{"id":27672,"date":"2012-12-16T19:17:57","date_gmt":"2012-12-17T00:17:57","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=27672"},"modified":"2012-12-16T20:40:19","modified_gmt":"2012-12-17T01:40:19","slug":"vegetable-and-pesto-sandwich%e3%83%99%e3%82%b8%e3%81%a8%e3%83%90%e3%82%b8%e3%83%ab%e3%83%9a%e3%82%b9%e3%83%88%e3%81%ae%e3%82%b5%e3%83%b3%e3%83%89%e3%82%a4%e3%83%83%e3%83%81","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=27672&lang=en","title":{"rendered":"Vegetable Sandwich with Basil Sauce
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\"\"<\/a><\/p>\n

Vegetable and Basil Sauce Sandwich<\/strong>
\nDecember 16, 2012<\/em><\/p>\n

Terry and I just got back from our vacation in Puerto Rico. I had a great time there and the food was fabulous!! But we didn’t exactly stay on our 95% plant-based diet during our vacation, so today we were in a mood for a lot of vegetables. Here is the sandwich I made for lunch today. Sauteed eggplant, yellow peppers, and zucchini, and sliced tomatoes and red onion were served on sandwich bread with homemade no-cheese pesto.<\/p>\n

No cheese pesto: basil, cooked garlic, lemon juice, white vinegar, olive oil, walnut, sugar, salt, pepper<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Vegetable and Basil Sauce Sandwich December 16, 2012 Terry and I just got back from our vacation in Puerto Rico. I had a great time there and the food was fabulous!! But we didn’t exactly stay on our 95% plant-based diet during our vacation, so today we were in a mood for a lot of […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[24,26,14,28],"tags":[],"class_list":["post-27672","post","type-post","status-publish","format-standard","hentry","category-nuts","category-peppers","category-sandwich","category-vegan"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27672","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=27672"}],"version-history":[{"count":9,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27672\/revisions"}],"predecessor-version":[{"id":27683,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27672\/revisions\/27683"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=27672"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=27672"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=27672"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}