Caprese-Pepper Sandwich


What you’ll need:

Makes 2 sandwiches

4 pieces whole grain bread (I use Dave’s Killer Bread)

Olive oil (I use an extra virgin oil that I infused with basil, Parmesan cheese, sweet peppers and red pepper flakes)

1 large red tomato

2 Tbsp balsamic vinegar

2 sweet yellow peppers

5-6 large basil leaves

1 round of fresh mozzarella

Sea salt

What you’ll do:

Slice tomatoes and place in a zip lock bag with balsamic vinegar

Let marinade refrigerated for at least 10 minutes

Toast your bread

Cover each piece with olive oil

Add tomatoes

Sprinkle with sea salt

Add cheese

Add basil

Add one pepper to each sandwich

And enjoy!!

Hawaiian Salmon Sliders


What you’ll need:

Whole wheat dinner rolls
Teriyaki sauce
Dill pickle spears cut in bite size pieces
Red onions sliced thinly
4 pineapple slices
Salmon filet {I use wild caught}
Sea salt
Ground black pepper

What you’ll do:
Cook your salmon after seasoning with salt and pepper (I used my George Foreman grill, you could also BBQ or bake it)

Grill your pineapple until you see the grill marks (on a BBQ or George Foreman)

Slice your dinner roll in half
Spread teriyaki sauce on both sides
Place salmon
Add onions
Add pickles
Add pineapple
Place top on
Secure with a toothpick if desired


Open face mashed potato sandwich


What you’ll need:

1 batch of vegan gravy (see earlier post)

5-6 red potatoes washed and quartered

1 C unsweetened flax milk (soy milk or rice milk would work also)

1 sprig of fresh rosemary

2 Tbsp vegan butter

Fresh ground pepper to taste

2 cloves of garlic chopped finely (optional, I don’t think it’s necessary if making the vegan gravy)

Sea salt to taste

Green onions chopped finely (white/light green parts only)

Bread of choice cut into medium slices ( I used kalamata olive bread)

Red pepper flakes (garnish)

What you’ll do:

Place quartered potatoes in boiling water and boil until soft

Drain all excess water

Add soy milk and mash

Add butter and mash again

Add rosemary, salt and pepper

Stir in green onions

Assemble sandwich by placing bread on a plate, add potatoes then top with gravy

Garnish with parsley and red pepper flake

I also baked the corn in the husk for 45 minutes directly on the oven rack at 350


Caprese Panini

Caprese Panini

What you’ll need:

1 large vine ripened tomato cut into thin slices
1 round fresh mozerella cut into thin slices
10 basil leaves
Ciabatta rolls
Balsamic Vinegar
Olive oil

What you do:

Spray both sides of ciabatta roll with olive oil
Toast in panini press or George Foreman grill
Layer mozerella slice, basil leaves (2) and tomato
Add balsamic on top


Zucchini and Goat Cheese on Ciabatta

Zucchini and Goat Cheese on Ciabatta

What you need:
1 TBLS butter
2 green zucchini chopped
1/2 yellow onion chopped
Goat Cheese (I used tomato basil)
4 ciabatta rolls
1 TBLS olive oil
1 Clove garlic
2 TSP red pepper flakes
1 TSP vinegar (I used red wine)
1 TSP white sugar
6-7 leaves of fresh basil
1 can of diced tomatoes
Sea salt and black pepper to taste

What you do:
Preheat oven to 350 degrees
In a medium sauce pan heat olive oil over medium
Add garlic, red pepper flakes, basil, sugar, vinegar and salt
Cook for a few minutes then add diced tomatoes
Simmer on low for 15-20 minutes

Melt butter in a skillet
Add zucchini and onion
Cook for about 10 minutes until golden brown
Season with salt and pepper

Spoon zucchini mixture and tomato sauce into a ciabatta roll
Add goat cheese
Wrap in aluminum foil (each sandwich individually)
Bake for 10-15 minutes


(I paired my sandwiched with a fresh watercress salad with balsamic vinegar)

Beet and Apple Panini

Beet and Apple Panini

What you’ll need:
Freshly baked bread (I used rosemary and olive oil bread I bought at Sprouts Market)

1 can of chickpeas
1/4 cup Veganaise
1/2 lemon (juice)
1 TSP sea salt
1 TSP coriander
1 red beet
1 granny apple
Sprouts ( I prefer broccoli sprouts)
Rosemary (optional)
Spray olive oil (you can drizzle the olive oil but I find it easier to use the spray for this recipe)

What to do:
In a food processor (I use a ninja) blend together chickpeas, lemon juice, veganaise, coriander and sea salt

Cut beets into thin slices
Cut apple into thin slices

Spread chickpea mixture on to the bread
Add beets, apples and sprouts
Spray both sided of the bread with olive oil
Sprinkle rosemary and sea salt on each side
Place in panini maker (I use my George Forman Grill)
Cook until bread is golden brown


Vegan Club Sandwich with Kale Chips

Vegan Club Sandwich with Kale Chips

What you’ll need:
1 bunch of kale
Season salt
Sea Salt
Black pepper
Red pepper flakes (optional)

Wheat bread
2 TBLS olive oil
1 TBLS balsamic vinegar
Tofurkey (I use peppered)
1 vine ripened tomato
1 avocado
Alfalfa sprouts
Dressings: mustard, vegenaise, ect.

What you do:
Preheat oven to 350 degrees
Prepare a baking sheet with aluminum foil
Clean and cut kale into bit size pieces removing any veins
Place the cleaned, cut kale on the baking sheet
Drizzle olive oil over kale (I use a spray olive oil to coat the kale more evenly)
Sprinkle the season salt, sea salt, pepper and red pepper flakes on kale
Bake for 10-15 minutes until crispy

In a large frying pan heat 1 TBLS of olive oil and 1 TBLS of balsamic vinegar on medium heat
Place tempeh in pan and cook for about 5 minutes on each side until golden brown

Spread mustard, veganaise (whatever dressings you prefer) onto the bread
Add: tomatoes, avocado, sprouts, pickles, tempeh and tofurkey
Sprinkle with salt and pepper