Vegan Jalapeno Popper Sandwich

Lunch today was delightful.  I have had this recipe idea pinned for so long, I nearly forgot about it!  We planned to make it in the mountains last weekend but forgot the cream cheese at home.  Because vegan cream cheese is a little pricey, we opted not to buy another container and wait until we were home once again.

Alas, today was the day for this delicious meal.  Jalapeno Popper Sandwiches make a great weekend lunch.  It would also be a quick fix dinner idea paired with a cup of soup.  Maybe with this soup?

Gotta love the green! 

Jalopeno Popper Sandwich
serves 2

This recipe takes our favorite fried food and turns it into a sandwich healthy enough to be called lunch.  I loved the idea of this dressed up grilled cheese and couldn't wait to try the recipe.  You can adjust the heat of the sandwich with more or less jalapeno and include the seeds if you are a real risk taker.

Prep time: 5 minutes
Cook time: 15 minutes

Ingredients:

• 1 green bell pepper, sliced thin
• 2 jalapeno peppers, de-seeded and sliced thin
• 1/4 cup Daiya Pepperjack Cheese
• 1/4 cup vegan cream cheese, softened
• 4 slices sourdough bread
• 2 tablespoons butter
• 2 tablespoons nutritional yeast (optional)

Directions:

1. Spread 2 tablespoons cream cheese on slice of bread.  Top with half of the peppers, and 2 tablespoons Daiya cheese.  Top with second slice of bread.  Repeat to make second sandwich.
2. In microwave, melt butter.  Stir in nutritional yeast if using.  Brush butter mixture on sandwiches (both sides) and place on griddle or pan over medium heat. 
3. Cook for 5-6 minutes on one side.  Flip and cook the other side of sandwich until cheese is melted and bread is browned.  Slice in half and serve.

Easy Sweet Pea Soup
serves 2


This soup is quick to throw together in a pinch.  When you need a satisfying lunch, or quick dinner idea without all the hassle, reach to your freezer for some frozen veggies and to your pantry for a few staples and in no time you will have a delicious soup!

Prep time: 5 minutes
Cook time: 20 minutes

Ingredients:

• 2 cups frozen peas
• 2 cups frozen corn
• 2 cups vegetable broth
• 1 leek
• salt and pepper to taste
• coconut milk (optional)

Directions:

1. In small saute pan, heat 1 tablespoon olive oil over medium heat.  Slice the leek, white parts only, and add to the pan.  Cook for 5 minutes until soft.  
2. Add peas to the pan and saute an additional 5 minutes until soft.
3. Pour in 2 cups of vegetable broth and heat to boiling.  
4. Remove pan from heat and empty contents into blender.  Puree until almost smooth.
5. In microwave, heat 2 cups of corn for 1-2 minutes until thawed.  Add to the blender and pulse one or two times to blend, but not completely puree.
6. Return soup to pan to reheat if necessary.  Serve topped with a bit of coconut milk and salt and pepper to taste.