This is a bit of a silly post, but it is similar to a muffuletta, but a quick, easy version of it. The muffuletta is notoriously NOT a vegetarian sandwich, so I decided to branch off and make my own version. I realize it’s pushing it a bit to call it a muffuletta, as I really don’t have the olive salad on it, but it’s my website and I say it’s a version.

Ingredients:

¼ of a yellow and red bell pepper, chopped
7-8 green olives, sliced
2 tablespoons olive oil
Bread (made without egg for a vegan sandwich)
Tomato
Pickles
Hummus
Mustard
Tofurky sliced “meats”

I did this one a while ago, and just didn’t have time to upload it. It is a great dish for a cold winters night, but can be a little on the rich side. Pair with a nice light salad or veg. This is adapted from a recipe from a very good British friend of mine. She used to make the steak version for me in Scotland, when I lived abroad. I used to take the excess dough and make them look like little packages. I had so many great memories from cooking that, that I made this version of it!

I use the pie shell or filo dough that you can get in the freezer or fridge section of your grocery store. If you have a gluten allergy or feel adventurous, any type of pie shell recipe should work as crust for this.

Ingredients:
1 pie crust, rolled thin
A ground beef substitute (I use Light Life here)
1 portabello mushroom
Spreadable herb cheese (i used a lowfat Alouette Cheese)
Steak sauce and Worcestershire sauce to taste

Preheat oven to 350

Take the pie crust and roll it out thinly. Spread the cheese over an area in the middle about the size of your portabello mushroom.

Saute the “meat” in a pan until cooked, with a little olive oil, and some steak sauce and a little Worcestershire sauce. Don’t use TOO much…it can be overpowering. Once cooked, place in bowl on the side, and cook the mushroom. I like to season it the same, and just brown it on both sides.

At this point, I take my “meat” crumbles and spread them atop the cheese, around the same shape. Not too thick, cause you are going to add that mushroom! If you have any left, I refrigerate or freeze it for later use. Then place your mushroom on top of the “meat”. Now, bring the edges up and cover the insides. Trim off the excess, but make sure the edges are sealed.

Here comes the fun part! I like to decorate these like little packages with the excess dough. Check out the picture examples of a package and a fall pie with little leaves. Yeah, I am a dork, but they are just so cute! Bake on 350 on a cookie sheet until it is all golden brown. Then enjoy!

Here is a snapshot of what the inside of one of the pies looks like. MMMMMMMMM!

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