I first made chimichurri sauce as an adult, and couldn’t help but marvel that Travis has been introduced to this vibrant green sauce at only five years old, thanks to his Comida Argentina Raddish Kids! Instead of steak, use meaty portobello mushrooms and roasted bell peppers for a vegan take on the classic.
To start, we made the chimichurri. I love that Raddish’s recipe cards are so visual, which means my non-reader can follow along. Smash 3 garlic cloves (mommy step), peel the cloves (Travis step) and add to a blender.
Next, cut the stems from 1 bunch parsley and 1 bunch cilantro. Travis wanted a taste of each before we added to the blender!
Add 2 teaspoons dried oregano, 3/4 cup olive oil, 1/4 cup water, 1/3 cup red wine vinegar, and 1 teaspoon salt.
Process until smooth and refrigerate until ready to serve.
To prepare the sandwiches, remove the stems from 2 portobello mushrooms caps. Cut 2 red bell peppers into quarters.
Arrange the vegetables on a baking sheet lined with foil. Drizzle with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon black pepper and 1/2 teaspoon salt. Roast at 450 degrees F for 20 minutes.
Spread chimichurri generously on sandwich buns or rolls.
Top with the mushroom and bell pepper strips and serve!
It was fun for Travis to learn more about Argentina as we dined. The kit included a great map of Argentine geography to color code, as well as facts Latin American literature and the history of asado (Argentine barbecue). We skipped an actual scavenger hunt for Argentine ingredients at the grocery store because so many of them were meat products, but went over what the items were at home!