1 cup raw unsalted cashews
1/3 cup water
2 small garlic cloves, chopped
2 teaspoons white balsamic
1 teaspoon yellow curry
1/2 teaspoon Himalayan Salt
3 tablespoons olive oil
1 small container olive tapenade
4 vegan French style rolls
1 yellow bell pepper, cored, thinly sliced
1 orange bell pepper, cored, thinly sliced
5 stalks asparagus, thinly sliced
1 cup grape tomatoes, halved
1 tablespoon olive oil
1 cup fresh basil leaves Salt and pepper to taste
4 paper lunch bags
(For the cashew cream, soak 1 cup cashews in water overnight in a covered
bowl.) Drain the cashews and place in a food processor. Add the water,
garlic white balsamic, curry and salt. Blend until smooth. Slowly add the
3 tablespoons olive oil, blend until incorporated. Place in a small
container and refrigerate.
Preheat oven to 350 degrees. Using a mandolin, carefully slice the bell
pepper and asparagus. Place in a medium sized bowl. Cut the grape tomatoes
in half and add to the other vegetables. Toss the vegetables with 1
tablespoon olive oil and 1/2 teaspoon salt, spread on a rimmed baking
sheet. Roast for 7 minutes until the vegetables soften a bit. Remove from
oven and let cool.
Rinse and dry the basil on a paper towel. Cut each French bread roll in
half and remove half of the breading inside with your fingers to form a
small amount of space inside the roll.
Assemble the sandwiches by spreading a generous amount of cashew cream on
one side of a roll. Spread olive tapenade to taste on the other side of
the roll. Generously fill the side with olive tapenade with roasted
vegetables. Place 4 or 5 basil leaves on the side with cashew cream. Place
the two halves together and try not to have any ingredients falling out
the sides of the sandwich. Repeat with the other rolls. Wrap the
sandwiches tightly with plastic wrap and place each in a paper lunch bag.
Sit on your sandwich in the paper bag until pressed and warm. You may use
a Panini press if desired.