Grilled Vegetable Sandwich

Serves 2

1 Zuccini sliced thin long ways, and cut in half to make it shorter. (season with pepper and oregano)
1 portobello mushroom ( lemon and pepper), half it for each sandwich, or use a whole one per person.
3/4 yellow onion
2 garlic cloves

Grill all of the above

Put all on assorted bun (dairy and egg free).
top with fresh chopped basil and the grilled garlic(chop it after grilling)

Sauce is:
Puree 1 large jar of garlic and herb marinara(warmed) and 2 TBL of Vegan Cream Cheese and 1/2 TBL of Sriracha hot sauce (our favorite), add pepper and garlic powder and pinch of salt.  Pour over sandwiches.

We used the extra sauce and topped our Red Skin Mashed Potatoes.
I got the idea from eating the Grilled Vegetable Sandwich at Portillo's/ Barnelli's in Illinois.
see picture below.

Summer Sizzle Pasta Salad

1 box Bowtie noodles -cook al dente and chill.

Special Mixture

1/2 Red onion chopped

1/2 cup Kalamata Olives sliced

1/4 cup Craisans

Small Cherry Tomatoes, whole, about 20(you decide)

1/4 cup walnuts chopped fine

Spices 

(season to taste, I used mostly chipotle pepper, gave it a nice kick to the craisans.)

Chipotle Red Pepper

Black Pepper

Salt

Italian Seasoning(just a little, could likely skip this)

Sauce  you want it thin.

3-4 Sundried tomatoes chopped, drain most of the oil.

Sun dried tomato pesto 1-3 TBL, plus 1-3 TBL of water

Once noodles are cooked and chilled, toss in the special mixture, then add the sauce, and spice to taste.  You want it mildly spicy.  Then chill all to coagulate the pasta.