Every Friday during Lent, my carnivorous husband and little man are forced to join me in my meatless meal endeavors. (I’m pretty much a vegetarian) As Catholics we give up meat every Friday up until Easter, so each Friday we come up with different ideas to go meatless, most of which involve fish.
Lunch is what gets tricky, so this is a great satisfying recipe that won’t have you missing the cold cuts on your afternoon sandwich.
Prep time: 10 minutes
Ingredients:
Half an avocado
sliced tomato
sliced onion
1 portobello mushroom
arugula lettuce
multigrain bread
Chipotle Mayo
multigrain bread
Chipotle Mayo
1. Spread chipotle Mayo onto bread lightly (you don’t need much, there’s tons of flavor)
2. Grill portobello mushroom
3. Add avocado, tomato, onions, and arugula to multigrain bread.
Recipe for homemade Chipotle Dressing – Cheaper, fresher, and much tastier than store bought!
Ingredients:
1 cup fat free mayo or vegan mayo
1-3 chipotle chiles
1/2 tsp adobo sauce
Combine all ingredients in your blender until smooth. Use 1 chipotle to start, and add more if you want more spice.
This also tastes really good with honey mustard if you don’t have time to make the dressing. Add a side salad and enjoy your nutrient-dense Lenten lunch!
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