While I’ve yet to be convinced that National Sandwich Day wasn’t created to sell more sliced bread, the holiday is still a good excuse to make a sandwich for dinner tonight - or any night for that matter. Sandwiches can be much more than your basic peanut butter and jelly. When done right, a sandwich can be a simple, healthy, and elegant meal.

Here are my top sandwich choices from the Eat.Drink.Better archive:

• Meatless Monday: 8 Meat-Free Sandwich Ideas

• Meatless Monday: Berry Compote, Tofu Pesto Sandwiches, and Pasta With Chickpeas

• A Beefy (yet Beefless) Burger with Black Beans

For more ideas, visit:

• Smitten Kitchen’s Sandwich Archive

• Sandwiches, from Vietnam to South Carolina

• Scanwiches

To test your sandwich knowledge, take this quiz.

(Image courtesy of andso at flickr under a Creative Commons license)

A man who stabbed an Emu to death ‘because he wanted to eat it for Christmas lunch’ has been fined almost A$4,000 (US$2,500) for animal cruelty.

An Australian court heard that, two days before Christmas, Patrick James Andrews, 23, crept into the Emu enclosure at Alexandra zoo in south-east Queensland, where he repeatedly stabbed a 30-year-old Emu named Mary, before cutting its legs off. Zoo staff later found the animal dead in its enclosure.

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On December 9th, the Center’s For Our Children fundraiser will feature an organic gourmet dinner by Chef Domenica Catelli, one of the judges on Iron Chef who is also famous for her ability to get kids to eat their vegetables, without hiding them. Dessert by Chef Akasha Richmond, owner of the Culver City restaurant Akasha, follows. In addition to her restaurant, which is dedicated to sustainable, local and organic ingredients, Akasha is the author of Hollywood Dish and the spokesperson for SILK soymilk.

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Tofu Vegetarian Pot Pie

Prepare the crust

Combine:

• 1 cup unbleached white flour
• 1 cup whole wheat flour
• dash of salt

Cut into flour mixture:

• 2/3 cup chilled butter

Add:

• 5 to 6 Tablespoons cold water

Knead until the dough holds together (you may need to add a little extra water), but do not overwork it. The warmth from your hands will soften the butter, and you will lose the flakiness of your crust.  Divide the dough into two balls and chill for 30 minutes in the refrigerator or 10 minutes in the freezer. Roll out a top and bottom crust.

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Ingredients

Hummus (store-bought or made from scratch – see below)
8 corn or flour tortillas
½ cup chopped green onions
1/2-1 cup favorite salsa

Directions

1. Spread a tortilla with 2 to 3 tablespoons of hummus and place in a large non-stick skillet over medium heat.

2. Sprinkle with chopped green onions and salsa. (You could also eliminate the salsa here and instead top the finished quesadilla with it.)

3. Top with a second tortilla, and cook until the bottom tortilla is warm and turning golden brown, about 3-5 minutes, depending on how high you have your flame. Turn and cook the second side for another few minutes, until it, too, is golden brown.

4. Remove from pan and cut in half or into triangles. Repeat with remaining tortillas.

Basic Hummus Recipe

1 15-ounce can garbanzo beans, drained and rinsed
½ cup water-packed, roasted red peppers
3 tablespoons lemon juice
1 tablespoon tahini (sesame seed butter)
1-2 garlic cloves, peeled
¼ teaspoon cumin
Salt, to taste

Place the beans in a food processor or blender with roasted peppers, lemon juice, tahini, garlic, and cumin. Process until very smooth, 1 to 2 minutes. You may add a little water to thin it out. Salt to taste.

Serving suggestions and variations:

• Serve with a side of rice and beans.
• Great for breakfast, brunch, lunch, or dinner – or just as a snack.
• Serve as party finger food; though they really are best served hot!
• For some extra spice, add minced jalapeno peppers to the hummus. Or add a pinch of cayenne.
• You can also serve these with guacamole and non-dairy sour cream.
• Non-dairy sour cream: Wildwood or Tofutti brand sour creams are both delicious. You can find them at Whole Foods or other large health food stores. (Or ask your grocer to carry them.) If you want to make your own, simply add one 12-ounce box of silken tofu to a blender or food processor along with 2 tablespoons of fresh lemon juice. Add a dash of cayenne for some color and "bite."

Copyright © 2007 Compassionate Cooks, LLC – All rights reserved

In Parts I and II, we talked about the making of tofu, the freezing of tofu, and everything in between, Now, let’s talk about a few things you can do with extra firm tofu – a few quick dishes you can make for lunch or dinner. I’ve already mentioned the fact that the silken is pretty much just for pudding or pie filling, so I’m talking about using extra firm or Wildwood’s super firm tofu for this purpose.

Tofu in Stir Fries

Using tofu in a stir-fry is the most obvious use for this delicious food. And there are a couple things you can do. First of all, tofu has a fair amount of its own fat, so when you cook it, you really don’t need to use any oil. It will get golden brown and crispy on its own without oil. So you cut the tofu up into cubes or slices or patties or whatever size/shape you want, and you place them in a nonstick sauté pan.* Now you just let them get golden brown and crispy on one sided before turning it over. Don’t fuss with it and push it around; just let it get crispy, then flip it. No oil – about 10 minutes each side. While the tofu is cooking like this in its own pan, you can start cooking up your veggies – peppers, onions, squash, mushrooms, whatever you want to add to your stir-fry — in a separate sauté pan. When the veggies are nearly cooked, add your crispy tofu, and your stir-fry marinade, and just stir-fry until the tofu is hot and mixed with the sauce. Serve over quinoa or brown rice. If you don’t know what quinoa is, then check out my blog post called Five Favorite Foods.

However, if you don’t own any nonstick pans, feel free to add a little olive oil to your pan and fry up the tofu that way. You want it nice and crispy.

Tofu in Curries

Another way to use extra firm tofu in a meal is to make Thai curry. Again, there are recipe packets on my website, but essentially you’d add curry paste and coconut milk and whatever veggies you want to add, and throw in extra firm or super firm tofu into your curry. Frankly, I think curry – particularly the tofu in the curry – is even better the day after you make it. Yum!

Tofu as "Eggless Egg" Salad

I’ve mentioned eggless egg salad, which you can prepare by mashing up extra firm tofu, and mixing it with an eggless mayonnaise, such as Nayonnaise, Vegenaise, or Wildwood’s Garlic Aioli – along with some chopped raw veggies, such as carrots, celery, and peppers – and adding some salt, cumin and turmeric.

Grilled and BBQ Tofu

You can make BBQ tofu by just sautéing some tofu like I mentioned before – perhaps just cut the tofu into strips – putting the browned tofu strips in an 8 or 9-inch casserole dish, pouring BBQ sauce over it, and heating it in the oven for 20-30 minutes. Serve as a main dish or make a sandwich. Grill tofu and add to a grilled veggie sandwich on Focaccia bread with avocado and balsamic vinegar.

Tofu Bacon, Ricotta Cheese, Scramble, and On and On

Make tofu bacon by marinating tofu in a combination of water, tamari soy sauce, maple syrup, and liquid smoke. Make a tofu ricotta cheese (blend firm tofu with lemon juice, fresh basil, fresh garlic, and soy milk) to use in lasagna or stuffed shells. Scramble tofu together with your favorite vegetables and the spice turmeric to give it a beautiful yellow color. This delicious dish can be served as is, or can be used as the basis for "tofu rancheros" by wrapping it in a tortilla, and serving with black beans and salsa. Add cubes of firm tofu to miso soup.

Thoughts About Bulk Tofu

Just a few other thoughts about tofu. You sometimes see it in your grocery store, particularly in Asian shops, in bulk – sitting in tubs of water. I’m a little wary of this, only because it’s often not organic, I don’t know how long it’s been sitting there uncovered, exposed to possible bacteria, and I just prefer to get tofu that I know is organic. Some farmer’s markets are now selling fresh tofu in bulk in this way, but that’s a little different, because often the batch was just made that morning, and it’s usually organic, and you can speak directly with the people making the tofu. You can’t beat organic, locally made tofu. Incidentally, one of the great things about Wildwood’s tofu is that the soy beans are American-grown, mostly in Iowa, Illinois, and Minnesota, and Wildwood has a direct relationship with their farmers.

Flavored, Ready-to-Eat Tofu

Whereas Wildwood does have some flavored baked tofu, my favorite brand for ready-to-eat tofu is Sunergia. They specialize in flavored tofu, and each one of the flavors is fantastic: Italian Herb, Savory Portabella, Peanut & Ginger, Indian Masala, Spicy Thai, Garlic Shitake, Porcini Herb, Spinach Jalapeno, Spicy Indian, and Pesto. Some are great for adding to pasta, some to stir-fries, some to salads. Just scrumptious - also organic, kosher, GMO-free, and wheat-free.

Tofu is such a versatile food; you can do soooo much with it, so definitely give it a chance. It’s really satisfying, really filling, a great source of protein (if that’s something you’re looking for), it’s high in Omega 3 fatty acids and monounsaturated fats, and is a great source of iron and other minerals such as calcium (if you get the tofu that uses a calcium base as its coagulant – it will say "calcium enriched" on the package, and is so versatile.) Just don’t be afraid of it. Experiment with it, trust it, trust me, and perhaps someday you’ll get to the same place as me – where it becomes difficult to cook with it, because you want to gobble up the entire block before you even get to use it in whatever dish you’re preparing. (I do have some amount of self control, though!)

*Just a quick note about nonstick pans, because this question (which usually comes up in my classes) may be on some of your minds. Some people are concerned about the link between cancer and a chemical used in the manufacturing of Teflon. First of all, Dupont is phasing out this chemical by the year 2010, so this whole point will be moot. But the reason I feel okay using nonstick pans is a) I use nonstick in a rotation with other pans, so it’s not only nonstick I use. I also use anodized steel, and of course, you can also use stainless steel or copper. b) I really take care of my nonstick pans: I don’t use metal on them, and I make sure not to scratch them. The risk researchers are seeing between cancer and this chemical – unfortunately – has more to do with people who live around the manufacturing plant, not the use in people’s kitchens.

Also, you’d have to heat your pan to over 600 degrees with no food in it to see any kind of risk, and we don’t heat our pots and pans to that high a temperature. Finally, for me, there are so many real risks associated with cancer and meat, cancer and dairy products, and cancer and high-fat diets that I would rather see people make much more substantial changes if they want to reduce their risk of getting cancer than worrying about Teflon. If you’re still eating meat and dairy but are concerned about Teflon pans, I don’t think you’re doing much to reduce your risk. I’d rather see people get these cancer culprits out of your diet, and not worry about using nonstick pans.

Make more. Set aside one day a week and cook up one big dish (my favorites are chili and lasagna). Or instead of cooking for four, cook for eight and freeze the rest. Baked goods also do well frozen, such as breads, cookies, muffins and
pies. Next time you bake make a double batch and freeze the rest. Pancakes and waffles make for a quick breakfast snack when pulled from
the freezer and popped in the toaster.

Portion out the left overs in individual sized containers. This way you can easily pull out just what you need for reheating. It’s always a good idea to label and put food in (reusable) containers designed for the freezer to avoid the icky taste of freezer burn.

Stock up on local produce when it is abundant in the summer and make jams or sauces, such as tomato sauce or applesauce, to enjoy throughout the winter months. (Care2 Greenliving has some tips on how to freeze fruits and veggies.)

Of course the big challenge with this tip is time. When you barely have
enough time to set the table for nightly meals, finding time to make
and freeze food can be tough. However, with a little planning you’ll
actually wind up saving yourself some time by having healthy meals
on hand ready for reheating.

Amy says: I prefer to make the easy stuff in big batches, such as lentil soup or a lasagna, and store portions in freezer bags (that I wash and reuse.) On days I don’t have time to cook I take a bag out of the freezer, dump it on a plate, and while it’s reheating I’ll whip up a quick salad to round out the meal.

Be sure to check out GO’s weekly Weekend Grub feature for recipes and tips for green cooking.

More related articles from GO:

Weekly DIY: Make Your Own Southwestern Condiments

Kicking the Habit: Dehydrating Produce

Healthy & Green Lunches For Back-To-School

Reduce, Reuse, Respect the Brew: Beer-Making for Environmentalists

Kicking the Habit: Buying Food in Bulk

Interested? Great, let’s get cooking! First, choose your menu options: something delicious that’s easy to make, like spaghetti and (vegan?) meatballs, fajitas and tacos, a salad, or even some simple sushi rolls. Call a couple of friends, preferably ones who can walk, bike, bus, or carpool to your house easily. The fewer fossil fuels they use to get to your house, the greener your party will be.

If you’ve also been looking for a chance to get to know your neighbors better, or maybe you’re searching for the right occasion to talk to that cutie down the street, don’t be shy; invite them over. Ask each guest to bring one or two of the ingredients you’ll need for the meal and give brownie points for any locally grown, organic, or fair-trade ingredients. When you’re shopping for ingredients, consider organic wine, locally grown fruit, or fair trade chocolate. Don’t forget to use non-disposable dishware.

Now enjoy the company of friends over a delicious, home-cooked meal. If everyone has a good time, why not take turns hosting weekly dinner parties and inviting new friends? You’ll build community, save money on groceries, and enjoy tasty leftovers. And, whether it’s your culinary prowess or the way you suavely compost the kitchen scraps, you might just make a splash with your neighbors as well.

So, if you love the good life, consider throwing dinner parties as a way to build community, reduce waste, supporting organic foods, and even fight Global Warming.

Bon appétit!

Want More? Try Workplace Activism: Bringing Slow Foods to a Fast Paced World

You can bring green dining to the workplace. Choose one day a week when two or three coworkers can team up from home to bring in a homemade lunch for the rest of the office. Ask them to keep track of what they spend on ingredients and have everybody who would like to join in the lunch contribute several dollars to cover the cost. Then rotate through the office to give others a chance to be designated as chef for a day. You can suggest that everyone use organic, locally grown, fair trade ingredients, or you can showcase these ingredients when it is your day to bring lunch.

What’s the payoff? When choosing where to eat lunch during the workweek, we run the risk of eating unhealthy fast foods and using wasteful to-go packaging and we often end up paying more than we would for food cooked at home. Shared lunches are healthier, use less packaging, and they add an important touch of fun and common ground to the workplace while saving you and your coworkers money.

Photo Source: http://www.flickr.com/photos/jkonig/114636130/