FOUR FANTASTIC VEGETARIAN SANDWICHES FROM THE HERB GARDEN CAFE...WITH LOVE

Article Tools

Image Gallery

Print

E-mail

Comments

RSS

For each sandwich, spread one slice of bread with peanut butter and the other with fruit butter, then add a layer of the banana slices and one of sliced strawberries. A sprinkling of raisins makes an appealing addition.

VEGETABLE-CHEESE SANDWICH

sliced tomato sliced avocado shredded carrot chopped onion any other fresh vegetable in season (zucchini, yellow squash, spinach, etc.) sliced cheese of your choice (such as Monterey Jack, Cheddar, or Swiss)

sliced bread

Herb Butter

alfalfa sprouts

Assemble the ingredients in Dagwood fashion . . . and The Herb Garden folks recommend a dark bread like Black Russian or pumpernickel for this one!

TOFU AND OLIVES SANDWICH

2 pounds tofu

1-1/2 teaspoons basil

1-1 / 2 teaspoons crushed rosemary

1-1 / 2 teaspoons celery seed

1 tablespoon soy sauce or Dr. Bronner's Bouillon (or to taste)

2 tablespoons primary yeast flakes

1 / 2 teaspoon minced garlic or garlic powder

2 tablespoons safflower oil mayonnaise

1 / 4 cup minced onion

2 stalks celery, chopped 1 / 3 cup salad olives sliced bread Herb Butter alfalfa sprouts

Crumble the tofu and combine with the other ingredients in a large bowl. This recipe, too, will provide filling for about 20 sandwiches . . . which should be assembled the same way the "eggless egg" ones are. Only—for Tofu and Olives—Deborah and Paul recommend rye bread, which you can toast or not (according to your preference).

As our title says, these recipes come to you with love from The Herb Garden Cafe. Which reminds us that the only ingredient we failed to mention in the above formulations is the good vibrations that just naturally radiate throughout Paul and Deborah's establishment. Don't forget to add a few of these to your sandwiches too!.

RSS | Comments | E-mail | Print