Meatless Muffaletta

During my trip to New Orleans this winter, I learned about a fabulous sandwich known as the "Muffaletta."

Shortly after learning about this so-called fabulous sandwich, I discovered that it would be nearly impossible for me to find a marvelously meatless version. Whereas most classic sammies have a vegetarian sister sandwich (Beanball Subs, anyone?), the Muffaletta boasts salami, pepperoni, capicola, and ham as its star ingredients.

With a filling that dangerously meaty, I quickly learned that a meatless muffaletta would look more like a grilled cheese.

But wait! The other hallmark of a Muffaletta is seasoned, marinated olive salad. I can make this work, right?

I am a lover of all-things-sandwich, and I refuse to be defeated by this New Orleans sammie that claims to have no meat-free counterparts. I will make this work.

Adam and I created a Meatless Muffaletta tonight, inspired by the pages of this month's Vegetarian Times. Our sandwiches feature a homemade Spinach-Garlic Hummus slathered on fresh bread, and topped with marinated Artichoke-Olive-Roasted Red Pepper salad.

Holy Moly.

I may have to re-vist New Orleans....and show that meat-happy Muff who's boss.

Meatless Muffaletta

Good news! If you're looking for a vegan Muffaletta, this sandwich is for you. Just omit the cheese and you won't even miss it. Also, If you're feeling industrious, make the Artichoke-Olive-Red Pepper salad from scratch (I wasn't feeling so industrious tonight...hence the pre-made salad).

Hummus Ingredients:

• 1 can (15 oz.) chickpeas, rinsed and drained
• 3-4 cloves garlic, minced
• 1/4 cup toasted sesame seeds
• 1 TBSP lemon juice
• 1 - 1/2 tsp. cumin
• 1 tsp. coriander
• 2 TBSP olive oil (or more, to taste)
• 1 cup (packed) chopped spinach leaves

Sandwich Ingredients:

• Homemade bread or sandwich buns
• Hummus
• Marinated Artichoke-Olive-Roasted Red Pepper salad (I cheated and purchased pre-made at the store!)
• Optional--Swiss cheese for topping (I went without; my cheese-head hubby loaded it on)

Directions:

1) To prepare the hummus, blend chickpeas in a food processor until thoroughly processed. Add remaining ingredients and process until smooth. Add more olive oil, as needed to reach your desired consistency.

2) To assemble sandwich: Toast bread or bun. Slather with hummus, top with marinated salad.

Lasagna Lovin' Fool

I absolutely love lasagna.

While the traditional meatless-marinara version is delightful in its own way, tonight I'll introduce you to a company-worthy lasagna that will blow your mind.

That's right: Mind-blowing. Well, let's be honest-- I owed it to you after two nights in a row of celery.

With feta cheese, fresh rosemary, and artichoke hearts, this recipe takes the traditional comfort-food pasta bake, and cranks it up a notch. Or ten notches.

My older sister first made this recipe a few years ago when I was in graduate school. Being the thoughtful sister she is (or, simply pitying my stressed-out, impoverished student lifestyle at the time), she would cook dinner for me on Wednesday evenings. Since the Wednesday night she created this garlicky work of art, I've never found a lasagna recipe that comes close to being this tasty.

This recipe is ideal for a special occasion--birthday, anniversary, good hair day, etc. Tonight's cause for celebration? My friend Alli, who is well on her way to becoming a Physical Therapist Extraordinaire, just completed two big exams and is need of some R & L (rest and lasagna).

I was more than happy to help :)

Suggestion: I actually prepared the lasagna last night (you know, around 9pm when every sane person starts a lasagna), covered and refrigerated it, and then popped it in the oven when I got home from work today. Paired with garlic bread and a side salad, it's easy-peasy gourmet tonight.

What's your favorite way to enjoy pasta?

Spinach Artichoke Lasagna

(recipe from my cooking-genius sister Kendra, who credits AllRecipes.com)

Finally! A flavor-packed vegetarian lasagna that isn't loaded with cream and alfredo sauce. It's definitely a crowd-pleaser for vege-heads and carnivores alike.

Ingredients:

• 9 uncooked whole wheat lasagna noodles
• 1 large onion, diced
• 4 large cloves of garlic, minced
• 1 can (14 oz.) of veggie or chicken broth
• 1 TBSP fresh rosemary (or 1 tsp. dry)
• 1 jar (14 oz.) of artichoke hearts in water, drained and chopped
• 1 (10 0z.) package of frozen spinach, thawed, drained, and squeezed dry
• 1 28 oz. jar marinara sauce (I used a sauteed onion and garlic variety)
• 3 cups shredded mozzarella or Italian cheese blend (I didn't measure, I just sprinkled a little on each layer)
• 1 (4 oz.) package of garlic and herb feta cheese

Directions:

1) Cook lasagna noodles according to package directions. Coat a 13 x 9 pan with cooking spray.

2) Meanwhile, heat a little olive oil over medium-high heat in a sauce pan. Add onion and garlic and cook for 3 minutes, until onion is just tender. Stir in broth and rosemary and bring to a boil. Add spinach and artichoke hearts; reduce heat, cover, and simmer for about 5 minutes. Stir in marinara sauce.

3) Spread 1/4 of artichoke mixture in the bottom of the prepared pan. Top with 3 cooked noodles. Sprinkle with 3/4 cup cheese (I just sprinkled a thin layer on). Repeat layers 2 more times, ending with artichoke mixture and cheese. Sprinkle crumbled feta on top.

4) Cover lasagna and bake at 350 degrees for 40 minutes. Uncover and bake 15 more minutes until bubbly. Allow to sit for 10 minutes before cutting and serving.

5) Invite Garfield the Cat over for dinner. He's never had lasagna this good.