GENTLE LENTIL BALL SUB

Today I Made:

GENTLE LENTIL BALL SUB for DINNER.

Recipe from Meatout Mondays.

Balls are made with brown rice, lentils, onion,tons of spices, red bell pepper, green onion, and smothered with a spicy marinated sauce on a whole wheat hot dog bun.

I've made this recipe once before and loved them.

They remind me of the old school meatball subs from our prevegan days.

Of course these are much healthier, since they are baked and contain zero cholesterol.

I toasted the buns, but not necessary.

And I made sure not to use too much sauce or else the sub will become soggy and too messy to eat.

PANINI WITH LEMON-BASIL PESTO and SALAD

Yesterday I Made:

PANINI WITH LEMON-BASIL PESTO for DINNER.

Another great recipe from The Vegan Table By Colleen Patrick-Goudreau.

Two slices of La Brea Bakery - Whole Grain Loaf slathered with the lemon-basil pesto and stuffed with roasted red pepper, grilled red onions, zucchini, avocado, tomatoes, and drizzled with balsamic vinegar, salt and pepper.

I don't own a panini maker, so instead I used a grill pan and then placed a heavy iron skillet to press the panini and to create grill marks.

Hard to eat.

It kept falling apart every time we took a bite but it was extremely tasty.

Makes me want to buy a panini maker just to make this sandwich.

The lemon in the pesto added a really great acidity to the panini.

I LOVE IT!!!

Today I Made:

GRILLED VEGETABLE SALAD for LUNCH.

This recipe is my own creation.

I used all the left over vegetables from the paninis, chopped them into small bite-size pieces and placed them over a bed of greens drizzled with balsamic vinegar, olive oil, salt and pepper.

One of THE best salads I've ever made.

BAGUETTE WITH ROASTED RED PEPPER SPREAD AND CONFETTI SLAW

SANDWICH FIXINGS

ROASTED RED PEPPER SPREAD

DICED CUCUMBER

ROMAINE LETTUCE AND RED CABBAGE

Yesterday I Made:

BAGUETTE WITH ROASTED RED PEPPER SPREAD AND CONFETTI SLAW for DINNER.

Recipes from the May/June 2009 issue of VEGETARIAN TIMES.

The spread is a vegan version of pimiento cheese.

Made with vegan cream cheese, roasted red pepper, and minced onions.

The sandwich also contains diced cucumber, romaine lettuce, and red cabbage.

I recommend toasting the bread to give it a nice crunch.

It was delicious and very flavorful, but really messy to eat.

Plan to use a lot of napkins to wipe the spread of your face and hands.

The confetti slaw gets its vibrant colors from red cabbage, red bell peppers, carrots, green onions, jalapenos and mixed with an herb salad dressing.

I made it early on in the day to marinate and by dinner time it was ready to eat.

These are my favorite type of slaws/salads because you can make them ahead of time and they don't get soggy.

They become more flavorful and they retain their crunch.

Perfect potluck dish.

GRILLED PEANUT BUTTER AND BANANA SPLIT SANDWICH

PHOTO COURTESY OF COOKING LIGHT MAGAZINE

Today I Made:

GRILLED PEANUT BUTTER AND BANANA SPLIT SANDWICH for BREAKFAST.

Recipe from COOKING LIGHT MAGAZINE.

Thinly sliced bananas and strawberries, peanut butter, vegan chocolate chips, apricot jam and Ezekiel Cinnamon Raisin bread.

This was one of the BEST sandwiches ever!

You have your fruit, protein( peanut butter), and sprouted grains ( from the bread), and every now and then , a taste of chocolate.

We loved it so much, we forgot to photograph it (hence the borrowed pic).

Kids of all ages will love it.