A few weeks ago, I was exploring my motherland on a trip of a life time... drinking phenomenal wines, sipping on limoncello, attempting to speak the beautiful language, lounging on a tiny beach with the locals, eating copious amounts of carbs, soaking in the breathtaking landscapes, art, and beautiful people, touring ancient ruins, milking goats on an organic farm, befriending a donkey, and picking berries for breakfast. Although at the end of my trip I was craving an American breakfast and some good Mexican food, Italy knows what's up when it comes to food.
Along with cigarettes, classy Italian cuss words, family, vino, scooters, never leaving the tiny towns the grew up in, etc... Italians love their "rocket" (also known as rucola, rughetta, or as we call it- arugula.) Very early in my trip, I was told that the Italians love arugula so much because, since Roman times, they have believed it to be an aphrodisiac. The best pizzas I had were simple, and topped with this flavorful green. Since a good amount of the food I had on my trip was just vegetarian, not vegan, I am hoping to adapt many of my favorite dishes I enjoyed in Italy to my vegan diet, now that I am back in my own kitchen. Here is my first attempt at a vegan dish inspired by my gastronomic adventures in Italy.
Last weekend, I found this organic wild arugula at the Long Beach Marina farmer's market (which takes place every Sunday in the Alamitos Bay Marina, for those of you who are in the area- over by Schooner or Later/ Joe's Crab Shack/ Whole Foods.) I was pretty excited about finding fresh, wild "rocket" here, and was planning on using it in a pizza until I found these vegan deli slices (below) by my favorite "meat" company at Whole Foods. So, panini it was. The smoked tomato deli slices slightly resemble salami, but are only full of good stuff. (The company also makes sage-lentil deli slices which I haven't tried yet.)
Wild Rocket Panini
(Makes one sandwich)
2 slices of (dairy and egg free) whole wheat bread
earth balance natural buttery spread
original veganaise
a handful of fresh wild "rocket" (arugula)
3 slices of field roast's smoked tomato deli slices
a handful of daiya mozzarella (my favorite vegan cheese)
While your skillet warms to a medium temperature, lightly butter (earth balance) one side of each slice of bread. Place the un-buttered side down in the skillet first to warm but not toast. Turn the slices over so that the buttered side is down, sprinkle the daiya mozzarella cheese on each slice and allow melt.
Once melted, remove from the skillet and spread a dab of veganaise on each slice. (Veganaise has a very mellow garlic taste so it blends nicely with the other ingredients in the panini, and helps keep the sandwich together.) Add the three slices of smoked tomato deli slices, top with arugula, and voila- you have a (vegan) taste of Italia. It's my new favorite sandwich, especially when it is accompanied by a nice glass of rosso. Buon appetito. XO Theresa
