Two for Tuesday - Roasted Veggie Sandwiches & Antipasto Salad

Today's Two for Tuesday feature was a huge hit in our house - good for two awesome meals with the potential for four!!! I'll give you the recipes for the Roasted Veggie Sandwiches and Antipasto Salad first, with the ideas for the additional two meals added in at the end.

Roasted Veggie Sandwiches

Ingredients:
1 recipe Cashew Cheese Log
1 large or two small baguettes (from bakery or made from this bread recipe)
3 zucchini
2 yellow squash
1 lb. asparagus
1 large tomato
1 12-oz. jar roasted red peppers
1 6-oz. jar marinated artichokes
Salt and pepper to taste

Preparation:

1. Preheat the oven to 400 degrees.Scrub the zucchini and squash, and cut lengthwise into long strips. Wash and trim asparagus, and place it on baking sheets with zucchini and squash. Give a quick spray of cooking spray (optional), then sprinkle lightly with salt and pepper. Roast for 10 minutes.

2. While the veggies are roasting, slice the baguette in half lengthwise (producing the top and bottom of the sandwich). Spread each side lightly (or not so lightly - your choice!) with the cashew cheese. Cut the tomato into thin slices, and spread them on one side of the baguette. Top with roasted red peppers and artichokes (I used about 1/2 a jar of each - you'll want to leave plenty for the salad).

3. When the veggies have roasted for 10 minutes, place the baguette slices in the oven and roast for an additional 10 minutes.

4. Remove everything from the oven, and layer half the zucchini, squash and asparagus onto the baguette slice on top of the tomatoes, peppers and artichokes (save the other half of the veggies for the next night's salad). Top with the other baguette slice, cut into four pieces and serve.

Sprout Ratings:
Big Sprout - 5 sprouts
Little Sprout - 5 sprouts
Mama Sprout - 5 sprouts
Daddy Sprout - 5 sprouts

The veggie sandwich was delicious, and the antipasto salad the next night went together in a snap.You can serve it with any dressing you like - a balsamic vinaigrette would be nice but all I had on hand was the agave mustard. Feel free to add any other toppings you may like. I put olives on Little Sprout's (she's the only one that likes them), but onions, peppers and vegan feta would also go well.

Antipasto Salad

Ingredients:
Leftover zucchini, squash and asparagus from sandwich recipe
Leftover red peppers and artichokes from sandwich recipe
Lettuce of your choice (about 6 cups)
Dressing of your choice

Preparation:
Wash and chop the lettuce, then top with zucchini, squash, asparagus, red peppers, artichokes and any other toppings you like. Serve with desired dressing. Yep, it's really that easy!

Sprout Ratings:
Big Sprout - 5 sprouts
Little Sprout - 4 sprouts
Mama Sprout - 5 sprouts
Daddy Sprout - 5 sprouts

So yummy! And is if that wasn't enough, here are two more meal options you can pull together in a snap . . .

Option #3: Double the cashew cheese recipe and make two logs. On the third night, serve a light dinner of the cashew cheese log with lots of raw veggies and crackers for dipping.

Option #4: Buy or make an extra baguette, and add an extra zucchini and squash when roasted veggies for the sandwich. On the fourth night, slice the extra baguette, top with pizza sauce, roasted veggies and shredded vegan cheese for an easy French bread pizza. Serve with an easy green salad.