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Grilled Tofu Sandwich with Onions and Mushrooms

Ingredients (use vegan versions):

* a bun
* sliced tofu (enough to fit on the bun)
* a wee bit of oil
* spices of your choice
* sliced onion
* sliced mushrooms
* Nayonaise
* chili powder

Directions:

Splash a little oil in a pan and toss your spices in there.
Use whatever you like or whatever you’ve got. I like onion
salt and garlic powder, and maybe some paprika for colour.
Mix up the spices and oil, just so it not all in one clump.

Slice your tofu about a 1/4 of an inch thick or so. Frozen
(then thawed) tofu provides a better texture, but if you’ve
just got the “raw” stuff, that’s fine too.

Slice your onion and mushrooms (as much as you want on the
sandwich, enough to smother the tofu, I say) and set them
aside.

Fry the tofu till it’s a nice golden brown cooked colour.
(flip it and fry both sides, of course). When it done, take
it out of the pan and lay the slices between some paper
towel to soak up any excess oil.

While your tofu is “draining”, toss the oinions and
mushrooms in the leftover oil and fry them up a bit. I just
fry them to warm them up a bit, but if you want to fry them
’till theier cooked, that’s up to you.

Spread the mayo on the the bun, sprinkle chili powder on the
mayo, mix it up a bit (use your finger or a chunck of
mushroom so you don’t have to dirty a fork and viola, you
have chili Nayonaise (which, by the way, makes every
sandwich that uses mayo just that much better)

Tofu on the bun, ’shrooms and onions on the tofu, and eat.
yum, yum, yum.

Serves: 1

Preparation time: 10 - 15 min

Antipasto Rollups

Ingredients (use vegan versions):

* 8-10 flour tortillas
* 1 small bunch fresh basil
* 1/2 cup sun dried tomato (packed in oil & julienned)
* 1/2 cup chopped/sliced roasted red pepper
* 1 package vegan pepperoni slices *optional
* 1/4 cup vegan “sour cream”
* Italian seasoning

Directions:

Spread a couple teaspoons of sour cream
on each tortilla and sprinkle with
Italian seasoning.

Fill each tortilla with approximately
5 or so of the following: whole basil
leaves, sun dried tomato slices,
roasted red pepper slices, and
pepperoni slices.

Roll up and enjoy!

Serves: 8 - 10

Preparation time: 15 min

I-ties (Italian Sandwiches, Grammy Style)

Ingredients (use vegan versions):

* baguette or sub-bunnish thing (crusty vegan bread is best)
* chopped onions
* manzanilla olives (or whatever kind you like)
* tomatoes, thinly sliced
* green pepper, thinly sliced
* dill pickles, drained & thinly sliced
* olive oil
* salt & pepper
* vegan mozzarella or swiss-style cheez

Directions:

Slice the vegan bread and fill it with the veggies.
Grammy always puts the olives and onions in
first, then alternates the tomatoes, peppers and
pickles diagonally so you can see all the colors
when you look at it. I never use vegan cheez but
if you want to, tuck it in with the tomatoes
etc. Drizzle some oil over the top and sprinkle
with salt & pepper. If you’re feeling lazy or
if you’re on the run, Subway does make a decent
version of these, and their Italian vegan bread is
vegan, too! (Tip: get the Hearty Italian kind,
it’s the best.)

Serves: 1

Preparation time: 10 min

Dragonfly Sandwich

Ingredients (use vegan versions):

* 1 1/2 cups dry textured soy protein, the large chunky kind
* 1 1/4 cups boiling water
* 1 tablespoon tamari
* 2 tablespoon KAL nutritional yeast
* 2 teaspoon vegetarian chicken broth powder
* 2 stalks of celery, sliced thin
* 2 carrots, finely grated
* 1/2 of a medium onion, finely chopped
* 1/2 teaspoon celery salt
* 3 tablespoon raw pumpkin seeds
* vegan mayo type product of your choice

Directions:

Mix the boiling water, tamari, broth mix and yeast
together. Add textured soy protein and allow to soak 45-60 minutes. Drain
thoroughly (save the broth for soup stock).

Combine celery, carrots, onions and drained textured soy protein. Add the
vegan mayo and mix well. Sprinkle the celery salt and
pumpkin seeds in, mix again.

Serve on whole grain vegan bread or whole grain pita adding
thinly tomato, pickle and/or alfalfa sprouts of your
choosing.

Perfect for a lunch with cup of KAL broth (2 tblsp KAL
yeast in a cup of hot water, stirred well).

This will keep in the fridge for several days and will make
eight smaller sandwiches or six larger ones.

Serves: 6 - 8

Preparation time: 20 minutes + soaking time

Just Like Egg Tofu Sandwich

Ingredients (use vegan versions):

* 1/3 block firm tofu, grated
* 1 tablespoon vegan mayonnaise
* 3 tablespoons chopped onions
* 1 tablespoon parsley
* 4 slices whole grain vegan bread
* pepper to taste

Directions:

Grate the tofu into a small bowl. Add chopped onions,
parsley and pepper. Mix in mayonnaise thoroughly. Apply
mixture to vegan bread and eat as sandwich.

Tastes just like an egg salad sandwich!

Serves: 2

Preparation time: 5 min

Not So Sloppy Joes

Ingredients (use vegan versions):

* one veggie pattie (Morning Farms works well)
* 2/3 cup spagetti sauce (chunky style is good)

Directions:

This can’t get any easier. All you do is pop the patty in
the microwave for about 2 min. Then take it out, chop it
up really well, and pour in about 2/3 cup of spagetti sauce
or enough for the right consistancy. Heat the entire
concoction for another two minutes or so, or until nice and
hot. Serve on toasted hamburger buns for a superb meal.

Serves: 1

Preparation time: 5 min

Grilled Baguette Sandwich with Truffle Oil

Ingredients (use vegan versions):

* 1 long fresh baguette
* 1 bunch fresh organic basil
* 2 organic Roma tomatoes
* tofu
* sea salt
* olive oil
* truffle oil
* fresh grated pepper

Directions:

Heat up stove top grill (I use Le
Creuset’s Cast Iron skillet grill) or
heavy pan, to medium heat

1. Divide bread into two good sized
portions length wise and slice each
section down middle.

2. Drizzle a good amount of olive oil
on insides of bread and place in
preheated pan/grill until it has
either nice grill lines and is a bit
crispy.

3. Slice roma tomatoes thin. Pull off basil leaves, do not cut. Slice tofu into thin strips the
width of the bread.

4. After the bread is good and toasty,
layer the tomato on a slice and
sprinkle with sea salt. On top of
tomato put down a layer of fresh basil
(enough to cover the tomatoes) and
then add a layer of tofu on top of the
basil. Drizzle with truffle oil,
sprinkle with freshly grated pepper
and close sandwich.

Serves: 2

Pitas Stuffed with Hummus and Tomato

Ingredients (use vegan versions):

* 1 19 oz. can of chickpeas, drained and rinsed
* 3-4 tablespoon tahini
* 4 tablespoon water
* 2 tablespoon lemon juice
* 1-2 small cloves garlic, minced
* 1/4 sea salt (optional)
* 2 tablespoon minced parsley
* 6 whole wheat pitas
* 3 large scallions, thinly sliced
* 3 large ripe tomatoes

Directions:

Combine chickpeas, tahini, water, lemon juice, garlic and sea
salt (optional) in food processor and process until well blended
and smooth. Stir in the parsley. Warm pitas until they are
soft; slice almost completely through into two circles. Spread
1/3 c. humus over half of each pita; top with 1/6 of the sliced
scallions and slices of 1/2 a tomato. Top with other pita circle
and serve. Yields six pitas.

Avocado and Sprout Sandwich

Ingredients (use vegan versions):

* 1 fresh avocado
* alfalfa sprouts
* ranch dressing
* wheat or other grain vegan bread
* optional:
* lettuce
* tomato

Directions:

Cut avocado into 1/4 slices, and blot between paper towels to absorb moisture. Place 2
slices on wheat vegan bread (personally, I prefer 7-grain). Top with generous portion of bean
sprouts, and smear other piece of vegan bread with ranch dressing. If desired, add finely
shredded lettuce or tomato.

Preparation time: 5 - 10 min

Easy G-Z Burgers

Ingredients (use vegan versions):

• 1 can garbanzo beans, rinsed
• 1 medium zucchini, shredded
• egg substitute equivalent to one egg white
• salt to taste
• pepper to taste
• ogegano to taste
• 1 teaspoon curry powder
• 1 tablespoon whole wheat flour
• Cooking Oil (fruity olive oil is best, but any type is sufficient)

Directions:

In a bowl, mash garbanzo beans with a fork. Stir in the
shredded zucchini, season well with the salt, pepper,
oregano, and curry powder, then stir extremely well. Stir
in the egg substitute. Add the flour a teaspoon at at time
while mixing, until mixture is able to hold the shape of a
burger patty. Shape into four large patties, and sautee in
the oil in a skillet over medium heat until both sides are
golden brown. Serve over whole wheat buns, or alone with
flavored rice on the side.

Serves: 4

Preparation time: 20 minutes or less

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