Tasty Tuesday: Salad sandwiches

Here’s a tasty idea for you: The next time you have a salad and rolls at lunch, stuff your roll with your salad like a really yummy pocket sandwich. It’s amazing, I promise—and it’s like getting a free sandwich when you only order soup and salad! I do this with my Bread Company and O’Charley’s Caesar salads every time. In fact, now I’m really craving one. Wood Sprite has taken to copying this method, filling her bread with her steamed broccoli or fish.

Want to make some vegan muffins—or just want to make treats but you’re out of butter and butter? Try these vegan chocolate chip pumpkin muffins. I know people like to balk at the idea of vegan foods, but a lot of them are really quite tasty—and the more cooks we have experimenting with vegan cooking, the more we learn and get better at it. (I still maintain that Food Network needs a vegan TV show.)

How about some pumpkin cheesecake popsicles? The flavors of pumpkin and cheesecake go very well together, and they are super creamy. I am thinking about using some canned pumpkin in the cheesecake we’re making tonight now!

I’ve been experimenting with boxed soups, mixing in my own favorite spices (garlic and cayenne, usually), sour cream and cheese to see how I like them, and I have to admit that some of these semi-homemade creations are really good—and some are awful. Any recommendations? Honestly I’m just avoiding the whole peeling vegetables and slow cooking them routine, but that really does yield the best flavors.

Photo courtesy of Wikipedia