Vegan Ventures: Baby Bella Panini

This recipe is one of my family’s absolute favorites. Baby Bella Paninis have become a staple in our house. The original inspiration for this recipe came from a recipe by “La Vegetariana” who’s real name is Monica. She's known as the Italian vegetarian and has her own website: www.LaVegetariana.com. Her original recipe for this sandwich was called ‘Bello Sangweech. Because I modified the recipe so much I changed the name to Baby Bella Panini; but all the credit for creativity behind this sandwich belongs to Monica.

To make Baby Bella Paninis.....

You will need: (Makes 5 Paninis)

Filling

1 small onion

Coconut Oil

1-2 tbsp minced garlic

1-2 cup fresh spinach (chopped)

1-2 teaspoons herbamare

1 pkg baby Bella mushroom (chopped)

4 tbsp bread crumbs

¼ cup organic vegetable broth

Spread

1 cup vegan mayo ( I use soy-free vegenaise)

1 tbsp organic ketchup

1 tsp minced garlic

1 tbsp lime juice

¼ cup chopped fresh parsley

Panini Assembly

Bread

Fresh Sliced Whole Milk Mozzarella Cheese (for non-vegans)

Daiya Wedges (I like Jack Style) for vegans

Soy-free Earth Balance

To Make:

1. Start by making the spread so you can refrigerate it while you prepare the rest of the Panini. In small bowl mix together all ingredients listed for spread; cover and refrigerate.

2. Next prepare the sandwich mix. In large pan sauté onions and garlic in coconut oil until onions are caramelized. Then add vegetable broth, bread crumbs, spinach, and mushrooms, and herbamare. Sauté until mushrooms and spinach are cooked then remove from heat.

3. Then begin to assemble paninis for cooking. Heat griddle or Panini maker. Take 10 bread slices and on one side of each slice spread soy-free earth balance. Take five of those slices and place them spread side down on the hot griddle. If using cheese or vegan cheese alternative; place cheese slice on top of bread.

4. Next take 1/5 of the spinach/mushroom mixture and spread it on top of the cheese on each of the 5 slices. Then take remaining slices of bread and spread some of the mayo spread you prepared onto the non-buttered side of each remaining bread slice. And place bread slices on top of the spinach/mushroom mixture (mayo spread on the inside). Press down using spatula; then flip and continue to cook until both sides of bread are golden brown.

5. Plate and serve with your favorite salad or veggie chips.

My family gives this recipe 5 out of 5 stars especially when I serve it with their favorite homemade kohlrabi chips.