Serves: 4
4 sub rolls
Eggplant
Zucchini
Tomato
Spinach leaves
Mushrooms
Joe Sauce:
11/4 cup tomato sauce
1 clove garlic, crushed
1 1/4 cup TVP (Texture vegetable protein)
Directions:
Sauté vegetables expect tomato and spinach leaves.
Then add the vegetables to the sauce and prepare sub.
Serves: 6
1 can (6oz) frozen pink lemonade
1 bottle ginger ale
1/2 cup pineapple juice
Pineapple slice (garnish)
Cherry with stem (garnish)
Directions:
Add lemonade plus pineapple juice to ginger ale.
Garnish with pineapple slice and cherry.
BUDGET ALERT: Best way to save is to buy pineapple slices, in their own juices.
Pronounce: Iam - ma let cha
* Note: if your allergic to dairy or vice versa substitute
Serves: 4
1 1/2 cup milk ( preferable Rice milk)
1 cup cocoa powder
1 cup plain yogurt
1 cup blueberries
Directions:
1. Combine all the ingredients in a blender.
2. Blend until smooth.
Note: this recipe has been adapt, from https://www.food.com. expect for *
Serves: 6
3/4 cup short grain rice (preferably brown)
3/4 tsp. Salt
3/4 cup water, boiling
3 Tbsp. Oil
1/2 + 1 Tbsp butter
1 pt + 1/4 cup breadcrumbs
1/2 cup milk
3/4 cup poppy seeds *
3 eggs
Directions:
Sprinkle the rice and salt into the boiling water. Cover and cook slowly until the water is absorbed, 7-10 minutes. Add Milk, stir, cover, and cook 10-12 minutes more, or until the rice is tender. Stir in 1 egg and 2 Tbsp of butter. Spread the mixture on a shallow plate, cover with plastic wrap, and refrigerate. Beat the remaining egg in a shallow dish and put crumbs on a piece of wax paper. Shape well. Chilled rice mixture into 6 conical or patty shapes pressing firmly together. Carefully dip each cake into the egg and then cover with crumbs. Melt the remaining Tbsp of butter in a skillet with oil. When hot, fry the cakes until golden brown; don't cook them to quickly or the inside will remain cold.
* Vegetarian & Vegan spaghetti
Serves: 6
Tomato sauce
Spaghetti or Rotini
Italian seasoning
Vegan meat station:
1 cup pinto beans
1 pkg (1 1/4 oz) Ranch dip
4 eggs, slightly beaten
2 cups grated cheddar cheese
1 cup dry breadcrumbs
Mash beans, mix in all the ingredients.
Batter should be slightly moist.
Cook on low heat for 2 minutes longer, then bean burgers.
Roll into meatball form, and fry in a half inch to inch of oil.
Serves: 4
2/3 boneless skinless chicken breast
1/4 cup barbecue sauce
1/4 cup tartar sauce
1/4 lb - 2 cups elbow macaroni
2 stalks celery (diced)
1/4 Tbsp. Chipotle peppers (diced)
16 oz. Extra Sharp Cheddar cheese (grated)
8 oz. Monterey Jack cheese (grated)
Salt & pepper (to taste)
Directions:
Cook macaroni according to the package directions.
Drain the noodles, rinse in cold water and drain again.
In a large bowl combine the cooked macaroni, shredded chicken, celery.
Chipotle peppers, barbecue sauce, tartar sauce, and grated cheeses and mix.
SAFETY ALERT: When working with chipotle peppers, or any peppers with capsaicin please wear gloves.
The heaven sandwich:
* if you have any food allergy to any of these ingredients.
Please omit and find a substitute!
Serves: 4
8 pita bread* (Gluten-free Pita bread)
8 eggs* (Egg substitute)
Oil (frying)
Tartar sauce* (Try the Living Better Tartar sauce recipe)
Mixed Salad
Sausage patties
Directions:
Toast pita in the frypan, by adding a little bit of oil to the pan.
Then add more oil if needed, to the pan to fry the eggs and sausage patties.
The sandwich station:
Spread tartar sauce on one slice of pita.
Then apply eggs & sausage patties, Mixed salad.
Then finish it off with the other pita slice.
And there you have it, the heaven sandwich!
Question:
What's your best breakfast sandwich of all time?
