Vegetable Pot Pies

This winter/spring season I wanted to cook with squash more. I have never really been a big fan of squash, so I decided to give it another try. Winter squash blends very nicely with other vegetables in these delicious individual pot pies.

Serves 6

• 1 large potato
• 5 1/2 oz winter squash
• 1 large carrot
• 1 red bell pepper
• 2 1/2 cups small broccoli florets
• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 3/4 oz butter
• 2 tbsp all-purpose flour
• 1 1/2 cups milk
• 1 cup grated cheddar cheese
• 2 egg yokes, plus 1 lightly beaten egg
• cayenne pepper to taste
• 1 tsp paprika
• 2 sheets puff pastry, thawed
• 1 tsp poppy seeds

1. Preheat oven to 425 F. Spray six 1-cup ramekins with cooking spray and place them on a baking sheet.

2. Peel potato, winter squash, and carrot and cut them into 1-inch cubes. Cut the red bell pepper into 1-inch squares. Steam potato, winter squash, carrot, and broccoli until tender. Place in a large bowl.

3. Heat olive oil in a large pan. Add onion and red bell pepper. Cook for 3-4 minutes or until just tender. Add to the rest of the vegetables.

4. In a small saucepan, melt the butter over medium heat. Add flour while constantly stirring and cook for 2 minutes. Gradually pour in the milk while continuing to stir. Bring to a boil. Stir for 3 minutes or until the mixture thickens. Remove from the heat and slightly cool. Stir in cheese and egg yokes. Mix everything well. Add cayenne pepper, paprika, and salt. Add the sauce to the vegetables and stir to combine.

5. Divide the vegetable mixture between 6 ramekins. Cut 6 circles out of the puff pastry to fit the top of the ramekins. Seal the edges. Brush with the beaten egg and sprinkle with poppy seeds. Bake for 30 minutes or until golden brown.

Adapted from Essential Vegetarian, Individual Pot Pies, p 71. 

Meatless Meatballs

My husband and I have been sick, so I had no motivation to cook. I didn't even go grocery shopping for anything specific this week. Then suddenly I got hungry and wanted to cook. At my disposal were only the ingredients that I already had in my pantry and fridge. The result- the most delicious meatless meatballs! When I come up with a recipe, I usually have to test it a few times. This one was perfect from the first attempt.

The "meat" balls are full of flavor and they hold their shape perfectly thanks to the walnuts, chickpeas, and eggs. They could be used in meatball sandwiches or served smothered with marinara sauce. They are also an excellent way to sneak in some broccoli without grossing out your husband or kids.

Because I get bored too fast, I have to constantly entertain myself by coming up with new eating ideas. My new project is to use a fruit or vegetable that I usually don't use in my cooking at least once a week. This week's random choice fell on rutabagas! I had a lot of hope for this comely root, but I have to say that it wasn't my favorite. I made it mashed with thyme and buttermilk, but I made a mistake of adding a dash of cardamom. It turned out weird hence I'm not posting the recipe here. Now I know why it's famous in Europe as the vegetable of last resort! Apparently, most people eat it only when they have nothing else to eat :) No offense, rutabaga!

Makes 20 meatballs

• 2 cups broccoli, steamed
• 3/4 cups walnuts
• 1 cup chickpeas
• 1/4 cup fresh parsley, tightly packed
• 1/2 cup Italian style breadcrumbs
• 1/2 cup grated Parmesan
• 1 tsp garlic powder
• 2 eggs, slightly beaten
• salt and pepper to taste

1. Make sure you have steamed broccoli and it's ready to go. About 3 cups fresh broccoli make 2 cups steamed. Preheat oven to 350F. Cover a baking sheet with tin foil and lightly spray it with cooking spray.

2. Process walnuts until smooth and move them to a mixing bowl. Process chickpeas until smooth and add them to walnuts. Process parsley and add it to walnuts and chickpeas. Mix everything well. Add the rest of the ingredients and mix until the mixture is even and smooth.

3. With your hands form 20 meatballs, pressing them to make sure they will hold their form. Place them on the prepared baking sheet. Bake 30-35 minutes or until golden brown. Serve as desired.

Potato Jalapeño Casserole

I know it's summer and you're not supposed to turn your oven on... but I've been into casseroles recently. I've made this one a few times this summer until I perfected the recipe. I've always struggled with the term "comfort food." But I think I finally found what it means to me personally- Potato Jalapeno Casserole! It's wonderfully cheesy. Jalapeños make this dish fun and add a bit of a kick.

Serves 8

• 1 tbsp butter
• 1 medium yellow onion, finely chopped
• 2 jalapenos, minced
• 3 garlic cloves, minced
• 1 bunch green onions, chopped
• 1/2 head cauliflower florets, chopped
• 2 cups heavy cream
• 1 tbsp oregano
• salt and black pepper to taste
• 4 lbs potatoes, peeled and thinly sliced
• 2 cups Mexican style cheese

1. Preheat oven to 375F. Melt butter in a large skillet. Add onions, jalapenos, and garlic and saute until the onions are translucent, about 5-7 minutes. Add green onions and cauliflower. Heat through and remove from the heat. Keep warm.

2. To make the sauce, combine heavy cream with oregano, salt, and pepper in a small saucepan. Bring to a simmer and simmer for 3 minutes constantly stirring. Remove from the heat.

3. Spray an ovenproof casserole dish with cooking spray. On the bottom of the dish arrange 1/2 of the potatoes, 1/2 of the cauliflower mixture, and sprinkle with 1/2 of the cheese. Repeat with one more layer. Pour the cream sauce over the dish.

4. Cover the dish with tin foil and bake for 1 hour or until the potatoes are soft. Let the dish stand for 10 minutes to allow it to settle before serving. Enjoy! 

Vegan Ricotta and Spinach Stuffed Shells

I love pasta! I worked on this recipe for three weekends in a row. I think I'm finally ready to share it with my friends. This is a fun, yet very simple, recipe that could please your family or your guests. It's fully plant-based, but you actually wouldn't notice much difference. The base for the vegan ricotta is silken tofu, a soft and creamy type of tofu that blends nicely with different flavors. Nutritional yeast adds a slight taste of cheese to the vegan ricotta. Basil, oregano, and lemon juice work together to create an amazing blend of flavor.

• 2 14-oz packs organic silken tofu, liquid drained
• 6 garlic cloves, crushed
• 4 tbsp green onions, finely chopped
• 2 tsp fresh lemon juice
• 4 tsp nutritional yeast
• 2 tsp dried basil
• 2 tsp dried oregano
• salt and black pepper to taste
• 1 tsp olive oil
• 8 oz fresh spinach, roughly chopped
• 6 cups marinara sauce
• 12 oz jumbo shells
• fresh basil for garnish

Making "Ricotta"

In a medium bowl mash silken tofu using a potato masher. Add garlic, onions, lemon juice, nutritional yeast, basil, and oregano. Mix everything well and season with salt and black pepper to taste. Refrigerate for 20 minutes to allow the flavors to combine.

Sauteing Spinach

Heat olive oil in a medium skillet on medium heat. Add fresh spinach and saute for 5 minutes occasionally stirring. The spinach should wilt but maintain its bright green color. Remove from the heat and allow to chill.

Stuffing the shells

Preheat oven to 375F. Cook jumbo shells according to package instructions, al dante. Allow to chill enough so that you can handle them without burning yourself. Combine the tofu mixture with spinach. Spray a large shallow baking dish with cooking spray. Pour the marinara sauce into the dish. Stuff each shell with a generous amount of the tofu "ricotta" and spinach mixture. Arrange shells in a baking dish. Cover with tin foil and bake for 25-30 minutes or until the shells are heated through and the sauce is bubbling. Serve hot garnished with fresh basil. 

Delicious Vegan Lasagna

I almost sacrificed my life for this lasagna. I placed a stoneware casserole dish on top of the stove not realizing that the burner was still on. The dish must have been sitting on top of a super hot burner for at least 15 minutes. Then it decided to EXPLODE! Big time. With lots of noise and pieces flying in multiple directions. I almost had a heart attack because right at the moment of the explosion, I was looking at the lasagna dish thinking why in the world it was making slight cracking noises. For a second I thought I had a powerful stare of destruction, but then I realized that I was simply stupid and felt very bad. The worst part was that the casserole dish was a wedding gift from a dear friend. I will have to find the exact same one!

On a more positive note, the lasagna turned out delicious. I've used tofu to create the creamy effect and seasoned it with nutritional yeast. If you haven't used the nutritional yeast, I highly recommend it. It adds cheesy flavor to your plant-based dishes and is a great flavor enhancer. It's also a great source of the B vitamins, zinc, protein, and folic acid.

For the lasagna that you see in the picture, I actually sauteed and pureed mushrooms separately to create an separate mushroom sauce layer. That's why my sauce on top of the lasagna looks so orange. If you puree mushrooms and tomatoes together, the sauce will look brownish red. If you'd like your lasagna sauce to look more orangy red, then saute your mushrooms with 1 tbsp of oil. Puree them separately and use it on the first two layers of lasagna.

Serves: 4-6

• 14 oz package firm organic tofu
• 2 tbsp nutritional yeast
• 4 large garlic cloves, minced
• salt and pepper to taste
• 2 tbsp olive oil
• 1 yellow onion, finely chopped
• 1 lb button mushrooms, chopped
• 1 tbsp dried oregano
• 3 14.5-oz cans stewed tomatoes
• 1 6-oz can tomato paste
• 1/2 cup fresh basil leaves, chopped
• 1/2 cup fresh parsley leaves, chopped
• 1 lb package lasagna
• 1 5 oz package frozen spinach, thawed and drained 
• 1/2 cup vegan cheese (optional)
• Fresh basil to garnish

1. Prepare the tofu mixture

Drain the tofu block and slice it in half. Place one half on a double piece of paper towel, apply gentle pressure with your hands releasing the extra moisture. Repeat with the remaining slice of tofu. Place tofu in a mixing bowl. Add nutritional yeast, minced garlic, salt, and pepper. Mash with a potato masher until the mixture is even. Refrigerate to allow flavors to combine.

2. Prepare the sauce

Heat oil in a large skillet over medium high heat. Add onions and saute them until they become translucent, about 5 minutes. Add mushrooms and cook for another 10 minutes. Add oregano, stewed tomatoes, and tomato paste. Season to taste. Bring to a boil and simmer for 20 minutes over medium heat. Remove from the heat. Add fresh basil and parsley. Puree the sauce using a blender (I use a nifty immersion blender and don't have to transfer the mixture to and from the pan. The immersion blender blends my sauce right in the skillet. It's so convenient! That was the best Christmas gift I got from my mother-in-law last year!)

3. Cook and assemble the lasagna

Preheat oven to 400F. Cook lasagna according to package instructions. Spray a 9x13 casserole dish with cooking spray. Arrange a layer of lasagna noodles, spread it with 1/3 of the tofu mixture, 1/3 of the tomato/mushroom sauce, and 1/2 of spinach. On top arrange the second layer of lasagna noodles, spread it with 1/3 of the tofu mixture, 1/3 of the tomato/mushroom sauce, and 1/2 of spinach. Arrange the third, and final, layer of lasagna noodles and top it with remaining tofu and sauce mixtures. Sprinkle vegan cheese on top. Bake for 30 minutes. Serve hot with fresh basil.

Mexican Casserole

My husband spent two years in Mexico. He loved his experience there and especially local food. He makes fun of my Mexican food because it is so westernized, but I promise you this casserole tastes amazing. I've used meatless crumbles to substitute for ground beef in this recipe. You can find meatless crumbles in virtually any store now. Just check the refrigirator section of the health aisle. I used Smart Ground Mexican Style for this recipe.

Yield: 6 servings.

• 1 1/2 tbsp olive oil
• 1 yellow or white onion, chopped
• 2 garlic cloves, minced
• 1 jalapeno, seeded and finely chopped
• 1 tsp cumin
• 1 tsp dried oregano
• 1 12-oz package meatless crumbles
• 1 15-oz black beans, drained
• 4 plum tomatoes, seeded and chopped
• juice of 1 lime
• 1/2 cup fresh cilantro, finely chopped
• salt and black pepper to taste
• 50 tortilla chips
• 1 cup Mexican-style cheese (or vegan alternative) 

Toppings:

• black olives, chopped
• green onions, chopped
• sour cream (optional) 

1. Preheat oven to 375F.

2. Heat 1 tbsp olive oil in a large skillet. Add onion, garlic, and jalapeno. Saute for 5 minutes on medium. Add ground cumin and oregano. Mix and cook for 1 more minute. Add meatless crumbles, beans and tomatoes. Once it's heated through, remove from the heat. Stir in lime juice and fresh cilantro. Season to taste.

3. Spray an 11x7 casserole dish with cooking spray. Arrange 25 tortilla chips on the bottom of the dish. Add vegetable mixture and top with remaining 25 tortilla chips. Gently press on the chips to allow them to break. Sprinkle with cheese. Bake for 15-20 minutes until the cheese melts.

4. Serve topped with black olives, green onions, and sour cream if desired. 

Baked Lemon Cheesecake

This week has been rough. I spent 20 hours doing my statistics homework, and that's on top of a full-time job, a math class, a business analysis class, and a hungry husband to feed. I haven't had much time for sleeping, let alone for cooking. But on Saturday we were having friends over and I decided to make a nice dessert. Cooking was refreshing, liberating, and healing. It helped me to regroup for the upcoming week and relax mentally

This Baked Lemon Cheesecake is a light version of the popular dessert. The cheesy filling is made with low fat ricotta cheese and Greek yogurt. There is just about 300 calories per serving, compared to 700-1000 calorie Cheesecake Factory cheesecakes :) Make your own cheesecake and have a second helping!

Serves 8
Prep time: 15-20 minutes
Cooking time: 45 minutes

Ingredients

• 4 tbsp butter, plus more for greasing
• 1 1/2 cups gingersnaps, crushed 
• 1 tbsp cold water
• 3 organic lemons
• 1 1/4 cups low-fat ricotta cheese
• 1 cup Greek yogurt
• 4 eggs
• 1 tbsp cornstarch
• 1/2 cup sugar
• raspberries and blueberries to decorate

1. Preheat oven to 350 F. Grease 8-inch round cake pan with removable bottom. Line pan with parchment paper. (You need to line just the sides of the pan).

2. Process gingersnaps in food processor creating fine crumbs. Melt butter and stir it in gingersnaps mixture. Add 1 tbsp cold water. Mix well. Press gingersnap dough into bottom of cake pan. Chill until firm. (I formed thin cookie walls to create a tart look, but you don't have to do that. You can just press the cookie mixture into the bottom of the pan. Make sure you grease the walls of the pan well to prevent the cheese mixture from sticking).

3. Grate lemon zest using small zest grater. Squeeze lemon juice from lemons. Add ricotta cheese, yogurt, eggs, cornstarch, and sugar. Beat well with electric mixer until smooth. Spoon batter into prepared pan. Bake for 45 minutes.

4. Cool cheesecake. Using knife, carefully cut around pan sides to release cheesecake. Place cake, still on pan botton, on platter. Decorate with berries. Enjoy!

Adapted from "The Easy Way Vegetarian," 2012, p. 218. 

Red Lentil Soup

So much nutrition and flavor in one bowl of yummy soup. It's perfect when served with a baked potato. The recipe serves a little army of 6-8 people. Tip: to chop onions, celery, and red peppers, use a food processor and chop them very finely.

You'll need:

• 2 cups red lentils
• 7 cups water
• 1 1/2 tbsp dried parsley
• 1 1/2 tbsp dried oregano
• 2 tsp smoked paprika (smoked paprika is different from regular)
• 1/2 tsp chipotle powder
• 1/4 tsp red pepper flakes
• 1 tbsp olive oil
• 1 large onion, finely chopped
• 6-8 cloves garlic, minced
• 6 celery stalks, finely chopped
• 2 large red bell peppers, finely chopped
• 3 large tomatoes, chopped (you don't need to seed them)
• 1 6-oz can tomato paste
• 4 tbsp apple cider vinegar
• salt to taste
• chopped green onions for garnish

1. Bring water to a boil in large sauce pan. Add lentils. Turn heat down to mid high. Simmer for 8 minutes. Add parsley, oregano, smoked paprika, chipotle powder, and red pepper flakes. Boil until lentils are cooked, about 2-3 more minutes.

2. While lentils are cooking, heat olive oil in large skillet. Add chopped onions and garlic. Saute for 3 minutes. Add celery and red bell peppers. Saute until vegetables are tender, about 5 more minutes. Stir in chopped tomatoes and tomato paste. Heat through. Mix everything well and saute for 4 minutes. Remove from heat.

4. Add vegetable mixture to lentils. Stir in apple cider vinegar. Season to taste. Heat through. Remove from heat. Serve garnishes with green onions!

White Sweet Potato Puree (Vegan)

We were invited to a cooking club dinner and given the assignment to make White Sweet Potato Puree. I was skeptical at first because I'm not a big fan of sweet potatoes. Plus the recipe called for half-and-half, butter, and chicken broth that I don't normally cook with. So I took a challenge to transform this recipe into a plant-based version. It turned out delicious! I'm skeptical no more. It's a great side dish recipe especially for the holiday season.

• 5 lb white sweet potatoes, peeled and sliced into 1/4 inch chunks
• 2 tsp fresh thyme, minced
• 2 tsp sugar
• 1/2 cup plain soy milk, warmed
• 1/2 cup vegetable broth, warmed (or more depending how thick you like your potatoes)
• 2 tbsp plant-based butter, melted
• salt and black pepper to taste

1. Place sweet potatoes in large sauce pan. Cover potatoes with water. Bring to a boil and cook for 15-20 minutes or until potatoes are soft and fall apart easily if poked by fork.

2. Drain. In food processor combine potatoes, fresh thyme, sugar, 1/2 cup soy milk, 1/2 cup vegetable broth, butter, salt and pepper. Puree until smooth. Add more vegetable broth if needed.

Enjoy the holidays!
 

Carrot Cake with Candied Ginger and Walnuts

This holiday season do me a favor and make this delicious Carrot Cake for your family. The combination of spices in this recipe is amazing: cinnamon, nutmeg, cloves, and cardamom. Ooh la la! They will love every piece of it.

I haven't used any animal product in making this cake. No eggs, or milk, or real cream cheese. This recipe is vegan. You will never notice the difference. I dare you to try it.

Cake

• 3 cups all-purpose flour
• 1 tbsp baking powder
• 2 tsp baking soda
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/2 tsp ground cardamom
• 3/4 cup vegetable oil
• 1 cup cane sugar
• 1 cup almond milk (vanilla or plain)
• 2 tbsp lemon juice
• 3 cups carrots, finely crated (about 4 large)
• 1/2 cup candied ginger, finely chopped
• 1/2 cup walnuts, chopped

Topping

• 1 8 oz pack vegan cream cheese
• 1 cup powdered sugar (or more if you want your frosting thicker)
• 1 tsp vanilla extract
• 1/2 cup candied ginger, finely chopped
• 1/2 cup walnuts, finely chopped 

1. Preheat oven to 350F. Combine dry ingredients first: whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and cardamom.

2. Combine wet ingredients in a separate bowl: whisk together vegetable oil, sugar, almond milk, and lemon juice.

3. Stir flour mixture into oil mixture until batter is smooth and thick. Fold in carrots, candied ginger, and walnuts. Spray 10'' pan with cooking spray. Pour in batter and bake for 1 hour or until toothpick comes out clean. Remove from oven. Cool cake completely.

4. Prepare frosting by whisking together vegan cream cheese, powdered sugar, and vanilla. Beat until smooth adding more powdered sugar if desired. Spread frosting over cooled cake. Decorate with candied ginger and walnuts.

Bon Appetit!

Vegetable Pot Pies

These pot pies are a joy! They are delicious and very easy to make. The only thing that takes time is chopping vegetables. Poultry seasoning is the secret ingredient in this recipe. The pies are also freezable. Make a few batches and freeze them for quick dinners on busy weeknights. Makes 8 small pies. If you're using bigger ramekins (like the one in the picture), you will end up with 4 pies.

Crust

• 1 cup all-purpose flour
• 1/2 cup whole-wheat flour
• 1/4 tsp salt
• 4 tbsp vegan butter, cold, chopped into small pieces

Filling

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 1/2 cups celery, chopped
• 2 large carrots, peeled and chopped
• 8 oz button mushrooms, sliced
• 2 tbsp all-purpose flour
• 3 medium red-skinned potatoes, peeled, cut into small cubes
• 2 1/4 cups vegetable broth (you might need more if you want your filling to be more runny. I usually put more broth) 
• 1 tbsp poultry seasoning (or more to taste) 
• 6-8 asparagus spears, cut into 1-inch pieces
• 1/2 cup thawed frozen peas
• 1/2 cup thawed frozen corn
• 6 green onions, chopped
• 2 tbsp fresh parsley
• salt to taste

Crust

Combine flours with salt. Whisk together. With your hands rub in cold pieces of butter until there is no more large pieces. Add 4-6 tbsp cold water and knead dough with your hands until it's smooth. Wrap in plastic wrap. Keep in fridge until filling is ready.

Filling

Heat oil in large frying pan. Saute onion, garlic, celery, carrots, and mushroom until they are softened, about 5 minutes. Gradually stir in flour. Cook for 1-2 minutes. Add potatoes, vegetable broth, and poultry seasoning. Bring to a boil. Reduce to low. Simmer for 10 min. Add asparagus, peas, corn, green onions, parsley. Mix everything well. Remove from heat. Season to taste.

Making pies

Preheat oven to 400F. Roll out dough into rounds to fit your ramekins. Rounds should be about 1/8-inch thick. (If you're using small 1-cup ramekins, your rounds should be about 4 inch long. You will need 8 1-cup ramekins. I've used 4 bigger ones). Divide filling among ramekins. Place dough rounds over ramekins. With your fingers, press dough around edges. Use fork around sides of pies to seal dough. Poke hole in top of each pie. Arrange pies on baking sheet. Bake for 30-40 minutes or until golden brown.

Enjoy!

The recipe is inspired by "Vegetable Pot Pies" from Vegetarian Times. 

Baked Summer Squash, Zucchini, and Cherry Tomatoes

This is my absolutely favorite summer baked vegetable dish. It's so easy to make- a perfect dinner in the middle of the week. Farmer's market vegetables at their best! Baked breadcrumbs mixed with fresh parsley give this dish a crunchy twist. Serve these baked veggies with pasta, rice, or potatoes.

• 2 thick pieces of whole wheat bread, slightly dried
• 3 tbsp vegan butter (or regular butter if you use it)
• 2 tbsp fresh parsley, chopped
• 1 large piece of garlic, minced
• 1 yellow onion, chopped
• 1 medium yellow squash, diced
• 1 medium zucchini, diced
• 2 1/2 cup cherry tomatoes, halved
• salt and black pepper to taste

Preheat oven to 400F. With your hands tear dried bread into smaller pieces and make rough breadcrumbs. Place them in a bowl. In a skillet heat butter on medium. Separate 2 tbsp of butter and pour it over breadcrumbs. Mix well. Stir in parsley. Set aside.

In the same skillet saute garlic for 1 minute. Add onions and saute for 6-7 minutes. Add sqush and zucchini and cook for 5 minutes occasionally stirring. Add cherry tomatoes, cook for 2 more minutes. Season to taste. Remove from the heat.

Grease a casserole dish with non-stick cooking spray or vegan butter. Transfer the veggie mixture into the dish. Top it with breadcrumbs. Bake for 25 minutes or until the top is golden brown and the mixure is bubbling. Bon Appetit!

Cilantro Black Bean Burger

My husband's specialty dish. The Cilantro Black Bean Burgers are easy to make, wonderfully flavorful, and deliciously nutritious. The recipe makes 4 patties.

Burgers

• 1 can black beans, drained and rinsed
• 2 tbsp mayonnaise (We use Veganaise to make this dish vegan)
• 1/4 cup fresh finely chopped cilantro, tightly packed
• 2 tbsp bread crumbs
• 1/2 tsp cumin
• black pepper and salt to taste
• cooking spray
• flour

Fixings

• rolls or pitas
• medium salsa
• cucumbers
• tomatoes
• lettuce
• veggie cheese

Combine beans with mayonaisse and mash them with a fork until the mixture is smooth. Add cilantro, bread crumbs, cumin, salt, and pepper. Mix everything well.

Spray a frying pan with cooking spray and heat it on medium. Form 4 patties with floured hands. Fry them for 3 minutes on each side. Be careful when flipping the burgers onto the other side. They get a little bit messy.

Assemble burgers on a piece of bread. Serve with salsa, cucumbers, tomatoes, lettuce, and veggie cheese. Enjoy!