Pam's Slamming Eggplant Delight Sandwich 

Ingredients 

2-3 eggplant slices 

6-8 cucumber slices 

1 -4 slices of fresh red bell pepper 

a dollap of mustard & bbq sauce 

hamburger bun 

So I have begun to be obsessed with vegetable sandwiches for a while. 

I made this early in the morning and had for lunch today. 

Instructions: 

1. Wash & slice all vegetables
2. Grill the eggplant slices for 12 minutes on 350 degrees in oven 
3. Arrange veggies on the hamburger bun any kind of way you like 
4. place mustard and bbq sauces on the top and bottom of the hamburger bun 
5. Take eggplant slices and put between the other vegetables 
6. Eat and enjoy 

(c) 2013 Pam Osbey 

Grilled eggplant slices with Vegan Rice 

One eggplant 

Brown Rice (1 cup) 

1/2 of an Onion 

1/3 cup of white corn 

1-3 ounces of TVP Beef Slices 

1/3 cup of Almond Milk 

Assorted seasonings (curry powder, Mrs. Dash Blend, garlic powder, cajun powder)

Wash and cut the eggplant, dip into a small amount of coconut oil and grill on your George Foreman grill. Prepare rice then set aside in a bowl (takes 20+ minutes). Reconstitute the tvp by placing in a bowl of water for at least ten minutes. Once it is ready you will add to the pot with the other ingredients. Chop up onion, zucchini, and toss frozen corn in a small amount of coconut oil. Cook down until it starts to carmalize, then add the rice to the pot along with almond milk and seasonings. Let simmer for a while when ready, serve along side the eggplant. 

Enjoy!