Posts filed under 'sandwiches'
2 tsp olive oil
2 garlic cloves, grated or minced
1/2 large or 1 medium onion, diced
1 large can(28 oz) vegetarian baked beans, drained
1 can (14 oz) diced tomatoes, drained
bread
heat oil in a large nonstick skillet and add garlic and onion. cook until tender, about 4-5 minutes. add beans and tomatoes. bring to a boil, then let simmer on low for another 5 minutes. use a slotted spoon to serve on bread slices.
cheese would be great melted on top if you have it on hand.
the idea for this recipe came out of a magazine, and was just the beans and tomatoes heated. i usually try to fit more veggies into my meals, and make the ingredients go farther, so since i love garlic and onions, i couldn’t leave them out.
May 12th, 2008
2 pita halves
2 tbsp peanut butter
1 cup shredded cabbage
1/2 cup shredded carrots
1/2 cup “chicken”(about 8 strips cut into small pieces)
spread 1 tbsp peanut butter inside each pita half. divide cabbage, carrots, and chicken, and stuff inside the pitas.
the “chicken” can be cold, or heated.
instead of “chicken” try raw or sauted mushrooms, or tofu.
i love how simple, yet tasty this recipe is. the peanut butter gives so much flavor, while the veggies add a crunchy texture.
May 7th, 2008
2 or 3 soy sausage links
1 tsp olive oil
1 can diced tomatoes
½ cup onion, diced
1 cup frozen corn
2 or 3 zucchini or yellow squash, cubed
cooked rice
heat oil in a large skillet over medium-high, cook sausage thoroughly and set aside on a plate. if needed, blot with paper towel. once cool enough, slice sausage into 1 inch pieces. add zucchini and onion to pan and cook until heated through. add tomatoes and corn, bring to a boil. add sliced sausage and turn heat to low. simmer about 5 minutes. serve over hot rice.
this would also be great served over a hot baked potato or pasta.
don’t have”sausage”? skip it! add more squash, or throw in some chopped mushrooms with the zucchini and onion.
May 5th, 2008
1/2 tsp olive oil
1 cup sliced mushrooms
1/4 cup sliced onion
2 slices bread
1 tsp nayonaise
4 slices tomato
2 basil leaves, chopped
in a small skillet heat oil over medium. add mushrooms and onion. cook 4-5 minutes, or until heated through. meanwhile, spread nayonaise over both slices of bread. evenly spread mushrooms and onion over bread. add tomato slices and basil.
i had just gone to the store the night before so i had a ton of veggies, but didn’t know how to put them together (other than a salad) for a quick lunch. i was actually quite surprised at how well it turned out.
bell peppers would add more flavor, just cook them up with the mushrooms and onion.
another option is sliced avocado.
April 29th, 2008
1/4-1/2 cup apple sauce (depends on the size of bread)
2 slices bread
margarine
1/8 tsp cinnamon
1 tsp sugar
heat a small skillet over medium heat. meanwhile in a small bowl mix together cinnamon and sugar. butter the bread and place one slice in skillet, butter side down. spread applesauce over bread and top with other slice. sprinkle with cinnamon sugar mixture, and flip when bottom slice is browned. repeat on the other side. cut in half to serve.
probably the strangest use for apple sauce, i was a little apprehensive to making these but they turned out much better than i imagined. this sandwich is great for any meal, or snack. i usually make extra cinnamon sugar to use later and for other recipes. i’ve always used plain unsweetened applesauce, but they now have flavored kinds which would also work.
April 15th, 2008
1 lb whole-wheat spaghetti (or regular pasta if you prefer)
1 tbsp. vegetable oil
1 red bell pepper, thinly sliced
½ onion, thinly sliced
1 cup frozen peas
4 cloves garlic, grated
1 (2-inch) piece ginger root, grated
1 (10-ounce) pkg frozen edamame
3 tbsp. hoisin sauce
2 limes, juiced
hot sauce, to taste
¼ cup chopped cilantro
¼ cup chopped mint leaves
cook pasta according to directions, reserving 1/2 cup liquid before draining.
heat oil in a large skillet over high heat. add peppers, onions, peas, garlic and ginger. cook 2 minutes. add edamame and heat through. add hoisin, juice of limes, hot sauce and pasta liquid. add pasta and toss to coat. turn off heat and add cilantro and mint. serve in bowls.
hoisin sauce is common in asian cooking and can be found in the asian section at most grocery stores.
i love watching the food network, & i have seen a few shows feature vegetarian recipes, but not many & some contain eggs so that makes many vegetarians turn away. i was pretty excited when rachael ray did a vegetarian, asian style dinner that actually turned out to be vegan. the dinner included hoisin noodle bowls, cucumber salad, and roasted yakitori mushrooms. everything was delicious. i’ve posted all three recipes, using my own versions.
i haven’t been able to find frozen edamame shelled, so i’ve been thawing in it the shell and shelling it myself. this takes a lot more time, so if you can find it shelled definitely go for that.
April 12th, 2008
2 limes, juiced
2 tbsp rice wine vinegar
1 tbsp imitation honey
1 tbsp toasted sesame oil
1 cucumber, thinly sliced
½ red onion, thinly sliced
2 tbsp sesame seeds
combine juice of limes, rice wine vinegar, honey and sesame oil. add cucumber and onion, season with salt and toss in sesame seeds.
i’ve also made this salad with sliced green pepper ; red, yellow, or orange pepper slices would be great and add tons of color.
seedless cucumbers would probably work best, but i can’t always find them so i usually just use regular. if it’s waxy, you’ll want to peel it first.
serve with hoisin noodle bowls & roasted mushrooms.
April 4th, 2008
3 cups cooked sweet potatoes, cooled and mashed
½ cup sugar
egg replacer, for 2 eggs
1 tsp vanilla
¼ cup butter
mix together and place in a greased casserole dish.
¾ cup brown sugar, packed
¼ cup flour
¼ cup butter
1 cup chopped pecans
combine and sprinkle over potatoes. bake at 350 degrees for 30 minutes.
last year for thanksgiving, instead of her usual candied yams, my mom made these. it’s so good you’ll want to make it throughout the year, not just for holidays.
March 27th, 2008
2 slices toast
1-2 tsp mustard
½ tomato, thinly sliced
¼ avocado, thinly sliced
1 tbsp chopped basil
1 tbsp flax seed
spread mustard on both slices of toast. stack tomato and avocado slices on one piece. evenly spread basil and flax seed. place the other piece of toast on top. cut in half, or quarters to make it easier to eat.
Great tasting sandwich for breakfast,lunch, or dinner!
March 6th, 2008