Sandwiches Newsletter


June 24 2017 Sandwiches Newsletter

Here's the latest article from the Sandwiches site at

Greetings from the Land of OZ!

Sometimes I like to include extra content for my newsletter readers and forum visitors. This is the week that I have a bit more for you guys!

Fridays are shopping days at our house. We eat a lot of fresh produce, and I am too cheap to throw good produce out when the new items come home to my fridge. So, I either make soups or salads. This week it was salads, since these lovely burgers pair well with crunchy salads. I made one sweet salad and a savory one. Just FYI, here is what I did with the little bit of that and dab of this that were hanging out in my fridge.

For the sweet salad I used my trusty KitchenAid food processor. I keep looking at new ones, but this one is almost 20-years-old and still runs well! I found an apple, a carrot, a piece of yellow squash, and some celery that needed to be used. I shredded them, then made a simple dressing. For my 3 cups of shredded fruit and veggies, I used less than ΒΌ cup of mayo (Veganaise for vegans), a tablespoon of honey (agave for vegans), and two teaspoons of Vermont Maple Balsamic Vinegar. I stirred it into the fruit/veggie mix with some chopped, toasted walnuts.

I hand-chopped the savory salad. I used celery (lots of leftover celery this week!), cucumbers, daikon, yellow cherry tomatoes, and mini-sweet peppers. Your ingredients may vary! I chopped and sliced until the pieces were about the same size, although they were different shapes to add interest. I gave it a sprinkle of seasoning salt and a grind of pepper before I poured a little olive oil and Newman's Own dressing on. That's it! With the burgers and these salads, we have a great dinner for tonight.

Vegan Sweet Potato Burger Recipe with Dip
Too often when I buy meatless burgers, they taste strange, have a weird texture, or they are so expensive, I need to take out a second mortgage to make dinner. These Vegan Sweet Potato Burgers are better than store-bought. They taste great, have a good texture, plus they are cheap & easy to make.

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Until we meet again,

Connie Mistler Davidson, Sandwiches Editor

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