Thinly sliced tempeh simmered in a flavorful broth makes a great sandwich “meat” in this deli classic.YIELD: SERVES 8SEASONED TEMPEH¼ cup Bragg Liquid Aminos1 small onion, quartered2 cloves garlic, peeled1 bay leaf1 8-oz. pkg. tempeh, slicedTHOUSAND ISLAND DRESSING¼...
Stuff marinated, baked tofu into a crusty roll with crunchy cabbage, refrigerate it, then grab it on your way out the door the next morning for an on-the-go version of a Vietnamese bahn mi sandwich.YIELD: SERVES 21½ Tbs. low-sodium soy sauce1½ Tbs. lime juice1 Tbs....
Toasted walnuts are blended with beans and garlic to make a tasty pâté spread. Pears add a sweet, juicy crunch to sandwiches. Try them in place of tomatoes or other veggies.YIELD: MAKES 8 SANDWICHESWALNUT PÂTÉ1 cup walnut pieces1½ cups cooked cannellini beans or 1...
A tangy mustard-based sauce distinguishes Carolina-style barbecue from its sweeter Kansas City cousin. This recipe makes 2 cups of sauce, leaving plenty to serve on the side. For crunch in your sandwiches, serve with coleslaw.YIELD: SERVES 41 cup apple cider vinegar⅔...
Cream cheese soaks up all the sweet, tangy flavor of roasted red peppers in an easy-to-prepare sandwich filling. Slipping cucumber between the filling and the lettuce helps keep the greens from wilting if the sandwiches are made ahead. Feel free to pile on more...
Chia and hemp seeds add omega-3 fats, protein, and fiber to this rich, chocolaty treat. Chia is also the secret to keeping the smoothie thick, even at room temperature. For best results, grind the chia ahead of time in a clean coffee grinder or spice mill. If you...
The vibrant colors of this simple scramble make it especially appetizing. Ground turmeric gives it a golden hue. Leftovers (if any) make a great sandwich filling. YIELD: SERVES 6 1 medium red bell pepper, diced (about 1 cup) 1 small carrot, diced (about ½ cup) 4 green...
Equal parts quinoa, millet, and amaranth yield a rich, creamy hot cereal that has endless possibilities. Doctor it up with the flavor suggestions, or make it ahead for reheat-and-serve breakfast ease on busy mornings. The ratio used in this basic recipe is 1 cup...
Cooked millet is the base for these light, tender pancakes that are naturally sweetened with apple juice and grated apple. The batter can be made a day ahead to save time in the morning, and will keep up to 48 hours. Serve with fresh fruit. YIELD: SERVES 5 (3 PANCAKES...
This fun dish falls somewhere between an omelet and an open-faced sandwich. YIELD: SERVES 4 1 cup plus 2 Tbs. plain nonfat yogurt, divided 4 Tbs. chopped fresh mint, divided 2½ tsp. white balsamic vinegar 8 long whole-grain baguette slices 4 ¼-inch-thick round slices...
