The Veggie Loving Kelley

The following recipe is a favorite in our house. It’s filling, tasty, and also pretty healthy.  It is adapted from a recipe that I found on one of my favorite recipe blogs, Finding Joy in My Kitchen.

Here’s the low down on how we eat around here.

I recently found out that my cholesterol levels are not really where they should be.  They were SUPER high, but with a diet change they are doing good now.  In order to keep things that way, we have been making sure that my fiber intake is higher than my fat intake for each meal.  No, I am not a doctor and I don’t really know how this stuff works, but it is what my doctor recommended and it has been working so far so we are keeping up with it.

Also, I have been a vegetarian for about 4 ½ years, so most of the meals in our house are sans-meat.  I say most because the hubs is NOT a vegetarian. He loves him some meat. I became a vegetarian right after we got engaged and he jokes with people that I played some kind of evil trick on him by waiting until it was too late for him to turn back.  Still, sometimes I make meals that have meat for him and tofu or some other meat substitute for me.  But, with this meal there is no need.  It is filling and delicious without meat whether you are a vegetarian or not.

Ready for the recipe? Here it is!

Baked Veggie Sandwiches (adapted by moi. The original recipe can be found at



2 C flour

3/4 C whole wheat flour

1 tsp. salt

2 1/4 tsp. rapid rise yeast

2 T olive oil

1 C cold water


1 C fat free cheddar cheese, shredded

1 C spinach (I used frozen because I can get coupons for it!)

1 C broccoli, diced (Frozen again for the same reason)

1 C mushrooms, sliced finely

1 C carrots, chopped

2 garlic cloves, minced

(You can really use any veggies that sound good to you, or any that you need to use up)

marinara sauce (for dipping) – optional

In a medium sized bowl, combine the dry ingredients from the dough section of the ingredients list.

Add oil and water and mix well.  Then knead dough and form into a ball.

Place the dough into a ziplock bag and zip it nice and tight.  Now allow the dough to sit until it has doubled in size (This is what mine looked like when doubled.  It should take approximately 1 ½ hours).  Then divide dough in half, re-cover, and allow it to rise again.  This time it should only take about ½ hour.

When your dough is just about done, add a little water to skillet and place it on the burner on medium heat.  Start by cooking up those carrots and that yummy garlic.  The original recipe called for oil instead of water at this stage, but I use water to cut back on the fat and we haven’t missed the oil one bit.

This would also be a good time to heat your oven to 400.

After a few minutes add the other veggies to the skillet.  Cook them up until everything is tender.

Take 1/2 of the dough and stretch it to form a square.  Now place that square at the bottom of a greased 8×8 glass pan.

Cover the dough with 1/2 of the cheese.

 Spread the veggie mixture over the dough and cheese in the pan and top with the remaining cheese.

 Finally, stretch the second half of the dough into a square place it on top of the veggies.

Place the glass dish in the oven and cook for about 15 – 20 minutes (until the dough is cooked all the way through).


When it is done slice it into sandwich pieces and dip in marinara sauce if desired, or eat it all on it’s own.  Enjoy!

-The Veggie Loving Kelley


3 thoughts on “The Veggie Loving Kelley

    • Thanks! They were extra good this time, probably because I had to spend all the extra time taking pictures and writing about them… They were appreciative of the publicity 😉

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