Easy Bistro Artichoke Sandwich Vegetarian Too Recipes
EASY BISTRO ARTICHOKE SANDWICH --- VEGETARIAN TOO!
There are many variations of this sandwich in California. This is a great lunch or easy dinner. French Rolls are found in the bread aisle and crisp up better than other breads. This recipe uses the hoagie sized roll. Very tasty! I believe that the people of Castroville, CA get credit for this one!
Provided by Wasyetz
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Thinly slice mushrooms, onion, tomato and set aside in separate piles.
- Drain artichoke hearts, but reserve liquid.
- Coarsely chop artichoke hearts.
- Split french rolls.
- Take artichoke liquid and brush the sides of the bread.
- On the bottom piece of bread put one quarter of the artichokes.
- Next add 1/4 of the mushrooms, onions, and then tomato to each sandwich.
- Top the veggies with 2 slices of provolone per sandwich.
- Sprinkle desired amount of crushed red pepper on top of the cheese and then place top on sandwich. Press down on sandwich slightly so that it does not fall over.
- Place on baking pan to bake. This generally takes 10 minutes. Watch closely!
ARTICHOKE TEA SANDWICHES
These tea sandwiches are extremely flavorful with a little kick to them! I like them so much that I make a batch and just make regular sandwiches for lunch. The spread can keep for several days in the fridge. This recipe came from my Saveur Magazine.
Provided by Grace Lynn
Categories Lunch/Snacks
Time 30m
Yield 20 sandwiches, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, stir together the artichokes, mayonnaise, onion powder, garlic powder, dried parsley, and cayenne. Season with salt and pepper.
- Divide mixture evenly among 10 slices of bread, top each with remaining bread slices and cut off crusts with a serrated edge knife. Cut each sandwich diagonally to create two triangles.
- Transfer to a platter and wrap in plastic wrap. Refrigerate for at least four hours or overnight to soften before serving.
Nutrition Facts : Calories 290.9, Fat 11.6, SaturatedFat 1.8, Cholesterol 7.6, Sodium 812.7, Carbohydrate 42, Fiber 5.6, Sugar 5.2, Protein 7
CABBAGE APPLE CINNAMON CASSEROLE (VEGETARIAN TOO!)
Thought cabbage was a bit boring, TRUE! Even if people don't like cabbage, they'll like this too! LOVE combination, healthy too! HOPE you'll try ...let me know what you think, TRUE!
Provided by mickeydownunder
Categories Apple
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Chop cabbage in pieces.
- Add to boiling water and cook for about 4 minutes; DRAIN.
- Spray casserole dish with Canola Oil spray or equivilent.
- Mix peeled apple slices and cinnamon together.
- Layer cabbage, apples, sugar and breadcrumbs in that order; continue until finish layers.
- Make sure last layer breadcrumbs are on top.
- Melt butter and pour over top.
- Cover with aluminum foil and bake at 180 degrees (350) for about 50 minutes.
Nutrition Facts : Calories 174.1, Fat 9.3, SaturatedFat 5.6, Cholesterol 22.9, Sodium 162.7, Carbohydrate 22, Fiber 2.9, Sugar 12.4, Protein 2.3
LOW FAT CASHEW AND CARROT SOUP (VEGETARIAN TOO!)
This is so easy to do! Healthy and nutritious too! Flavour is only limited by you! I hope you try and like it too!
Provided by mickeydownunder
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- ROUGH CUT carrots, onion and potato (can peel the skin).
- In large pot, heat the pot, then add 3 Tablespoons vegetable stock.
- ADD carrots, onion and potatoes and stir fry for about 5 minutes (until onion is soft).
- Add 1 1/2 pints vegetable stock and cover for 25 minutes.
- Place cashews in dry frypan; constantly stirring until slightly brown.
- ALLOW soup and cashews to cool and place both through a food processor or blender.
- ENJOY!
- NOTE: If you want to add black pepper, nutmeg or prepared hot sauce, free free to do; Just remember the soup is healthy for YOU!
Nutrition Facts : Calories 176.2, Fat 9, SaturatedFat 1.8, Sodium 176.6, Carbohydrate 21.8, Fiber 3.8, Sugar 5.6, Protein 4.6
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