Three Delicious, Nourishing, Meatless Sandwiches

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Cover the insides of each bread pouch with the spread, then slip in a slice of Monterey Jack or mild cheddar cheese, a slice or two of tomato, a little chopped onion, and some hand-torn leaf lettuce ("Never head lettuce," says Leona). Fill whatever space is left with fresh alfalfa sprouts. Then garnish each sandwich, if you wish, with sliced raw mushrooms or with small, colorful chunks of
avocado, radish, zucchini, cucumber, or yellow squash.

EGG SALAD SANDWICH

Hard-boil two eggs for each sandwich, then cool them and mash 'em in a bowl. Add finely chopped celery, minced onion, minced garlic (if you wish), a pinch of sweet basil or oregano, a sprinkle of Vegesal or some other vegetized salt, and just enough mayonnaise to bind the mixture. Spread both inner sides of a half pita loaf with the egg blend, half-fill the pocket with torn lettuce, and fill the remaining space with alfalfa sprouts. Decorate the finished sandwiches as desired, with sliced tomato or with any of the garnishes mentioned in the Tomato/ Cheese/ Onion recipe.

MIXED BEAN WITH TOFU SANDWICH

Soak one-half pound of dried garbanzos (chick peas) and one-half pound of dried red beans in separate containers overnight. Cook the beans in two different pots—each with enough water to fully cover the legumes—for 30 to 45 minutes or until they squash when pressed with the tines of a fork.

Drain and combine the beans, then mash them (Leona uses a potato masher) until they're broken into a pasty pulp but not too mushy. Add one small, finely chopped onion, half a green pepper (also finely chopped), one drained 11- to 12-ounce package of store-bought tofu, one-half teaspoon of garlic powder, about two tablespoons of soy sauce or Dr. Bronner's Bouillon (this takes the place of salt), and enough mayonnaise to bind all the ingredients.

Spread the mixture over both inner "walls" of a half pita loaf, and again fill the sandwich halfway with leaf lettuce and the rest of the way with sprouts. Garnish each sandwich with slices of raw vegetable as suggested in the preceding recipes.

And there you have them: three different light-but-satisfying summertime sandwiches . . . each one a meatless source of protein . . . and each one a delicious meal in itself!

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