Nicer weather is here again, after a couple of days of drizzly, sticky humidity, and I really couldn’t be happier. It’s the perfect weather for being outside, taking care of my garden, getting out of the house and being inspired to try out some new flavors. I have many green onions growing in my garden, just waiting to be trimmed, plus I just harvested my first two jalapeños (which I’m super excited about). Now, I’m just waiting for my corn to fully develop and maybe I’ll grill those, too!
A little garden friend has made himself at home on one of my stalks, as you can see above. It was the tiniest little spider that disappeared once it saw me approaching with my large camera, hoisting himself up and away from his intricate web; I’m always in awe of the beautiful creations that these creatures make.
Another outdoor activity that I’ve obviously been doing a lot of is grilling! This sandwich was inspired by the “grilled” cheese sandwiches that she made for my sisters and I when we were young. She always added a little Miracle whip (obviously not vegan) to the cheesy insides for an interesting tang; I’ve translated this into a delicious vegan aioli that has a spicy kick from my homegrown jalapeños. Other than preparing the aioli, this recipe is easy to prepare and can be customized to fit your palette with different fillings.
- 1/3 Cup Vegan Mayonnaise
- 2 Tbsp . Green Onions diced and packed
- 1 tsp . Minced Jalapeño
- 1 tsp . Fresh Lime Juice
- 1/2 tsp . Garlic Powder
- 1/4 tsp . Salt
- 4 pieces Sourdough Bread
- 1 1/4 cup Baby Spinach
- 1 Medium-Sized Tomato Sliced
- 1 Small Avocado Sliced
- Squeeze of Lime
- Olive Oil for Drizzling
- In a blender or small food processor, pulse together the vegan mayo, green onions, jalapeño, lime juice, garlic powder and salt until slightly chunky.
- Turn your grill on over low heat (roughly 300°F).
- Spread aioli on one side of each sourdough slice, then layer on the spinach, tomato and avocado. Sprinkle a little salt and squeeze a few drops of lime juice over the avocado.
- Place the second slice of bread on top and drizzle it with a little olive oil, try to spread it out evenly if you can.
- Carefully place the sandwich on the grill and press down slightly. Grill on each side for 3 or 4 minutes.
- Serve immediately.
The aioli recipe is fairly small, so if you want it to blend better double the batch and save half for later (will last roughly 5-7 days).
With this tasty sandwich you get the best of both worlds, crunchy warm bread on the outside with fresh and slightly warmed produce on the inside, definitely not wilted or mushy. This creates a great contrast in textures, while keeping everything light and flavorful. This dish is great for a weekend lunch or picnic, but if you’re not into sandwiches, try grilling some corn and spreading this aioli all over it. In one word it is… ambrosial.
Not into sandwiches? What would you use this aioli for?
The bloghop, this month, is filled with many amazing blogs! I love that I’m able to be a part of it, and continue to share the foodie love. Here’s a list of all of the bloggers that are participating!
Badger Girl Learns To Cook | Kimberly | @BdgrGrl
Cheap Ethic Eatz | Cheap Ethic Eatz | @cheapethiceatz
Mis Pensamientos | Junia | @juniakk
No One Likes Crumbley Cookies | TR | @TRCrumbley
Oh Cake | Jess | @jesshose
Pippi’s In the Kitchen Again | Sheila | @shlylais
Rico sin Azucar | Helena | @ricosinazucar
Teaspoon of Spice | Deanna | @tspbasil
That Skinny Chick Can Bake | Liz | @Thatskinnychick
You Made That? | Suzanne | @YouMadeThatblog
Please join in on the #tomatolove fun by linking up any tomato recipe from the month of July 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #tomatolove event! The twitter hashtag is #tomatolove.