Recipe: Roasted Vegetable Sandwiches with Creamy White Bean Spread

Roasted Vegetable Sandwiches with Creamy White Bean Spread

originally from Vegan on the Cheap by Robin Robertson

Makes 4 servings

Ingredients:

• 1 large red onion, cut into 1/4-inch slices (optional)

• 1 portobello mushroom cap, lightly rinsed, patted dry, and cut into 1/4-inch strips

• 2 medium zucchini, cut into 1/4-inch slices

• 1 tablespoons olive oil, plus more for roasting vegetables

• Salt and black pepper

• 2 garlic cloves, minced

• 1 and ½ cups cooked or (15.5 ounce) can cannellini beans, drained and rinsed

• 1 and 1/2 - 2 tablespoons sherry vinegar (We thought 2 tablespoons was a little strong)

• ½ teaspoon crushed red pepper

• 2 tablespoons chopped fresh basil or parsley (I used parsley)

• 8 (½ inch thick) slices Italian bread, toasted (we got our from the Whole Food bakery)

Directions:

1. Preheat oven to 425 degrees F. Lightly oil a baking sheet (I used parchment paper). Arrange the onion (if using), mushroom and zucchini on the baking sheet (If it looks like a lot that is normal, the vegetables will shrink as they cook). Drizzle with oil and season with salt and pepper to taste. Roast until tender and slightly browned on the edges, turning once, about 20 minutes.
2. Heat the remaining tablespoon of oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the beans, vinegar, crushed red pepper, and parsley (or basil). Season with salt and pepper to taste, and cook for 3 minutes to blend the flavors. Transfer the bean mixture to a food processor and process until smooth.
3. To serve, spread the bean mixture evenly on each slice of toasted bread and top with some of the roasted vegetables. Arrange on plates, allowing 2 slices of bread per person.

Recipe: Fall Forward Fruit & Pecan Salad with "Falling for Maple" Dressing

This recipe is originally from Healthy Happy Life and was created by Kathy Patalsky.

The Flavors: Fresh, diced apples with cinnamon become soft and squishy when they meet the maple/avocado/lemon - spicy, zesty dressing. Taste that hint of tangy apple cider vinegar and the sweet-tart chew of dried cranberries. Creamy avocado cubes give this salad some body. Raw pecans and perky pumpkin seeds add a perfect nutty crunch. All these flavors are folded into a bouncy bed of bright baby greens. And don't forget the slight warm hint of chili powder. This salad will leave your body and taste buds feeling good!Fall Forward Fruit and Pecan Salad
vegan, serves two (or four, if used as an appetizer)


Ingredients:
6 cups loosely packed Baby Mixed Greens, organic/local pref'd
1/3 cup dried cranberries
1/2 cup whole raw pecans
1/2 cup diced fresh apple w/ cinnamon (or dried cinnamon apple rings)
1/4 cup pumpkin seeds (raw or roasted/salted, your preference)*add more/less of these ingredients to suit your tastes!"Falling for Maple" Dressing Ingredients:
2 Tbsp maple syrup (We used Grade B syrup)
2 Tbsp lemon juice
1 Tbsp apple cider vinegar
1-2 Tbsp extra virgin olive oil
1/2 tsp pepper
1/2 tsp chili powder
1/2 large avocado, diced
1 tsp garlic powder
optional: dash of cayenne


Dressing:


Instructions:

1. Add all dry salad ingredients and baby greens to a large bowl.

2. Wisk together the dressing and add chopped avocados (meaning, put the avocados in the dressing.)

3. Add dressing to salad and toss very well.

Enjoy!

Recipe: Sweet Cinnamon-Maple Glazed Baby Carrots

Sweet Cinnamon-Maple Glazed Baby Carrots originally from The Vegetarian Family Cookbook by Nava Atlas

This is a yummy side-dish! I like to serve it alongside the Southwestern Baked Rice Casserole. 

Ingredients: 
• 1 tablespoon Earth Balance nondairy spread
• 2 tablespoons pure maple syrup
• 1/4 cup apple or freshly squeezed orange juice
• 1/2 teaspoon ground cinnamon, or to taste
• Dash of ground nutmeg
• One 16-ounce bag organic baby carrots

Directions:

1. Heat the nondairy spread, syrup, and juice in a wide skillet. Sprinkle in the cinnamon and nutmeg, then stir in the carrots. Cover and cook until the carrots are tender-crisp, 10 to 15 minutes.

2. Uncover and cook over medium-high heat to allow the liquid to thicken and glaze the carrots, 3 to 4 minutes.

Recipe: Southwestern Baked Rice Casserole

Southwestern Baked Rice Casserole (Vegan) originally from The Vegetarian Family Cookbook by Nava Atlas

Ingredients:
• 1 tablespoon light olive oil
• 1 medium onion, chopped
• 4 cups cooked brown rice (about 1 and 1/3 cups raw)
• 8 ounces (2 cups) Daiya Pepperjack nondairy cheese
• 1/2 cup soy yogurt
• 1/2 cup Rice milk or soy milk
• 1 cup good-quality bottled salsa, mild or medium-hot
• 1/4 cup minced fresh cilantro
• 1/3 teaspoon chili powder
• Salt and freshly ground pepper, to taste

Directions:

1. Preheat the oven to 350 degrees. Oil a 1 and 1/2-quart casserole.

2. If using the onion, heat the oil in a small skillet and add the onion. Sauté over medium-low heat until lightly browned.

3. In a mixing bowl, combine the onion with all the remaining ingredients. Stir together thoroughly. Pat mixture into the prepared pan. Bake for 35 minutes, or until the top is golden brown and bubbly.

Note: I like to serve this with Sweet Cinnamon-Maple Glazed Carrots