Ingredients (use vegan versions):

• 2 large Portabello Mushrooms
• 3 Tbsp.Olive Oil
• 3 tablespoon each bazil, Oregano, Parsely (USE FRESH)
• 2 Tbsp.balsamic vinegar
• 3 large cloves of Garlic
• 6 Leaves Arugula
• Salt and Pepper to taste
• Roasted Sweet Red Peppers
• 4 Slice of your favorite vegan bread or 2 rolls

Directions:

In a blender combine the olive oil, balsamic
vinegar, garlic, salt and pepper and fresh herbs until the
items are combined. Clean and discard the stem of the
mushrooms and place in a resealable bag. Pour the marinade
from the blender into the bag over the mushrooms. Let stand
for at least 30 minutes turning every 5 minutes. Heat the
grill. Grill the mushrooms and continue to baste during the
cooking time. Save some marinade to top off your sandwich.
Lightly brush the vegan bread with olive oil and toast on the
grill. To build the sandwich take a teaspoon or two and put
it on one slice of vegan bread for each sandwich. Place two or
three leaves of arugula on the vegan bread and then place on the
roasted red pepper slices. Next place the grilled mushroom
and salt and pepper to taste. Top off with the other slice
of vegan bread.

Serves: 2

Preparation time: 45 minutes

Ingredients (use vegan versions):

• 1 medium potato (yukon gold or red potatoes are the best)
• 2 slices of fresh whole grain vegan french bread
• 1-2 slices soy cheese
• sliced tomato
• rosemary to taste
• dillweed to taste
• dash salt
• dash pepper

Directions:

Slice the potato into medium thick slices (you will have leftover potato so
I suggest you
bake the rest and save it for later). Layer about 3-5 slices (more or less to
your
preference) between pieces of vegan bread. Cover in foil and bake for 45 minutes to
1 hour or
until potatoes are tender. Go read a good novel while this is baking. You can
probably
polish off “Of Mice and Men”. After potatoes are to your liking, open sandwich
and top
with soy cheese, sliced tomatoes and seasonings. Replace top slice of vegan bread and
either
bake or broil (if you want to toast your vegan bread) for about 5 minutes or until
cheese is
“melty”. I love to eat this for lunch or breakfast with orange juice.:)

Serves: 1

Preparation time: 1 hour

Ingredients (use vegan versions):

• 1 1/2 cups dried fruit (raisins, dried cranberries, etc.)
• 3 cups rolled oats
• 1 cup sweetened wheat or corn flakes
• 1/2 cup toasted wheat germ
• 1/2 cup chopped almonds ( optional)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon grated nutmeg
• 1/2 teaspoon salt
• 1/2 cup thawed apple juice concentrate
• 1/2 cup vegan maple syrup
• 1 teaspoon vanilla extract

Directions:

Preheat oven to 300 degrees. Coat 2 baking sheets with
vegetable oil cooking spray and set aside.
Place oats in a colander, and dampen with cold water.
Transfer to a mixing bowl. Add cereal flakes, wheat germ,
almonds,cinnamon,nutmeg and salt.

In small bowl, combine juice, syrup and vanilla. Pour over
oat mixture and stir until evenly coated.
Spread granola mixture in prepared pans. Bake until golden
brown, about 30 to 35 minutes, turning every ten minutes so
that it browns evenly. Stir in fruit and bake 5 minutes
more.
Let cool, and store in airtight container until ready to
use.
This recipe works well with Craisins ( dried cranberries ),
and is awesome in the morning with soymilk, as a cereal. Or
you can pack with the kids for a snack ( or lunch ), also
put in plastic bags and store in the car, or you’re purse,
and never have to leave the office for lunch.

Serves: 6

Preparation time: 15 minutes

Ingredients (use vegan versions):

• one veggie pattie (Morning Farms works well)
• 2/3 cup spagetti sauce (chunky style is good)

Directions:

This can’t get any easier. All you do is pop the patty in
the microwave for about 2 min. Then take it out, chop it
up really well, and pour in about 2/3 cup of spagetti sauce
or enough for the right consistancy. Heat the entire
concoction for another two minutes or so, or until nice and
hot. Serve on toasted hamburger buns for a superb meal. (:

Serves: 1

Preparation time: 5 min

Ingredients (use vegan versions):

• 8 slices of whole wheat vegan bread
• Nayonaise and ketchup mixed together
• 1 ripe california avacado
• 1 cup of saurkraut

Directions:

Toast 8 slices of vegan bread. Paint 4 slices with russian
dressing (nayo and ketchup mix) and top with saurkraut.
Reheat these 4 slices. Meanwhile, peel and slice the
avacado and distribute on the remaining 4 slices. Put one
saurkraut vegan bread on top of each avacado bread and slice each
sandwich in half.

This is a colorful sandwich. Pink and yellow and green.
It’s pretty.

Serves: 4

Preparation time: 20 min