Posts Tagged ‘sandwich’


Hi everyone, I haven’t posted a recipe in a while, but I am continuing to cook and modify.  My commitment for this year is to lose weight and get in shape, and I have been spending lots of time at the gym, swimming, and Zumba.  I bought an activity monitor, and it sure keeps me motivated.  I’m going to try and be more consistent here with new recipes.  Today I’m back with a simple and fast recipe for an egg-less salad that’s quite yummy.  It makes a great lunch, and it’s great with soup for a simple dinner.  Hope you like it.

What you need:

  • 1 block of firm tofu, pressed for at least 30 minutes (instructions can be found on the how-to-page tab above)
  • 2 medium kosher dill pickles, finely minced
  • 2 scallions, green parts only, minced
  • 5 celery stalks, minced
  • 1 garlic clove, minced OR garlic powder to taste
  • 2 tbsp pickle juice
  • 1/3 cup reduced fat Vegenaise
  • salt and pepper to taste
  • if you’re a mustard lover, add 2 tbsp of dijon mustard

What to do:

  1. Cut tofu into small cubes, set aside.
  2. In a medium bowl, combine the remaining ingredients, then gently mix in tofu.
  3. Serve atop salad or on bread with lettuce and tomato.

4 servings.  Weight Watcher Plus Points value:  4

This recipe is unmodified.  I did not note the cookbook I copied this from.  If you recognize it, please let me know so I can give credit to the author.









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If you like sloppy joes, this version is delicious and has a kick.  Made with three convenience ingredients and made in the microwave or skillet, this can be made in minutes!  Serve on a vegan roll with a thick slice of onion or even make a taco salad with it.  If you’re not a big fan of spice, use a mild salsa.  Don’t have a Trader Joe’s nearby?  Just substitute the ingredients for different brands.   Have fun, improvise, and enjoy 😀

What you need:

1 pkg Trader Joe’s Steamed Lentils

1 pkg Trader Joe’s Soy Chorizo

1 jar of Trader Joe’s Autentica Salsa

To prepare:

  1. Combine all ingredients.
  2. Either put in a microwave-safe bowl and heat till warm or warm in skillet

Approximately 8 servings, about 1/4 cup each.  Weight Watchers Points Plus value: 4 

I say approximate because you can really use a couple of tbsp on each sandwich and get double the servings and half the points, a little goes a long way with this stuff.

Recipe from Trader Joe’s.



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I’ve been on a little bit of  a breakfast kick since I read an article about breakfast ruts, maybe it was Weight Watchers Magazine.  After last week’s Portobello Benedict, I decided to create a vegan McMuffin, so here it is.  I hope you like it.

What you need:

What to do:

  1. Drain tofu and slice into six thick slices.
  2. Put oil in a large skillet and fry tofu till golden on each side; season with salt and pepper.
  3. Toast the English Muffins.
  4. Assemble the McMuffins by spreading each sandwich with 1 tbsp cheese spread, a slice of Canadian bacon, a tomato slice, and top with tofu slice.
  5. Season to taste.

6 servings.   Weight Watcher Pointsplus value: 7

My own recipe.


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What’s a chimichanga?  It’s a deep-fried burrito.  If you’re like me, you might steer clear of them.  This is a great substitution.  You wouldn’t think that baking them would have the same effect, but they’re awesome!  They are so filling too.  Try them, I know you’re going to love them.  Enjoy!


  • 1 cup cooked brown rice
  • 1 15 oz can pinto beans
  • 1/2 pkg of ground soy crumbles
  • salsa
  • guacamole
  • vegan sour cream
  1. Preheat oven to 450 and spray a baking sheet with cooking spray.
  2. Take 6 large whole wheat wraps or tortillas (I used Trader Joe’s Whole Wheat Wraps, 4 pts each) and divide rice, beans, soy crumbles into each tortilla, add a little salsa, and wrap burrito style.
  3. Transfer to cooking sheet and spray each chimichanga with cooking spray.
  4. Bake for 15 to 25 minutes till crisp and golden.
  5. Top each with 1/4 cup guacamole, 1 tbsp vegan sour cream, and salsa.

6 servings.  Weight Watcher PlusPoints value:  11 points (8 pts without guac and sour cream)

Original recipe from unknown cookbook (meaning my tall stack of copied recipes that don’t have the cookbook name on them).

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Here’s my version of one of the sandwiches from the Top 10 New Sandwiches Veganized:  The Cheesy Mac and Rib Sandwich.  You may have realized that I have to simplify everything.  Easy is a sure way for me to get the job done or else the recipe will just sit in my cookbook binder.   This is a super awesome sandwich!   Enjoy!!!


  1. Slowly caramelize an onion in a nonstick cooking pan.
  2. Add one 8 oz tub of We Can’t Say It’s Cheese Spread to 10 oz cooked whole wheat elbow macaroni.
  3. Microwave 1 Morningstar Farms Hickory BBQ Riblets.


  • Take 1 vegan Outdoor Stadium-Type roll and top with 1/2 cup of mac and cheese.
  • Top with 1 riblet and top with 1/2 cup onions.
  • Cut sandwich in half.

This is a big sandwich so the portion size is 1/2 of it.  Weight Watchers PointsPlus value:  8

Vidalia Onion on FoodistaVidalia Onion

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