Portobello "Philly Cheese Steak" Sandwich

We had this for dinner tonight and it's definitely a keeper! Wow, a vegan "philly cheese steak" sandwich made without any processed fake meats or cheese! The recipe came from Eating Well it was originally meat free so I took it a step further and made it dairy free as well. The sauce makes up for the missing cheese, we didn't miss it at all!

-2 teaspoons extra-virgin olive oil
-1 medium onion, sliced
-2-3 large portobello mushrooms, sliced
-1 large red bell pepper, thinly sliced
-2 tablespoons minced fresh oregano, or 1 teaspoons dried
-1/2 teaspoon freshly ground pepper
-1 tablespoon whole wheat flour
-1/4 cup vegetable broth or 1/4 cup water and 1/4 tsp vegetable broth powder
-1 tablespoon Shoyu (soy sauce) or Coconut Aminos

Sauce:
-1/2 cup veganaise or good ingredient mayo
-1-2 teaspoons apple cider vinegar
-1/2 tablespoon parsley
-chives
-dill
-salt and pepper
-garlic powder
-onion powder

Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often until soft and beginning to brown, about 2 to 3 minutes. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes.

Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer. Remove from the heat serve with sauce on whole wheat rolls or bread.

For sauce mix all ingredients, add spices to taste.

Chocolate Chip Zucchini Bread

This year is the first year we've ever attempted a garden. I had no idea I would end up with at least 2 zucchinis a day! I've been trying to find a good zucchini bread recipe to help use up some of our harvest, this one is our favorite so far. It's from the king aurthur flour website , and I modified it just a little. In a mixing bowl combine: -2 large organic egg -1/3 cup honey -1/2 cup grapeseed oil -1/3 cup coconut palm sugar -1 teaspoon vanilla Add and mix: -2 cups whole white wheat flour -1 teaspoon sea salt -1/2 teaspoon baking soda -1/2 teaspoon baking powder -1 teaspoon cinnamon Add and mix: -2 cups shredded unpeeled zucchini -1 cup good ingredient chocolate chips Pour batter into lightly greased bread pan, bake at 350 for 55-60 min or until toothpick comes out clean. Cool on cooling rack before eating.

Chickpea Salad Sandwiches

This is one of our favorite things to eat for lunch. Lately I've been eating this without the bread, it's so delicious either way! I prefer this to chicken salad any day! Recipe modified from simple healthy tasty . -1 can garbanzo beans/chickpeas drained and rinsed -1/4 cup soy-free veganaise or organic mayo -1-2 pickles chopped (we get our pickles from Costco with no food dyes) -1/2 teaspoon pickle juice -1/4 cup cashews -1 tablespoon mustard -1 teaspoon dried parsley -1/2 teaspoon dill -1/4 teaspoon garlic powder -1/4 teaspoon onion powder -dash of salt and pepper Add the chickpeas to a bowl and mash them a bit with a potato masher. Add the remaining ingredients and mix well. Serve by itself or like a sandwich with lettuce and tomato if desired.

Chipolte Rice Bowls

This is one of our new favorites, it's so quick, and delicious! The kids love it which means everyone's happy when this dish is served! For the Black Beans: -2 cans black beans drained and rinsed -2 tablespoons olive oil -2 cloves garlic, diced -1/2 teaspoon chipolte chili powder -1 teaspoon salt In a large pan heat the oil then add the black beans, garlic, chipolte powder, and salt. Saute for 5 minutes set aside. Everything Else -3-4 cups cooked brown rice -sliced avocados -your favorite salsa, we use this one -tomatoes, corn, or any other things you think would be yummy in a rice bowl. Add the rice, beans, avocados, and salsa in a bowl and enjoy!! Seriously so easy, healthy, and yummy!

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