4 medium sized “crusty breads” (I used ciabatta breads)
2 medium avocados, sliced , peeled, seed removed
2 medium tomatoes, sliced
1 jar of roasted red peppers, drained
Red leaf lettuce
2 teaspoons Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and Pepper to taste
Olive oil for toasting bread
Brush the bread inside and out with olive oil. In a hot skillet sprayed with non-stick spray, toast bread till crunchy in each side.
Mix herbs and spices with Veganaise.
Spread both sides of bread with Veganaise and layer all ingredients. Salt and pepper to taste.
Serve with pita chips and hummus!
16 oz. cooked spiral pasta (I used quad-colored veggie pasta)
1 cup each diced yellow squash and zucchini
1/2 yellow onion, diced
2 large tomatoes, cored and diced
1 tablespoon olive oil
2 teaspoons Greek seasoning
Salt and pepper to taste
3 tablespoons olive oil
2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon Italian seasoning
In a large skillet, sautee’ both squashes and onion in the olive oil till onion is translucent and squash is tender. Set aside and cool. Meanwhile, cook pasta till al dente’. Rinse in cold water and drain.
Combine pasta, veggies, and seasonings in a large bowl. In a small bowl, combine ingredients for dressing and mix well. Pour over pasta and toss till well coated. Chill for at least 2 hours.