I’m a little worried, and it’s probably not what you think. I may or may not be addicted to sandwiches. Of course, there are worse problems to have, but I used to be indifferent to the carb-loaded, tasty meals. If I saw one that looked good, I’d go for the wrap (which are also very good) without a second thought. Now, I’m stuffing whatever combination of foods I can between two toasty slices of bread to see what I can come up with.
What makes sandwiches so appealing is that they are pretty low-maintenance, relatively easy to eat (depending on how large you make it), and damn delicious. With all of the recipes that I’ve been making for the Great Vegan Pumpkin eBook and the Fall Vegan Cuts eBook I’ve been low on time for much else, and this sandwich really hit the spot. In it are a few of my favorite things: Arugula, Garlic, Vegenaise, and obviously, Butternut Squash.
These ingredients are easy-to-find and (mostly) healthy! Although, after all of the squash that I’ve been eating I may turn orange. But, I digress, the warm, roasted butternut squash against the peppery arugula and toasted bread create a wonderful world of flavor and texture. Go ahead and throw some Roasted Garlic Vegenaise in that bad boy and you’ve got yourself a party!
You could easily make your own Vegan roasted garlic mayo but roasting a head of garlic, with the top chopped off and brushed with olive oil, at the same time as your butternut squash. Then blend it with a cup of vegan mayo and you’re good to go. I dare you not to eat this on everything that you can. I’ve had to switch between this flavor and the chipotle so that I don’t OD on either one. (SO GOOD!!)
I figured that I have more than enough pizza recipes to get your imagination going for Vegan Pizza Day tomorrow! So, here is an awesome round-up of some fun and creative pizza recipes for you to check out. Just click on the photo, and it will take you to the post.
Mini Veggie Pizza Pies!
BBQ Gardein Pineapple Pizza
Basically, this all started when one of my favorite twitter followers suggested that I make artichoke soup, today. My mind started wandering, thinking back to what I have stashed away in the far reaches of my refrigerator. I definitely had some steamed artichokes hanging out that I hadn’t used yesterday, for an appetizer. Then there were the cute, lil’ wild arugula leaves which seemed like a great companion to make for a creamy soup. Sometimes, you can make some tasty dishes just by improvising!
You may be asking yourself, what do you mean, Multiple Personality soup? After I finished making this warm, filling soup I loved the texture of it. Not too smooth, still needed some chewing, but not like a stew either. Then I started thinking, with less veggie broth this would make a fantastic dip! Another way you could go with it, would be to use less broth and double (or triple) the amount of arugula to make it into a great side; almost like creamed spinach with a few twists.
Today’s recipe is actually the kick off for a soup-filled month of February and National Homemade Soup Day. So, I’ll be making some delicious, fun, and easy soups for our #souplove Bloghop! Have any soups that you’d like to see a vegan recipe for? Make sure to let me know, and I’ll get it done for you, this month!
Oh dear, is anyone else stressing out about the holidays like I am? Even though I have almost all of Christmas shopping done, I feel like there’s always more to do! Such as, coming up with what to eat for Christmas dinner; maybe I’ll say, “Screw it!” and make a pizza. For some reason I’m not feeling totally inspired food-wise, and it could be that I just have a lot on my plate right now. (HA!) Or, maybe I’ll just make this quinoa pasta dish again.
I experimented a bit with a base recipe for this a couple of weeks ago, mostly because I wasn’t entirely sure how good a tofu-based sauce would work. After feeding it to my non-vegan cousin, it was clear that this recipe was a hit. What’s great about this dish is that it can be eaten as an entrée or served as a side at a holiday dinner. Plus, there’s no added oil and it’s gluten-free! Sounds pretty solid to me.
If you would like to make this recipe even healthier, serve the creamy garlic sauce over baked spaghetti squash, which is a favorite of mine. Don’t like spinach? Use bite-size kale pieces instead. Also, one tip for reheating leftovers, add a little vegetable broth or non-dairy milk to get the sauce creamy again.