VEGETARIANISM : THE NOBLE WAY OF LIVING
 
Making Oscar Night Delights:Open Wisdom Sandwiches   
If you want to add this video in your blog or on your personal home page, Please click the fallowing link to copy source code  Copy source code  Print
Play with flash player Play with windows media ( 37 MB )
Colorful Life Rollups Veggie Confetti Filling:
1 cup chopped black olives
1 cup chopped celery
1 cup red bell peppers (or any colors)
1 cup green bell peppers (or any colors)

Vegan Ranch Dressing:
(2) 8 ounce packages vegan cream cheese
2 teaspoons parsley
½ teaspoon paprika
¼ teaspoon cayenne pepper
½ teaspoon Italian seasoning
¼ teaspoon salt
½ teaspoon pepper
½ teaspoon vegetarian flavor enhancer (natural mushroom seasoning)
Wrapped in:(6) 10 inch flour tortillas

Open Wisdom Sandwiches
1 package pumpernickel cocktail bread
1 package sliced vegan cheese
2 cans 6 ounce tomato paste

  1. Line the cookie sheet with aluminum foil.
  2. Place the pumpernickel cocktail bread slices on it.
  3. Cut the zucchini and the carrot with a patterned knife, so they will look beautiful.
  4. Spread about a teaspoonful of tomato paste on the each slice of the cocktail bread.
  5. Cut the vegan cheese into smaller than a quarter pieces.
  6. Put some chopped olives for garnish.
  7. Put some chopped zucchini, some shredded carrot.
  8. Sprinkle some Italian seasoning on top.
  9. Finally, garnish it with some pine nuts and flax seeds.
  10. Preheat the oven to 450 degrees F, and bake them for 12-14 minutes.
  11. After the time pass, take out the pan, and decorate it with some parsley leaves.
  12. Ready to be served.



 
Find Your Vegan Recipes
 
Most popular
 Lubee Bat Conservatory - Saving the Endangered Fruit Bat
 Slovenian Barley and Bean Stew with Smoked Tofu - (In Slovenian)
 A Rawsome Vegan Christmas: Stuffing & Apple Pie
 Vegan Thanksgiving with Chef Miyoko Schinner: Golden Phyllo Pouches, Pumpkin Soup & Bread Pudding
 Lights & Delights of a Vegan Hanukkah with Chef Cary Brown
 Faith, the Brave Little Dog Who Stands Tall
 SChef Miyoko chinner’s Caprese Salad with Homemade Vegan Fresh Mozzarella
 Cooking with Loving Hut Menton & the Int'l Women's Club of the Riviera: Summer Rolls & Lemongrass Tofu
 What's Chocolate, Green,and Apple Pie? All Sorts of Smoothies! with Raw Vegan Chef AJ
 Vegetarians in Paradise Celebrate Hanukkah -Cabbage Rolls