Switchin' up the Sandwich

I've really struggled finding a sandwich I love since passing on the meat-options. Then, I visited Bodega in the Short North with Amy C a few weeks ago and found sandwich happiness again.

Inspired by their Hummus Sandwich , here is my avocado with white corn chips sandwich:

Yes, there are actually chips on the sandwich. I've always been a chip-on-sandwich girl. When I was in elementary school, it used to be Doritos on the turkey sandwich. And now, white corn chips on veggie sandwiches:) Try it sometime!

Ingredients:
Harvest Bread slided 1-in thick (bread is from Whole Foods Bakery)
1/4 cup spicy sprouts
2T Veggie or Garlic Hummus
3 slices avocado
4 slices cucumber (optional)
Add as many chips as you want!

Getting what you need

Found this lovely little piece of paper at Whole Foods and wanted to get it documented so I don't forget it after I loose this piece of paper!  Thought you'd enjoy it too. I know this isnt shocking info. Just a nice reminder.  And I didn't remove the meats since I know not EVERYONE is a vegetarian:)

How to Build a Better Lunch Box (Chef Ann Cooper)
Lesson 1: Choose something from each category below
Lesson 2: Be mindful of portions
Lesson 3: Include as many colors as possible in every lunch

PROTEIN:
nut butter
beans
edamame (so so yummy! Add a little salt and eat over rice!)
hummus (fave)
tofu (you know how I feel)
seitan
tempeh
nuts (cashews, pecans, walnuts, almonds)
sunflower sees

WHOLE GRAINS
whole-grain swhich bread
whole-grain pita bread or chips
whole-grain tortilla
whole-grain English muffin
whole-grain chips or crackers
whole-grain pasta or couscous
brown rice, quinoa or millet
whole-grain muffin
granola
corn

HEALTHY FATS
almonds or alomond butter
walnuts
avocado
whil-caught salmon
flax oil
flax seed
olives
evoo

VEGETABLES
green leaf lettuce
greens
carrots
jicama
green beans
celery
avocado
bell pepper
olives
potatoes
broccoli
snap peas
asparagus
artichoke
spinach
sweet potato
cabbage/slaw
peas
eggplant
onion
cucumber
tomato *technically a fruit)
zucchini
squash
cauliflower
100% vegetable juice

FRUITS
apple
banana
plum
nectarine
peach
orange
apricot
kiwi
melon
grapes
strawberries
blueberries
raspberries
raisins
dried fruit
100% fruit juice
100% fruit spread

CALCIUM
tofu
dark leafy greens
almonds & almond butter
beans
hummus
soy, rice or almond milk
100% orange juice (fortified)

Calling all Tofu!

I have been cooking recently from the delicious book, The Flexitarian Table . The recipe below was from that book.

Doesn't this dish look clean, fresh and yummy? Smelled A-MAZING. So so good.

The glaze, the veggies and the rice I made with it were perfectly flavored and cooked.
But there was one problem. I hate Tofu. I tried so hard to like this dish I made. I cut it up so it was less noticeable but it didn't help. I bet if you like Tofu you would have enjoyed this!

I'm going to work on more attempts to make a Tofu dish I love and enjoy but I need your help. Any of you Tofu eaters out there have a sure-to-please recipe you wouldn't mind sharing? I'd love to give it a go, document it and share it! And better yet, if you're up for coming over (or me visiting your home) and allowing me to capture the process, and taste when you're done, even better:)

Please leave a comment below with your Tofu recipe or link to your favorite Tofu recipe!

Join me

I'm a foodie. I admit it: I. LOVE. FOOD > period. But I don't just appreciate good taste. For me, it's about the color. As a photographer OBSESSED with color, I expect the same excitement in the food I'm cooking. Not only is it more fun to look at, it's usually more tasty and MUCH better for your health.

Recently, I made the decision to eat vegetarian and serve vegetarian dishes in my home (and I'm not maintaining this lifestyle on my own...I have incredible support from the hubby, Matt, who now also enjoys and appreciates the veg life). I'm working hard at this lifestyle. And it IS hard. Here's why:
1 - Effort: As a frequent local restaurant hopper, it's a conscious decision to ask questions about the menu. Are there animal products in your food? If so, what? I'll eat eggs and dairy but sometimes the broth is beef or chicken.
2 - Options: Not all restaurants understand the diet. I say "what are your vegetarian options?" and they say "we have some salads you can look at". Well, that's easy. I could have come to that myself. No, what I need is dishes with beans or nuts or soy protein. See? Not so available at your local Bob Evans (sometimes I just HAVE to go for a yummy roll).
3 - Inconvenience: Apparently I'm a naturally high-maintenance person. Per my friends. And family. And husband (occasionally...and in an oh so kind and gentle voice). Whatever. But if I am, not interested in fueling it. So, I find myself just ordering that salad from #2 above, and shaking with hunger later. But guess what that has done in turn? Has me digging for recipes, getting back into the "test kitchen" and doing what I love. Cooking my version of every dish I love when I go out.  And also trying new ones of course:)

But the benefits out way the "hardships".  Read some of those reasons (whether you agree or not) here.

That brings me to the reason for this blog. Same reason I had my last restaurant blog: because I can't do anything I love without sharing. Here, you'll have access to every recipe I find tasty, colorfully, and beneficial! Some of you might be my lucky taste-testers (have a few in mind already!) but most of all, I hope this is a place to communicate - to hear about your favorite recipes and resources so I can constantly be expanding my dining options! And you will find the occasional restaurant review. I can't help it. But it'll mostly be local Columbus or a locally owned restaurant experience during my travels.

Enjoy the colorful and wonderful recipes coming your way and leave your thoughts!