You’d think being dairy-free that our caprese salad and panini days were over. Well that’s far from the truth. Sure, we’re not eating traditional tomato and mozzarella salads, but we love our new vegan caprese panini recipe. So here’s the thing, we never ever see our lifestyle – one without dairy, egg, all nuts, garlic, fish and all shellfish – as limiting. Ever. Nor do we ever want our kids to see or even feel any type of limiting energy from either one of us. We truly do try to look at life positively and that’s where many of our allergy-friendly culinary inventions come from – from a place of positivity, love and a place of inclusion, as we always want our kids to be included in each and every meal. So, click below for one of our favorite recipes – it’s dairy, egg, nut and soy free and it only takes 10 minutes from start to finish!
Caprese-Inspired Vegan Panini
Ingredients
- 2 pieces Italian bread we love Turano bread as it's free from our allergens
- 2 small Roma tomatoes Roma tomatoes have less liquid than others making them perfect for paninis
- 1/4 cup Daiya (vegan + nut-free) mozzerela cheese
- 2 tsp Trader Joe's balsamic glaze
- 1 tsp Earth Balance butter
- 1/8 cup fresh basil, chopped
Instructions
- Warm up your panini maker. Butter both sides of your bread. Slice your tomatoes. Wash and chop your basil. Place all of your ingredients – cheese, basil, tomatoes and balsamic glaze – on top one of the slices. Close it up and place it in your panini maker for about 3-5 minutes. Let cool and enjoy!
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