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Discussion Starter · #1 ·
<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/wave.gif" style="border:0px solid;" title="wave"> it's getting hot here in the desert! with summer fast approaching I would like to cook a bit less. does anyone have any great recipes to share for yummy veg salads or sandwiches? TIA! <img alt="" class="inlineimg" src="/img/vbsmilies/smilies/loveeyes.gif" style="border:0px solid;" title="Loveeyes">:
 

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whole wheat bread<br>
cashew mayo<br>
thick slices fresh tomato<br>
sliced avocado<br>
thin slices cucumber<br>
fresh sprouts<br>
dill<br>
celtic sea salt<br><br>
mmmmmmmm!
 

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hummus sandwiches with lots of fresh veggies (cukes and sprouts especially!)<br><br>
potato salad with carrots, celery, peas (we use veganaise instead of mayo)<br><br>
avocado "B" LT (we use the morningstar farms fake bacon), this is especially good as a tortilla wrap and very easy to transport<br><br>
caprese salad with fresh mozzarella and basil (i love to use sweet cherry tomatoes cut in 1/2, and use good olive oil and balsamic vinegar for the dressing) served with a crusty french baguette can you say YUMMY!!!
 

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Discussion Starter · #4 ·
mmm yum cashew mayo sounds delish, I'm now intrigued! do you make this yourself or buy it premade?<br><br><div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>NatureMama3</strong> <a href="/community/forum/post/8121160"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">whole wheat bread<br>
cashew mayo<br>
thick slices fresh tomato<br>
sliced avocado<br>
thin slices cucumber<br>
fresh sprouts<br>
dill<br>
celtic sea salt<br><br>
mmmmmmmm!</div>
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Discussion Starter · #5 ·
<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>kidspiration</strong> <a href="/community/forum/post/8121179"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">hummus sandwiches with lots of fresh veggies (cukes and sprouts especially!)<br><br>
potato salad with carrots, celery, peas (we use veganaise instead of mayo)<br><br>
avocado "B" LT (we use the morningstar farms fake bacon), this is especially good as a tortilla wrap and very easy to transport<br><br>
caprese salad with fresh mozzarella and basil (i love to use sweet cherry tomatoes cut in 1/2, and use good olive oil and balsamic vinegar for the dressing) served with a crusty french baguette can you say YUMMY!!!</div>
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<br>
great ideas!<br><img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/thumb.gif" style="border:0px solid;" title="thumbs up">
 

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Here are a few of our favorites:<br><br>
Sweet Potato Salad with Peanut Butter Dressing<br>
A unique blend of sweet and savory makes this a favorite with all ages.<br><br>
5 medium sweet potatoes, cooked, peeled, and diced<br>
3 to 4 green onions, thinly sliced<br>
1 stalk celery, diced<br>
1 red bell pepper, seeded and diced<br>
2 tablespoons minced cilantro or parsley<br>
1/2 cup toasted pumpkin seeds or chopped walnuts<br><br>
Peanut Butter Dressing:<br>
2 tablespoons peanut butter<br>
2 teaspoons brown rice vinegar<br>
1/4 cup orange or pineapple juice<br>
1 teaspoon soy sauce<br>
1 teaspoon toasted sesame oil<br>
1/2 teaspoon powdered ginger<br><br>
Place sweet potatoes, green onions, celery, bell pepper, cilantro or parsley, and pumpkin seeds or walnuts in large bowl. Place dressing ingredients in blender and puree until smooth. Pour over salad. Toss gently to coat.<br><br>
Makes 8 servings<br><br>
Note: Tahini or other nut/seed butter can be substituted for peanut butter if desired.<br><br>
Tofu and Udon Noodles with Sesame-Peanut Dressing<br><br>
1 (11-ounce) package udon noodles<br>
1 pound firm tofu, cut into 1/2-inch cubes<br>
3/4 cups thinly sliced green onions (4 to 6)<br>
1 cup frozen peas (optional)<br>
1/4 cup minced fresh cilantro<br>
2 tablespoons toasted sesame oil<br>
3 tablespoons toasted sesame seeds<br><br>
Sesame-Peanut Dressing:<br>
2 cloves garlic<br>
2 tablespoons minced fresh ginger<br>
2 tablespoons toasted sesame oil or peanut oil<br>
2 tablespoons soy sauce<br>
3 tablespoons brown rice vinegar<br>
1/4 cup peanut butter<br>
3 tablespoons tahini<br>
1 tablespoon honey, brown rice syrup, or agave nectar<br>
Pinch red pepper flakes<br>
1/3 cup boiling water<br><br>
Cook noodles in boiling water 4 to 6 minutes, or until tender but not mushy. Drain, rinse with cold water, and drain again. Immediately toss noodles with tofu, green onions, frozen peas, cilantro, and oil. Place dressing ingredients in blender and puree until smooth. Pour over noodle mixture. Sprinkle on sesame seeds. Toss gently until noodles are coated with sauce. Chill at least 1 hour before serving.<br><br>
Makes 8 to 10 servings<br><br>
Curried Rice Salad<br>
This easy salad will keep in your refrigerator for days so it’s handy for lunch or snacks. Try it with other grains like millet or quinoa too.<br><br>
4 cups cold cooked brown rice<br>
3/4 cup golden raisins<br>
1/2 cup chopped almonds, toasted<br>
3 tablespoons chopped fresh cilantro<br><br>
Honey-Curry Dressing:<br>
2 tablespoons lemon juice<br>
2 cloves garlic, crushed<br>
2 teaspoons curry powder<br>
1/4 teaspoon ground cumin<br>
1/2 teaspoon ground turmeric<br>
1/4 teaspoon powdered ginger<br>
1 tablespoon honey (or brown rice syrup or agave nectar)<br>
4 tablespoons flavorless oil (grapeseed, canola, safflower, etc.)<br>
1 tablespoon toasted sesame oil<br><br>
Place rice, raisins, almonds, and cilantro in large bowl. Whisk dressing ingredients together or place in a jar and shake until combined. Pour over rice mixture. Toss until coated. Chill at least one hour before serving.<br><br>
Makes 8 servings<br><br>
Note: See the Grain Cooking Chart in the Appendix for instructions on cooking rice.<br><br>
Bean Salad Sandwich<br>
This high-protein bean salad filling will keep for several days in your refrigerator. Try it over greens as a salad, too.<br><br>
Salad:<br>
2 cups cooked kidney or cannelli beans<br>
1/4 cup minced red onion<br>
1 small bell pepper, seeded and diced<br>
1/2 cup walnuts, chopped<br>
1 tomato, diced<br>
1/4 cup minced fresh parsley<br><br>
Dressing:<br>
3 tablespoons olive oil<br>
2 teaspoons Dijon mustard<br>
2 tablespoons lemon juice<br>
1 clove garlic, crushed<br><br>
6 whole grain pita pockets<br>
Lettuce<br><br>
Place salad ingredients in bowl. Whisk dressing ingredients together. Pour dressing over bean mixture and toss gently to combine. If you have time, let salad marinate at least 30 minutes or overnight. (It will still taste good if you don’t marinate it.) Stuff into warmed pita pockets with lettuce.<br><br>
Makes 6 sandwiches<br><br>
Variation: Stir in 1 cup frozen corn.<br><br>
Tempeh Rueben<br>
This is a very hearty and delicious sandwich. Tempeh and sauerkraut contain beneficial bacteria and enzymes that aid digestion. Rinse the sauerkraut to eliminate most of the sodium.<br><br>
2.6 ounces (1/3 of an 8-ounce package) tempeh<br>
2 teaspoons Dijon mustard<br>
2 to 3 teaspoons Thousand Island Dressing (page xxx) or mayonnaise (regular or vegan)<br>
1/4 cup sauerkraut (page xxx)<br>
2 thin slices Swiss cheese<br><br>
Slice tempeh into 1/2-inch slices. Warm skillet over medium-high heat. Pour in enough oil to coat. Brown tempeh on both sides. While tempeh is cooking, preheat toaster oven or conventional oven. Spread mayonnaise on one slice of bread and mustard on the other. Place bread on baking sheet. Place cooked tempeh on the mustard slice of bread and sauerkraut on the mayonnaise side. Place a slice of cheese on each side. Place under broiler for 2 to 3 minutes, or until cheese is melted. Place bread together, filling sides in.<br><br>
Makes 1 serving<br><br>
Note: One (8-ounce) package of tempeh makes about 3 sandwiches. I slice and sauté the whole package of tempeh at once and keep the cooked slices in the refrigerator. Use cooked tempeh in rueben sandwiches or add to salads.<br><br>
Variation: Substitute avocado slices for the cooked tempeh.<br><br>
I've also found a crock pot surprisingly helpful in hot weather because it cooks food without heating up the house.
 

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Make it myself, very easy and quick! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile"><br><br>
here's the recipe<br><br>
Cashew Mayo<br><br>
1 cup raw cashews<br>
2 TB lemon juice<br>
1 TB walnut or olive oil<br>
1 tsp celtic sea salt<br>
1/4 tsp onion powder<br>
1/4 tsp garlic powder<br>
1/2 C water<br><br>
Combine ingredients in blender with water just to cover cashews. puree until smooth (at least 1 minute) and thickened.
 

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<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>cathe</strong> <a href="/community/forum/post/8123020"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Bean Salad Sandwich<br>
This high-protein bean salad filling will keep for several days in your refrigerator. Try it over greens as a salad, too.</div>
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That recipe sounds so yummy! I think I know what I'm having for lunch today!!
 

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One REALLY easy sandwich option - blend up some chickpeas with BBQ sauce and spread on bread or pita. Top with your favorite veggies. Chickpeas/mexican seasoning is similar and awesome on tortillas. I was amazed at how good it is for being soooo easy.
 

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This is a great sandwich... traditionally made with cold cuts & cheese & veggies, but this is the vegetarian version:<br><br><b>Vegetarian Muffaletta Sandwich (serves 6)<br><br>
Olive Salad ingredients:</b><br>
2 tablespoons extra virgin olive oil<br>
2 tablespoons red wine vinegar<br>
1 large garlic clove, pressed<br>
1/2 cup Spanish olives, minced<br>
1/2 cup kalamata olives, minced<br>
1/4 cup fresh parsley, minced<br>
1/4 teaspoon ground black pepper<br>
1/4 teaspoon dried oregano<br>
1/4 cup carrots, peeled and minced<br>
1/4 cup celery, minced<br>
3 tablespoons pine nuts, toasted, chopped (or walnuts)<br>
1/2 cup fresh basil, minced<br><br><b>Other sandwich ingredients:</b><br>
1 loaf crusty Italian or French bread, 10-inch round<br>
6 slices meatless deli "cold cuts"<br>
6 tomato slices<br>
6 slices cheese, Swiss, provolone, Jarlsberg, or smoked Gouda (I omit the cheese)<br>
6 leaves lettuce, red or green<br><br>
Mix olive salad ingredients in a bowl. Cut the loaf of bread in half crosswise (separating top & bottom), scoop out soft bread centers (discard or save for another use), leaving 2 bread shells. Spread olive salad in bottom half of bread. Top with deli slices, tomatoes, cheese (if using), lettuce and top crust of bread. Slice into 6 wedges.<br><br>
Feel free to add any chopped veggies you like to the olive salad.
 

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<b>Tofu "Egg" Salad Sandwich (Serves 4)</b><br><br>
8 ounces firm tofu, drained and diced<br>
1 red bell pepper, chopped finely<br>
2 scallions, green & white parts, chopped finely<br>
1 small carrot, shredded finely<br>
1 tablespoon fresh parsley, chopped<br>
1 tablespoon dill pickles, chopped<br>
1 teaspoon dijon mustard<br>
2 tablespoons soy mayonnaise<br>
1/4 teaspoon salt<br>
1/8 teaspoon fresh ground black pepper<br>
8 whole-wheat bread slices<br>
shredded lettuce<br><br>
Mix everything together except bread & lettuce. Divide salad among 4 slices of bread, add lettuce, top with rest of bread slices.
 

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<b>Arugula & Tomato Salad (Serves 4)</b><br><br>
2 cups arugula<br>
4 tomatoes, red ripe, sliced<br>
2 cups white beans, canned, rinsed and drained<br>
1 red onion, sliced in rings<br>
2 tablespoons olive oil<br>
1/3 cup balsamic vinegar<br>
1 garlic clove, chopped<br>
fresh ground black pepper<br><br>
Layer salad ingredients on a plate or platter as follows: tomato, onion, arugula, beans. Mix together the oil, garlic & vinegar. Pour dressing over salad. Add fresh black pepper, to taste.
 

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Discussion Starter · #13 ·
I am getting hungry reading this thread now <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/yummy.gif" style="border:0px solid;" title="yummy"><br>
can't wait to try some of these!<br><br>
thank you so much for all the great recipes! (keep 'em coming though) summers are <i>loooong</i> here! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol">
 

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Roasted red peppers, avocado, finely chopped marinated sun dried tomatoes, sprouts, maybe some portobello mushroom on a "rustic" style bread. Yuuuuum!<br><br>
Pita pockets with hummus, sprouts, cucumber, tomato.
 

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I get alot of recipes from <a href="http://www.vegweb.com" target="_blank">http://www.vegweb.com</a> <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile">
 

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I am in a sandwich mood and found this, so I wanted to bumpity-bump in case anyone had anything to add! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/winky.gif" style="border:0px solid;" title="Wink">
 

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My local farmstand has lots of eggplant right now - I've been making roasted eggplant, tomato and mayo sandwiches. Yum!
 

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Cream cheese, tomato slices, cucumber slices, peach slices, and apple slices on a fluffy bread. I peel the peaches and apples first. SUPER tasty! It was an experiment one night with some items that needed to get used up. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol">
 

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vegan chicken salad sandwhich:<br><br>
Rehydrated TVP<br>
Vegenaise<br>
chopped veggies (onion, celery, cucumber, peppers, etc... all or any)<br>
bit of mustard<br>
salt and pepper<br><br>
mix<br><br>
best on toated wheat bread with fresh lettuce and tomato... YUM..<br><br>
WARNING: SERIOUSLY ADDICTIVE! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol">
 

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<a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&linkCode=ur2&camp=1789&creative=9325&tag=motheringhud-20&location=http%3A%2F%2Fwww.amazon.com%2FVegetarian-Sandwiches-Fillings-Slices-Pockets%2Fdp%2F0811825019%2Fref%3Dpd_bbs_sr_1%2F102-8465702-1867364%3Fie%3DUTF8%26s%3Dbooks%26qid%3D1190267281%26sr%3D8-1" target="_blank">http://www.amazon.com/Vegetarian-San...0267281&sr=8-1</a><br><br>
I like that one.<br><br>
HTH!<br>
A.
 
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