Posts tagged tomato

Tofu Madagascar Pita Sandwich

Photo from Vegan Ventures

Easiness: **
Greenness: Vegan

This recipe is inspired by Nil, a Sudanese Restaurant in Berlin. They specialize in Tamiya (a sudanese kind of falafel), halloumi (fried cheese), and now tofu! These sandwiches are easy to make for a quick vegetarian lunch or snack.

1 pita bread
1/2 package tofu cut into 1/4″ strips
1/2 cup shredded lettuce
1 tomato sliced
Pepper or pepper corn
a pinch of Curry Powder (can be omitted)
Peanut sauce or tahini optional but recommended for flavor. You can also use a bit of spicy sauce or other middle eastern sauce of your choosing.
1 tbsp oil

Sprinkle the tofu with pepper and curry powder. Fry on either side until slightly brown around the edges.
Slice the pita bread in half. If you have peanut sauce, spread the inside of the pita sauce with as much as you desire. Open the pita bread and stuff (equally distributing) lettuce, tomatoes, and fried tofu. Enjoy!


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Easy Vegetarian Spaghetti Caprese

Easiness: **
Greenness: lacto-ovo (leave out the cheese and substitute with lemon marinated tofu for a vegan alternative)

Cook’s Notes: This recipe is really simply but depends on using fresh, quality ingredients. So get to your local farmer’s market and get crackin’!

One serving of spaghetti, cooked (about 200 grams)
One lump of buffalo mozzarella (this is the fresh kind you get in a ball)
Cherry tomatoes or ripe (in their prime!) other kind of tomato
1/4 cup olive oil
1 clove garlic
1 lemon
Fresh Basil (a bundle or just the leaves) chopped
1 tsp white vinegar
salt and pepper to taste
oregano to taste (optional)

1. Wash the tomatoes. Cut them apart and remove the seeds and core (or “the pulpy bit”). Dice them.
2. Mince the garlic. Combine olive oil, vinegar, lemon juice from 1/2 of the lemon, garlic, and sprinkle with salt and pepper to taste.
3. Toss the tomatoes in the lemon juice mixture and set in the fridge to marinate while the pasta cooks.
4. Chop the mozzarella into bite size pieces.
4. Cook and drain the spaghetti.
5. Mix the drained spaghetti in with the chopped basil leaves. They should get a little wilty. Add the tomato mixture and then the mozzarella and toss gently.
6. Devour.

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Black Bean-Smothered Sweet Potatoes

Easiness: **
Greenness: vegan

2 medium sweet potatoes
1 15-ounce can black beans, rinsed
1 medium tomato, diced
2 teaspoons extra-virgin olive oil
1/2 teaspoon ground cumin (can be omitted)
1/2 teaspoon ground coriander (can be omitted)
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro (can be omitted)
Optional 2 tablespoons sour cream

1. Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425ºF until tender all the way to the center, about 1 hour.)
2. Meanwhile, combine beans, tomato, oil, cumin, coriander and salt in a medium microwave-safe bowl; microwave on High until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)
3. When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.

Recipe from:

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Easy Bulgar or Cous Cous Salad

Easiness: **
Greenness: Vegan

Ingredients: (makes 1 serving)
1 cup bulgar wheat (or cous cous)
1 lime (can be ommited)
1 small white onion (can be substituted with red, yellow, or green onion)
1 large bunch of fresh parsley (about 1 cup chopped)
1 large tomato (or 2 small / roma tomatoes)
Olive Oil
salt and pepper to taste

  • Bulgar is derived from wheat and sold in either coarse, fine, or extra-fine form. The taste and texture is similar to cous cous. It is highly nutritious and makes for a very tasty side dish, snack, or small meal.

Step 1) Prepare the bulgar (or cous cous). Basic cooking instructions: 1 cup bulgar to 2 cups of water. Rinse bulgar. Bring water to a boil, add bulgar. Return to a boil, reduce heat to low, cover and cook for about 15 minutes until soft.
Step 2) While the bulgar is cooking, chop the tomato into small chunks. Pull the leaves off the parsley and set aside. Dice the onion.
Step 3) When the bulgar is finished, fluff with a fork and add one teaspoon of olive oil. Combine with the chopped ingredients from step 2. Add squirts of lime to taste. Mix and serve.

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Top 10 Vegetarian Sandwiches

Sandwiches offer numerous options for vegetarians. They’re quick, satisfying, and easy to take on the go. Here are my top ten favorite sandwiches. Feel free to add your own in the comments section!

1. The Italian – Basil, pesto, tomato, and fresh mozzarella on a panini.
2. The Fakin’ BLT* – Fake bacon (Morningstar Farms, Boca, or other), mayonnaise or Vegannaise, lettuce, tomato on toasted white bread.
3. The Health Nut – Lettuce, tomato, red onion, brown mustard, avocado and herb (krauter) cheese sandwiched between two slices of multi-grain bread.
4. The Fruity Bagelwich – Tomato, cream cheese (or vegan cream cheese), red onion, sprouts, cucumber sandwiched on a toasted bagel.
5. The Healthy Wrap – Arugula, feta, red onion, tomato (drizzled in balsamic vinaigrette) wrapped in a large tortilla. An olive or cream cheese spread is optional.
6. The Croissantwich – Scrambled egg (or without egg for vegan), cheese (vegan cheese) toasted inside a croissant until melted.
7. The Parisian – Brie on a baguette. What more do you need?
8. The Fakin’ Melt – Cheese (or vegan cheese) with veggie salami, veggie ham, or veggie turkey melted in two toasted slices of white bread.
9. Egg Salad Sandwich – Just like mom used to make. Eggs, mayonnaise, and a pinch of brown mustard, a slice of lettuce between sandwich bread.
10. Falafel Sandwich – Falafel, hummus, tomato, onion, and lettuce serviced in a pita. Falafels are very easy to make using mix from the store! And they keep a long time / make great snacks!

*Based on the fakin’ BLT from

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