Pan Bagnat (White Bean Niçoise Salad Sandwich)

This recipe was inspired by a recent post on BuzzFeed for 27 Awesome Easy Lunches To Bring To Work. I'm thrilled to have been included in the roundup with the Mashed Chickpea Salad Sandwich! There is also a few other great vegan options as well so be sure to take a look. In it I saw a Pan Bagnat from Food 52 and had to recreate it for us plant powered lovers. I love Food 52, and have always been inspired by the simplicity and beauty of their photography. And of course the recipes are great too! I have a few in my collection that were inspired from there like this Mushroom Bourguignon and these Gluten Free Banana Flap Jacks. It's a great community if you haven't heard of it yet! In fact, they have a vegan column called The New Veganism with Gena Hamshaw of Choosing Raw as the recipe creator. Be sure to take a look and be inspired by both the recipes and photography!

The pan bagnat (meaning 'bathed bread') is a classic specialty sandwich served in and around the region of Nice, France. It's a sandwich version of the salade niçoise which is a combination of tuna, anchovies and/or sliced hardboiled egg mixed with raw vegetables like red bell pepper, green beans, radishes, olives and onion. You will also find there to be olive oil and possibly vinegar, salt and pepper. Here we'll be using a few of these traditional ingredients but veganizing this classic using white beans as our protein. And I can guarantee you this is just as delicious if not better than the traditional version! Not only does the salad make for a great sandwich filler but it would be just as good on a bed of leafy greens as well. This recipe may give you leftovers, and that's a good thing because it only gets better in the next day. One day make a sandwich for work, home or a picnic and the next top it on some leafy greens or just eat as is. It's pretty amazing on its own!

I love the saltiness from the olives here, you can add a tablespoon of capers if you like. The fresh bell pepper and blanched green beans add a nice crunch and sweetness while the onion and artichokes add another layer of flavor. Tie the vegetables together with the white beans, dressing made of olive oil, lemon and mustard, add a good sprinkling of mineral salt & plenty of cracked pepper and this salad will be another favorite to come back to time and time again!

To create the traditional pan bagnet you'll first want to hollow out the insides of your bread. I left the top on this alone but from now on will hollow it out as well. It gives more room for your salad, helping to hold it together better while using less bread at the same time which is great too. Brush the insides of the bread with olive oil. Layer your bottom half with the salad. Since we're going to press the sandwich you can pile it on pretty good making a very hearty sandwich. Add your tomatoes across the top. Then layer basil, top with mineral salt & cracked pepper and remaining slice.

Wrap your sandwich tightly in saran wrap, fold ends under and press with a few heavy books or pots. This is an important part or your sandwich will be very messy and fall all over. Trust me, I know this from first hand experience. Plus, this helps the bread soak up the moisture of the salad dressing making for 'bathing the bread'. So be sure to press your sandwich, even if just for an hour, it will make all the difference...although overnight is even better. This makes a perfect grab and go sandwich for lunches and picnics, once pressed it's ready to go!

 Pan Bagnat (White Bean Niçoise Salad Sandwich) 

Ingredients 

• 1 can (15 oz.) cannellini or chickpeas (garbanzo beans), drained and rinsed well or 1 1/2 cups cooked white beans
• 1/2 red bell pepper, thinly sliced
• 1/4 cup blanched French green beans, cut into half or thirds
• 1 jar artichoke hearts in water, drained and chopped
• 1/2 red onion, diced
• 3/4 cup kalamata olives, pitted and sliced
• 2 tablespoons parsley, finely chopped
• 1 -2 greek peperoncini, diced (optional, not a traditional ingredient)
• mineral salt & fresh cracked pepper, to taste

Dressing

• 2 - 3 tablespoons extra virgin olive oil
• juice of 1 large lemon (about 2 tablespoons)
• 1 heaping teaspoon Dijon mustard

To assemble

• 1 French baguette, ciabatta loaf, Pain de campagne, boule or artisan loaf of choice (even good sized rolls would be great)
• extra virgin olive oil, to brush
• 8 - 10 basil leaves
• 1 medium tomato, thinly sliced
• mineral salt & cracked pepper

Cut bread in half lengthwise. Remove some of the insides of each half making a trough for the filling (this will help keep the filling inside the sandwich when eating). Brush both halves with extra virgin olive oil.

In a small bowl, mix the dressing ingredients together until dijon has emulsified. Set aside to let the flavors develop.

In a medium/large mixing bowl, add beans and roughly mash leaving about 2/3 whole beans. Add in dressing to the beans and mix well. Add in the bell pepper, green beans, artichokes, red onion, olives, parsley, optional peperoncini and salt & pepper. Mix to combine.

Layer your bottom half of bread with a good serving of the mixed salad. Add tomatoes across the top, then top with basil leaves and salt & pepper. Top with other slice of bread. (You can also vice versa this layer order starting with the basil and tomato on the bottom and salad on top.)

Wrap sandwich tightly in saran wrap and press with a few heavy books/pots for at least an hour to overnight. If overnight, be sure to press in the refrigerator.

When ready to serve, slice in half or make as many slices as you like. Serve chilled or at room temperature.

Store any leftover salad mixture covered in the refrigerator for up to 5 days. 

Notes:

The cannellini beans have more protein and fiber than chickpeas so if that is a priority use them. Otherwise use your preferred white bean.

Try adding a splash of red or white wine vinegar to the dressing if you like.

As with all my recipes, add/subtract ingredients to your liking. Try adding a tablespoon or so of capers. I've had someone sub in asparagus for the green beans. Add sliced radishes along the top.

I edited this recipe on 11/10/13 at 12:15pm so it wouldn't make so much leftovers. The old recipe called for 2 cans white beans, 1 red bell pepper, 1/2 cup French green beans, 1 cup kalamata olives and 4 tablespoons olive oil. The old recipe was delicious, it just made a bit too much but of course feel free to use the old version instead so you'll have plenty of leftovers!

Enjoy!

This recipe was inspired by a recent post on BuzzFeed for 27 Awesome Easy Lunches To Bring To Work. I'm thrilled to have been included in the roundup with the Mashed Chickpea Salad Sandwich! There is also a few other great vegan options as well so be sure to take a look. In it I saw a Pan Bagnat from Food 52 and had to recreate it for us plant powered lovers. I love Food 52, and have always been inspired by the simplicity and beauty of their photography. And of course the recipes are great too! I have a few in my collection that were inspired from there like this Mushroom Bourguignon and these Gluten Free Banana Flap Jacks. It's a great community if you haven't heard of it yet! In fact, they have a vegan column called The New Veganism with Gena Hamshaw of Choosing Raw as the recipe creator. Be sure to take a look and be inspired by both the recipes and photography!

The pan bagnat (meaning 'bathed bread') is a classic specialty sandwich served in and around the region of Nice, France. It's a sandwich version of the salade niçoise which is a combination of tuna, anchovies and/or sliced hardboiled egg mixed with raw vegetables like red bell pepper, green beans, radishes, olives and onion. You will also find there to be olive oil and possibly vinegar, salt and pepper. Here we'll be using a few of these traditional ingredients but veganizing this classic using white beans as our protein. And I can guarantee you this is just as delicious if not better than the traditional version! Not only does the salad make for a great sandwich filler but it would be just as good on a bed of leafy greens as well. This recipe may give you leftovers, and that's a good thing because it only gets better in the next day. One day make a sandwich for work, home or a picnic and the next top it on some leafy greens or just eat as is. It's pretty amazing on its own!

I love the saltiness from the olives here, you can add a tablespoon of capers if you like. The fresh bell pepper and blanched green beans add a nice crunch and sweetness while the onion and artichokes add another layer of flavor. Tie the vegetables together with the white beans, dressing made of olive oil, lemon and mustard, add a good sprinkling of mineral salt & plenty of cracked pepper and this salad will be another favorite to come back to time and time again!

To create the traditional pan bagnet you'll first want to hollow out the insides of your bread. I left the top on this alone but from now on will hollow it out as well. It gives more room for your salad, helping to hold it together better while using less bread at the same time which is great too. Brush the insides of the bread with olive oil. Layer your bottom half with the salad. Since we're going to press the sandwich you can pile it on pretty good making a very hearty sandwich. Add your tomatoes across the top. Then layer basil, top with mineral salt & cracked pepper and remaining slice.

Wrap your sandwich tightly in saran wrap, fold ends under and press with a few heavy books or pots. This is an important part or your sandwich will be very messy and fall all over. Trust me, I know this from first hand experience. Plus, this helps the bread soak up the moisture of the salad dressing making for 'bathing the bread'. So be sure to press your sandwich, even if just for an hour, it will make all the difference...although overnight is even better. This makes a perfect grab and go sandwich for lunches and picnics, once pressed it's ready to go!

 Pan Bagnat (White Bean Niçoise Salad Sandwich) 

Ingredients 

• 1 can (15 oz.) cannellini or chickpeas (garbanzo beans), drained and rinsed well or 1 1/2 cups cooked white beans
• 1/2 red bell pepper, thinly sliced
• 1/4 cup blanched French green beans, cut into half or thirds
• 1 jar artichoke hearts in water, drained and chopped
• 1/2 red onion, diced
• 3/4 cup kalamata olives, pitted and sliced
• 2 tablespoons parsley, finely chopped
• 1 -2 greek peperoncini, diced (optional, not a traditional ingredient)
• mineral salt & fresh cracked pepper, to taste

Dressing

• 2 - 3 tablespoons extra virgin olive oil
• juice of 1 large lemon (about 2 tablespoons)
• 1 heaping teaspoon Dijon mustard

To assemble

• 1 French baguette, ciabatta loaf, Pain de campagne, boule or artisan loaf of choice (even good sized rolls would be great)
• extra virgin olive oil, to brush
• 8 - 10 basil leaves
• 1 medium tomato, thinly sliced
• mineral salt & cracked pepper

Cut bread in half lengthwise. Remove some of the insides of each half making a trough for the filling (this will help keep the filling inside the sandwich when eating). Brush both halves with extra virgin olive oil.

In a small bowl, mix the dressing ingredients together until dijon has emulsified. Set aside to let the flavors develop.

In a medium/large mixing bowl, add beans and roughly mash leaving about 2/3 whole beans. Add in dressing to the beans and mix well. Add in the bell pepper, green beans, artichokes, red onion, olives, parsley, optional peperoncini and salt & pepper. Mix to combine.

Layer your bottom half of bread with a good serving of the mixed salad. Add tomatoes across the top, then top with basil leaves and salt & pepper. Top with other slice of bread. (You can also vice versa this layer order starting with the basil and tomato on the bottom and salad on top.)

Wrap sandwich tightly in saran wrap and press with a few heavy books/pots for at least an hour to overnight. If overnight, be sure to press in the refrigerator.

When ready to serve, slice in half or make as many slices as you like. Serve chilled or at room temperature.

Store any leftover salad mixture covered in the refrigerator for up to 5 days. 

Notes:

The cannellini beans have more protein and fiber than chickpeas so if that is a priority use them. Otherwise use your preferred white bean.

Try adding a splash of red or white wine vinegar to the dressing if you like.

As with all my recipes, add/subtract ingredients to your liking. Try adding a tablespoon or so of capers. I've had someone sub in asparagus for the green beans. Add sliced radishes along the top.

I edited this recipe on 11/10/13 at 12:15pm so it wouldn't make so much leftovers. The old recipe called for 2 cans white beans, 1 red bell pepper, 1/2 cup French green beans, 1 cup kalamata olives and 4 tablespoons olive oil. The old recipe was delicious, it just made a bit too much but of course feel free to use the old version instead so you'll have plenty of leftovers!

Enjoy!

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Skillet Gardener's Pie

This is not the type of meal I typically eat but was craving something savory with that old home style feel. When I came across this recipe for a vegan version of Shepard's Pie using kidney beans as the main protein, I was off to pick up the few ingredients I needed. I love potatoes in all forms, they go so well with all vegetables. In this dish, I added a few extra veggies then the recipe called for. For one, I had some asparagus that I needed to use up. And the other was corn since it's in season and full of wonderful flavor and light color, it's a nice compliment. This dish hit the spot. Looking forward to the left overs, I imagine they will be even better. 

Skillet Shepard's Pie

• 
  
• Ingredients
• 
  
• For the mashed potatoes -
• 2 pounds Yukon gold or red potatoes (I used gold)
• 1/2 cup almond or soy milk
• 2 tablespoons extra virgin olive oil
• mineral salt and pepper to taste
• 
  
• 'Pie' filling - 
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 large carrots, sliced
• 2 ribs celery, sliced
• 8 ounces mushrooms, sliced
• 1 cup asparagus, sliced in 1" pieces
• 1/2 cup green beans, cut in 1″ pieces
• 1 corn off the cob
• 2 cups baby spinach leaves, packed
• 16 ounces kidney beans, cooked (I used a canned)
• 1 1/2 cups fat-free vegetable broth
• 1 tbsp Bragg's Liquid Aminos
• 1 1/2 teaspoons thyme
• 2 teaspoons fresh rosemary, minced (or 1 tsp. dried)
• 1/4 teaspoon sage
• 1 tablespoon cornstarch...add more as needed
• 2 tablespoons water (or veg. broth)
• extra rosemary or thyme for garnish
• mineral salt & pepper to taste
• 
  
• Directions

Scrub potatoes and cut them into cubes. (I leave mine unpeeled, I like the texture and the fact that the skin is very nutritious. You can peel them if you like. Place potatoes in a large pot and cover with water. (I added a few springs of thyme to the water.) Bring to a boil and simmer until potatoes are tender, about 15 minutes. When ready, drain potatoes add milk and mash until desired consistency. Add salt and freshly ground pepper to taste and set aside in a warm place.

While the potatoes are cooking, make the “pie” filling. This recipe calls for cooking spray but I don't use that in my kitchen so I used a small amount of sesame seed oil instead, use either. Heat it on a medium-high burner and add the onions. Sauté until onions are translucent. Add the garlic, carrots, celery, and mushrooms, and sauté for 3 more minutes.

Add the vegetable broth, liquid aminos, kidney beans, green beans, corn, asparagus and herbs. Simmer on medium heat for 10 minutes (recipe calls for 20 but I like my veggies a little crisp) until all vegetables are tender. Add salt and pepper to taste. There should still be some liquid in the pan, but if it has become too dry, add a little of the potato-cooking water. Add the spinach and stir until it’s wilted. Mix the corn starch with the water until smooth, and add it to the pan. Cook, stirring, until mixture has thickened.

Spoon the potatoes evenly over the top of the filling and sprinkle with chopped rosemary. If potatoes have cooled, put the skillet under the broiler for a minute or two. Serve immediately while hot.  (I just filled my bowl with the veggies and topped with the potatoes and rosemary, salt & pepper. Seemed simpler to me for this party of one.) 

Enjoy !

P.S., This would serve six as the original recipe says, I had tons of left overs even though I ate alot. At least I'm set for a few meals. :) 

Source: Fat Free Vegan Kitchen 'Skillet Gardener's Pie'

This is not the type of meal I typically eat but was craving something savory with that old home style feel. When I came across this recipe for a vegan version of Shepard's Pie using kidney beans as the main protein, I was off to pick up the few ingredients I needed. I love potatoes in all forms, they go so well with all vegetables. In this dish, I added a few extra veggies then the recipe called for. For one, I had some asparagus that I needed to use up. And the other was corn since it's in season and full of wonderful flavor and light color, it's a nice compliment. This dish hit the spot. Looking forward to the left overs, I imagine they will be even better. 

Skillet Shepard's Pie

• 
  
• Ingredients
• 
  
• For the mashed potatoes -
• 2 pounds Yukon gold or red potatoes (I used gold)
• 1/2 cup almond or soy milk
• 2 tablespoons extra virgin olive oil
• mineral salt and pepper to taste
• 
  
• 'Pie' filling - 
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 large carrots, sliced
• 2 ribs celery, sliced
• 8 ounces mushrooms, sliced
• 1 cup asparagus, sliced in 1" pieces
• 1/2 cup green beans, cut in 1″ pieces
• 1 corn off the cob
• 2 cups baby spinach leaves, packed
• 16 ounces kidney beans, cooked (I used a canned)
• 1 1/2 cups fat-free vegetable broth
• 1 tbsp Bragg's Liquid Aminos
• 1 1/2 teaspoons thyme
• 2 teaspoons fresh rosemary, minced (or 1 tsp. dried)
• 1/4 teaspoon sage
• 1 tablespoon cornstarch...add more as needed
• 2 tablespoons water (or veg. broth)
• extra rosemary or thyme for garnish
• mineral salt & pepper to taste
• 
  
• Directions

Scrub potatoes and cut them into cubes. (I leave mine unpeeled, I like the texture and the fact that the skin is very nutritious. You can peel them if you like. Place potatoes in a large pot and cover with water. (I added a few springs of thyme to the water.) Bring to a boil and simmer until potatoes are tender, about 15 minutes. When ready, drain potatoes add milk and mash until desired consistency. Add salt and freshly ground pepper to taste and set aside in a warm place.

While the potatoes are cooking, make the “pie” filling. This recipe calls for cooking spray but I don't use that in my kitchen so I used a small amount of sesame seed oil instead, use either. Heat it on a medium-high burner and add the onions. Sauté until onions are translucent. Add the garlic, carrots, celery, and mushrooms, and sauté for 3 more minutes.

Add the vegetable broth, liquid aminos, kidney beans, green beans, corn, asparagus and herbs. Simmer on medium heat for 10 minutes (recipe calls for 20 but I like my veggies a little crisp) until all vegetables are tender. Add salt and pepper to taste. There should still be some liquid in the pan, but if it has become too dry, add a little of the potato-cooking water. Add the spinach and stir until it’s wilted. Mix the corn starch with the water until smooth, and add it to the pan. Cook, stirring, until mixture has thickened.

Spoon the potatoes evenly over the top of the filling and sprinkle with chopped rosemary. If potatoes have cooled, put the skillet under the broiler for a minute or two. Serve immediately while hot.  (I just filled my bowl with the veggies and topped with the potatoes and rosemary, salt & pepper. Seemed simpler to me for this party of one.) 

Enjoy !

P.S., This would serve six as the original recipe says, I had tons of left overs even though I ate alot. At least I'm set for a few meals. :) 

Source: Fat Free Vegan Kitchen 'Skillet Gardener's Pie'

reade more... Résuméabuiyad