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drained (save
2 tablespoons of marinade)
½ cup pitted black olives (Kalamata,
Niçoise—anything other than
canned Mission olives)
½ cup chopped fresh basil
    In a 4- to 6-quart stockpot over high heat, combine the water and salt. Bring the water to a boil, add the pasta, and cook according to the package directions. When the pasta is done, drain it (don’t rinse it), transfer it to a large bowl, and toss with the 2 tablespoons of reserved sun dried tomato oil. Set aside to cool.
    Meanwhile, juice the lemon into a small bowl. Whisk in the 2 tablespoons of artichoke marinade. Set aside.
    When the pasta is cool, gently toss in the marinade mixture. Cut the artichoke pieces in half (or quarters if large) and add them to the pasta, along with the sun-dried tomatoes, olives, and basil. Gently toss to combine. Serve immediately or refrigerate until serving.

Hearty-Ass SANDWICHES
    The only thing better than pigging out on a big-ass sandwich? Getting seconds from off your own face. Moo! Chow down, cowgirls!
     
    Club Sandwich
     
    Reuben-esque
     
    “Tuna” Salad
     
    “Chicken” Salad
     
    Philly “Cheesesteak”
     
    Veggie Burger
     
    “Chicken” Panini

Club Sandwich
    Makes 4 sandwiches
    8 slices vegan whole wheat
bread, toasted
About 3 tablespoons
vegan mayonnaise
1 avocado, sliced
8 ounces vegan turkey
or chicken slices
2 tomatoes, sliced
12 strips vegan bacon
4 large lettuce leaves
    Spread each slice of toast with about 2 teaspoons of the mayonnaise. Top the mayonnaise side with 4 slices with avocado, turkey or chicken, tomatoes, bacon, and lettuce, dividing the ingredients evenly. Top with remaining toast, mayonnaise side down.

Reuben-esque
    Makes 1 sandwich
    ¼ cup low-sodium vegetable stock
1 teaspoon garlic powder
½ teaspoon Bragg’s Liquid Aminos
(or ¼ teaspoon tamari or soy sauce)
6 to 12 strips vegan bacon
2 slices vegan whole wheat rye
bread, toasted
2 slices vegan Swiss cheese
¼ cup drained sauerkraut
2 tablespoons Thousand Island
Dressing (see page 152)
     
    Preheat broiler.
    In a 12-inch nonstick skillet over medium heat, combine the stock, garlic powder, and Bragg’s Liquid Aminos. When the mixture begins simmering, add the bacon strips, spreading them out evenly. Cook until the liquid has evaporated, about 2 minutes. Turn and cook the other side until the garlic powder begins to brown, about 1 minute.
    Remove from heat; set aside.
    Arrange the bacon on top of one slice of toast. Top with the cheese and place on a baking sheet. Arrange the sauerkraut on the other slice of toast and place on the baking sheet. Place the baking sheet under the broiler until the cheese melts and the sauerkraut is warm. (Time will depend on the cheese. Keep a watchful eye on it! It could only take a minute or so.) Remove from the broiler, top sauerkraut with Thousand Island Dressing, and sandwich the two toasts together. Cut in half and serve.
    FYI: Six slices of bacon strips make for a satisfying sandwich; twelve make for a whaler. For the complete deli experience, hold the sandwich together with tooth-picks and serve a sour pickle on the side.

“Tuna” Salad Sandwich
    Makes 3 or 4 sandwiches
    2 cups finely shredded parsnip
1 celery stalk, finely diced
¼ small red or white onion,
finely diced
1 lemon
¼ cup vegan mayonnaise
½ tablespoon sweet pickle relish
1 teaspoon coarse nutritional yeast
½ teaspoon kelp powder
¼ teaspoon fine sea salt
6 to 8 slices vegan
whole wheat bread
    In a large bowl, combine the parsnip, celery, and onion. Zest, then halve the lemon. Add the lemon zest and juice from one half (save the other for another use) to the parsnip mixture, along with the mayonnaise, relish, yeast, kelp powder, and salt, stirring to combine.
    Spread the tuna salad on 3 or 4 slices of bread, top with remaining 3 or 4 slices, and serve.

“Chicken” Salad Sandwich
    Makes 3 or 4 sandwiches
    ½ cup vegan mayonnaise
2 teaspoons lemon juice
1 tablespoon coarse nutritional yeast
½ tablespoon agave nectar
¼ teaspoon