Monday, February 11, 2008

Vegetable Sandwich Filling

Vegetable Sandwich Filling

1 carrot, peeled

1 bell pepper, cut into slices
1 cucumber, sliced and cored
1 onion, peeled
16 ounces cream cheese
Grind all vegetables. Do not use the core of the cucumber. Blend with cream cheese and spread on bread for sandwiches.

Veggie Burgers

3 cups cooked brown rice
1 cup finely chopped celery
1 cup finely chopped onion
2 cups sliced sautéed mushrooms
2 cups grated carrots
3 eggs, beaten
2 teaspoons garlic powder
1/2 cup whole wheat flour
1/2 cup oat bran
Combine rice, celery, onion, mushrooms and carrots. Add eggs, garlic powder, whole wheat flour and oat bran gradually. Shape and fry in oil in a hot frying pan. It may be necessary to dredge burgers with whole wheat flour if they are soggy. Season after frying with more garlic powder.
Extra burgers may be frozen for later use. Serve on whole wheat bun with a slice of melted cheese.


1 individual-size loaf French bread
2 tablespoons mayonnaise
1/4 cup alfalfa or mung sprouts
1/2 tomato, sliced
2 slices Monterey Jack cheese
1/2 avocado, sliced
1 tablespoon sunflower seeds, salted
Slice French bread loaf lengthwise. Spread inside with mayonnaise. Add, in layers: avocado slices, tomato slices, cheese, bean sprouts and sunflower seeds. Top with remaining French bread half.

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