3 slices of bread (I used bakery sourdough rye)
2-3 vegan lunchmeat slices (I used salami)
2 slices tempeh bacon
Fry tempeh bacon slices in a pan with a little olive oil. Meanwhile, toast bread. Spread bread slices with vegan mayo and/or dijon mustard. To assemble sandwiches, place lettuce on bottom slice, then lunchmeat slices, then place second piece of bread on top. Spread the top of the second piece of bread with more vegan mayo or dijon mustard and place tempeh bacon slices, then tomato, then sauerkraut. Place top piece of bread on top and slice entire sandwich (carefully) into two segments.
1 c diagonally-sliced zucchini slices
1 small shallot clove, minced
1 medium garlic clove, minced
In a frying pan, warm oil over medium-low. Add curry paste after a few minutes, and stir to combine. Add shallots and garlic and let warm a few minutes. Then add zucchini, stir, and cook until tender over medium heat.
I just used organic frozen french fries. Prepare as directed and enjoy!