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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Monday, September 16, 2013

Scraps and Snippets ~ Marinated Summer Squash Sandwiches

Marinated Summer Squash Sandwiches

1 summer squash sliced thin
1 small onion thinly sliced
(thin sliced peppers if desired)
2 TBSP soy sauce
2 tsp oil (I used sesame)
1 TBSP vinegar (apple cider, malt, red wine vinegar)
1 1/2 TBSP nutritional yeast
1 TBSP garlic lemon pepper seasoning, or 1 tsp each of pepper, lemon zest, garlic powder)

Marinade squash and onions, (and peppers) stirring until everything is fully covered. 

Vegan Cream Cheese and Garlic Spread
3 TBSP non-dairy cream cheese
1 tsp powdered garlic

Bread or rolls of choice. (enough for 6 small or 4 medium sandwiches)

Additional suggestions: 
Thinly sliced tomatoes 
Spinach leaves
Romaine lettuce

Saute marinated vegetables until browned, golden.
Broil or toast plain bread. Spread the garlic cream cheese mixture evenly over both sides of the bread. Place under broiler and heat. Watch and warm for 30 seconds to a minute. It might bubble but don't let it burn. 

Layer the sautéed squash and onions and any of the additional add ons you desire. Put sandwiches together and serve. 

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