Thanks so much for your recipe notes! I’ll take a look at those two.

Trina

I didn’t particularly care for the other two, but that’s really a personal taste thing. The Capicola had too much of a peanut butter taste for me. Might be interesting to try it again with maybe almond butter, which is a bit more neutral tasting. And I had more trouble slicing these two and had to slice them much thicker. The Capicola just kind of crumbled and the Salami was kind of soft. I think I probably should have baked the Salami longer and it would have sliced better (right at the ends, where it was a bit smaller and so more done sliced better) but the Capicola had a much different texture all the way through, so I’m not sure what I did there. But thanks for the recipes

So, yes, if you’re a person who needs to keep fats down to a minimum, you would want to alter recipes to meet your own, individual needs. As a vegan, I certainly understand altering recipes! It can be tricky at times, but not impossible.

What we’re doing with this series is providing alternatives to sandwiches loaded with meat and cheese. We’re letting people know that you can eat a vegan diet and still have delicious food. And of course these sandwiches should be included as part of a balanced and varied diet. But at least people can see these sandwiches and know that taking on a vegan diet does not translate into a life of deprivation.

Jeez, the amount of oil, let alone, the amount of oil in the faux meats & cheeses are just awful.

Might be creative, but still an insult to your cardiovascular system. The Carrot Salad alone, assuming 4 servings, is a over a day’s worth of fat per serving a la Esselstyn/Ornish, and half a days worth of fat per serving via the American Heart Assocation.

Despite your pronouncements to the contrary, your sandwich and side-dish are still a “heart attack on your plate.” Yeah, you made if vegan. BFD. It’s still very unhealthy. Oil/Fat are not real foods.