Vegan Lunch

    This MAKE is for my no-dairy, no-meat, no-white flour (if you omit the croutons) loving friends who are looking for a quick, casual summer lunch. Proof that vegan food rocks!


    Veggie BLAT

    This sandwich impresses even the most dedicated carnivores. Full of flavor and super-satisfying, this is a lunchtime favorite in my house.

    Serves: 4
    Time: 15 minutes

    • 1 tablespoon olive oil
    • 8 slices vegetarian bacon (you can find good brands made with tempeh)
    • 8 slices organic sprouted whole grain bread (like Ezekiel)
    • 1/2 cup Vegenaise (or your favorite mayonnaise)
    • coarse salt
    • freshly ground black pepper
    • 2 very ripe tomatoes, sliced
    • 1 ripe avocado, sliced
    • 1 head baby gem lettuce or 1 heart of romaine lettuce, leaves separated

    1.Heat the oil in a large nonstick skillet over medium heat and cook the vegetarian bacon for a minute on each side, just enough to warm it through and get it a bit browned. Remove from the skillet and cut each slice in half.

    2.Spread each slice of bread with a tablespoon of Vegenaise or mayonnaise, sprinkle with coarse salt and pepper. Layer the bacon, tomato, avocado and lettuce on four slices of the bread and then sandwich with the remaining four. Cut each sandwich in half and serve.

    Un-Caesar with Rosemary and Thyme Croutons

    These are an optional topping for the Caesar Salad. If you have an extra ten minutes, they add great texture and flavor to the salad.

    Serves: 4
    Time: 10 minutes

    • 2 tablespoons extra virgin olive oil
    • 1 small sprig fresh thyme
    • 1 small sprig fresh rosemary
    • 1 garlic clove, peeled and smashed
    • 2 cups of 1/2" cubes of sourdough bread
    • coarse sea salt
    • freshly ground black pepper
    • smoked dulse flakes

    Heat the olive oil in a large skillet over medium heat. Add the thyme, rosemary and garlic and cook for about a minute or until fragrant. Add the bread and toss together. Sauté for about four minutes, or until the bread is lightly browned and has absorbed all of the delicious oil. Remove to a paper towel-lined plate and discard the thyme, rosemary and garlic. Season the croutons with salt, pepper and smoked dulse flakes.

    Rosemary and Thyme Croutons

    This is a terrific take on the classic Caesar salad that substitutes sunflower seeds, capers and smoked dulse flakes for the usual egg yolks and anchovies. Dulse is an edible red algae that’s incredibly good for you. It’s full of minerals and vitamins including potassium, zinc, vitamin B and iodine. If you can’t find dulse flakes, simply toast a few large pieces of dulse in a dry skillet until it turns a rusty color. Remove and let cool (it will get crispy and dry) and then grind in a blender, food processor or coffee grinder. If you can’t find dulse, you can substitute a teaspoonful of soy sauce, which will provide dulse’s salinity and depth of flavor. This recipe makes a lot of dressing – it’s also great as a dip for vegetables or as a spread for sandwiches.

    Serves: 4
    Time: 15 minutes

    • 2 heads romaine lettuce, washed and dried (dark outer leaves discarded)
    • 1 cup sunflower seeds
    • 1/2 cup fresh lemon juice
    • 1/4 cup extra virgin olive oil
    • 3/4 cup water
    • 2 large cloves garlic, peeled and smashed
    • 1 tablespoon capers
    • 2 teaspoons smoked dulse flakes
    • 1/2 teaspoon salt
    • freshly ground pepper
    • Rosemary and Thyme Croutons (recipe follows)

    1.Tear the lettuce into small pieces and place in a large salad bowl.

    2.Meanwhile, toast the sunflower seeds in a dry skillet over medium heat for about five minutes or until just barely browned and starting to smell nutty and fragrant. Put them in a blender with the remaining ingredients (except, of course, the croutons). Blend until fairly smooth. Dress the lettuce with as much dressing as you’d like. Serve with the Rosemary and Thyme Croutons.

    Agave-Sweetened Lemonade

    Agave syrup is the sweet nectar of the Agave plant. It is full of minerals and has a low glycemic index, making it far healthier than white sugar. Serve up a tall, cool glass of this lemonade and enjoy without the downward spiral sugar crash afterwards.

    Serves: 4
    Time: 15 minutes

    • 1/2 cup of freshly squeezed lemon juice
    • 1/2 cup light agave syrup
    • 1 quart of water
    • a few lemon slices for garnish, if you like

    Mix everything together, adding a bit more of any ingredient, if necessary, so it’s just the right mix of sweet and tart for your taste.

    The goop collection