fab. vegan recipe of the day: ‘Tomato pesto and marinated artichoke hearts on ciabatta’

Posted on February 16, 2013

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Today (16th February), Michele Borboa posted a fab. vegan recipe on her Vegan she knows web-site titled ‘Tomato pesto and marinated artichoke hearts on ciabatta’.

‘… If you’re looking for a tongue-tantalizing lunch recipe that will perk up your day, this flavor-packed vegan sandwich will quickly become a midday favorite.

Tomato Pesto and Marinated Artichoke Hearts on Ciabatta

Serves 2
Ingredients:

  • 1 cup sun-dried tomatoes packed in olive oil
  • 6 large fresh basil leaves, divided
  • 1/4 cup toasted pine nuts
  • 1 teaspoon lemon zest
  • Salt and freshly ground black pepper to taste
  • 2 ciabatta rolls, split, toasted
  • 2 slices vegan cheese
  • 1/2 cup marinated artichoke hearts, drained

Directions:

  1. In a food processor, combine sun-dried tomatoes, 2 basil leaves, pine nuts, and lemon zest. Pulse until a coarse texture forms. Taste and season with salt and pepper.
  2. Fill ciabatta rolls with tomato pesto, remaining basil leaves, cheese, and artichoke hearts. Eat immediately …’

Read the recipe, view image, follow links to other recipes and add your comment online at http://vegan.sheknows.com/2013/02/16/tomato-pesto-and-marinated-artichoke-hearts-on-ciabatta/

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