Happy Monday! Start off your week with this delicious panini.
Here are some statistics about a the meat alternative to this vegetarian delight, the cheeseburger. According to Open the Future, 66 to 3000 grams of CO2 emissions are produced per cheeseburger. This does not include emissions from the restaurant operations and energy from driving to the restaurant. “Estimates for the average American diet range from an average of about one per week, or about 50/year.” Replace what might be your weekly burger with a healthier, savory sandwich.
Chickpea, Beet, and Apple Panini
1 ½ cups cooked chickpeas, or 1 15-oz. can chickpeas, rinsed and drained
3 Tbs. vegan mayonnaise
1 Tbs. lemon juice
1 tsp. chopped fresh tarragon
8 slices sesame semolina bread (8 oz.)
1 medium golden beet, peeled and sliced
1 Granny smith apple, thinly sliced
¼ cup broccoli or radish sprouts
4 Tbs. prepared black olive tapenade
1. Pulse chickpeas, mayonnaise, lemon juice, and tarragon in food processor until chunky.
2. Spread chickpea mixture on 4 bread slices. Top with beet and apple slices, and sprouts. Spread remaining 4 bread slices with tapenade; close sandwiches.
3. Spray panini with cooking spray. Coat skillet or grill pan with cooking spray; heat over medium heat. Place panini in pan; weight with smaller-diameter saucepan weighted with 2 cans. Cook 3 minutes. Flip, replace weight, and cook 2 minutes. (Or cook 4 minutes in panini maker.)
Recipe originally posted on Vegetarian Times.
Peace Grl Out!