COFFEY BREAK
for
HEALTHY ALTERNATIVES

a different kind of coffee break with Gerry and Ray Coffey

Disease-Free Living Through Fitness and Nutrition

Recipes
GUILT-FREE GOURMET by Gerry & Ray:
Recipes for those who wish to avoid salt/sugar/oils/flesh foods
More Recipes/Books &  Info: gmcoffey@aol.com


Portabella Mushroom Sandwich

1 package sliced portabella mushrooms

1 small onion, sliced

1 medium tomato, sliced

lettuce

fat free vegan cheese

Nayonaise (Vegan Mayonaise)

8 slices whole wheat bread or Sprouted bread

Few tablespoons of distilled water

Using non-stick skillet with enough distilled water to keep from sticking, saute mushrooms 5 to 6 minutes or until tender, turning occasionally. Onions can also be sauted at this time if desired. Set aside. Set oven to broil. Toast 4 slices of the bread. Arrange bread on cookie sheet covered in foil. Spread bread with a thin layer of Nayonaise. Next add the onions, sauted or raw. Arrange the mushrooms on top of the onions. Add a tomato slice and a slice of vegan cheese. Broil until cheese melts 1 to 2 minutes. Toast remaining 4 slices of bread. Top sandwich with lettuce. Add more Nayonaise if desired to bread. Make 4 sandwiches.


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