Portabello Bánh Mì Sandwiches

BanhMi-5Bánh mì picnic. Oh yes, yes I did.

For me a bánh mì sandwich is one of those sort of treat type lunches. Somehow reminiscent of my childhood, although I have no idea why considering my mother has never made a Vietnamese sub in her life.  Perhaps it’s the bread itself that I consider a treat; not only because I infrequently eat bread but because I very infrequently eat baguette.

Maybe it’s the picnic part that’s the treat. Yes people, it’s picnic season and I cannot be more pleased.

BanhMi-2BanhMiBanhMi-3Picnics are just another really awesome excuse to get yourself and the folks you love outside and into nature, seriously. Picnics are the bomb dig. I love the simple act of it, packing up a meal and taking it outside. Out somewhere that the lull of traffic stops and is replaced by grasshoppers + chirping birds. Where there is no reason to plug in, to check Facebook or write an e-mail.

That’s just it, really. I love picnics because regardless of being alone, with friends or with family – there isn’t that need or expectation for anything more.  There’s the food, the grass, and your thoughts or conversations. It’s simple, it’s easy, and it really works for honing into the present. Think how literally grounding it is to eat a meal outside, in the grass.

BanhMi-4BanhMi-8BanhMi-7For me, and the ultra simple {slow food} type of picnic I really love – a vegan bánh mì such as this one is pure perfection.  Quick as anything to pack up, easy to transport, fresh crisp vegetables mixed with warm portabello slices and of course, the crisp crunch of baguette. There is also a total flavor bomb from fresh herbs, some heat and some creaminess – all of this, while being predominantly healthy, save the baguette (but we already established, this is a treat type sandwich). Balance, right? Key.

Another important picnic item in my book is some serious liquid refreshments. Something that’s cool, typically with a bit of natural fizz and low in sugar. Kombucha. Kombucha is key to this picnic perfection, partly because it hits all of my liquid refreshment requirements, but also because as we know – the probiotic action is going to really help with overall health. What more do you need?

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Do This

  • Devote a few minutes of downtime to finding some great picnic spots near your home or workplace
  • Eat lunch outside to break up a workday! It’ll free up some mental clutter and you will feel more refreshed to tackle the second half of the day
  • Inspire your friends and loved ones to spend some time in the grass, chomping on something delicious {like these bánh mì}
  • Get excited about slow food, about no expectation timeouts and simply being

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Vegan Bánh Mì Sandwiches
Author: 
Recipe type: Lunch & Dinner
Cuisine: Vietnamese
Prep time: 
Cook time: 
Total time: 
Serves: 2 Sandwiches
 
Ingredients
  • 2 Single Serve Baguettes
  • 2 Large Portabello Mushrooms
  • 1 + ½ Cup Water - Separated
  • 1" Knob Ginger
  • 3 Tablespoons Tamari
  • 2 Tablespoons Sesame Oil
  • 3 Tablespoons Rice Vinegar
  • ¼ Cup Apple Cider Vinegar
  • Pinch of Chili Flakes
  • 2 Teaspoons Cane Sugar
  • ⅓ Cup Toasted Peanuts
  • 1 Daikon
  • 2 Carrots
  • 2 Baby Cucumbers or 1 Large Cucumber
  • Vegan Mayonnaise
  • Sriracha
  • Fresh Cilantro, Mint & Basil
Instructions
  1. Preheat the oven to 375
  2. Slice the mushrooms into strips and arrange in an oven proof dish
  3. In a small bowl, mix ½ cup warm water, tamari, sesame oil and rice vinegar - grate in the ginger & add the chili flakes - mix well
  4. Pour tamari mixture over mushrooms and roast for 10 minutes, flip then roast another 10 minutes
  5. While the mushrooms are roasting, boil the remaining cup of water in a small sauce pan
  6. Julienne the carrots, slice the daikon, quarter the cucumbers and wash the herbs
  7. Crush the toasted peanuts in a pestle and mortar
  8. Once the water is boiling, add the sugar and apple cider vinegar and transfer to a sterile jar - add the carrots and allow to sit uncovered until needed
  9. Slice open the baguette, saucing with mayonnaise and sriracha as desired
  10. Arrange mushroom slices on the prepared baguette against both top and bottom of the bun to avoid soggy bread, continue with layering in the cucumbers, carrots and daikon before adding the herbs and toasted peanuts
  11. Wrap up in parchment paper & enjoy in the most perfect of sunny spots!

Happy picnicking, friends!

xx

Banana Dandelion Pancakes

DandelionPancakes
I know what you’re probably thinking, and yes – I went there.

Banana. Dandelion. Pancakes.

These dreamy breakfast (lunch or dinner) delights are absolutely jam packed with dandelion flowers. They are a beautiful spring reminder that eating wild is where it’s at. Naturally sweetened with ripe bananas, they are healthy vegan and come together right quick!

I live in a bit of a mixed bag as far as nature goes.  Out one side of the house, and a hop skip & jump is the Bow River; the beautiful life blood of the area. Just to the right, is a small feeder creek that intersects with the Bow in the most magical of places – right where the sun rises at this time of year.  It’s the most beautiful sight. Golden morning sun reflecting off not one, but two cleansing waterways and bouncing back into the sky.

DandelionPancakes-14DandelionPancakes-13The other side is Boreal Forest, pines, spruce and poplar in some places so thick you cannot see the sun. Boreal Forest, a part of our natural land that inhabits all kinds of wildlife; wildlife which I have the pleasure of both seeing and hearing throughout the day + night.  We are on enough of an outskirt of this little town that the skies behind my house seem almost unpolluted, untouched by the lights of other houses and buildings. Very different from where I lived just one year ago, in the middle of the big city. Looking at the sky at night is such an expansive, opening feeling out here….

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