​EGGLESS SANDWICH FILLING  (Marilyn’s recipe)

Drain, squeeze out and mash 1 14 oz. package firm or extra firm tofu, 
Add:

•         ¼ cup Vegenaise (enough to make it creamy)
•         2 Tbsp yellow mustard
•         1 tsp turmeric
•         1 Tbsp nutritional yeast
•         ¼ cup finely chopped onion
•         ¼ cup finely chopped celery
•         ¼ cup finely chopped Claussen dill pickles
•         salt, garlic salt, lemon pepper, black pepper (add any to taste)

Mix all together and place on bread of choice.

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​"CHICKEN" PARSLEY SANDWICH FILLING  (From Marilyn’s Aunt in Canada)
1 14 oz. package firm or extra firm tofu, drained and squeezed out & mashed
Add:  

• ½ cup finely chopped parsley
• ¼ cup flaked nutritional yeast
• 1 medium onion finely chopped
• 2-3 cloves fresh garlic squeezed in garlic press
• 1 tsp salt or to taste
• ¼ cup Vegenaise (like Mayo without the eggs) to make it creamy - you may need  to add more.

Scoop sandwich filling onto slices of bread, place thin slices of Claussen dill/garlic pickles on top of filling.  This can be  kept refrigerated for one week.

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​Tempeh Chicken Salad Sandwich Filling  (Marilyn’s recipe)
8 oz tempeh (place in a small saucepan submerged in plain water or veggie broth .  Cover and cook for 10-15 minutes - then cool)
Grate or crumble the tempeh into a bowl
Add:  2 stalks of celery - diced small
         3 green onions - diced small
         1 carrot - grated
         ½ green pepper finely chopped
          ¼-½ cup pimento-stuffed olives chopped
          3 Tbsp sweet relish or finely chopped Claussen dill pickles
          1 Tbsp spicy brown mustard
          ½ cup vegan mayo or regular mayo - to taste
          Salt and pepper to taste
Mix well.  Serve cold or grilled on your favorite bread.

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​Carrot Cashew Pate   (whfoods.org)

Ingredients:

• 2 medium carrots chopped
• 1 cup cashews
• 2 tsp fresh ginger, chopped
• 5 tsp fresh lemon juice
• 2 tsp soy sauce
• 4 tsp extra virgin olive oil
• Salt to taste
• 2 tsp chopped parsley or cilantro

Directions:

1. Blend all ingredients except the cilantro or parsley in a blender until a smooth paste forms, scraping down the sides periodically.
2. Add the cilantro or parsley and pulse to mix it in.
3. Serve on salads, as a dip or a spread for sandwiches.

Serves: 6   Calories: 169

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​Tempting Tempeh Sandwich Filling  
8 oz package of tempeh, steamed, cooled and finely chopped into a bowl
Add:  ¼-⅓ cup vegan mayonnaise
        2 tsp, prepared mustard
        2 Tbsp rice vinegar
        1 Tbsp soy sauce
        ½ tsp sriracha
        2 celery ribs, minced
        4 green onions chopped
        ½-¾ cup finely chopped fresh or canned pineapple, blotted dry
        ½ cup dry roasted cashews, chopped  Salt & pepper to taste.  

 Mix well & serve.

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Portabella Mushroom Burgers   (geniuskitchen.com)

Ingredients:

• 4 large portabella mushrooms
• ¼ cup balsamic vinegar
• 2 Tbsp olive oil
• 1 tsp dried basil
• 1 tsp dried oregano
• 2-4 cloves garlic, finely minced
• Salt and pepper
• 4 oz sliced provolone cheese (or vegan cheese)
• 4 whole wheat rolls
• Sliced tomatoes (optional)
• Romaine lettuce leaf (optional)
• Sliced grilled onion (optional)
• Dijon mustard (optional)

Directions:

1. Cut stems off of mushrooms and place smooth side up in a shallow dish.
2. Sprinkle lightly with salt and pepper
3. Prepare the marinade by whisking together the vinegar, oil, basil, oregano, and garlic.
4. Pour the marinade over the mushrooms and allow to stand at room temperature for 10 to 15 minutes, turning once or twice.
5. Preheat grill to medium high heat
6. Place the mushrooms on the preheated grill, reserving the marinade for basting.
7. Grill mushrooms for 5 to 8 minutes per side, basting frequently with marinade.
8. During the last 2 minutes of grilling, top with cheese.
9. Serve with the whole wheat rolls and condiments of your choice.

Servings: 4

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​Pureed Beets with Yogurt & Za’atar (Dip)

Ingredients:

• 2 lbs of raw beets or 1 lb after cooking and peeled.
• (can purchase cook peeled beets in the store)
• 2 cloves garlic, crushed
• 1 small red chile, seeded and finely chopped
• 1 cup Greek yogurt
• 1 ½ Tbsp maple syrup
• 3 Tbsp olive oil, plus extra to finish the dish
• 1 Tbsp Za’atar

To garnish:

• 2 green onions, thinly sliced
• 2 Tbsp toasted hazelnuts, coarsely crushed (can substitute nuts of choice)
• 2 oz soft goat’s milk cheese, crumbled.

Directions:  

1. Preheat the oven to 400 degrees F
2. Wash raw beets and place in a roasting pan.  Put them in the oven and cook uncovered until a knife slides easily into the center, about 1 hour.  Once they are cool enough to handle, peel the beets and cut each one into about 6 pieces. Allow to cool down.
3. Place the beets, garlic, chile, and yogurt in a food processor and blend to a smooth paste.  Transfer to a large mixing bowl and stir in the syrup, olive oil, za’atar, and 1 tsp salt. Taste and add more salt if you like.
4. Transfer the mixture to a flat serving plate and use the back of a spoon to spread it around the plate.  
5. Scatter the green onions, nuts, and cheese on top.  Drizzle with a bit of oil. Serve with bread, crackers or a vegetable dip.

There are some wonderful, healthy recipes with a hint of old world food in this fabulous cookbook.  Note that I did make some small changes to the recipes.  If you are interested in trying more recipes from this book, click here to purchase it from Amazon.com.

Some of the unusual spices in these recipes can be found at a Mediterranean market, such as North County International Market in Vista, CA. They are well worth purchasing and using to get the great flavors.  

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​BEET and FETA  BURGERS  (from food52.com)

• ​3 cups peeled and grated beets (about 4-5 beets)
• 1 onion finely chopped
• 3 cloves garlic chopped
• 2 Tbsp. olive oil
• 2 eggs beaten
• 1 ¾ cups rolled oats
• 7 oz. feta cheese or firm tofu
• 1 tsp dried basil or ½ cup fresh chopped basil
• 1 tsp. salt
• ground black pepper to taste

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Place grated vegetables in a large mixing bowl.  Add olive oil, eggs and rolled oats and mix well.  Add feta cheese or tofu, basil salt, and pepper and stir well.
Set aside for 30 minutes, so the oats can soak up the liquid and mixture sets.  (this step is important for the patties to hold together).  Shape patty with your hands.  If the mixture is to loose, add some more oats.
Forms 6-8 large patties for hamburger buns or about 24 small patties.
Fry in small amount of coconut oil or olive oil on both sides or place on a grill.
Serve with grilled sourdough bread and top with lettuce, mango, avocado, tomatoes, sprouts or onions.  The smaller patties can be served with rice or baked potato.  These are delicious!

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Herby Yogurt Dipping Sauce

• 1 cup soy or Greek yogurt
• Mixed fresh or dried herbs finely chopped (rosemary, parsley & mint)
• Juice from 1 lemon

Directions:

1. Preheat oven to 350 degree and line a baking tray with greaseproof paper.
2. Add the peas to a medium saucepan, cover with water and boil, according to packets instructions and drain well.
3. Heat the olive oil in a frying pan and sauté the onion and garlic for a few minutes, until softened.
4. Add the peas, onions and garlic to a food processor and pulse until it becomes a thick paste.  Alternatively, you can use a masher to mix it by hand.
5. Stir in the flour, soda, salt and herbs.
6. The mixture is quite sticky so you will need to wet your hands to shape them into patties.  Scoop 1 Tbsp of the mixture, roll into a ball and press down slightly to create a patty shape on the baking sheet.
7. Brush the fritters with olive oil.
8. Bake For 15-18 minutes until golden brown, flipping them over half way.
9. Eat right away or keep in the fridge for up to 3 days.  You can also freeze them and reheat from frozen.

For the Dipping Sauce:
Simply mix all the ingredients together and serve in a small dish, along with the fritters.

Serves: 10

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Curry Vege-Chicken Sandwiches  (Marilyn’s recipe)

Ingredients:  

• 1 small Worthington frozen chicken roll (thawed and mashed)
• 1 small can crushed pineapple drained (in its own juice)
• 1 small can mandarin oranges (drained and cut small)
• 1 small can water chestnuts (drained & finely chopped)
• 6 green onions (finely chopped)
• 1 cup finely chopped celery
• 2-3 tsp curry powder (to taste)
• ½ - 1 tsp salt (to taste)
• ½ tsp ground black pepper
• ½ cup Vegenaise (or more until it is the right consistency)

Directions:
Mix all ingredients together.  Chill before using in sandwiches.  This is very good in croissants, rye bread or sourdough bread.

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