Marianne Smith of Yorba Linda, Calif., devised these two recipes for her sons’ school lunches. Twins Zachary and Jacob, 16, are strict vegans, meaning they eat no meat, fish, poultry or dairy products. Finding the right filling for their sandwiches was a challenge, but these are among the teenagers’ favorite recipes. The fillings also can be served with hearty wheat crackers as a dip.
White Bean Sandwiches
1 (15-ounce) can small white beans, rinsed and drained
1 large stalk celery, diced
2 green onions, thinly sliced
1/2 teaspoon Dijon mustard
1 teaspoon white- or red-wine vinegar
1 tablespoon vegan mayonnaise, or to taste (see note)
Salt and pepper to taste
4 sandwich rolls, such as onion or potato
Optional: lettuce and tomato
Combine beans, celery, onions, mustard, vinegar, mayonnaise, salt and pepper in a bowl.
Divide white bean filling evenly among rolls. Top with lettuce and tomato, if desired.
Yield: 4 servings.
Nutrition information (per serving): 222 calories, 3.5 grams fat (14 percent fat calories), no cholesterol, 534 milligrams sodium.
Note: Vegan mayonnaise can be found at health-food markets.
1 cup cooked lentils, drained, liquid reserved
1/4 onion, thinly sliced or chopped
2 cloves garlic, peeled and chopped
1 tablespoon olive oil
1 teaspoon chopped Italian parsley
Salt and pepper to taste
2 whole-wheat pita breads
Chopped lettuce, optional
Heat olive oil in skillet over medium heat and saute onion until it softens. Add garlic and continue cooking until onion is translucent.
Place lentils in mixing bowl. Combine onions and garlic, along with oil remaining in pan, with lentils. Stir in parsley, salt and pepper. Drizzle with cooking liquid and-or additional olive oil until desired consistency. (I prefer mixture a little bit creamy, but not runny.) Cut pita bread in half, spoon in filling and add lettuce, if desired.
Yield: 1 cup sandwich filling.
Nutrition information (per serving): 347 calories, 8 grams fat (21 percent fat calories),no cholesterol, 476 milligrams sodium.
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