INGREDIENTS
1 avocado
1 tsp lemon juice
1 tsp Dijon mustard
1 Tbsp dried parsley flakes or fresh parsley, finely chopped
1/2 tsp sea salt
1/4 cup apple cider or apple juice
4 hard-boiled eggs, peeled
1/2 cup veggies, finely chopped: green onions, bell pepper, celery, red onion, dill pickle, and/or tomato
1 tsp fresh herbs, finely chopped: chives, parsley, and/or dill
8 slices multigrain bread
8 leaves of lettuce
DIRECTIONS
In a small bowl, mash the avocado with a fork. Add the lemon juice, mustard, parsley, salt, and apple cider or juice and then mix until well blended.
Mash up the eggs with a fork. Add the avocado mixture and your choice of the veggies and herbs, and mix until combined.
Lightly toast the bread and top with a lettuce leaf and the egg salad.
Makes 4 sandwiches.
Green Earth Organics Inc. is a home and office certified organic grocery and natural product delivery service. We have a wide selection of 100% Certified Organic fruit, vegetables, and other grocery products. We also carry a growing list of environmentally friendly products that make it easier for our customers to tread lighter on our planet. This blog offers exiting information on organic food and healthy eating habits.
Showing posts with label sandwich. Show all posts
Showing posts with label sandwich. Show all posts
Tuesday, January 31, 2012
Tuesday, January 10, 2012
Mango and Avocado Sandwich
INGREDIENTS
1/3 cup mayonnaise or Vegenaise
1/4 cup fresh cilantro or fresh basil, coarsely chopped
1 Tbsp lime juice
Sea salt and ground pepper, to taste
8 slices bread (multigrain is particularly nice)
8 leaves of lettuce or 1/4 lb spring salad mix
1 mango, peeled, pitted, and thinly sliced
1 avocado, pitted and thinly sliced
DIRECTIONS
In a small bowl, blend together the mayonnaise, cilantro or basil, lime juice, sea salt, and pepper. Toast the slices of bread.
Spread half the toast with the herb-lime mayonnaise. Top with lettuce leaves or salad mix and slices of mango and avocado. Cover with remaining toast and serve immediately.
1/3 cup mayonnaise or Vegenaise
1/4 cup fresh cilantro or fresh basil, coarsely chopped
1 Tbsp lime juice
Sea salt and ground pepper, to taste
8 slices bread (multigrain is particularly nice)
8 leaves of lettuce or 1/4 lb spring salad mix
1 mango, peeled, pitted, and thinly sliced
1 avocado, pitted and thinly sliced
DIRECTIONS
In a small bowl, blend together the mayonnaise, cilantro or basil, lime juice, sea salt, and pepper. Toast the slices of bread.
Spread half the toast with the herb-lime mayonnaise. Top with lettuce leaves or salad mix and slices of mango and avocado. Cover with remaining toast and serve immediately.
Tuesday, January 4, 2011
Zucchini Melt Sandwiches
INGREDIENTS
1 Tbsp butter
2 medium zucchini, cubed
1 pinch red pepper flakes
Sea salt and pepper, to taste
1 cup tomato and basil pasta sauce
1 1/2 cups shredded mozzarella cheese
2 French baguettes
DIRECTIONS
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
Melt butter in a skillet over medium heat. Fry the zucchini in butter until browned and slightly tender. Season with red pepper flakes, salt and pepper, and stir in the tomato and basil sauce. Cook, stirring frequently, until sauce is hot.
Cut the ends off the baguettes (ends can be saved to make breadcrumbs) and cut into 6-inch lengths, then split horizontally.
Spoon a generous amount of the zucchini mixture into each piece of baguette. Top with a handful of shredded mozzarella. Close the sandwiches and wrap them individually in aluminum foil.
Bake for about 15 minutes in the preheated oven, until bread is heated through and cheese is melted.
1 Tbsp butter
2 medium zucchini, cubed
1 pinch red pepper flakes
Sea salt and pepper, to taste
1 cup tomato and basil pasta sauce
1 1/2 cups shredded mozzarella cheese
2 French baguettes
DIRECTIONS
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
Melt butter in a skillet over medium heat. Fry the zucchini in butter until browned and slightly tender. Season with red pepper flakes, salt and pepper, and stir in the tomato and basil sauce. Cook, stirring frequently, until sauce is hot.
Cut the ends off the baguettes (ends can be saved to make breadcrumbs) and cut into 6-inch lengths, then split horizontally.
Spoon a generous amount of the zucchini mixture into each piece of baguette. Top with a handful of shredded mozzarella. Close the sandwiches and wrap them individually in aluminum foil.
Bake for about 15 minutes in the preheated oven, until bread is heated through and cheese is melted.
Friday, June 25, 2010
Vegetarian "TLT" Panini
TLT: Tofu, Lettuce, and Tomato
INGREDIENTS
1 ciabatta bread
1/3 pkg Soyganic Smoked Tofu, cut into 5 mm slices
1 Tbsp sundried tomato pesto
1/2 cup alfalfa sprouts
4 slice of a large tomato
1/2 cup shredded mozzarella cheese
DIRECTIONS
Preheat a Panini maker, grill pan, or griddle over medium heat to medium-high heat.
Cut ciabatta in half (one piece for the top and one for the bottom).
Spread 1/2 Tbsp tomato pesto on each half of the ciabatta. Layer on the cheese, followed by the tomato slices, tofu, and sprouts onto one half of the bread.
Top with the other half of the bread and place onto the Panini grill. Grill the sandwich for 1 to 2 minutes, until the bread is crisp and golden and cheese has melted. Cut in half diagonally and serve immediately.
Note: If you do not have a Panini grill, you can make the TLT Panini in a toaster oven or regular oven. Simply bake the Panini until the cheese has melted. The bread won't be quite as toasty, but you will still enjoy the great savoury flavour of the recipe.
INGREDIENTS
1 ciabatta bread
1/3 pkg Soyganic Smoked Tofu, cut into 5 mm slices
1 Tbsp sundried tomato pesto
1/2 cup alfalfa sprouts
4 slice of a large tomato
1/2 cup shredded mozzarella cheese
DIRECTIONS
Preheat a Panini maker, grill pan, or griddle over medium heat to medium-high heat.
Cut ciabatta in half (one piece for the top and one for the bottom).
Spread 1/2 Tbsp tomato pesto on each half of the ciabatta. Layer on the cheese, followed by the tomato slices, tofu, and sprouts onto one half of the bread.
Top with the other half of the bread and place onto the Panini grill. Grill the sandwich for 1 to 2 minutes, until the bread is crisp and golden and cheese has melted. Cut in half diagonally and serve immediately.
Note: If you do not have a Panini grill, you can make the TLT Panini in a toaster oven or regular oven. Simply bake the Panini until the cheese has melted. The bread won't be quite as toasty, but you will still enjoy the great savoury flavour of the recipe.
Thursday, April 30, 2009
Portabello Mushroom Burgers
INGREDIENTS
4 portabello mushroom caps
1/4 cup balsamic vinegar
2 Tbsp extra virgin olive oil
1 tsp dried basil
1 tsp dried oregano
1 Tbsp minced garlic
Sea salt and black pepper to taste
4 slices of cheese (optional)
DIRECTIONS
Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
Preheat grill for medium-high heat. Brush grate with oil.
Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.
Delicious served on burger buns with your favourite hamburger toppings.
4 portabello mushroom caps
1/4 cup balsamic vinegar
2 Tbsp extra virgin olive oil
1 tsp dried basil
1 tsp dried oregano
1 Tbsp minced garlic
Sea salt and black pepper to taste
4 slices of cheese (optional)
DIRECTIONS
Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
Preheat grill for medium-high heat. Brush grate with oil.
Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.
Delicious served on burger buns with your favourite hamburger toppings.
Thursday, August 28, 2008
Tofu Salad Sandwich
INGREDIENTS
3 Tbsp mayonnaise or vegan alternative
1 tsp dijon mustard
1/2 tsp turmeric
1/2 tsp curry powder
8 oz extra-firm tofu, well drained
1/2 cup shredded carrots
1 Tbsp green onion, finely minced
Sea salt and black pepper to taste
2 large whole-wheat pita breads, cut in half
Optional additions:
vine tomatoes
romaine lettuce
field cucumber
spicy deli sprouts
DIRECTIONS
In a bowl, combine mayo, mustard, turmeric and curry powder. Gently stir in tofu, carrots and onion. Add salt and pepper to taste and toss to combine. Chill.
Spoon into pita pockets and serve. Feel free to add vine tomatoes, romaine lettuce, field cucumber, and deli sprouts for extra veggies.
3 Tbsp mayonnaise or vegan alternative
1 tsp dijon mustard
1/2 tsp turmeric
1/2 tsp curry powder
8 oz extra-firm tofu, well drained
1/2 cup shredded carrots
1 Tbsp green onion, finely minced
Sea salt and black pepper to taste
2 large whole-wheat pita breads, cut in half
Optional additions:
vine tomatoes
romaine lettuce
field cucumber
spicy deli sprouts
DIRECTIONS
In a bowl, combine mayo, mustard, turmeric and curry powder. Gently stir in tofu, carrots and onion. Add salt and pepper to taste and toss to combine. Chill.
Spoon into pita pockets and serve. Feel free to add vine tomatoes, romaine lettuce, field cucumber, and deli sprouts for extra veggies.
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