3 Tempeh cakes 6 sl Red onion 2 sm Eggplants; sliced into - 1/3" thick rounds Olive oil 12 sl Whole wheat bread 1 bn Arugula
RED WINE MARINADE:
1 c Red wine 4 tb Olive oil 2 lg Garlic cloves - sliced into ovals 1 tb Rosemary leaves; -OR- 1 ts -Dried rosemary 1/4 ts Fennel seeds Coarsely ground black pepper
SWEET LEMON MAYONNAISE:
1/2 c Mayonnaise 2 tb Lemon juice 1 ts Dijon-style mustard 1 ts Honey 1 Garlic clove - minced to a paste Salt Freshly ground pepper Combine all ingredients for Red Wine Marinade. Slice the tempeh cakes in half crosswise, then split each half horizontally by slicing carefully. Marinate the tempeh cakes at room temperature for 1 hour, or longer in the refrigerator. Combine all ingredients for the Sweet Lemon Mayonnaise and set aside in the refrigerator. Brush the eggplant slices with olive oil. On an open or closed grill over medium-hot coals, grill the eggplant and onion slices for 10 minutes per side and the tempeh for 8 minutes per side or until well-browned. Grill the whole wheat bread slices over low coals until toasty. Arrange the vegetables and tempeh on slices of whole wheat toast spread with Sweet Lemon Mayonnaise and several sprigs of fresh arugula. Add salt and pepper to taste From Vegetables on the Grill by Kelly McCune. Posted by Nanette Blanchard
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GRILLED VEGGIE SANDWICH ????
RECIPE (2 servings, 20min prep time) -1 zucchini -1 small eggplant -1 red pepper -2 cloves garlic -2 Tbsp olive oil -2 Tbsp balsamic vinegar -a pinch of salt and dried oregano Slice the veggies and mince the garlic. Combine everything and set aside while making the sauce. Grill on high hear in a pan (the peppers will need a bit longer than eggplant/zucchini, if the skin burns, don’t worry, you can rub it off layer) Spicy hummus: -1/4 cup (65g) hummus -3 sun dried tomatoes -2 Tsp Sambal oelek ir Chili Sauce Blend until creamy -2 bread rolls -some rocket -optionally vegan feta and hot sauce Build your sandwich and enjoy! ????
One Can of Chickpeas Could Change The Way You Think About Meatloaf
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One Can of Chickpeas Could Change The Way You Think About MEATLOAF? This chickpea meatloaf is out of this world and contains no gluten and no soy! I love making chickpea meat using chickpeas but making this meatloaf was awesome! I had leftovers for days, used it on sandwiches, and even crumbled it up over some rice on the last day (which was awesome)
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The only eggplant dish my boyfriend will eat
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NO PEELING YOUR CUCUMBERS for this 5-Ingredient Easy Vegan Tzatziki sauce recipe. Delicious in wraps
5-Ingredient Easy Vegan Tzatziki sauce or dip made with gut-healthy plant-based yogurt and refreshing cucumber. Drizzle on wraps or serve as a dip with flatbread or veggie sticks. Tangy, delicious, and dairy-free. Recipe for homemade cashew yogurt and tzatziki are on my website. Linked on my youtube page @cookingforpeanuts