Recipes

Spicy Chimichurri Sauce

Spicy Chimichurri Sauce

2⁄3 cup; about 10 servings (1 tablespoon each)
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Ingredients

Instructions

  • In tightly covered container, shake all ingredients.

Notes & Wine Advice

Serve with grilled or steamed vegetables, soy-protein burgers or bean burgers or use as a dipping sauce for bread and raw vegetables.

Nutrition values

Calories: 50 kcal
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Course; Sauce
Diets; Vegetarian

Basil Pesto

Basil Pesto

11⁄4 cups pesto; 10 servings (2 tablespoons each)
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Equipment

  • blender or food processor

Ingredients

Instructions

  • In blender or food processor, place all ingredients.
  • Cover; blend on medium speed, stopping occasionally to scrape sides, about 3 minutes until smooth.
  • Use pesto immediately, or cover tightly and refrigerate up to 5 days or freeze up to 1 month (color of pesto will darken as it stands).
  • Toss over hot cooked pasta or rice.
  • Serve over soy-protein burgers, bean or vegetable burgers or hot cooked vegetables.

Notes & Wine Advice

Cilantro Pesto:
1 1⁄2 cups firmly packed fresh cilantro and
1⁄2 cup firmly packed fresh parsley for the basil.
Spinach Pesto:
 2 cups firmly packed fresh spinach leaves for the basil.
Sun-Dried Tomato Pesto:
Use food processor. Omit basil.
Decrease oil to 1⁄3 cup; add 1⁄2 cup oil-packed sun-dried tomatoes (undrained).
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Course; Sauce / Tapas
Diets; Vegetarian

Peanut Sauce

Peanut Sauce

1 cup sauce; 8 servings (2 tablespoons each)
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Equipment

  • Saucepan 1-quart

Ingredients

Instructions

  • In 1-quart saucepan, mix all ingredients with whisk.
  • Heat over medium heat, stirring occasionally, until smooth and warm.
  • Use sauce immediately, or cover and refrigerate up to 3 days or freeze up to 2 months.

Nutrition values

Calories: 110 kcal
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Course; Nuts / Sauce
Diets; Vegetarian

Chipotle Mayonnaise

Chipotle Mayonnaise

16 servings (1 tablespoon each)
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Equipment

  • Small bowl

Ingredients

Instructions

  • In small bowl, mix all ingredients.
  • Cover; refrigerate at least 1 hour to blend flavors.
  • Serve with soy-protein burgers, chicken-style breaded soy-protein patties and nuggets, grilled chicken-style soy-protein patties, bean burgers and vegetable burgers.

Nutrition values

Calories: 70 kcal
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Course; Sauce
Diets; Vegetarian

Pear–Caramelized Onion Grilled Cheese Sandwiches

Pear–Caramelized Onion Grilled Cheese Sandwiches

4 sandwiches
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Equipment

  • skillet 12-inch

Ingredients

Instructions

  • In 12-inch skillet, heat oil over medium-high heat.
  • Add onion; cook 10 to 12 minutes, tossing frequently, until soft, translucent and beginning to turn golden brown.
  • Reduce heat to medium.
  • Stir in sugar and rosemary.
  • Cook about 4 minutes longer or until onion is deep golden brown (onion will shrink during cooking).
  • Remove onion from skillet to heatproof bowl; cover to keep warm.
  • Wash skillet.
  • Heat same skillet over medium heat.
  • Meanwhile, spread butter on one side of each slice of bread.
  • Place 1 slice of cheese on unbuttered side of 4 slices of bread.
  • Arrange pear and onion over cheese; top with remaining slices of cheese.
  • Place remaining slices of bread, buttered side up, over cheese.
  • Place sandwiches in skillet; cook 2 to 3 minutes on each side or until bread is toasted and cheese is melted.
  • Serve immediately.

Notes & Wine Advice

Firm, dense bread adds a nice variation in texture from the soft fillings. Look in the bakery section of your grocery store for this kind of bread. How do you know it’s firm? Give it a little squeeze—you want a bread that won’t squeeze as easily as sandwich bread.

Nutrition values

Calories: 430 kcal
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Course; Fruit / Sandwiches
Diets; Vegetarian

Toasted Cheese, Avocado and Tomato Sandwiches

Toasted Cheese, Avocado and Tomato Sandwiches

4 sandwiches
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Ingredients

  • 8 slices pumpernickel bread
  • 2 to 3 tablespoons creamy Dijon mustard-mayonnaise spread
  • 1 medium avocado pitted, peeled and thinly sliced
  • 1 medium tomato thinly sliced
  • 4 slices Colby–Monterey Jack cheese blend 1 oz each
  • 2 tablespoons butter or margarine

Instructions

  • Spread each slice of bread with mustard-mayonnaise spread.
  • Top 4 slices with avocado, tomato and cheese.
  • Top with remaining bread slices, spread side down.
  • In 12-inch skillet, melt butter over medium heat.
  • Add sandwiches; cover and cook 4 to 5 minutes, turning once, until both sides are crisp and cheese is melted.

Notes & Wine Advice

Colby–Monterey Jack cheese is also known as marble cheese or Co-Jack; it has a fairly mild flavor. For an all-American favorite, use American cheese slices instead of the Colby–Monterey Jack.

Nutrition values

Calories: 370 kcal
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Course; Cheese / Sandwiches
Diets; Vegetarian

The Great Greek Sandwiches

The Great Greek Sandwiches

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Ingredients

  • 4 sandwiches
  • 4 slices eggplant 3 inches in diameter, 1⁄2 inch thick
  • 2 teaspoons olive oil
  • ⅛ teaspoon salt
  • 4 ciabatta rolls about 3 inches in diameter, split
  • 4 slices provolone cheese
  • 4 thin slices red onion
  • 4 slices tomato
  • 4 teaspoons Greek vinaigrette dressing
  • ¼ cup kalamata olives
  • ½ cup packed spinach leaves

Instructions

  • Heat gas or charcoal grill.
  • Brush both sides of eggplant slices with oil; sprinkle with salt.
  • Place on gas grill over medium heat.
  • Cover grill; cook 8 to 10 minutes, turning once, until tender.
  • During last minute of cooking, add rolls to grill, cut sides down; cook about 1 minute or until toasted.
  • Place eggplant slices on bottom halves of buns.
  • Top each with cheese, onion, tomato, dressing, olives and spinach.
  • Cover with top halves of buns.

Notes & Wine Advice

If your store offers only large ciabatta rolls, look for smaller take-and-bake ciabatta rolls in the bakery section of your supermarket.

Nutrition values

Calories: 320 kcal
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Course; Sandwiches
Cuisine; European / Greece
Diets; Vegetarian

Cajun Muffulettas

Cajun Muffulettas

4 sandwiches
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Ingredients

OLIVE SALAD

SANDWICHES

  • 1 can 15 to 16 oz black-eyed peas, drained, rinsed
  • ¼ cup water
  • 1 teaspoon red pepper sauce
  • 4 large kaiser rolls split
  • 4 slices 1 oz each provolone cheese
  • 4 slices tomato

Instructions

  • In small bowl, mix salad ingredients.
  • Cover; refrigerate at least 1 hour to blend flavors.
  • In blender or food processor, place peas, water and pepper sauce.
  • Cover; blend or process until smooth.
  • Cut 1⁄2-inch slice from top of each roll; set aside.
  • Remove soft bread from inside of each roll to within 1⁄2 inch of edge; reserve bread trimmings for another use.
  • Spread about 1⁄4 cup pea mixture in each roll.
  • Top pea mixture in each with cheese slice, tomato slice and scant 2 tablespoons salad.
  • Spoon remaining pea mixture and salad evenly into each.
  • Cover with tops of rolls.

Notes & Wine Advice

In 1906, the Central Grocery in New Orleans created the muffuletta, a wonderful specialty sandwich. It combines meats and cheeses, but it’s the olive salad that makes it unique. Our vegetarian version keeps the olive salad but replaces the meat with a spicy, mashed black-eyed pea mixture

Nutrition values

Calories: 470 kcal
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Course; Sandwiches
Diets; Vegetarian

Italian Grinders

Italian Grinders

4 sandwiches
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Ingredients

Instructions

  • On large microwavable plate, microwave burgers uncovered on High 2 to 3 minutes, turning once, until thawed.
  • In medium bowl, mix thawed burgers, cheese and Italian seasoning.
  • Shape mixture into 16 balls.
  • In 10-inch nonstick skillet, heat 2 teaspoons of the oil over medium heat.
  • Add burger balls; cook, turning frequently, until brown.
  • Remove from skillet; keep warm.
  • In same skillet, heat remaining 2 teaspoons oil over medium heat.
  • Add onion and bell peppers; cook, stirring frequently, until crisp-tender.
  • Place 4 burger balls in each bun.
  • Top with vegetable mixture.
  • Serve with pasta sauce.

Notes & Wine Advice

Can’t resist the aroma and flavor of a meatball sandwich slathered in spaghetti sauce and adorned with peppers and onions? The solution is at hand. Frozen soy-protein burgers mixed with just a few ingredients create memorable “meatless” meatballs.

Nutrition values

Calories: 330 kcal
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Course; Sandwiches
Cuisine; European / Italian
Diets; Vegetarian

Pesto-Eggplant Sandwiches

Pesto-Eggplant Sandwiches

4 open-face sandwiches
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Ingredients

Instructions

  • Dip eggplant slices into egg, then coat with bread crumbs.
  • In 10-inch skillet, heat oil over medium heat.
  • Add eggplant; cook 3 to 4 minutes, turning once, until golden brown and crisp.
  • Top each eggplant slice with onion and cheese.
  • Cover; cook 1 to 2 minutes or until cheese is melted.
  • Spread pesto on bread.
  • Top with cucumber, tomato and eggplant.

Notes & Wine Advice

The peak season for eggplant is generally August and September, but they usually are available all year. Choose eggplants that are firm and smooth skinned with no soft or wrinkled spots.

Nutrition values

Calories: 310 kcal
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Course; Sandwiches
Diets; Vegetarian