My boyfriend has been begging me to make a really delicious sandwich and yesterday, I was in the mood for a sandwich and some pasta salad.  So I made it!!  So delicious :)  I made a braised portabella cap sandwhich with a side of pasta salad and we had ice green tea to drink.

Portabella caps

2 portabella caps

1/2 cup sulfate free red wine

1/2 cup veggie stock

1tsp garlic powder (or 2 cloves fresh garlic minced)

salt and pepper to taste

I started by sauteeing the mushrooms for roughly three minutes in a little saflower oil.  Then add all of the ingredients and reduce heat to medium low.  Allow mushrooms to braise until the wine/stock mixture gets a little thick and bubbly and the mushrooms have absorbed almost all of the liquid.  Serve on ezequiel bread with plain hummus, micro sprouts, and mashed sweet potatos (mashed with earth balence and a little garlic) .  I made a simple pasta salad with 1 lb of pasta, 2 diced tomatos, 1/2 lb chopped broccoli, and 1 bottle of trader joes tuscan italian dressing.  Super easy and so delicious!!  Needless to say we have enough amazing pasta salad left over for the week.