sauce, Lemon Tarts and Baltimore-style Peach Cake.

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In the Baltimore area, Chef Shields and Gertrude’s are known for their ability to please every palate – including vegans! Their regular menu includes multiple vegan offerings daily and during weekend brunch events. The zucchini “crab” cakes  (above) are the stuff in legends in both veggie and omnivore circles alike.

Class attendees will be treated to tastings of these dishes and copies of the recipes, as well as other vegan fare and bonus recipes! Local wines will be featured for tasting and as an ingredient. Door prizes will also be part of the event, including aprons and vegan cookbooks – the prizes are a Baltimore Vegan Drinks tradition!

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Pre-registration is required and ticketing will close on Monday  July 7th. For tickets, visit http://www.bmorevegan.com/events Tickets for this event are $45.00 per person. This is a STEAL for the expertise of Chef John Shields!!!! Did you know that he has published THREE cookbooks and has more on the way? And he has had TWO nationally broadcasted cooking shows on PBS? Top notch, folks!

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The cooking class will be presented on Tuesday July 8th from 7pm to 9pm. Local Color Flowers will host the class at their studio, located at 3100 Brentwood Ave, Baltimore, MD 21218.