Soup Recipes

This weekend I couldn't help myself.  I went to the store and bought more vegetables than usual.  But the broccoli and the butternut squash just looked sooo good.  I couldn't help myself.  And fall is in full swing too, so I thought I'd go ahead and try perfecting some soup recipes.  Well, this time I was able to do it!  Here are two soup recipes I'm proud to share with you.  I hope you enjoy them.  The flavors really come through, and there's nothing wimpy about them!

Butternut Squash Soup

2 medium butternut squash, peeled and seeded, cut into 1-inch chunks

2 Tbsp Earth Balance margarine

1 medium onion, chopped

6 cups vegetable broth

Salt and pepper to taste

Directions:

Melt Earth Balance in large pot.  Add onion and cook until translucent.  Add vegetable broth and squash.  Bring to a boil and then reduce to simmer uncovered for 15 minutes.  Remove squash with a slotted spoon and place in food processor.  Puree until squash is smooth.  Add back to pot of broth and stir until blended well.  Add salt and pepper.

All three of my sons really liked this one and even came back for seconds and thirds:

Cream of Broccoli Soup

6 Tbsp Earth Balance margarine, divided

1 onion, chopped

1 stalk celery, chopped

3 cups vegetable broth

2 large bunches of broccoli, chopped into florets

3 Tbsp white whole wheat flour

1 pint Silk creamer

Melt half the Earth Balance in large pot.  Saute onion and celery until tender.  Add broccoli and broth.  Bring to a boil and then reduce to simmer uncovered for 10 minutes.  Pour the soup into a food processor.  Blend the mixture until it is smooth.  Then in the original pot melt the remaining margarine.  Once it’s melted, stir in the flour, then add the creamer.  Stir until it gets thick, and then add the blended soup and stir until blended well.

Happy eating!

Green Chili Recipe

The Week Sixteen Menu gives the suggestion to eat green chili--twice!  One of my mom's specialties growing up was a delicious, satisfying, not-too-hot-but-just-hot-enough green chili.  It was one of the first things I missed when I became vegetarian.  But I finally thought, "Why do I have to have pork in it?  Why couldn't I just omit it?"  But one of the problems I noticed when I converted from a meat-based to a plant-based diet was that many dishes rely on the flavor of the meat, so when you get rid of the meat, you have to compensate with different flavors (more herbs and spices, for example).  All I did with the green chili recipe was add more chilies, garlic, and onion, and I don't miss the pork.  My carnivorous family likes this version too.  So here it is.  I hope you enjoy!

Green Chili

Ingredients

• 3 onions, diced
• 3 cloves garlic, minced
• 1/4 cup sunflower oil
• 4 oz can diced green chilies
• 1/4 cup jalapenos
• 1/4 cup flour
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 tsp garlic salt
• Quart water
• 28 oz can diced tomatoes
• 1/4 tsp cumin

Directions:

Saute onions and garlic in oil.  Stir in flour and water.  Add remaining ingredients and cook on low for at least one hour.

Happy eating!

Vegan "Chicken" Cacciatore Recipe

"Chicken" cacciatore was a menu suggestion for the Week Fourteen menu.  Here's my version of this traditional Italian dish.

Ingredients:

• 3 cups cubed seitan
• ½ cup white whole wheat flour
• ¼ tsp sea salt
• ¼ tsp + ½ tsp pepper
• ¼ cup olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced (red or green)
• 2 cups button mushrooms, coarsely chopped
• 2 14.5-oz. cans diced tomatoes
• 1 cup vegetable broth
• 1 6-oz. can tomato paste
• 2 tsp oregano
• 1 tsp garlic salt
• 1 bay leaf

Directions:

Combine the flour, salt, and ¼ tsp pepper in a bowl. Add the seitan pieces and stir until all pieces are coated. Heat oil in a large pot or Dutch oven and fry the seitan pieces until they are browned on all sides.

Add the onion, garlic, and bell pepper and sauté for three to five minutes. Add the mushrooms and sauté for another minute. Then add the tomatoes, vegetable broth, tomato paste, additional pepper, oregano, garlic salt, and bay leaf. Simmer on low for 30 minutes. Serve over cooked spaghetti.

Happy eating!

Vegan Chili Recipe

This article was originally published on Suite101.com.  To see the article in its entirety and its original state, click on this link:  Vegan Chili Recipe.  I have slightly modified it since.

Ingredients:

• 1 12-ounce package of Boca Crumbles
• 1/2 teaspoon olive oil (optional)
• 1/4 to 1/2 teaspoon black pepper
• Salt, as desired
• 1 medium onion, diced
• 1 clove garlic, minced
• 2 teaspoons light chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon oregano
• 1/2 teaspoon garlic salt
• 1/2 teaspoon garlic powder
• 1 14-ounce can diced, peeled tomatoes in juice
• 1/2 cup vegetable broth
• 2 teaspoons cornstarch
• 1 15-ounce can pinto beans with juice 
• 1 15-ounce can red kidney beans with juice

Directions:

In a large pot or Dutch oven, fry the Boca Crumbles over medium low heat. Fry in olive oil if desired. Add black pepper and salt if desired. Stir frequently until Crumbles are cooked through.

Add onion and garlic, stirring until onion is tender.

Add chili powder, paprika, oregano, garlic salt, and garlic powder. Stir well.

Stir in diced tomatoes.

Pour vegetable broth in small bowl. Add cornstarch and stir thoroughly until dissolved. Add to pot, stirring well until blended thoroughly.

Add beans and bean juice. Cook on low heat, letting the chili slowly simmer. Cook for at least one hour. The longer the chili cooks, the more the flavors will blend. Even better if refrigerated and served the next day. Can be frozen for one to two months. Serves four.

(Original article publication date: December 7, 2009)

Happy eating!

Using Holiday Leftovers: Seitan Salad Sandwich Filling Recipe

In my previous life as a meat eater, I enjoyed eating the leftover food from Thanksgiving, but I also enjoyed not having to cook much over the course of the next few days.  Even if I'd whip up something small to go along with the leftovers, the leftovers themselves were the main focus!  Turkey was the biggest leftover, and maybe that's part of why I grew to dislike eating turkey.  Even though I would only eat turkey once or twice a year, I wasn't a huge fan.  So I don't miss turkey at Thanksgiving, and I wouldn't even if I weren't vegan!

Anyway, one thing I did miss was the sandwiches I'd make.  Again, I wasn't a huge turkey fan, but I'd make a turkey salad sandwich that I absolutely loved.  A problem now, as a vegan, is that those sandwiches had two no-nos:  turkey (of course) and mayonnaise.  I didn't miss them last year, but I thought about them this year.

I had a huge spread this year, because I made a lot of the traditional foods my family loves (and there are five others in my immediate family), but I made several dishes that were exclusively vegan (like seitan roast, a recipe I found on VegWeb) and veganized many of my old dishes (like sweet potatoes and mashed potatoes).  Well, I had some seitan roast left over, as well as almost two dozen rolls.  I also had lots of celery and onions I'd bought, overanticipating how much of those I'd need in my holiday cooking, and while the onions will fare all right before I get them used up, the celery might not.  So I decided to give this recipe a shot.  Now, all this said, you obviously don't have to wait until Thanksgiving to make this tasty sandwich filling, and I don't intend to wait a year for them either--you can use any seitan you have on hand.  Now, my one dilemma is finding sweet pickle relish without high fructose corn syrup (HFCS).  I looked at all the ones at my local grocery store, and even the high priced brand names had it!!!  I was very disappointed.  Guess I'll have to find a recipe for that as well.  If any of you know of a brand of sweet pickle relish that doesn't use HFCS (or if you have a great recipe), please let me know.  In the meantime, please enjoy my newest creation!

Seitan Salad Sandwiches

Ingredients:

• 1 Tbsp. olive oil
• 2 cups seitan, cubed
• 1 tsp dried parsley
• Salt and pepper to taste
• 1 stalk celery, diced
• ½ small onion, diced
• ¼ cup sweet pickle relish
• ½ cup Vegenaise (I use Grapeseed Oil Veganaise)
• ¼ chopped nuts (optional)
• Bread or rolls (toasted, if desired)

Directions:

Heat oil in skillet. Add seitan cubes and sauté over medium-high heat until it begins to brown. Add parsley and salt and pepper to taste. Allow the seitan mixture to cool. Meanwhile, combine celery, onion, relish, Veganaise, and nuts (if desired). Once the seitan mixture is cooled, add it to the Veganaise mixture until thoroughly combined. Spread between two slices of bread or rolls to desired thickness.

Happy eating!

Spanish Rice and Tortilla Recipes

Two more recipes.  The Spanish Rice can be eaten on its own.  Or if can be used in the Mexican Casserole recipe from yesterday.  This recipe was originally my Mother's, but I've veganized it and changed it slightly!

Mom’s Spanish Rice (Veganized)

• 2 cups cooked brown rice
• ½ bell pepper, diced
• ½ medium onion, finely chopped
• 1 jalapeno, diced
• 1 8-oz can tomato sauce
• 1 cup water
• 1 cover garlic, minced
• ½ tsp. sea salt
• ¼ tsp. pepper
• 1 vegetable bouillon cube
• ½ tsp chili powder

Mix all ingredients in a large pot. Simmer for about 20 minutes or until all liquid is absorbed by the rice.

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I'm not sure where I got this tortilla recipe, but I've had it for a long, long time.  I've since veganized and simplified it.

Tortillas

• 2 cups white whole wheat flour (I like King Arthur brand)
• ½ tsp salt
• 1-½ tsp. baking powder
• ½ cup warm water
• ¼ cup vegetable oil

Combine dry ingredients in bowl. In a measuring cup, combine water and oil and stir. Mix into dry ingredients and knead until dough is smooth and dry. Divide dough into about 12 pieces and roll into balls. Roll to desired size and thickness, and bake on ungreased hot griddle.

Mexican Casserole Recipe

I can't take total credit for this recipe.  I was inspired by an old Betty Crocker recipe card.  The original recipe is not vegetarian by any stretch of the imagination.  Good news--my carnivorous family ate it all up!

Mexican Casserole

• 1 Tbsp vegetable oil
• ½ bag Boca Meatless Crumbles
• 1 15-oz can kidney beans drained (or home cooked, 2 cups)
• 1 16-oz jar 505 All Natural Salsa, medium
• 8 corn tortillas
• 1 16-oz can vegetarian refried beans
• 1 cup Daiya Cheddar Style Shreds (or any other vegan cheese substitute)
• 2 cups Spanish rice
• Toppings: chopped lettuce and tomatoes; chopped onion optional

Heat oven to 350 degrees. Heat oil in skillet. Add Boca crumbles and cook until done; then add kidney beans and cook until warmed through. Add one cup of salsa. Stir and heat about 2 minutes. Line a 9 x 13 baking dish with four overlapping corn tortillas. In medium bowl, stir together refried beans and remainder of salsa. Spoon over tortillas and spread evenly. Top with half of the Boca mixture and ½ cup of Daiya. Layer 4 more tortillas over the Daiya. Spread Spanish rice over the tortillas, followed by the remaining Boca mixture and Daiya. Bake for 40 minutes. Remove from oven.  Cover individual servings in chopped vegetables.  Makes 6 servings.

Spanish rice recipe will appear tomorrow!

Vegan Stuffing Recipe

Okay, I've said this before, but I'll say it again.  Yesterday wasn't my first vegetarian Thanksgiving, but it was my first vegan Thanksgiving.  And I'll admit it--I was a little worried.  I was nervous that I wouldn't be able to replicate all my favorite things.  I can tell you now, though, that I came pretty close!  And that makes me ecstatic! 

Stuffing was one of those things that I've been struggling with.  Last year, I just gave up, because every store-bought brand had meat products in it (like chicken broth).  I knew my relatives made stuffing from scratch so I figured it shouldn't be too difficult.  And, yes, I see the humor, believe me.  Stuffing is meant to stuff a bird, so why would I even want it?  Well, my extended family for years has called it "dressing," and they typically make it in the oven apart from the bird.  So why couldn't I?

Earlier this year, I purchased a number of perennial herbs, and one of them was a sage plant (Salvia de Berggarten, to be exact).  A recipe came with the plant, and I wound up saving it, even though it was not vegetarian by any stretch of the imagination.  However, I used it as the basis of and inspiration for what is now going to be the stuffing I make every year.  It was wonderful!  So, without further ado, here's the recipe.  I hope you like it too!

Vegan Cornbread Stuffing

Ingredients:

• 3 cups toasted whole-grain bread cubes
• 2 cups day-old cornbread cubes (make vegan cornbread the day before and use leftovers)
• ½ cup vegan margarine (I use Earth Balance)
• ½ cup chopped onion
• ½ cup celery
• 1 tsp sea salt
• 1 Tbsp dried parsley flakes
• 7 leaves finely chopped sage
• ½ cup vegetable broth

Directions:

Preheat oven to 350 degrees. Saute onion and celery in margarine. In a large bowl, combine remaining ingredients. Add sauted mixture; mix well. Bake in casserole dish or baking pan for 30 minutes.




Recipe for Vegan Spaghetti Sauce

I love sharing recipes!  I hope you enjoy this one.  I actually have three standard spaghetti sauce recipes--this one uses Boca Meatless Crumbles, so for people who like the texture that resembles their old favorite, this one might be the one to use!  I hope to post my other recipes in the future.

This article was originally published on Suite101.com.  To see the article in its entirety and its original state, click on this link: Vegan Spaghetti Sauce Recipe.


Vegan Spaghetti Sauce

Ingredients:

• 1/2 to 1 12-ounce bag Boca Meatless Ground Crumbles
• 1 teaspoon olive oil
• 1 onion, diced
• 2 to 4 cloves garlic, minced
• 1 14-ounce can diced tomatoes
• 2 8-ounce cans tomato sauce
• 1 6-ounce can tomato paste
• 2 and 1/2 cups water
• 2 teaspoons oregano
• 3 bay leaves
• 1/2 teaspoon garlic salt
• 1/2 teaspoon sweet basil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon marjoram
• 1/4 teaspoon thyme
• 1/4 teaspoon rosemary
• Optional: 1/2 cup of mushrooms, fresh or canned; 1/4 cup of diced green pepper
• 2 12-ounce boxes whole wheat spaghetti

Directions:

1. In a skillet, place the olive oil and Boca crumbles and cook over low heat. Add onions and garlic. Continue cooking, stirring occasionally, until crumbles are heated through and onion is clear.
2. Add diced tomatoes, tomato sauce, tomato paste, and water. Stir until sauce is of an even consistency. Add the remaining ingredients (including optional vegetables if desired), except for the spaghetti, and simmer over low heat for anywhere from half an hour to two hours. (Salt and pepper can be adjusted to taste.) The longer the sauce cooks, the more the flavors will blend, but it can be eaten earlier if the family can't wait! Remove bay leaves before serving.
3. 10 to 15 minutes before serving, place a large pot of water on the stove to boil and cook spaghetti according to directions on the package. Drain pasta when cooked al dente. Pour sauce over noodles and serve while hot.

(Original article publication date:  November 16, 2009)

Happy eating!

Vegan Split Pea Soup Recipe

Sure, it's nice to put menus together (and doing so gives me so many ideas), but recipes are even better when I have them!  I have always loved split pea soup, and when I initially became vegetarian, I quickly came up with this version.  I can't imagine going the rest of my life without this warm, filling comfort food (that is very easy to make); fortunately, I won't have to!  I hope you enjoy it as well.

This article was originally published on Suite101.com.  To see the article in its entirety and its original state, click on this link:  Vegan Split Pea Soup Recipe

Vegan Split Pea Soup

Ingredients:

• 1 16-ounce package of green split peas
• 4 cups of water
• 2 14-ounce cans of vegetable broth*
• 1 medium onion, diced
• 1 medium carrot, diced
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper

Directions:

1. Rinse the split peas and remove any dirt or stones mixed in. Then, in a large pot or Dutch oven, combine split peas, water, vegetable broth, onion, and carrot. Heat pot to boiling. Then reduce heat to simmer and add salt and pepper. Cover loosely and simmer for one to two hours. Check and stir occasionally. Soup is done when the peas are soft.
2. This soup can be eaten as is, or it can be pureed for a creamy version. Also, for those people who prefer their soup in between, they can take a potato or bean masher and mash the soup until it reaches their preferred consistency. It can also be cooked longer for a thicker consistency.

Enjoy!

(Original article publication date:  November 9, 2009)
* I no longer buy canned vegetable broth but instead buy the kind found in boxes.  It's more environmentally friendly, and it's a great way to avoid BPA which is often found in the plastic used as a liner inside cans.

Gorditas

Gorditas are one of the meals on the menu for this week.  If you've never had a gordita, you're in for a real treat.

You start by making masa dough (cornmeal dough used for making taco and tostada shells) with a little flour.  Separate the dough into several balls, then press each ball into a flat shape.  Cook them lightly and then pinch the sides into a saucer shape.  Then heat a little oil in a cast-iron skillet.  Fry each gordita on one side for a few minutes, then flip it over to cook on the other side.  Cook them till they're crispy and drain on paper towels.

But you also need toppings!  My favorite is black beans, heated up, but you could cook Boca crumbles and spice them up with cumin, garlic, and chili powder, or you could use pinto beans.  Use whatever you like.

Now you need some fresh toppings, and the sky's the limit.  Chopped lettuce, tomatoes, onions, and salsa were what I used this time, but there are so many other things you can use.  Guacamole or jalapenos, cilantro, bell peppers, green onions, olives, pico de gallo instead of salsa...what are some of your favorite toppings?

You end up with a delicious, filling meal.  You've probably guessed over the last few weeks that I love Mexican food.  I'm getting hungry again!

Quick & Easy Vegan Recipes: No Cooking Required

This article was originally published on Suite101.com.  To see the article in its entirety, click on this link:  Quick and Easy Vegan Recipes.

These recipes involve no cooking time, and some of the ingredients are raw. The beauty of eating raw (just ask the doctor!) is that food is the way nature intended. Raw foods contain maximum nutrients and lots of fiber. Raw foods also help people feel fuller because of fiber’s bulk. Someone wanting to eat a vegetarian meal might not want all of the ingredients to be raw, but it's nice to skip using the stove on occasion, especially when it's hot outside.

Veggie Pita Sandwich

Vegans who avoid yeast can't eat this sandwich, but whole wheat pita bread is one of the few breads that many vegans can eat, because milk is not used as an ingredient. (A good substitute is a whole wheat or spinach tortilla.)

Split the bread and stuff full of favorite veggies. Some good choices are chopped lettuce, tomatoes, and onions. Other good vegetables in this sandwich are alfalfa sprouts, mushrooms, avocados, and cucumbers. Sprinkle with Italian dressing or vinaigrette.

Vegetable Marinade

Take Italian dressing or just vinegar, oil, and spices along with minced garlic. Add halved cherry or grape tomatoes, sliced (and peeled if desired) cucumbers, thinly sliced onions, halved mushrooms, and bite-size broccoli and cauliflower. Can eat immediately (tastes great!) or can marinate for blended flavors.

Mexican-Style Wrap

Start with a whole wheat tortilla. Open a can of black beans and drain. Place several spoonfuls of beans on the tortilla. Follow with chopped romaine lettuce and tomatoes; can add diced onion if desired. Follow with a spoonful or two of salsa or pico de gallo (temperature or flavor to taste). Pinto or kidney beans can be substituted for black beans.

For a side dish, chips and salsa are a nice addition to this wrap.

Fruit Salad

This dish is different every time and can be made with any ingredients on hand; it's really good if there is fruit that needs to be eaten right away. Simply cut up any fruit available and mix it together. It's really good if at least one fruit is really juicy (such as a pineapple, watermelon, or a citrus fruit, such as a clementine or tangerine). Other good additions to a fruit salad include bananas, strawberries, apples, grapes, honeydew melon, pears, and peaches. Canned fruit can also be used (as well as the juice from the can), but fresh fruit is best.

It's Hot Outside!

Other good meals for hot weather include gazpacho (an unusual but delicious cold soup) and bean salad. It takes some imagination, but it's nice to have some no-cooking-required options on occasion.

(Original article publication date:  September 19, 2009.)

Notes from Week Five's Menu

I realize some people aren't as comfortable at "winging it" when it comes to cooking as others of us are.  So for people who prefer more detail, I figured I'd show some pictures of my rice noodle stir fry in orange sauce.

Now, you can make your orange sauce from scratch, but I wasn't able to find any vegan recipes.  I didn't try too hard, though, because I was in a hurry!  This particular sauce is vegan.  You'll notice that I also have two boxes of rice noodles.  Bear in mind that there are six people in my family, two of them teens!  Not all families will need this much. 

Next, cut as many veggies as you want, and whatever kind you want--celery, cabbage, onions, bean sprouts, water chestnuts, bell pepper, carrots, garlic, snowpeas, bamboo shoots, whatever sounds good to you!  I used what I had on hand that particular night--onions, carrots, and green pepper. And, heck, you could even add some Boca Chik'n Nuggets!

Next, I stir fried the veggies in a bit of sunflower oil for about five minutes.  I didn't time it.  I just fried over high heat, stirring constantly, until the veggies were tender-crisp.

Then I added the orange sauce and noodles and continued stirring until everything was coated evenly in orange sauce.  I served it with a side of brown rice.

I love stirfrys.  I love to just chop up whatever veggies I have on hand, throw in some sauce (whatever I have in the cupboard if I'm too pressed for time to make one from scratch), and add either rice or noodles.  They're easy, versatile, filling, and delicious.  Hope you enjoy yours!

Quick and Easy Vegan Recipes

Simple Vegetarian Meals That Take Little Time or Money to Prepare

These recipe ideas come from an article I wrote that was originally published on Suite101.com.  To see the article in its entirety, click on this link:  Quick and Easy Vegan Recipes.  In that original article, I talk a little about reasons to go vegetarian or vegan, but I'm guessing if you're here, you already have some ideas about that.  So, without further ado, here are some quick recipe ideas for when your appetite is big, but your desire to cook isn't!

Quick Stir Fry

Cook some whole grain boil-in-the-bag brown rice (takes about ten minutes). While the rice is boiling, run your favorite vegetables through the food processor (good choices include onion, carrots, celery, and bell pepper). Throw some canned Chinese vegetables into the mix too (like bean sprouts or water chestnuts). In a hot wok or skillet, toss the vegetables with a little low-sodium soy sauce (for an extra dash of flavor, sprinkle some sesame oil and ginger in too). Two or three minutes is all the saute time the vegetables will need. Drain the rice and remove from the bag. Serve the vegetables over the rice.

Speedy Pasta Salad

Cook some of your favorite whole grain pasta (spirals or macaroni work really well). While the pasta is boiling, chop up some tomato and onion to taste. When the pasta is done cooking, it should be run under cold water to prevent it from overcooking. Toss the pasta and veggies with your favorite Italian dressing and enjoy.

Spaghetti

Yes, spaghetti. Many canned pasta sauces are vegan--just be careful to read the label. Some add dairy products, such as Romano cheese. Continue to choose with care, as many premade spaghetti sauces also contain excessive added sugar and other unnecessary ingredients. It is possible, though, to find a healthy, delicious sauce. Heat the sauce in a pan on the stove while some whole wheat spaghetti boils on the stove. Serve with a side salad (some crisp Romaine lettuce, tomatoes, and cucumbers would complement the meal well) and eat up.

(Original article publication date:  August 19, 2009.)

Vegan "Honey" Mustard Dressing Recipe

In Week Four's menu, I refer to my recipe for Vegan "Honey" Mustard Dressing.  But it doesn't have honey and the mustard I use is Dijon, so the name is a bit of a misnomer.  However, the dressing is awesome.  Since I became vegan, there are a few things I miss, and this was one of them, but when I can come up with good substitutes, I have no problem staying vegan and HAPPY!

Vegan Honey Mustard Dressing

Ingredients:

• 1 1/4 cup Vegenaise (I use the kind made with grapeseed oil)
• 1/4 cup Dijon mustard
• 1/4 cup agave nectar
• 2 tbsp. lemon juice

Directions:

Adjust the measurements of the ingredients to suit your taste and preference for consistency.  Whisk together all ingredients and enjoy over salads and as a dip.

Making Vegan Bruschetta

The other day, a friend of mine asked me how the heck I made bruschetta without cheese.  Honestly, I can't imagine bruschetta with it, I told her.  She eats it a lot, but with melted mozzarella.  Well, I suppose a person could use soy cheese on my version, but I've found I like the bruschetta without anything like that.  The flavors are strong and tasty and I think cheese would simply ruin that.

So, how do I make my bruschetta?

First, start with a crusty loaf of bread--rustic artisan bread or ciabatta are my favorites, but almost anything will do (well, rye wouldn't work, but you get the idea, I hope!).  Slice it up--you can go fairly thin if you like, but I like mine about one inch thick.  You'll have some juicy toppings, so it's best to make it on the thick side.  Grill it or toast it--I put mine in the oven on broil, and it's done fairly quickly.  Take it out of the oven and brush it with olive oil.  Now, I listed bread first, but you really want to leave this step for last, because you want it fresh and warm right before you eat it.

Next are the veggies.  Tomatoes and onions are a must.  You can use any kind of tomatoes you like.  Chop them up and throw them in a bowl.  Tomatoes are the "main event" as far as I'm concerned.  Take half an onion--again, any kind will do, but red onion is pretty to look at and fairly mild.  Again, chop it up and throw it in the bowl.  Now, you want some green.  Several leaves of fresh basil are nice, or you can chop up arugula or Romaine lettuce instead, whatever you like the taste of. 

Now, garlic is important, but it's up to you how you'd prefer to use it.  You can either mince two cloves and throw them in with the veggies, or you can add them to the olive oil and spread them both on the bread.  Garlic is a must!

Now, you need to "marinate" your veggies.  Sprinkle a little sea salt and pepper on them, and then add vinegar and olive oil.  I do two parts vinegar to three parts olive oil, depending upon how many veggies I've chopped up.  What kind of vinegar?  Again, that's up to you, but I prefer either red wine vinegar or balsamic.  Really, it depends on what kind of mood I'm in, but I usually vary it depending on my "green."  If I'm using basil, I like red wine vinegar, but if I'm throwing in some Romaine lettuce, I'll use balsamic.  Either way, it tastes great!

After letting the veggies sit for ten minutes to half an hour, grill your bread.  Immediately throw a few spoonfuls of veggie topping on each slice, and let the juices flow on the bread too.  It's tasty!  Really, who needs cheese when you've got this much flavor?