The Veggie-Full Kitchen

This is a perfect summertime sandwich.  You will love it!  I made this for lunch yesterday.  Princess M was at school and my 2, almost 3 year old was swimming at Grandma's... so I decided I would actually make myself some lunch.  It seems like most days I just eat on the go.... a smoothie, a Lara Bar, a handful of this or that are my most common lunch items.  But, yesterday, I took a little time for myself and had a great lunch!  I wasn't totally kid-free... I did have my 3 month old sous-chef, but he's pretty low key.  All in all, this mama had a great meal and this sandwich was the key ingredient! Teriyaki Aoili Ingredients 2 tablespoons teriyaki sauce 1/2 cup vegan mayonaise 1/2 teaspoon garlic, minced 2 tablespoons fresh cilantro, minced Directions Combine ingredients and refrigerate until you are ready to serve. Asian Marinated Tofu Sandwich Ingredients Fresh bread of your choice 6 oz extra firm tofu, cut into thin slices and patted dry with ...

Today was Princess M's 1st day of kindergarten (excuse me while I wipe away a tear... kinda bitter-sweet), and I have been preparing for it in many ways... particularly in regard to her lunches.  I want her to eat a healthy lunch, but not have her feeling deprived when she sees the other kids whip out Twinkies and Cheetos.  On Monday, I had my mom watch my two youngest while I took her shopping.  We went to 3 stores in search of her favorite lunchbox worthy foods.  I bought her Trader Joe's Dried Fruit Bars, Trader Joe's Cinnamon Schoolbook Cookies, fresh strawberries, edamame, Trader Joe's Organic Popcorn With Olive Oil (our favorite!), peaches (Princess M's favorite fruit), salsa, tortilla chips and a few other things.  As far as her sandwich goes, this was a little tricky.  She is so picky, I've been troubleshooting some of my ideas with her over the past few weeks.  This cucumber sandwich was #1 on the list.  I'm a little shocked, as she only ...

There was a restaurant where I grew up that served a salad similar to this.  Unfortunately, it closed a few years ago. Luckily, my mom had the recipe!  This is my version, with a few changes of course... And just to give you an idea of how yummy this is... My friends and family are usually more than willing taste testers.  I do have a 'meat & potatoes' brother-in-law who was over at our house the other day, who tends to shy away from trying my meatless recipes.  I did however, get him to try this... and... HE LOVED IT! Ingredients 8 oz. of your choice of vegan 'chik'n', prepared according to package, roughly chopped into bite sized pieces and cooled (I used the Morningstar Farms Mealstarters Chik'n Strips) 1 cup celery, diced 1/3 cup red onion, diced 1/4 cup fresh parsley, chopped 1 1/2 cup red grapes 1 cup cashews, roughly chopped or left whole depending on your preference 2/3 cup Follow Your Heart Vegenaise 3/4 teaspoon curry powder 1/4 teaspoon white p...

I think it is safe to say that portobello mushrooms are one of my favorite foods.  Right up there with chocolate, believe it or not!  Not only do they have an amazing flavor, but they are hearty.  My meat-eating father-in-law's comment after eating this mushroom-filled sandwich, was that he didn't miss the meat at all.  I give the credit to the mushrooms.  I also have to give them credit for making my journey back to a meat-free lifestyle an absolute pleasure.  I have come across people who assume that not eating meat means you are depriving yourself.  I think that I deprived myself more when I did eat meat because I didn't take the time to taste the foods that the earth herself had grown for us and all of the exciting and diverse flavors that exist out there.  So here is one of my favorite recipes that always reminds me of why I prefer to eat the way I do. Lemon Basil Aioli Ingredients 1/4 cup chopped fresh basil 3/4 cup vegan mayo (I use Fol...

When I was in high school, over 10 years ago(YIKES!), I started eating at Native Foods... In my opinion, the best vegan restaurant around!  Tanya, the chef made this amazing tempeh salad, that I would buy a la carte and eat on sandwiches during the school week, for lunch.  It's one of those foods and flavors that transport you back to another time in your life.  So good!  Here is my Mediterranean variation on her tempeh salad. Prepping The Tempeh Ingredients 3 tablespoons sunflower oil 1/4 cup water 1/8 cup balsamic vinegar 1/8 cup soy sauce 1 clove garlic 2 - 8 ounce tempeh patties cut into thirds, or 3 patties each Directions 1.  Heat oil in a large skillet over medium high heat. 2.  Place tempeh patties in the pan and saute until golden, or for about 1-2 minutes on each side. 3.  While tempeh is browning, quickly mix the remaining ingredients in a bowl. 4.  After tempeh is browned on both sides, add the mixture to your pan.  It wi...