Mushroom Po'boys

Ingredients:

1 pint petite mushrooms
1/2 cup panko
1/4 cup flour
2 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon parsley
1 teaspoon cajun seasoning
salt and black pepper, to taste
1 egg, whisked
oil
1/4 cup celery, diced
1 tablespoons onion, diced
1 clove garlic, minced
1 tomato, chopped
1/4 cup tomato sauce
2 tablespoons green onion, chopped
1/2 teaspoon thyme
1/2 teaspoon cayenne pepper
1 teaspoon paprika
2 tablespoons almond milk
2 hoagie rolls
beefsteak tomato
romaine lettuce

Toss panko, flour, nutritional yeast, garlic, onion, parsley, cajun seasoning, salt, and pepper.

Coat mushrooms in egg and then in the panko mixture. Bake the mushrooms at 375 for 30 minutes or until golden.

Meanwhile, saute celery, onion, and garlic in the oil. Add the tomatoes, paprika, and cayenne pepper and when tomatoes are softened, stir in tomato sauce, green onion, thyme, and almond milk. Season with salt and pepper, then puree the mixture in a blender.

To assemble, cut through bread and fill with lettuce, tomatoes, mushrooms, and the remoulade sauce. Serve with sweet potato fries.

Southwestern Chopped Salad with Creamy Cilantro Lime Dressing

Ingredients:

1 head of romaine lettuce
1-1/2 cup black beans
1 large red bell pepper, finely chopped
2 cups cherry tomatoes, halved and quartered pieces
1-1/2 cup corn
4 green onions, thinly sliced
1 jalapeno, finely chopped
1 large avocado, sliced (optional)

1-1/2 cup cilantro
1/2 cup sour cream
1/4 cup lime juice
1 large clove of garlic
2 tablespoons olive oil
1 teaspoon white wine vinegar
salt
1/2 teaspoon cumin
1/2 jalapeno, seeded (optional)

Combine all vegetables except for avocado in a bowl.

Combine dressing ingredients in food processor and pulse until pureed. Add water to thin, as desired.

Serve salad with dressing drizzled on top and sliced avocados to garnish.