Vegetarian Sandwich Recipes

Did you know today is World Vegetarian Day? Here are 2 delicious sandwich recipes in honor of this special day. This post comes from the University of South Florida: http://www.usforacle.com/mobile/veggie-sandwiches-to-try-on-world-vegetarian-...

Oct. 1 is World Vegetarian Day. Take some time out of your busy schedule to celebrate with these sandwich recipes.

Eggplant veggie burgers

This recipe takes several different parts, so it’s perfect to use with leftover rice and mashed potatoes. 1 large eggplant 1/2 red onion, finely diced 1 cup cooked lentils (or canned) 1 can black beans 4 cloves garlic, minced 1 cup mashed potatoes 1/2 cup cooked rice 1/4 cup tomato sauce, diced tomatoes or tomato paste 1/4 cup to 1 cup flour Salt and pepper Oil for frying

Peel eggplant and cut into 1-centimeter cubes. Heat in skillet over medium heat, stirring, until cubes are gray and soft. In a large bowl, mix together all ingredients except flour. Add flour slowly, until mixture is thick and not too sticky.

Heat a small amount of oil on medium heat. Form mixture into 1/2-inch-thick patties and cook until outside is crispy. Serve on bun topped with veggie burger sauce, pineapple, feta cheese, lettuce and onions.

Veggie burger sauce
1 teaspoon oil 1/2 cup fruit, chopped (pineapple, peaches or strawberries work best) 1/4 red onion, finely diced 2 tablespoons jam or preserves Salt and pepper Rosemary

Heat oil to medium-low in pan. Add onion, salt, pepper and 1 tablespoon jam and cook until onions are soft, or about 5 minutes. Add remaining jam, fruit and rosemary. Cook until sauce thickens, or about 5 minutes. — Hannah Feig

Veggie-packed falafel

If nutrient-rich garbanzo beans aren’t enough to assuage your guilty conscience from the crunchiness of this traditionally Middle Eastern, deep-fried delight, this version includes vegetables for more vitamins.

1 large can chickpeas (16 ounces) 1 small onion, chopped 1 cup spinach, chopped finely 1/2 cup carrots, chopped finely 2 cloves of garlic, chopped 2 tablespoons all-purpose flour 2 tablespoons parsley 1 teaspoon cumin powder 1 teaspoon coriander powder 1 tablespoon olive oil

Drain chickpeas, but keep a little chickpea water and pour into mixing bowl. Mash chickpeas and add vegetables, garlic and onion. Make sure consistency is texturized and is thick and paste-like.

Mix in remaining ingredients. Form paste into small balls and flatten into disc-like shapes. Falafel is typically fried, but the health conscious can bake them, though baked falafel don’t always hold together.

To bake, grease a shallow dish with oil, and preheat oven to 350 degrees. Place discs on baking dish and bake for 10 minutes, flip the sides and bake for 10 more minutes. To fry, fill a shallow frying pan with about 1 1/2 inches to 2 inches of oil at medium heat.

Drop a small piece of batter in to see if the oil sizzles. If it does, drop the discs in the oil and fry for about 5 minutes, or until golden brown. Serve with hummus or pita — or, make into a pita sandwich with lettuce, tomato, radishes and hummus. — Divya Kumar