Build your own sandwich night

I love build your own sandwich night because everyone gets exactly what they want. It is also a low mess dinner so that is always a bonus. 

I simply slice up a variety of sandwich fixings and put them out on a platter. 

Everyone prepares their own dinner just the way they want.

 Each member of my family builds completely different sandwiches than everyone else. 

This is also a fun way to eat for the kids because they love enjoying their own creations. 

My boys like their sandwiches on toasted and buttered bread. It is mmm mmm good :-)

Garlic, lemongrass, ginger roasted vegetables

I love roasting vegetables!!! I love how healthy, versatile, and easy they are.

Last night I was using up my veggies in my fridge before I go grocery shopping again. 

This is a great way to use up the end of the produce in the fridge. 

So I had a bulb of garlic, a chunk of ginger, and two lemongrass stalks that I decided to dice into thick slices. 

I tossed the diced mixture in a bowl and added sliced zuchinni rounds, onion rings, brocolli florets, and a mushroom medley (oyster, shiitake, and crimini). 

I tossed the mixture in the bowl with an olive and peanut oil blend until all veggies were lightly coated with oil. Once I have coated the veggies in oil, I sprinkle salt and pepper and mix again. 

This time I sprinkled soy sauce on too but that ingredient is optional :-)

I roast veggies in a roasting pan or on a cookie sheet at 425' for 45-60 minutes. Toss veggies once or twice during cooking. Veggies are done when they are roasted to your liking. 

I served the roasted veggies with quinoa and wild rice. 

Ingredients: 

Veggies of your choice

A bulb of fresh garlic peeled and diced

(Optional: diced fresh ginger and lemongrass)

Oil

Salt and pepper

Roasting pan or cookie sheet

Roast veggies on 425' for 45-60 minutes.

Thai roasted veggies over rice

I love roasted vegetables! They are easy and delicious. 

This recipe is quick and versitile just like I like them!

Simply chop vegetables of your choosing and place them in a big mixing bowl. Next add diced garlic, lemongrass, basil, and ginger to the mix. Then, toss mixture lightly with peanut oil and sea salt. Roast in a large baking dish or on a cookie sheet at 425 for forty minutes, stir after twenty minutes. Serve over rice and enjoy! 

Vegetables I used this time:

-onion

-mushroom

-carrot

-celery

-broccoli 

-cabbage

-tomato

I served the roasted vegetables over jasmine rice with a homemade habenaro pineapple sauce.

Sauce: Blend pineapple, Thai basil, diced habenaro and garlic. Then simmer for twenty minutes on low with diced tomatoes. 

This is a base recipe so play around with it and make it your own. 

Wild rice casserole #vegan

Ingredients:
Garlic 5-10 cloves
Mushrooms
Onion
Peppers
Eggplant
Chard
2-4 cups crushed canned tomatoes
Wild rice
Quinoa
Salt
Pepper
Soy sauce
Peanut oil
Vegan butter

Dice all the veggies and garlic.
Cook rice and quinoa.
Sauté Half the garlic, mushrooms, and onion (salt, pepper, and soy-sauce) in half peanut oil half vegan butter until caramelizing begins. Throw in eggplant, peppers, and the other half of the garlic, mix well and remove from heat.

I use equal parts veggies. So as much or as little as you'd like.

Mix rice, quinoa, canned tomatoes, and sautéd mixture together. You don't want it to be too soupy or too dry.

If you want a casserole, chop the chard and add to the mixture and bake covered with foil in a casserole dish at 450 for and hour.

For chard rolls, take mixture and stuff chard leaves and bake as directed above.

For stuffed peppers, fill whole topless peppers with mixture and bake as directed above.

The possibilities are endless and delicious.