You don't really hate vegetables

                                You just don't know what to do with them. 

      Here are a couple of my favorite veggie sandwich recipes, but first.....

     Oh Lordie Doo, there are some really bad veggie dishes out there!  Some people actually love vegetables right out of a can, including my husband who could eat a whole can of spinach.  I can't even be in the same room with him. I showed up one Thanksgiving with frozen peas and my in-laws had me hunt down the canned petite peas.  I don't berate people for liking them, whatever you like, you like.  I don't like.
     We not only eat with our mouths, we eat with our eyes and sense of smell before it even hits our taste buds. If it doesn't look good or smell good chances are it's not going to taste good to me. I love the smell of coffee in the morning when it's brewing or when someone is grinding it at the store.
 If there's anyone out there that hasn't drooled over the smell of fresh bread, you have other issues.
     How I feel about vegetables couldn't be said any better than what's written above.  Actually, I feel that way about all food.
     Roasted vegetables, grilled, in soup, on sandwiches.  Pickled and chopped for my version of a Muffaletta.  Fresh herbs, infused oils the list can go one for quite awhile. It's called flavor.  Cook then the right amount of time.  That's texture.  Take the little bit of time to make it pretty.  We expect it it a restaurant.  Why shouldn't we expect it for ourselves and our families at home?

  OMG Roasted vegetable sandwich

2 slices wholegrain bread (or vegan equiv.  I like  Daiya. The texture is spot on.)
1/2 avocado, mashed
Roasted petite red and yellow peppers* (recipe in another blog)
Roasted little tomatoes* (recipe in another blog)
Thinly sliced petite cucumber planks, optional
*Feel free to add any others you like

Slather each side of the bread with cream cheese and then the avocado.  Add the roasted peppers and tomatoes and top with cucumbers if you like.
Press together and cut in half.  I always think it's prettier to cut it on an angle.

Fresh (mostly) Vegetable sandwich

2 slices wholegrain bread or roll
cream cheese (or vegan equiv.)
Avocado, mashed
Chopped pickled vegetables* (recipe in another blog)
Thinly sliced red onion
Fresh sliced tomatoes (my favorite: Kumato)
Roasted or thin sliced fresh red and yellow mini peppers
Petite cucumber, cut into thin planks.

Slather cream cheese and avocado on both sides of bread. Top one side with the chopped pickled vegetables.  Top the other side with the peppers and the tomatoes. Slightly press into bread.
Add onion and cucumbers. Lift both sides of bread and join the two halves.  I've found that this is the beat way to make sure the veggies stay on the bread.

This just might be the start of a beautiful veggie relationship.

                          The  produce dept. at Lakewinds Co-op.  Richfield, Minnesota