Grilled Spinach, Mozzarella & Avocado Sandwich

This recipe was inspired by a popular sandwich I saw on Pinterest, but this is the vegan version.  This is also the first of many meals I'll be making in my CHU... I mean... trailer here in the south, over the next year.   My living quarters has a two-plate stove, a microwave, a fridge and no oven.  So if you can relate, the next year's worth of recipes will be useful.

Prep time: 15 minutes
Servings: one
Ingredients:

2 Slices French bread, or your bread of choice
8 Spinach leaves, more or less
1/2 Avocado, thinly sliced
1/3 C. vegan mozzarella cheese (I use Daiya cheese)
Margarine (I use Earth Balance Spread)
Salt to taste

Directions:

Spread one side of each slice of bread with margarine.

Place slice of bread onto frying pan. Top with cheese, spinach leaves, and then avocado slices. Add dash of salt.

Add top slice of bread and head pan to low-medium heat.  This type of margarine burns FAST so watch it closely.  When golden brown, flip and heat the other side until golden brown.  Remove from heat, slice in half and serve.

What Can we Make for Lunch? Veggie Wraps!

Wraps of any kind make great lunches, and for the vegan and meater there's an added bonus in that you can customize each of yours to whatever your little hearts desire. Here is how my meat eater and I make ours.

Veggie Wraps

Servings: one
Prep Time: 20 minutes
Ingredients:

1 Spinach-herb tortilla/wrap shells
3 T. Hummus -- OR -- 3 T. Mayo
1/4 C. Arugula
1/8 C. (approx) Sprouts (any kind)

1/8 C. Sliced baby bella mushrooms
1/2 Chopped small tomato
1/4 Chopped avocado 
1/4 C. Cubed tofu -- OR -- two slices sandwich meat

Directions

Place each wrap/shell on a separate plate. Spread either the mayo or hummus on each as shown.











Add the remaining ingredients, spreading them out across the middle of the wrap.








Put tofu on the vegan's and sliced meat on the meat-eater's. Add a dash of salt and pepper to taste.








 
With your wrap positioned as shown, fold over the left side towards the middle.

Then fold the top side towards the middle and carefully roll the the wrap and hold together with a toothpick in the top.

The ingredients and how much or how little can easily be adjusted to fit the vegan's and meat eater's tastes -- which is why this is such a great lunch time meal. Serve up and enjoy!

Kramer's Salsa

Kramer's Salsa is the freshest canned salsa I have ever had, and I've had a lot of salsa.

I first sampled this delicious find at the Iowa State Fair this year, and was blown away by the flavor and purchased a jar then and there.

I opened it up last night after having several bad salsa experiences on the way down to my new post in the south, and WOW! What a fantastic blend of flavor and aromas! Made with fresh ingredients like vine ripened tomatoes, garlic, green peppers, and cilantro with just a hint of Italian spice mingling nicely like old friends at a high school reunion. 

My preference is for a medium heat and this medium salsa hits the spot with just the right amount of heat that doesn't over power the flavors and keeps you going back for more!

The ingredients are all natural and taste very fresh, unlike other over-preserved salsas from a jar.

If you find this spicy gem in your Iowa grocery store don't pass it up!  This salsa can also be ordered online at www.KramerSpecialtyFoods.com, which you can bet I will be doing soon!

Millhouse Steakhouse, Brunswick, Georgia

Brunswick, Georgia - This vegan foodie has been absent as of late, as I'm being relocated to the South.

I've been on the road the for the last week and am nearing my final destination in Savannah, Georgia.
So tonight, I've stopped in Brunswick, Georgia, an old historic town right along the Atlantic.

After eating a granola bar, soy latte, and sea salted almonds today, I was ready for a decent meal tonight.

I opted for the restaurant attached to the Holiday Inn I was staying at, the multiple award-winning Millhouse Steakhouse. After a long day on the road, the menu looked interesting enough to try.  And I left very full and satisfied.

Upon arriving I was automatically greeted with a baguette and garlic olive oil, plain olive oil, and Italian seasoning and olive oil.  This was a delightful array of appetizer options for the vegan.  The garlic and olive oil was by far my favorite with a great blend of garlic and sea salt -- a definite favorite.

There were a few vegan options for dinner, probably something I will have to get used to in the south. Zero vegan tapas or appetizer options but there were several vegetarian ones like Southwestern Queso Dip - southwest spices and cheddar cheese served with warm tortilla chips; Fried Mozzarella Marinara: fresh  whole milk mozzarella fried crispy, topped with warm marinara, served over house greens and tomato vinaigrette; Jumbo Stuffed Mushrooms: flash fried mushrooms, seasoned cream cheese and brandy, tossed in parmesan reggiano.

Dinner options for the lone vegan included Traditional Stir Fry, Fresh Lo Mein, Vegetable Lo Mein, and a "modified" Primavera.  I chose the modified Primavera.

Normally, it would include: Fresh asparagus, broccoli, tomatoes, snow peas, bell peppers, onions and scallions.  Sauteed with fresh herbs, lemons, butter, garlic, and white wine over parmesan linguine pasta.

I asked for the dish made sans butter, cream, cheese and suggested it just contain the pasta, veggies, and olive oil.

What I got was pretty good.  Asparagus, red bell peppers, broccoli, onions, snow peas, Italian seasoning and pasta.  It was lacking in the white wine and olive oil additions but I added a little olive oil from my bread dipping plate and a little salt and this was a fantastic meal.

This restaurant has a very sizable menu, unlike a lot of the other restaurants serving primarily seafood that I've been to in thesouth.  The Millhouse in Brunswick, or any of its other three locations in Georgian and Florida, are good options for the vegan and the avid meat eater to try out.  

I'm especially thankful to my waitress Mellisa for being so accommodating! 

This one is worth a try!

Scotcheroos

There is nothing vegan about this recipe but it is a family favorite and a very sweet treat that quickly disappears.

Schotcheroos

Prep time: 30 minutes
Servings: 32

Ingredients:


2 T. Butter

6 C. Mini marshmallows
1 1/2 C. Butterscotch chips
1/2 tsp. Vanilla
6 C. Crispy rice cereal
2 1/2 C. Semi-sweet chocolate chips
1/4 C. Chopped peanuts


In a large pan over medium heat melt butter and marshmallows.

Stir with a wooden spoon.  When marshmallows have begun melting add butterscotch chips and vanilla.

Stir in with the marshmallows until melted.  Then add the crispy rice cereal.  Stir together and press gently into a grease 9"x13" pan.

In a bowl, melt the chocolate chips in the microwave, stirring every 30-45 seconds until melted.

Pour chocolate over mixture in the pan and spread it out evenly.  Sprinkle chopped nuts on top.

Allow to cool until chocolate has hardened.  Cut into small pieces (its very rich!) and serve.

Corn & Black Bean Salsa

I credit this recipe to the wife of someone I worked with.  Its super quick and easy to make and a huge hit for tailgating and picnics (GO STATE!).  I made this for Jeff and myself last week and he just could not get enough of it!

Corn & Black Bean Salsa

Servings: Makes about 2 quarts of salsa

Prep time: 15 minutes

Ingredients: 

1-15 oz can Bush's Black Beans, drained

1-11 oz can white "shoepeg" corn, drained

1-14  oz. can diced tomatoes with basil, oregano and garlic

1-14 oz can diced tomatoes with mild chiles (or zesty chiles or jalapenos, depending on your "heat" preference). Do not drain the tomatoes.

3/4 cup diced sweet onion

1/2 cup bottled Italian salad dressing

Mix all together, cover and refrigerate for at least 1 1/2 hours, longer is better.  Stir and serve with tortilla chips.  I prefer blue corn chips.

Blue Ribbon Reggie's Rhubarb Pie

I am the MOST excited that my rhubarb pie won first place overall at the Iowa State Fair this year!  And, it just happens to be vegan -- same recipe my 96 year old grandma has always used -- there's no difference. To enter this contest, the pie made had to be made with fruits or vegetables grown in Iowa.  The rhubarb I used was grown my by Uncle Reggie in Des Moines -- hence, Reggie's Rhubarb Pie.

Reggie's Rhubarb Pie

Servings: 8
Prep time: 40 minutes
Ingredients:

Crust:
2 C. Flour
Shortening (Crisco)
Baking powder
2 T. Sugar
2 T.  Apple cider vinegar
Water

Filling:
3 C. Rhubarb
Sugar
Tapioca

Mix together flour and shortening in medium sized bowl until crumbly.

Add baking powder, sugar, and vinegar.  Mix until well blended.  Then add water 1 T. at at time until crust begins to form a ball. Form into two evenly sized balls.

Roll out one crust and put into a 12" pie plate.

Mix together all filling ingredients and pour into crust.  Top with second crust.  Using a fork, poke holes into top crust creating air vents.  If desired, use left over crust scraps to cut out shapes and place on top of crust.

Bake in oven at 350 degrees for 60-70 minutes.  Watch for filling to boil out.  If it begins to, place tin foil under the drips and remove periodically to prevent your pie from being smoked.  I've had plenty of experience with smoked pies and they're not as good.

Here are the judges' comments: 

Taste: 39, 38, 40, 38 /40 possible points
Appearance: 28, 29, 30, 28/30 points
Best use of Iowa Fruits & Vegetables: 30, 27, 30, 30/30 points
Total: 385/400 points
Comments:

"Very nice appearance, crust and filling compliment each other; nicely baked -- brown on bottom.  I like your choice of crust; cuts and serves easily.  Very definitely rhubarb flavor.  Filling is great consistency."

"Very attractive product.  Very flaky crust -- beautiful.  Very tasty."

"Melt-in-your-mouth crust. Beautiful presentation. Real true and mellow rhubarb filling."

"Nice decoration of the hearts.  Good tart flavor.  Good flaky crust.  Evenly baked." 

What can the Vegan & Meat-eater eat at the Iowa State Fair?

Well, the meat eater can eat A LOT!  The vegan is more limited, but definitely won't starve!

The 2012 Iowa State Fair was blessed with some fantastic weather and the second highest attendance on record.  Thanks in part to one particular meat eater who made the trip up from Florida to get his ISF experience!

Now, just because I am a vegan doesn't mean I don't know my Iowa State Fair foods!  I've been going to the fair my whole life and know just which turkey leg stand and just which pork chop on a stick stand is the best.

Hold on to your heart valves, this is what the Meat-eater can eat: