Moumita Panday has a light meal offering.
Her Mushroom and Olive Sandwich and Pesto Potato Salad is right for lunch or brunch. Or save it for an afternoon tea-time binge.
Recipes: Mushroom Sandwich, Pesto Potato Salad
Serves: 1
Ingredients
– 16-18 button mushrooms, cleaned, stems removed and sliced
– 1 onion, cut in rings, optional
– 2 lettuce leaves, washed and dried
– 1 tomato, cut into thin slices
Mushroom and Olive Sandwich
– 2 tbsp mayonnaise + extra to garnish (preferably choose a spicy, tangy variety, maybe spiked with mustard for added taste)
– 1 tbsp halved black olives, seeds removed
– 1 tbsp extra virgin olive oil + 1 tbsp extra
Mushroom and Olive Sandwich
– 1 hot dog or oblong ciabatta roll or submarine roll, cut in half lengthwise
– 1-2 slices cheese or vegan cheese
– Salt to taste, about ½ tsp for seasoning the mushrooms + dash while assembling the sandwich
– Dash or 2 black pepper powder
Mushroom and Olive Sandwich
Serves: 1
Ingredients
– 1 kg small potatoes, unpeeled, ideally baby potatoes
– 1 cup fresh basil + extra chopped to garnish
– 1/3 cup almonds
Pesto Potato Salad
– 3 tbsp fresh Parmesan cheese or vegan cheese
– 2 garlic pods
– Juice of half a lime
– ¼ cup extra virgin olive oil
– 2 heaped tbsp eggless mayonnaise
– 3 tbsp toasted almonds, for garnish
– Water
– Salt
Pesto Potato Salad
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