Russian Dressing:
Sour cream, about 3 tablespoons
Small carton of 2% Greek yogurt
Mayo (not a lot, 1-2 tablespoons)
Spicy pickles, chopped fine (sub. = capers?)
A little black pepper
 
Put all ingredients in a bowl and stir.
 
Slaw:
Apple cider vinegar, 2-3 tablespoons
A little mayo
Black pepper
1 bag cabbage carrot mix
 
Mix the first 3 ingredients and add to cabbage.
 
Cheese:
A bag of TJ’s Swiss and gruyere shredded cheese.
 
Bread:
Sourdough or rye, enough for 4 big sandwiches
 
Instructions:
Put Russian dressing on both sides of bread. Add some cheese and then slaw followed by more cheese on top. Put top of bread on next. Bake on a baking sheet in 350 to 375 degree oven. Flip once during cooking and cook until toasty and cheese is melted.
 
So good!

One head cauliflower divided into florets
2-3 tablespoons shawarma spice blend*
The juice of 1-2 lemons
Olive oil
Pita bread
Tomatoes, chopped fine
Cucumbers, chopped fine
Parsley chopped fine
Yogurt
Sumac
Dill pickles, chopped
 
Preheat oven to 370 degrees. Place the cauliflower in a large bowl and toss with the shawarma blend. Drizzle with two to three tablespoons of extra virgin olive oil, the juice of 1 lemon (add more if you want it extra lemony) and mix together.
 
Place the cauliflower on a baking sheet cover with a large piece of foil. Place in oven and cook for about 15 minutes. Remove foil and cook for about another 20 minutes. Place the tomatoes, cucumbers, parsley in a bowl. Add olive oil and some lemon juice. Stir well. Add the sumac to yogurt or you could also use sour cream.
 
To serve place pita on a plate, add cauliflower, the tomato salad, sumac yogurt, and dill pickles. Easiest to eat with a knife and fork.
 
* There are variations but in general include cinnamon, cardamom, ground coriander, turmeric, ginger, paprika (sweet or smoked), cumin, hot chili flakes, black pepper.

2 avocados
Lemon
1 can or jar of tuna in olive oil, I prefer skipjack tuna
I can of tuna in water no salt added, skipjack
1 to two tablespoons finely chopped dill
3 or 4 ribs of celery chopped finely
Capers, about a tablespoon or so
Mayo, I prefer Duke’s, about 3-4 tablespoons (use Greek yogurt mixed with a little mayo if you want less fat and salt)
Sourdough bread, toasted

Slice a couple of avocados thinly and squeeze lemon juice on the avocado. For the tuna salad, add tuna, dill, celery, capers and mayo in a bowl. Mix together. Take a piece of toast, add some avocado, followed by tuna salad. That's it - simple but yummy.

One head of cauliflower:
Breakdown and rinse. Place on a baking sheet. Add: Add 1/4 cup olive oil, 1/4 cup panko, the juice of 1 lime, lime zest, of cumin, hot pepper flakes, black pepper, and sweet paprika. Mix together. Roast the cauliflower in a 375° oven until slightly brown.
 
Ingredients for tacos:
Blue corn taco shells
Mexican mix shredded cheese
Cotija cheese, crumbled
Cilantro, chopped
Romaine lettuce, chopped
Cherry tomatoes, sliced
Avocado sliced with some lime juice sprinkled on
Green salsa
 
Assemble: on the bottom of the taco shells place some of the shredded Mexican cheese. Next some cauliflower. Followed with a little cotija cheese. Place back in over for 5-8 minutes for taco shells to crisp up and cheese melts. Top with cilantro (or lettuce or both), tomatoes, avocado and green salsa.

My non-traditional version is faster and has less fat.
 
Frozen hash browns
Olive oil
Blue corn taco shells
Shredded cheese (I used a mix of TJ’s Swiss/gruyere and cheddar)
Romaine, chopped
Cilantro, chopped
Tomato, chopped
Salsa verde
Pickled jalapeno
 
Place hash browns on a baking sheet. Drizzle on some olive oil. Bake in the oven. They don’t have to be super crisp, just cooked through. Take them out and fill blue corn taco shells with potato. Add shredded cheese. Pop them back in the oven and cook until taco shells are crisp, and filling is hot. Serve with chopped romaine, chopped cilantro, chopped tomato, sala verde and pickled jalapeno. I loved them! So did G.

This makes about 4 sandwiches.
 
1 cup pickled beets, sliced (in rounds). Make your own or buy already made.
3 to 4 tablespoons chives, roughly chopped
1 cup ricotta cheese
Sourdough or ciabatta bread
A little granulated garlic and black pepper
Lettuce
Tomato, sliced
 
Place the ricotta cheese in a food processor and add the chives, garlic and black pepper. Process until it's whipped. Spread ricotta and both sides of bread. Followed by beets, lettuce and tomato.

Simple. Yum.

Olive oil
Balsamic vinegar
Fig preserves
Lemon juice
Basil
Thyme
Ciabatta bread or French bread
Olives of choice
Brie cheese, sliced
Arugula
 
To make the vinaigrette, combine the first 6 ingredients in the list and whisk until smooth. Prepare the bread, drizzle the cut side with vinaigrette. Next layer the olives and brie, sprinkle arugula over the Brie and drizzle with the vinaigrette. Add the top half of the bread and gently push down. Wrap the sandwich tightly and place in the fridge until ready to eat. Cut sandwich in half and serve.

 1 block firm tofu drained and crumbled
Olive oil
BBQ sauce of your choice
Apple cider vinegar
Mayo/vegan mayo
1 bunch cilantro (reserve a little to put on top of tostadas)
Pickled jalapeno, chopped
1 small avocado, peeled and pit removed
Black pepper
1-2 limes, juiced
Shredded cabbage/carrot mix
Tortillas (corn)
 
Heat the oil in a skillet over medium heat. Add the tofu; cook, undisturbed, for 5 minutes. Flip and cook for 3-5 more minutes. Pour in the BBQ sauce. Toss to coat, lower heat and cook until heated through. Meanwhile, add all of the slaw sauce ingredients (from apple cider vinegar to lime juice) to a food processor. Blend until smooth. Place the shredded cabbage and 1/2 of the sauce in a bowl and toss to combine. Add more sauce if needed and reserve the rest of the sauce for serving. Preheat oven to 350 degrees. Place the tortillas on a baking sheet and bake until crisp. To assemble, layer each tostada with BBQ tofu, slaw, additional sauce and cilantro. Serve with lime wedges.

Bag of shredded carrots
Lemon juice
Cumin
Paprika
Cinnamon
Chili flakes
Olive oil
Capers, rinsed
Parsley, chopped
Bread of choice (sourdough is good), sliced
Goat cheese, small roll of plain and small roll of herbed
Tomato, sliced

Leave goat cheese out for 30 minutes or so to soften. Place carrots in a bowl, add lemon and spices to taste (I ordered then ingredient list from most to least amounts). Add some olive oil and stir. It's good to let it sit out for at least 30 minutes.

Place the goat cheese rolls in a bowl and smash them together with a fork. You can add some Greek yogurt if it's a bit too stiff to spread.

Assemble sandwich: Spread goat cheese on one side of bread. Sprinkle some capers and parsley on. Add a good amount of the spiced carrots. Add a slice or two of tomato. Top with other side of bread and you are ready to go!

Baby spinach (I used a box of Olivia's)
Tortillas (used 24)
Ricotta cheese, part skim
Shredded parmesan
Lemon zest from one lemon
Lemon juice
Hot pepper flakes
Black pepper

Quick steam the spinach in the microwave. Add spinach to a bowl, sprinkle on a little bit of water and cover bowl with cling wrap. It only takes 30 seconds or so. Let cool. To the bowl with the spinach add ricotta, about 2 cups worth. Add about a 1/4 cup shredded parmesan. Add the lemon zest, juice, hot pepper flakes and pepper. Mix together and taste. I ended up adding some more lemon juice.

Lay out 12 tortillas. Spread the mixture on the tortillas. Top with the other 12 tortillas. Bake (350 degrees) or grill. Be sure to turn them over a few times as they cook. When done, take them out of the oven (or off the grill), cool for a bit and then cut each into 4 triangles. I made enough there were leftovers for lunch.