California Veggie Open-Face Sandwich

Ingredients:

bread slices
vegan pepperjack slices
alfalfa sprouts
avocado, diced
tomato, diced
cucmber, diced
lime juice
salt and pepper
basil or cilantro

Place cheese slices on toasted bread. Layer with the sprouts. Combine remaining ingredients and spoon over the sprouts.

Thai Bagel Sandwich

Ingredients:

2 tablespoons peanut butter
juice of 1 lime
1 teaspoon sriracha
1 tablespoon sesame seeds, toasted
1 cucmber, thinly sliced
1 small carrot, shredded
1 green onion, cut into 2 inch pieces
1 small avocado, sliced
lettuce or sprouts
tofu, marinated or vegan chicken patty
2 bagels

Combine peanut butter, lime, and sriracha. Toast the bagels to liking.

Spread the peanut butter mixture on the bagels and sprinkle with the sesame seeds. Layer remaining ingredients and cut in half before serving.

Grilled Eggplant Sandwiches

Ingredients:

grapeseed oil
mexican seasoning
salt and pepper
Italian eggplant, sliced 1/4 inch thick
avocado
lime juice
hot sauce
burger or cemita buns
shredded cabbage
cilantro
pickled jalapenos
matchstick carrots
beefsteak tomato, sliced

Whisk oil with cumin, salt, and pepper. Brush eggplant slices with the oil. Grill on each side.

Mash avocado with lime juice, hot sauce, and a pinch of salt. Spread avocado on the bottom of each bun. Top with eggplants, remaining ingredients, and top half of bun.

Eggplant Hummus Sandwiches

Ingredients:

1 russet potato, sliced lengthwise
1 eggplant, sliced
oil
1 cucumber, diced
1 tomato, diced
1 green chili pepper, seeded and minced
1 clove garlic, minced
3 tablespoons cilantro, chopped
2 tablespoons parsley, chopped
juice of half a lemon
salt and pepper
1 cup hummus
1/4 cup tahini
sliced dill pickles
4 whole grain pitas


Salt eggplant slices for an hour and pat dry.

Brush the eggplant slices with oil and sprinkle with salt. Bake until golden and cooked through.

Toss potatoes with salt and oil. Bake until golden brown.

Meanwhile, toss cucumber, tomato, pepper, garlic, cilantro, and parsley with lemon juice, salt, and pepper.

To arrange sandwiches, spread hummus and tahini in each pita. Layer potatoes, eggplant, salad, and pickle.

Asian Veggie Burgers

Ingredients:

2 cups quinoa, cooked
2 cups broccoli, cooked
1 cup carrots, shredded
2 cloves garlic
1/2 teaspoon ginger
1/2 cup oats
6 tablespoons soy sauce
3/4 cup breadcrumbs
1 teaspoon sesame seeds, toasted
1/2 teaspoon sesame oil
1/2 teaspoon white pepper
1 egg (or 1 tablespoon flaxseed meal mixed with 2 tablespoons water)

Combine broccoli, carrots, garlic, ginger, oats, soy sauce, sesame oil, white pepper and sesame seeds in a food processor. Pulse until combined. Transfer to a bowl.

Stir quinoa and breadcrumbs into mixture then add egg.

Shape mixture into patties. Allow to set for 20 minutes before cooking with a bit of oil on each side.

Serve on buns with white cabbage, shredded carrot, and teriyaki sauce.

Molletes

Ingredients:

refried beans
oxaca or monterey jack cheese
tomato salsa
bolillos
butter
avocado

Cut bolillos lengthwise and hollow out most of the bread. Brush with butter and broil until golden. Fill with the refried beans and top with the cheese. Broil until cheese is bubbly.

Top each bread half with salsa and a slice of avocado and serve with sour cream, if desired.

Sloppy Joes

Ingredients:

2 tablespoons grapeseed oil
1/2 cup onion, chopped
1 package tempeh
1/2 cup green bell pepper, chopped
2 cloves garlic, minced
1/4 cup tomato sauce
1 tablespoon honey
1 tablespoon brown sugar
1/4 teaspoon cayenne pepper
1/3 teaspoon celery seed
1/4 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon thyme
1/4 teaspoon oregano
1/2 teaspoon paprika
salt and pepper
buns

Cook onion in the oil until tender. Stir in bell pepper then tempeh. Cook until golden brown. Add remaining ingredients and bring to simmer. Serve on buns.

Middle Eastern Pita Sandwiches

Ingredients:

2 pita pockets, split in half
1/4 cup hummus
1 large tomato, chopped
1 cucumber, chopped
1 teaspoon zatar
1 teaspoon parsley, chopped
1 teaspoon olive oil
juice of half a lemon
1/4 cup cucumber yogurt sauce
salt and pepper
pine nuts, toasted (optional)

Toss tomato, cucumber, zatar, parsley, oil, and lemon.

Lay pita on flat surface and spread hummus and sprinkle pine nuts. Top with the salad mixture then the cucumber yogurt sauce.

Roll into a wrap and cut in half.

Gobi Aloo Wrap

Ingredients:

1/2 cup red lentils, soaked
1 tomato, chopped
1 small clove garlic, minced
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
sriracha, to taste
salt, to taste
1/2 cup green peas
1 potato, cut into 1 inch cubes
1/2 cauliflower
1 green chili, minced
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1/2 teaspoon garam masala
1 teaspoon coriander
1 teaspoon fenugreek
1/2 small red onion, sliced
cilantro, chopped
1 large tomato, chopped
whole wheat lavash or naan
greek yogurt (optional)

Boil lentils, tomato, and garlic in water until lentils are very tender. Add cumin, cayenne pepper, sriracha, and salt. Mash with a potato masher. Set aside.

Meanwhile, toss potato and cauliflower with chili, cumin, onion, turmeric, chili powder, garam masala, coriander, fenugreek, and a bit of oil. Bake on parchment paper for 30 minutes at 375 degrees. Add peas and bake an additional 10 minutes. Set aside.

To assemble wraps, spread the lentil paste on the bread. Place potato mixture in the center and add red onion, cilantro, tomato, and yogurt.

Philly Cheese Steak

Ingredients:

1 teaspoon oil
1 yellow onion, thinly sliced
4 portobello mushrooms, thinly sliced
1 teaspoon soy sauce or liquid aminos
1/2 teaspoon liquid smoke (optional)
salt and black pepper
1 small red pepper, sliced
1 small green bell pepper, sliced
1 jalapeno, seeded and sliced (optional)
1 teaspoon oregano
1 teaspoon red pepper
provolone cheese, sliced
fresh hoagies, slit open

Caramelize onion in a covered frying pan in the oil and set aside.

Meanwhile, cook mushrooms in a dry skillet until slightly browned. Add soy sauce, smoke, and black pepper. Remove from heat and set aside.

Add bell peppers and jalapeno to skillet and saute with oregano, red pepper, and salt. When peppers are cooked, add the mushrooms and toss together.

Assemble sandwiches by spooning mixture into bread and topping with provolone cheese.

Broil until cheese is bubbly for about 5 minutes.

Serve with fries and slaw.

Lemon Artichoke Feta Wraps

Ingredients:

1 teaspoon olive oil
2 cloves garlic, minced
1 red chili, minced
1/2 jalapeno pepper, minced (optional)
1 teaspoon fennel seeds
lettuce, spinach, or arugula
2 ounces feta cheese, crumbled
20 kalamata olives
12 quarters of marinated artichoke heart
1/2 preserved lemon, finely chopped
3 sprigs mint
2 sprigs parsley (optional)
2 whole wheat pitas

Heat oil in a small skillet and add garlic, fennel seeds, and peppers OR roast them in the oven. Allow to cool.

In a bowl, stir together feta cheese, olives, artichokes, lemon, mint, and parsley. Add pepper mixture.

Arrange wraps by placing leafy greens on a pita and half the filling.

Hummus, Avocado, and Red Pepper Sandwich

Ingredients:

bread
1/2 cup spicy hummus
2 avocados
3 tablespoons fresh basil, chopped
1/4 cup feta cheese, crumbled
2 teaspoons lemon juice
salt and pepper
1/2 cup roasted red peppers

In a bowl, combine avocado, basil, feta cheese, lemon juice, salt, and pepper. Mash well with a fork.

Spread hummus on bread. Top with avocado spread and roasted red peppers. Cover with other piece of bread. Serve cold or grill on each side with olive oil.

Hummus Sandwich

Ingredients:

1 large whole wheat pita

1/3 cup hummus

3 tablespoons olive tapenade

1/4 cup shredded carrots

english cucumber, thinly sliced
red bell pepper, sliced (optional)
kale, lettuce, or spinach (optional)

zatar seasoning (optional)

Layer all ingredients in the center of the pita and wrap.

Grilled Cheese Sandwiches

Classic

white bread, american cheese, tomato

Pesto 

white or italian bread, pesto sauce, mozzarella, sliced tomatoes

White Pizza

white bread or flatbread rubbed with garlic butter, ricotta, olive oil, basil, oregano, salt and pepper, mozzarella, parmesan

French Onion Soup

french bread, caramelized onion cooked in vegetable stock, thyme, gruyere cheese

Italian Margherita
rustic or white bread sprinkled with shredded parmesan, fontina, asiago, mozzarella, tomato slices, basil leaves or baby spinach, a pinch of dried thyme

Spinach and Artichoke
italian or white bread toasted with garlic butter and parsley flakes, mozzarella, parmesan, ricotta, baby spinach, chopped artichoke hearts.

Jalapeno Popper
sourdough bread brushed with butter and spread one piece with cream cheese. top with cheddar jack cheese, roasted jalapenos (skins removed), more cheddar jack, and second slice of bread. Can add crushed tortilla chips if desired.

Mushroom Melt
Cremini mushrooms sauteed with onion, garlic, and thyme or sage, seasoned with pepper, truffle oil, and parsley on butter toasted wheat bread and fontina or gruyere cheese.

Croque Monsieur
White bread toasted with butter, gruyere cheese, cold cut, wrapped in twine to serve

Guacamole
Sourdough bread, cheddar jack cheese, bacon slices, guacamole, tomato, and crumbled tortilla chips.

Cornbread Chipotle
thin sliced jalapeno cornbread, cheddar cheese, jalapeno slices, refried black beans, chipotle caramelized onions, and guacamole.

Middle Eastern
pita bread brushed with olive oil, feta cheese and mozzarella or white cheddar, mint, parsley, nigella seeds.

Eggplant and Kale
sourdough bread, white cheddar, kale, and roasted eggplant slices.

Asparagus and Avocado
Sliced avocado, roasted asparagus, and dill havarti cheese on buttered toasted sesame wheat bread.

Chicken and Avocado
Sliced avocado, bacon, grilled chicken, and pimiento cheese on sourdough or italian bread.

Kale and Mushroom
Sauteed kale, garlic, and portobello mushrooms, gruyere, and parmesan on whole wheat bread.

Persian Style Herb and Cheese Wrap

Ingredients:

whole wheat lavash, cut into rectangles
feta cheese or minted halloumi, crumbled or sliced
herbs (parsley, cilantro, basil, tarragon, green onion, mint)
walnuts, roughly chopped (optional)
a pinch of sumac

Warm the lavash so that its very lightly toasted but not dry. Arrange remaining ingredients on top. Wrap and enjoy.

Greek Pita Pockets

Ingredients:

4 ounces crumbled vegan feta cheese
3 cups cucumber, chopped
1 cup red onion, chopped
1 cup tomato, chopped
5 kalamata olives, pitted and quartered
2 tablespoons lemon juice
5 mint leaves, chopped
1/2 teaspoon basil (optional)
2 tablespoons walnuts, chopped (optional)
4 leaves romaine and iceberg lettuce (optional)
6 small whole grain pita breads, halved

Mix all ingredients and fill pita with 1/2 cup of the cheese mixture.

Veggie California Sandwich

Ingredients:

french baguette, bun, bagel, etc.
avocado, sliced
broccoli sprouts
tomato, sliced
sweet onion, sliced
vegan ranch dressing
sesame seeds
vegan shredded cheddar

If using bun shaped bread, slice horizontally and remove the inside part of the bread. Arrange avocado slices on top and layer with remaining ingredients in the order listed. Broil for about 5 minutes until cheese is melted. Cover with top half of bread and serve.

Falafel Patties

Ingredients:

1/2 small onion, minced
1-1/2 teaspoon olive oil
1-3/4 cup chickpeas
1 egg replacer
flour, as needed
3 tablespoons cilantro
3 tablespoons parsley
1 green onion
1/3 cup cashew cream
2 tablespoons cornmeal
2 cloves garlic, minced
1 teaspoon cumin
1/2 teaspoon red pepper flakes
1 teaspoon ground coriander
1/2 teaspoon salt

1/4 cup cornmeal
2 tablespoons olive oil

Cook onion in olive oil.

In food processor, pulse chickpeas, egg replacer, cashew cream, cornmeal, garlic, cumin, coriander, pepper flakes, and salt. Add flour until desired consistency is reached. Pulse in the onions, cilantro, and parsley. Cover and chill for 30 minutes.

Place remaining cornmeal in a bowl. Form the mixture into 6 patties, about 1/2 inch thick. Roll in the cornmeal.

Heat the olive oil in skillet and cook 5 minutes on each side.

Serve with pita bread, tahini sauce, lettuce, tomatoes, and pickled turnips.