2 T. olive oil
1 t. tamari soy sauce
1 med. red onion, sliced into
1/2-inch-thick slices and separated into rings
8 med. shiitake mushrooms, stems discarded and caps wiped clean
4 slices homemade-type bread, such as sourdough, Tuscan, or semolina
1 roasted red pepper, cut in half (either freshly roasted or store-bought)
8 lg. arugula or favorite lettuce leaves (approximately)
Preheat the oven to 450 deg. F. In a medium-sized bowl, combine the oil and tamari soy sauce. Add the onion rings, mushrooms, and salt, and toss to coat. Lay the vegetables on a roasting pan or baking sheet in one layer. Roast until brown and juicy, about 10-15 minutes. Flip the mushrooms over halfway during the cooking process. Top two of the bread slices with the mushroom-onion mixture. Add a red pepper half and some of the arugula on each sandwich. Top with the remaining bread. Makes two sandwiches.
Calories: 302; protein: 7 grams; fat: 17 grams; cholesterol: 0 milligrams.
Georgia E. Hodgkin, Ed.D., R.D., is an associate professor in the Department of Nutrition and Dietetics in the School of Allied Health Professions at Loma Linda University, Loma Linda, California.