Grilled Veggie Sandwich

This is the basic grilled veggie sandwich recipe that we just love.  It's really Simple and versatile.  You can add or leave out almost any veggies you want.  Most of the time we add a leaf of lettuce and sprouts but not always.  You can have it on Focaccia Bread, regular sliced bread or whatever you want!  You can change the sauces or leave them off and you can grill the veggies in whatever you want and even try marinating them again IF YOU WANT!  Just have fun and enjoy!

 Grilled Veggie Sandwich

Bread of Choice, we like Focaccia

Vegenaise

Honey Mustard

Sliced Zucchini, Mushrooms, Green Bell Peppers, and Onions

Olive oil

Balsamic vinegar

Avocado, sliced

Tomato, sliced

A leaf of lettuce and/or sprouts (optional)

On griddle (we like to use our big camp chef griddle for this) or in a frying pan, saute Zucchini, Mushrooms, bell pepper and onions in olive oil and vinegar.  You can also add some Italian seasoning or other favorite grilling seasonings if you wish.  Spread Vegenaise on the bread place grilled veggies on add slices of tomato and avocado and a little squirt of honey mustard.  Can add lettuce and/or sprouts and sprinkle with a little paprika if desired.  Put together and enjoy!  This is super good when you make it and eat it right after the Focaccia bread is out of the oven and still warm!  MMMMmmmmmMMMMmmmmm!!!

Veggie-bean Burgers

Kidney beans and chopped fresh
veggies join forces to make
this scrumptious burger.
While cooking...
open your windows and
let the aroma fill your neighborhood.
No one will ever guess you're
grillin' up health food.

Veggie-bean Burgers

1 (15oz) can kidney beans, drained, rinsed
1/2 cup uncooked rolled oats
1/2 cup chopped fresh mushrooms
1/4 cup chopped onion
1 small carrot, shredded
1/2 medium red bell pepper, chopped
1 garlic clove, minced
3 Tbsp organic ketchup
3/4 tsp sea salt
1/2 cup cooked brown rice (optional)

In a food processor bowl with
metal blade, combine first 9 ingredients;
process with on/off pulses until
coarsly chopped. Do NOT puree.

*This can also be done by blending
kidney beans in blender on low
then putting mashed beans into bowl and
adding finely chopped veggies, ketchup
and salt. Stir in cooked brown rice
if desired.

Shape mixture into 4 patties,
1/2 inch thick.

Cook in frying pan
over medium high heat
until both sides are browned,
10-12 minutes...
or until patties are thoroughly heated.

Place patties on whole wheat buns
with lettuce, tomato slices and
whatever else you like on your burger.

Perfect!

Note: I have made these
burgers for years, and just
last night I tried them
with brown rice.
They are delicious
either way...but I will
make them with
brown rice from now on.

Enjoy!

Creamy Cauliflower Sandwich

Creamy Cauliflower Sandwich

1 head cauliflower steamed, finely diced
1/3 cup Vegenaise
1 small onion, chopped
2 pickles, chopped
1 stalk celery, chopped
Dash salt
1 teaspoon basil
½ teaspoon dill
1/2 teaspoon paprika (optional)
1 teaspoon Curry, Italian, or Mexican seasoning (you choose)

Steam cauliflower until very tender. Cool, or if you like warm (like creamed tuna on toast) don’t cool. Dice finely. Mix all ingredients. Serve open faced on whole wheat toast or as a sandwich. Can top with a generous serving of alfalfa sprouts, a large slice of tomato and/or avocado.

Sloppy Veggie Joe's

2 ribs celery, diced
2 onions, chopped
1 green bell pepper, diced
1 large carrot, grated
2 Tablespoons olive oil
6 cups cooked black beans
1 (8oz.) Can tomato sauce
1 cup ketchup (we use Muir Glen brand)
½ teaspoon prepared mustard
1 teaspoon salt
1 Tablespoon Worcestershire sauce (from the health food store;)
1 cup corn
Sesame Ezekiel or whole wheat buns

Soak about 4 to 6 cups dry black beans depending if you want left overs in crock pot overnight. In the morning drain and cover again with water cook in crock pot on high till very tender about six hours. Drain beans. In very large sauce pan, saute vegetables in oil until tender. Add beans and rest of ingredients. Mix will until heated through. Serve on buns. We like to spread a little coconut oil and lightly toast the buns.

Very Veggie Sandwiches

Sandwich fillings:
Tomatoes, thick slices
Cucumbers, thinly sliced
Red pepper rings
Green pepper rings
Onion slices
Sprouts, any kind (we like alfalfa or sunflower seed sprouts)

Green or red leaf lettuce
Avocado, sliced
Mushrooms, sliced
Zucchini slices
Olives, sliced
To add flavor:
Vinegar and olive oil, sprinkled on vegetables
salt and pepper
favorite herbs and spices
Artichoke Hearts chopped
Sandwich spreads:
Vegenaise
Mustard
Guacamole

We have taken whole wheat bread and spread coconut oil on both sides and toasted it in a frying pan and then made our sandwiches. They are really good that way or on an Ezekiel bun or how ever you like it. We have found with all these yummy toppings we wouldn’t have room for the meat and cheese if we wanted them.

A lot of times when I have leftover Fajita filling or Taco Sunday stuff I can make a really good veggie sandwich for lunch without much effort. Also using pita bread or a tortilla and making a wrap instead of a sandwich is also really good and gives some variety to the same easy thing.

Quinoa "Burgers"

1 cup Quinoa Grain cooked in 2 cups of water (may be cooked ahead of time)
½ cup spinach, chopped
½ cup carrot, grated
½ cup zucchini, grated
½ cup tahini (sesame butter)
1 Tablespoon Lemon Juice
½ teaspoon dill weed
1 teaspoon salt
½ teaspoon pepper
1/4 cup oat flour (you can put rolled oats in your blender, or oat groats through your wheat grinder to make your own oat flour)

Mix the the first 4 ingredients together. Then in separate bowl mix the rest of the ingredients together. Add to first mixture then using 1/4 cup drop onto oiled and heated frying pan. Press into a patty cook until golden brown then flip and cook the other side. Try to only turn over once because they tend to crumble if you turn to much.
We love these burgers on sesame Ezekiel buns, with Vegenaise, avocado slices, onion and pepper slices, sliced tomato, a big piece of green leaf lettuce, zucchini slices, pineapple slices, and anything else you think sounds good.

Mushroom and Rice Cheezy-Q's

6-8 ounces fresh mushrooms (any kind will work)
1 onion chopped
3 cups cooked brown rice
Olive Oil to taste
1 bottle BBQ sauce (we like Robbie’s hickory smoke from Azure Standard)
sea salt to taste

Place some oil and the onion in a large frying pan, chop up the fresh mushrooms add to the pan saute for a minute then add the rice and BBQ sauce and salt, stir until it is hot remove from heat. Spread the Cheezy Sauce (recipe in "This and That") on Sesame Ezekial Buns add the BBQ filling and enjoy.

Summer Squash Patties

4 green onions, chopped
4 T. Coconut oil
2 medium yellow summer squash; grated
2 medium red potatoes; grated
1 cup rolled oats
½ cup ground flax seeds mixed with 1-2 cups water
½ teaspoon sea salt or to taste
1/4 teaspoon ground black pepper
other seasoning to taste (optional)

Saute green onions in 2 Tablespoons coconut oil over medium heat for about 2-3 minutes. Add grated potato and let cook about half way and then add summer squash. In medium sized clean bowl, add oats, flax mixture, salt and pepper and seasonings. Mix well. Add squash mixture and blend with a fork.
In a clean frying pan or on griddle at medium heat, warm 2 Tablespoon coconut oil. Spoon mixture in and form patties. Let brown 3-4 minutes and turn.

Avocado Herb Sandwich

OK I have been craving Quinoa lately and went searching for some recipes. Well in the picture above there is a Vegetable Quinoa Pilaf that wasn't really all that good did not make it to the favorites;) But the sandwich by it we really thought was pretty Tasty! So here is the recipe. (And yes I'm still looking for some good quinoa recipes cause I love the taste of quinoa I just don't know of very many ways to use it)

Avocado Herb Sandwich

2 Slices Bread (we just used whole wheat cause that is what we had, would be really good with a multi-grain or maybe one of those that has the sunflower seeds)
1/2 -1 Large Organic Hass Avocado
3 Stems of Fresh Dill (I didn't have fresh so I just sprinkled some dry)
1 Large Green Onion
3 Leaves Basil Leaves (again didn't have fresh just sprinkled some dry but want to try it with the fresh herbs it would be good)
1 Large Organic Tomato
1/2 Cup Arugula Salad Leaves (didn't have these just used some Spring mix)
1/4 Cup Baby Dandelion Leaves (yep picked these in our back yard)
Pinch Celtic Sea Salt
Pinch Black Pepper
1 TB Olive Oil
3 Whole Olives

Start with a thin layer of fresh tomatoes.
Next, pour a light coating of Raw Organic Olive Oil. Then cut up the Avocado.
Next take a fresh green onion leaf and cut it up into little pieces and sprinkle it onto the top of the Avocado. I do this to make sure the onion stays in place. Most of the onion pieces will stick to the oil and avocado. Next grab you Dandelion leaves and tear them in to smaller pieces and place them on the sandwich. I was surprised these were actually good on the sandwich and I think added to the flavor;)
Now take the rest of your leaves and place them on the sandwich. This includes the basil leaves, Arugula, and the Fresh Dill. Lastly take a few olives and thinly slice them and place them in. Now to finish it off, just sprinkle a little sea salt and black pepper.
That's it. This really takes only about 5 minutes at most.

Chickpea Salad Sandwich

1 can garbanzo beans drained and kind of chopped but still coarse
1/4 cup raw cashews
1/2 avocado cut up in small chunks
2 or 3 green onions sliced
1 pickle chopped
1/2 green bell pepper chopped
1/2 cup Vegenaise (can add a little more or use a little less depending on how creamy you want it)
1/2 teaspoon pickle juice (optional)
1/2 Tablespoon stone ground mustard
1 Tablespoon Sunflower Seed Sour Cream (optional I use it if I already have some made)
1 teaspoon dried parsley
dash of dill
dash pepper (white or black)
sea salt to taste (I just used a few dashes)

Take all the ingredients and mix together in a bowl. Put on whole wheat bread with sliced tomato and romaine lettuce leaves.