Creamy and Delicious Chickpea Salad Sandwich

This has been a favorite of ours lately, so I thought I'd share. The filling is super creamy and flavorful. We like to double the recipe and then keep some in the fridge for a few days of lunches. It's easy to make and keeps really well. (We actually like it better without the maple syrup). Thanks, FOK!

http://www.forksoverknives.com/recipes/vegan-no-tuna-salad-sandwich/

Italian Stuffed Tomatoes/Ultimate Bruschetta!

Ingredients: 

6 large tomatoes

1 can white beans (I use cannelloni)

1 package spinach 

1/2 of an 8 oz jar of pesto

1 can artichoke hearts

Optional: 

shredded mozzarella cheese 

french bread

Directions: 

1. Preheat oven to 350 degrees

2. Sauté the spinach in water in a large pan, adding one handful at a time.  

2. Slice of tops of tomatoes and scoop out the insides (I save the guts for homemade tomato soup). 

3. Add rinsed beans, artichoke hearts, pesto, and sautéed spinach in a large bowl. Mix well. 

4. Scoop the bean filling into the tomatoes and place them on a tin-foiled cookie sheet. 

5. Bake for 30 minutes (If desired, add shredded cheese for the last 2 minutes and broil). 

Enjoy alone or cut in pieces to serve on toasted french bread for ultimate bruschetta. Delizioso! 

Avacado Chickpea Sandwich

Behooooold! Our new favorite sandwich! 

Ingredients: 

Spread: 

1 Avacado

1/2-1 can chickpeas

Juice of 1 lemon

Sliced tomato

Slicked pickles

Spinach/lettuce

Fresh Basil

Bread, pita, or naan

Instructions: 

1. Throw the avacado, cooked (or canned) chick peas, and lemon juice in the processor. 

2. Spread on bread (I used fresh dill bread). 

3. Pack on the sandwich toppings!

4. Repeat (or not! I like it with only one slice, kind of like toast)

5. Enjoy! 

Butternut Spinach Lasagna

This is an awesome Meatless Monday dish!  And I honestly like it way better than meaty lasagna.  True, it's not completely "plant-based," but it's a great little cheat.  I actually doubled the recipe so we could have loooots of leftovers.  Thanks, Julia! (juliasalbum.com)

Ingredients:

Butternut Squash Filling:

• 2 cups butternut squash puree (about half of squash)
• 1 cup ricotta cheese
• 1/2 cup milk (or more, if needed)
• 1/4 + 1/8 teaspoon salt
• 1/4 teaspoon nutmeg
Spinach Filling:
• 1 cup cooked spinach (8 oz uncooked)
• 1 cup ricotta cheese
• 1 cup mozzarella cheese
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• pepper, to taste
Other Ingredients:
• 10 oz lasagna noodles, cooked (for gluten free, use Tinkyada brown rice lasagna noodles)
• 1 and 1/2 cups mozzarella cheese (or more)
• 1/2 cup Parmesan cheese (on top)
• Italian seasoning
• Paprika
• Basil

Instructions: 

1. For Squash Filling: Prepare the butternut squash puree.  Half the squash, drizzle with olive oil, and bake face-down for thirty minutes at 400 F.  Turn upright to cool

2. For Spinach Filling: While the squash is baking, sauté your garlic in a pain with olive oil then add a bag of spinach and a little water.  Cook on medium heat.  You need two cups of cooked spinach.  Afterward, mix in ricotta and spices.  

3. Puree the cooked squash in a food processor or blender.  Add the ricotta cheese, milk, and spices.  Blend it up real well and set aside.  You really only need half for the recipe, so save the other half for soup...or give it to your baby!

4. Get your ravioli noodles cooking.  Don't forget to add a little olive oil so they don't stick together. 

5. Layer as such (from the bottom): squash, noodles, spinach and mozzarella, noodles, squash, noodles, spinach and mozzarella, noodles, and (top) squash, spices & cheese! 

7. Cover with foil and bake at 375 F for thirty minutes covered then ten minutes uncovered.  Serve with warm bread.  Enjoy!  

Recipe from http://juliasalbum.com/2014/11/butternut-squash-and-spinach-lasagna/