I have nothing but admiration for the discipline of vegetarians, much more so for them pure vegans. How they manage to find ways to make their diet interesting and tasty is seriously beyond me as I get on my wits end just figuring out meals to keep myself from opening a can of Spam every day.
These days, people have become more mindful of their health and lifestyle. Indeed, health is wealth and one of the best ways to start yourself on the right track to healthy living, would probably be healthy eating. I would like to dare myself to go full on veggiesaurus, but I don’t think I have what it takes to pull it through. I wouldn’t even think of exploring vegan and raw food as that is too much to ask from someone like me. I love food too much to maintain such a strict diet.
Of course there are ways around being a vegetarian. But it does take commitment and effort to research cooking techniques and ingredient substitutes to make your meals at par with any meat dish. Say if you’re up for a power breakfast smoothie, vegetarians will pulse in silken tofu in that blender instead of milk. Not many are keen on the tofu thing, hence I am backtracking on the word commitment.
Daily protein in your diet has to be addressed with proper nutritious meals and not many vegetables are rich in protein . This gets a bit tricky especially when you’re diet is typically powered by rice. You can tap into textured vegetable protein but, meh … it takes a pretty tasty dish to disguise that weird texture and flavour . I’ve tried quite a few dishes made with TVP, and I must say I’ve enjoyed them. However, after a while … every dish cooked with it tastes exactly the same.
Don’t get me wrong, I love my vegetables. I just wish I could eat more of them in a day and incorporate them in my daily diet. I am not much of a meat eater so, I don’t really miss steaks or burgers. If there is one way I enjoy vegetables in my regular meals, this would be in a sandwich. I love how they taste grilled in a Panini, a ciabata or foccacia and drizzled with good dressing.
I might just swear off on a the mayo now and find ways to make healthier sandwiches as I am a serious sandwich monster. Again, this involves research effort and your basic trial and error. But who’s to complain about testing out recipes? I don’t. So check out the recipe below and maybe you’ll find yourself in the same boat on a quest to find great veggie sandwiches.
California Grilled Veggie Sandwich
1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
1/2 cup crumbled feta cheese
1.In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
2.Preheat the grill for high heat.
3.Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
4.Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don’t burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.
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