Italian & Swiss Super Hero

Some people call them subs. Some call them grinders. My Philly friends all call them hoagies.
My mom's side of the family were mostly New Yawwwk Italians, so I grew up calling them heros.
Who doesn't love a hero filled to the brim with Italian sausage and beautiful red and green peppers. The thought of the smell alone is enough to make ones mouth water.

Here's an almost-vegan version of this classic (with a bit of a twist).

Italian & Swiss Super Hero

Ingredients:

1 pack tofu/soy Italian sausage (I used Tofurky Italian Sausage, 14 oz pack)

1 baguette fresh Italian bread (or your favorite bread)

1 medium onion

1-2 sweet red peppers (depending on size)

1-2 green peppers (depending on size)

a few drizzles olive oil

6 cloves diced garlic (or to taste)

pinch of red pepper flakes

salt to taste

shaved parmesan (or favorite cheese)

1. Slice onion and peppers and set aside. 

2. Cut sausage into 1-2 inch pieces and set aside.

3. Heat oil and sauté garlic and pepper flakes until aromatic.

4. Add sausage and sauté, stirring frequently for about 5-7 minutes.

5. Add peppers, onion and salt. Continue to cook, stirring along the way, until desired tenderness.

Balsamic & Garlic Swiss Chard

1 bunch Swiss chard

3-4 cloves minced garlic (or to taste)

2 tbsp olive oil

1/4 cup balsamic vinegar

salt to taste

1. Wash, drain and chop Swiss chard (discard lower  end of stalks).

2.  Saute garlic in oil until aromatic. 

3. Add and sauté Swiss chard, stirring, 2-3 minutes.

4. Add balsamic vinegar and bring to a quick boil. Once chard has wilted remove from heat and let stand.

Makes about 3 decent size heros. Or 2 good-eater size ones (yes, my partner and I still have some work to do when it comes to portion control) with a bit left over for a later snack.

The Swiss chard makes a wonderful side dish and is also delicious inside the hero.
Top with cheese (we used Parmesan, Romano and Asiago shavings) and Ta-DAA!

What are you waiting for? MANGIA!

Two Weeks a Vegetarian

Two weeks into this I must say that I don't miss eating meats as much as I feared I might. I have not weighed myself but my pants feel a bit looser. I feel, how should I put this...less gross. Meals suddenly seem to count, meaning that I am more aware and in the moment while eating. I am taking the time to enjoy what I'm eating rather than thoughtlessly stuffing my face. Foods taste cleaner and are more satisfying.

I am learning how to buy groceries all over again. There is a world of vegetarian and vegan products out there to consider. Practically everything is new to us. We are in the trial-and-error phase. So far I have been pleased with all of the meat and chicken substitutes While we enjoyed the Go Veggy! cheese substitute slices in sandwiches (Tofurky deli slices were also good) the Vegan Gourmet cheddar (block) alternative was less than thrilling. I think it was more of a texture thing. You just don't expect block cheddar to crumble into a soggy mess in your mouth.  Rather than giving up on it completely I will try melting it over some veggies.

Last night I prepared some tofu "patties" with Korean BBQ sauce and scallions. I prefer extra-firm tofu to other varieties. I served them with a side of Chinese broccoli and Bok Choy, lightly sautéed with garlic over sesame oil. Not by any means an "inspired" recipe (they can't all be), but it tasted delicious and was quick and easy to make.

So two weeks in, I'm quite satisfied with the dietary changes we've made, so onward we go.