Vegan Sweet Potato and Basil Pesto Paninis:

Unfortunately life sometimes gets in the way of this blog. The past month has been a whirlwind for me, and as a result, there are many reasons for my recent but short hiatus from blogging. Not only did I start a new job a little over a month ago, I've been writing papers, doing presentations, working on Bar Prep, taking exams, and traveling. I traveled home to celebrate my 25th birthday and my best friend's wedding, and then I had one last final to finish up last night after I got back. (More on that in my next post). I also had problems at the DMV (this always seems to happen to me), and some of my best friends decided to throw me a surprise party when I got back on Sunday night, which was very sweet of them. Consequently, I have been one busy lady!

This recipe was kind of a crazy, throw-together-type-of-thing, but it turned out delicious. I knew that I wanted to make some sort of panini, but since I've used tomatoes in my, I don't know, last 5 posts or so, I felt the need to use something different. I picked up some fresh basil last night, and I've had a can of yams in my pantry for awhile now, so I figured I'd go for it. It's delicious yet whimsical, and it's pretty in its own way.

Ingredients:

1 can yams, drained - 29oz.

1 medium white onion, sliced

1/4 cup water

Salt

Dash of cayenne

2 tsp. olive oil

For the pesto:

1 1/2 cups fresh basil

1/4 cup pine nuts

2 cloves garlic

2 tbsp. olive oil

Salt

You'll also need:

4 flat breads, naan, or 8 slices of your choice of bread

4 tsp. balsamic vinaigrette

Instructions:

1. First, add the basil, pine nuts, garlic, olive oil, and salt to a food processor. Process until smooth and creamy. Set aside.
 2. Next, in a large skillet, and the onions, salt, olive oil, and 1/4 cup water. Bring the water to a boil, reduce heat to medium, and continue cooking until the onions are soft and tender, and the water has evaporated.
3. Stir in the yams, and mash down a little. Add a little more salt and of dash a cayenne. Cook on medium to medium-high heat for another 7 minutes. 
4. Heat one side of your grill to high, and the other side to medium or medium-low.
 5. Next, spoon 1/4 of the pesto mixture onto one-half of each flat bread, and then drizzle each half with 1 tsp. balsamic vinaigrette. Cover each half with approximately 1/4 of the yam mixture, and then fold the top half of the flat breads over each sandwich.
6. Once the grill is heated, place each panini on the side heated with high heat. Cook for about 2 minutes on each side, pressing down on the paninis with a spatula a little, and then transfer the paninis to the side that's heated to medium, and cook for another 3 to 5 minutes.

Notes: You can also use a panini press, Foreman Grill, or skillet to cook the paninis. Walnuts or pecans would also add a nice touch to the pesto.

Vegan Mushroom & Onion Flatbread Panini Melts:

I hope that you all are having an awesome day! If you're in the U.S., please don't forget to vote! A lot of people have sacrificed their lives and have worked very hard in order for us to have the right to vote, so please make time to get to the polls. And though I do not intend to use this blog as a forum for my political beliefs, I will urge you to educate yourselves on the candidates and issues before you go, but that's all I'm going to say on that. ☮

I had to take these pictures before class this morning, so they're not great, but these paninis taste delicious. They're melty, gooey, and really savory. The soy sauce and Daiya cheese both add a lot of flavor, so no other seasonings are necessary. However, I did add a dash of garlic salt for good measure.

Ingredients:

2 cups white mushrooms, sliced
2 sweet yellow onions, sliced
1 cup falafel mixture (recipe below)
2/3 cup Daiya Mozzarella Cheese
2 1/2 tbsp. soy sauce, divided
1 clove garlic, minced
Dash of garlic salt
2 premade flatbreads or tortillas

Serves 2.
Total Cook Time: 25 minutes.

Instructions:

1. Preheat your panini press or grill to high. Add the onions, garlic, and 2 tablespoons of soy sauce to a medium sauce pan, and cook on medium to medium-high heat for about 5 minutes.

2. Add the mushrooms and remaining soy sauce in with the onions, and continue cooking for another 5 minutes. Turn the heat to high, and heat until most of the liquid has evaporated out of the pan. (We don't want soggy flatbread!)

3. Spread 1/2 cup of the falafel mixture over 1/2 of each flat breads, add the onions and mushrooms, and top with the Daiya cheese.

4. Fold the flatbread in half and grill either in your panini press, regular grill, or in a skillet on medium high or high heat until the Daiya is melted and the paninis are golden-brown, 5 to 7 minutes.

Falafel Mixture Recipe:

1 (15oz.) can garbanzo beans, drained and rinsed (reserve a tsp. of liquid)
1/3 cup sweet onion, sliced
2 cloves garlic, peeled and halved
1/2 cup breadcrumbs
1 tsp. olive oil
1 tbsp. cumin
1 tsp. coriander
1 tsp. parsley
1/4 tsp. coarse kosher salt
Dash of cayenne pepper

Makes 1 1/2 cups of falafel mixture.

Process the onions, garlic, and olive oil in food processor until very fine. Add the garbanzo beans, cumin, coriander, parsley, salt, and cayenne pepper. Process it until the mixture is pretty smooth. Stir in the breadcrumbs (this will help keep the mixture from falling apart).