Barbecued Tempeh Sandwiches with Creamy Slaw
IF ANYONE EVER STARTS a sandwich hall of fame, this delectable combination will surely place in the vegetarian category. The rich barbecue-flavored tempeh is sandwiched in a whole wheat bun with a mustardy coleslaw to make an unforgettable flavor experience. SERVES 5 INGREDIENTS CREAMY SLAW: 6 cups finely grated green cabbage 2 medium-size carrots, […]
Vegetarian Fajitas
CUMIN-SCENTED ROASTED EGGPLANT is the star in these wraps, but the supporting players—tomatoes, avocados, bell pepper, and onion—must be given their due. For vegetable lovers, these fajitas are pure pleasure. SERVES 4 TO 6 INGREDIENTS 5 tablespoons extra virgin olive oil 1 tablespoon ground cumin 2 garlic cloves, minced Salt and freshly ground black […]
Italian Style Roasted Vegetable Subs
A VEGETARIAN VERSION of the ever-popular meatball sub. These are great for fall picnics, and the recipe can be multiplied easily to feed a crowd. SERVES 4 INGREDIENTS 1 pound mushrooms (preferably portobellos), trimmed and sliced 1 large onion, thinly sliced 1 large green bell pepper, cut into matchsticks 1 large red bell pepper, […]
Goat Cheese and Artichokes on Focaccia
IF YOU START with store-bought focaccia, this sandwich takes very little time to throw together because it uses bottled marinated artichoke hearts. If the focaccia is lightly seasoned, the garlic butter topping is a tasty way to bring all the flavors together. But some focaccia come freighted with cheese, herbs, and garlic. If that is […]
Mushroom Steak Sandwiches with Roquefort Dressing
IN THE REALM of vegetarian sandwiches, portobello mushrooms hold an honored place. Their wonderfully dense texture and earthy flavor give weight and heft to a sandwich, replacing the ubiquitous slice of cheese. If you want to take these sandwiches on a picnic, roast the mushrooms and prepare the dressing in advance, but assemble the sandwiches […]
Roasted Eggplant Garlic Roll Ups
EACH BITE OF this flavorful wrap is loaded with flavors. The roasted garlic adds depth to the Middle Eastern-style eggplant spread, while the cilantro-laced tomato relish adds fruity, floral flavor notes. This makes a great casual supper, accompanied by roasted potatoes. SERVES 4 TO 6 INGREDIENTS EGGPLANT SPREAD: 1 large eggplant (1¾ to 2 […]
Roasted Eggplant Roll Ups with Tzatziki
THESE ROLL-UPS ARE a handful of flavor, with the roasted eggplant providing the substance of the sandwich. Season generously with salt and pepper and be sure to provide extra napkins. SERVES 6 INGREDIENTS TZATZIKI: 2 English cucumbers, quartered lengthwise and thinly sliced 2 cups plain yogurt ¼ cup chopped fresh mint leaves 6 garlic […]
Greek Salad Pita Pockets with Roasted Eggplant Slices
MARINATING TOMATOES IN olive oil and lemon juice brings out their flavor whether you are making this wonderful combination in midwinter or midsummer. This is a great way to make a meal out of a Greek salad. SERVES 4 TO 6 INGREDIENTS GREEK SALAD: 1 large head romaine lettuce, torn into bite-size pieces ½ […]
Cumin Scented Roasted Vegetable Roll Ups with Hummus
HUMMUS—THE MIDDLE EASTERN SPREAD of chickpeas and tahini—makes an inspired sandwich with roasted vegetables. If you have the time, make the hummus first to let the flavors fully develop. If you are pressed for time, you can whip up the hummus while the vegetables roast. And more choices: you can roll the hummus and vegetables […]
Marinated Roasted Vegetable Subs
THIS DELICATE MIX of summer vegetables is nicely enhanced by a light herbal marinade and mild fontina cheese. Choose any single herb or a mix of herbs. I have a large herb garden and like to snip an assortment for these vegetables— lemon basil and lemon thyme are particularly agreeable. This very simple combination makes […]