Video Recipe: Tomato & Avocado Sandwich

Chef Keith Snow from www.harvesteating.com creates a delicious & healthy sandwich from fresh tomatoes & avocado.

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Abagail Ann’s Oh, Baby!! Sandwich

Ingredients (use vegan versions):

• 1 package frozen corn
• 2 tablespoons of wheat flour
• 2 tablespoons of cornmeal
• 3 scallions, chopped
• 1 teaspoon each of:
• ginger
• ceyenne
• garlic
• salt
• coriander
• cumin
• lemon zest
• whole wheat vegan pita bread for 4
• romaine lettuce
• hummus (see recipe for hummus)
• extra ceyenne

Thaw the frozen corn and toss with the flours, scallions and spices. Make walnut sized balls and flatten them out in your hands. Fry the patties in a dry pan until they're completely cooked. Line a whole wheat pita with romaine lettuce and spoon in some hummus. Arrange two patties in the sandwich then sprinkle on ceyenne pepper (or paprika if you don't like it too spicy) right before serving.

You can refrigerate the extra patties. Make sure that before you serve this sandwich, you reheat the patties because this sandwich is better when the insides are warm.

Serves: 4

Preparation time: a while

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Hovan

Ingredients (use vegan versions):

• whole wheat flat vegan bread
• tofu bacon (tofu fried in oil with tamari and liquid smoke)
• avacado, sliced thin
• romaine lettuce
• thinly sliced tomatoes
• vegan mustard

Spread a flat vegan bread with mustard.

Layer on, leaving 2 inches on top uncovered, lettuce, tomatoes, bacon and avacado. Roll vegan bread from bottom to top. Continue rolling hovan inside a paper towel diagonally so it's all tucked in. Slice hovan in half through the paper towel. Eat by peeling back paper as you go along.

tres delicious.

Serves: 1

Preparation time: 2h

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Bagel Sandwich

Ingredients (use vegan versions):

• 1 fresh bagel (I prefer garden blend or tomato basil)
• 3 slices of a tomato
• shredded veggie cheese

Cut bagel in half and arrange tomatoes on one slice and "cheese" on the other. Place on cooking sheet and broil in oven until "cheese" is melted. Remove from oven and put bagel sandwich together.

I have also added basil and oregano to the tomatoes before broiling and it tasted wonderful! I hope you enjoy!

Serves: 1

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Fool Em Sloppy Joes

Ingredients (use vegan versions):

• textured soy protein (texturized vegtable protein)
• 1 can of tomato sauce
• 1 can of vegan pizza sauce, or tomato pasta
• add favorite herbs (oregano, Italian herbs...)
• bit of garlic
• hamburger vegan buns

Use equal parts textured soy protein and water: add to skillet. Add tomoto sauce, pizza sauce (or tomato paste), herbs, spices, garlic and cook on low until the sauce has become very thick.

Add on top of buns, and that is it!

This is very fast, and the hubby won't know it is not meat!! (mine didn't) One thing to remember, textured soy protein expands a lot once you add the water. So, a good rule of thumb is that it will about double once you add the water. I only use the chunks of textured soy protein, as I have never found the granuals

Serves: 2

Preparation time: 10 - 15 min

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My Favorite Sandwich

Ingredients (use vegan versions):

• vegan pita bread
• steak fries
• one slice of soy cheese
• hummus

Heat up the fries. Line a vegan pita bread with cheese, and spoon in hummus. Layer the fries into the sandwich when they're hot to fill the rest of the space in the pita. This is my favorite sandwich. Oh, yeah. a few drops of tobasco sauce is pretty good in there. Enjoy.

Serves:

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BBQ Delight

Ingredients (use vegan versions):

• 2 slices of vegan bread
• 2 or 3 Leafs of lettuce (more or less to taste)
• 4 slices of Tomato (more or less to taste)
• soy cheddar cheese (or any other substitute)
• 1 1/2 Tablespoons of vegan BBQ sauce (more or less to taste)

Toast the vegan bread. If your toaster has a dial, then set it to 10 o'clock (figurtively). Just remember you don't want to toast it to the point where it constantly crumbles, just to the point where it's a little more than slightly toasted. If your vegan bread is not toasted, then the BBQ sauce will taste to strong.

Slice the tomato into four slices, or enough to reach all the corners of the vegan bread. So it can be nice and juicy!

Peel 2 or more leafs of lettuce.

Cut enough cheese to cover the vegan bread. Or use one or two slices if you don't have block cheese. Thickness is the key.

Pour the BBQ sauce onto the bread and add the tomato and lettuce. Don't be afraid to put alot, so experiment.

Enjoy. I like to eat it with a nice cold coca cola. And if you need more filling then try adding a gardenbuger.

Serves: 1

Preparation time: 5 Minutes

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Vegan Grilled Cheese

Ingredients (use vegan versions):

• soy cheese (1 or 2 per sandwich or slice up some block soy cheese)
• veganaise
• soy butter
• some oil :)

This is very simple.
Spread the veganaise inside both slices of vegan bread.
Put the cheese inside the two vegan breads.
Butter the outside of the vegan breads.
Fry if up on medium or whatever in some oil.

WALA yummmmmmy!!

Serves:

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Pita Sandwich Innards

Ingredients (use vegan versions):

• three or four leaves Iceburg or ramaine lettuce
• 5-10 Kalamata olives
• 1/2 red bell pepper
• 1/4 cucumber
• 2-3 tablespoon vinegar
• hummus

Slice lettuce so it's nice and small, come to think of it, slice everything pretty small, except the hummus...unless you like that sliced....anyway, mix the veggies in a bowl so they're all pretty integrated. Add the vinegar, mix it in, store and you've got yourself pita filling...works quite well with hummus or tsasiki. Enjoy!

Serves: abot 5

Preparation time: 10 minutes

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Anything Goes Yummy Sandwich

Ingredients (use vegan versions):

• eggplant
• celery
• corn
• onion
• garlic
• mushrooms
• salt, pepper, other seasonings to taste
• tomato/spaghetti sauce or stewed tomatoes, optional
• vegan bread (something dense, or it will fall apart), optional
• oil (just a little bit to sauté)
• vinegar

Chop up the celery, onion, and garlic pretty small. Sauté in the oil with salt, pepper, and any seasonings (except the vinegar). Slice the eggplant into half-circles. Use however much eggplant you like. Put the eggplant slices in the frypan. Add a little bit of water (~2-3 Tbsp) and cover. Let sit for as long as it takes you to slice the mushrooms into small pieces. Add the mushroom and the corn to the pan. Add a splash or two of vinegar and a little bit more water, cover the pan, and let the whole thing cook for a few minutes. When the eggplant is cooked, add the tomato sauce and let it cook for awhile, until it's pretty thick.

Put this on top of some good dense vegan bread and enjoy as an open-faced sandwich. Or if you can find some good sub rolls they would be good too. Just be sure to use good, dense bread, or it will become mushy and goo-like (yuck). I like to add a little bit of parmesan cheese to it but you don't have to. And feel free to use whatever veggies and seasonings you like!

Serves: 1-2

Preparation time: 10 minutes

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