Vegetarian Muffuletta Sandwich

I've never had a real muffuletta sandwich, but I've drooled over many a photo of the meat-laden Italian classic online. For a long time I've wanted to try making a vegetarian version for us at home but hesitated because M doesn't really like vinegary things that much. Last night M was out and it was a sandwich kind of night for dinner, so I tried making my version of this recipe for Kiran and I. It turned out delicious! M tried it and loved it when he came home. I think it would make an excellent quick easy sandwich dinner for a picnic, or anytime really.

Ingredients (for the tapenade):

• 1/2 cup pitted black olives
• 1/2 cup pitted green olives
• 1.5 Tbsp capers
• 1.5 Tbsp canola oil (or olive oil, for best flavor)
• 1 Tbsp lemon juice
• 1 clove garlic
• fresh thyme leaves from about 3 sprigs, or 1/2 tsp dried
• salt and pepper

Process all ingredients except salt and pepper in a food processor until uniform but still coarse.  Add salt and pepper to taste.
Ingredients (for 4 sandwiches):

• One loaf ciabatta bread, cut into 4 squares and sliced open like rolls
• 4 small roasted red bell peppers, jarred or home-roasted
• 4 to 6 marinated artichokes, quartered (I used jarred marinated, already quartered)
• 4 ounces fresh mozzarella, sliced
• 4 slices tomato
• 8 fresh basil leaves, torn
• 1 clove garlic, minced
• 2 Tbsp balsamic vinegar
• olive oil for drizzling

Preheat oven or grill if you want to serve the sandwiches warm.  In a bowl, combine basil, vinegar, garlic, roasted peppers, and artichokes; let sit for 5 minutes.  After optionally warming bread, spread some of the tapenade on one side of each of the ciabatta rolls, then top with tomato, roasted pepper and artichoke mixture, and mozzarella.  Drizzle with extra vinegar from bowl and olive oil.  Easy!
- See more at: http://www.nomeatathlete.com/meatless-muffaletta-sandwiches/#sthash.T5C50aj2.dpuf

Vegetarian Muffaletta recipe

serves 2-3 very hungry people

Tapenade:

-- 1/2 cup pitted black olives (I used kalamata)
-- 1/2 cup pitted green olives
-- 1 1/2 Tbsp. capers
-- 1 1/2 Tbsp. oil
-- fresh thyme leaves from about 3 sprigs, or 1/2 tsp. dried
-- 1 clove garlic (optional, I left this out but might try next time)
-- 1 Tbsp lemon juice (I left this out but might try adding in next time)

Sandwich:

 -- 1 loaf ciabatta bread, or 1/2 large round italian loaf, sliced in half (I hollowed some of the bread out of the middle of the loaf to leave more room for fillings)
-- 2 large roasted red bell peppers, roughly chopped
-- 1/2 to 3/4 cup marinated artichokes, roughly chopped
-- 100 ounces (1/4 pound) fresh mozzarella, or provolone cheese, sliced. (I used provolone, and a bit more than this I think)
-- 2 large tomatoes, sliced
-- 1 bunch fresh basil
-- 3-4 pepperoncini, chopped (optional, I liked this but Mahesh preferred his sandwich without)


1. Turn on oven to 350 degrees. Wrap bread in foil and put in oven to heat up a bit while you make the tapenade.

2. While the bread is warming, make tapenade by processing all ingredients in a food processor until uniform but still coarse. Add salt and pepper to taste (although I didn't feel like I needed any)

3. Take bread out of oven. Spread tapenade on each side of the bread, as thick as you like. Top with tomato, basil leaves, red bell peppers, artichokes, cheese, and pepperocinni, if using.

4. Close sandwich. You can serve it right away, or wrap tightly in plastic wrap and leave in fridge for a while for the flavors to mingle and some of the juices to soak into the bread.

5. Slice up into edible portions, and enjoy!

Ingredients (for the tapenade):

• 1/2 cup pitted black olives
• 1/2 cup pitted green olives
• 1.5 Tbsp capers
• 1.5 Tbsp canola oil (or olive oil, for best flavor)
• 1 Tbsp lemon juice
• 1 clove garlic
• fresh thyme leaves from about 3 sprigs, or 1/2 tsp dried
• salt and pepper

Process all ingredients except salt and pepper in a food processor until uniform but still coarse.  Add salt and pepper to taste.
Ingredients (for 4 sandwiches):

• One loaf ciabatta bread, cut into 4 squares and sliced open like rolls
• 4 small roasted red bell peppers, jarred or home-roasted
• 4 to 6 marinated artichokes, quartered (I used jarred marinated, already quartered)
• 4 ounces fresh mozzarella, sliced
• 4 slices tomato
• 8 fresh basil leaves, torn
• 1 clove garlic, minced
• 2 Tbsp balsamic vinegar
• olive oil for drizzling

Preheat oven or grill if you want to serve the sandwiches warm.  In a bowl, combine basil, vinegar, garlic, roasted peppers, and artichokes; let sit for 5 minutes.  After optionally warming bread, spread some of the tapenade on one side of each of the ciabatta rolls, then top with tomato, roasted pepper and artichoke mixture, and mozzarella.  Drizzle with extra vinegar from bowl and olive oil.  Easy!
- See more at: http://www.nomeatathlete.com/meatless-muffaletta-sandwiches/#sthash.T5C50aj2.d

Roasted Tofu & Peanut Noodle Salad -- jarred

I really like the other peanut noodle salad we make, but I wanted to try something different this week so I adapted this recipe into our mason jar salads. It is a good salad, I like the veggie mix better than the other asian noodle peanut salad I make, but even after extra salt, a big pinch of added sugar, and spicy sauce, I found the sauce somewhat bland. Maybe I could try adding some cilantro or mint in there next time.

Makes: 6 large mason jars or 4-cup ziploc round containers full of salad.

Ingredients

• 1/4 cup lime juice
• 1/4 cup reduced-sodium soy sauce
• 1 tablespoon canola oil
• 1 14- to 16-ounce package extra-firm water-packed tofu, cut into 1/2-inch cubes
• 7 1/2 ounces soba noodles
• 1/2 cup smooth natural peanut butter
• 3 tablespoons water
• 3 cloves garlic, minced
• 1 tablespoon minced fresh ginger 
• 8 cups thinly sliced napa cabbage 
• 2 med or 1 large carrot, julienned small
• 1 medium red bell pepper, thinly sliced 
• 1 medium yellow bell pepper, thinly sliced
• 2 cups thinly sliced trimmed snow peas 

Preparation

1. Position rack in lower third of oven; preheat to 450°F. Coat a large baking sheet with cooking spray. Put a large pot of water on to boil for soba noodles.
2. Combine lime juice, soy sauce and oil in a large bowl. Stir in tofu; marinate, stirring frequently, for 10 minutes.
3. Using a slotted spoon, transfer the tofu to the prepared baking sheet; reserve the marinade. Roast the tofu, stirring once halfway through, until golden brown, 16 to 18 minutes.
4. Meanwhile, cook soba noodles according to package directions. Drain.
5. Whisk peanut butter, 3 tablespoons water, garlic and ginger into the reserved marinade. 
6. Layer the Jars in the following order:
1. Sauce on the bottom
2. soba noodles
3. tofu
4. carrots
5. red and yellow bell pepper
6. snow peas
7. cabbage to fill up the jar.
7. When the time comes to eat, mix up the salad and enjoy!