1 c. soy mayonnaise
2 t. fresh lemon juice
2 t. dried basil
Mix together in blender or food processor. Use on sandwiches or on pasta salads.
1/2 c. olive oil
2 large tomatoes, peeled, seeded and diced
2 T chopped fresh oregano (optional)
36 basil leaves, torn into pieces
Toast bread in a hot oven at 425. Turn over and brown on both sides. Remove and brush with oil. Put the remaining oil in a bowl with garlic and microwave for 1 minute till the flavor really blends. Combine tomatoes, oregano and basil and mix. Serve on warm bread. Sprinkle with All Purpose Veggie Salt and Pepper-Like Seasoning. Sprinkle with Parma Zaan. Put under the broiler for a minute. Remove bread from the oven.
2 lbs. firm tofu
4 stalks celery, chopped fine
3 green onions with tops, slice thin
2 T. lemon juice
2/3 c. soy mayonnaise or your choice
Cut tofu into 1/2 inch slices and place on cookie sheet. Freeze 6 hours or overnight. Remove, thaw, squeeze all water out (like a sponge) from the tofu. Crumble in a bowl. Add remaining ingredients and mix well. Chill and serve on whole wheat bread or stuff in pitas.
1 BAG vegetarian burger crumbles
2 cans of Manwich sauce optional
sauteed onions
Put in crockpot and simmer for several hours. Serve over buns.
2 - 15 oz cans of garbanzos
1/2 medium onion diced fine
1-2.5 oz can of sliced or chopped olives (optional)
2 stalks of celery diced fine
1/4 cup dill pickles chopped (optional)
vegennaise or mayonnaise to taste
Drain juice from garbanzos. Mash or use food processor and leave a little chunky. Add diced onions, celery, pickles, olives and mayonnaise or vegennaise. Mix and serve with crackers or whole wheat bread. Makes a great sandwich.
Deli size sliced bread (whole grain is best)
Tomato sliced 1/4 inch thick
Vegannaise
Fancy toothpicks, optional
Spread bread with Vegenaise, place slices of tomato in center of bread slice, sprinkle with Greek Isle Seasoning. Use toothpick to hold together and serve on a pretty platter.
1 T. olive oil
1 large portabello mushroom, washed with stem removed
Parsley, fresh, snipped
In skilled, heat oil. Saute garlic for 2 minutes and then lay mushroom in pan and cover with some parsley. Let simmer for 2 minutes on each side till browned. Cover pan and cook on medium for 5 more minutes. Can cover with veggie cheese if you wish. Place on bun and add tomato, lettuce or favorite condiments.
1 1/2 c. scrambled tofu
Optional 2 green onions, chopped fine
3/4 c. mayonnaise of your choice
Optional: 1/2 red bell pepper chopped fine
Mix together and spread on bread.
1 lb. tofu cubed or crushed
1/2 t. onion powder
1/4 t. garlic powder
1 T. oil
1/4 c. diced dill pickles
1 small can of chopped olives or green olives with pimentos chopped
1/4-1/2 c. diced onion
1/4-1/2 diced celery
In a skillet, saute mashed tofu till dry. Add seasonings and mix. Cool. Add pickles, onion, celery, olives and mayonnaise. It is now ready as a sandwich spread. Best when refrigerated before using.
1 1/2 c. Mayonnaise of your choice
1 c. homemade or store bought catsup.
Mix together and spread on sandwiches. Or thin with soymilk and add a few tablespoons of relish for a thousand island dressing.
Mix mayonnaise with lemony dill or saucy ranch and serve on a whole wheat bun with a veggie burger.
Make a roll up sandwich of a nutty veggie burger and tahini sauce (ground sesame seeds and lemon) on a lavash or tortilla.
Avocado, alfalfa sprouts, sunflower seeds, soy mayonnaise or vegan cream cheese.
Cucumbers, peeled and sliced, grated onion, cream cheez, and Lemony Dill Seasoning.
Peanut butter with banana, raisins, diced apples, grated carrots.
On hotdog bun, lettuce, pickle, onion, meatless luncheon slices, salad dressing.
On Panini bread, put a grilled portabella mushroom with carmelized onions (sauteed onions that are sweet), grilled bell pepper and sauteed tomatoes. Top with Cheez sauce (see recipe).
On an open faced sandwich, put a grilled portabella, drizzle pesto over it and sprouts.
Tempeh,
Greek Isle dressing (recipe on bottle), shredded leaf lettuce and grilled onion on a toasted whole wheat hot dog bun.
Bean Burrito-fill with cheez sauce, chili and wrap. Cover with Salsa.
