I want to thank all of those who have added their “two cents” worth (as it were) of their favorite diabetic and vegan recipes to Shenanchie’s Food Forum. I look at all of them, and while most are interesting I have slimmed down the lists considerably. I’ve also added my own dishes, as well as a few from my husband and other people I know. However both the new diabetic and vegan pages at Shenanchie’s Kitchen turn out, both will have recipe collections covering a wide range of food categories (of which I have tried to make a conscious effort toward). Although I am neither a diabetic nor a vegan, my husband is the former and I would like to do a proper job of the web page.

 

Speaking of diabetic recipes, one of my husband’s co-workers gave him the following recipe:

 

Italian Sub Sandwiches

2/3 cup basil leaves

2/3 cup flat-leaf (Italian) parsley

¼ C dry bread crumbs

2 TBS Parmesan cheese

1 TBS water

1 garlic clove, chopped

1 TBS olive oil

4 Italian rolls, split lengthwise

1 jar (7.5 oz) roasted red peppers, drained

4 thin slices part-skim Mozzarella cheese

4 thin slices Prosciutto

1 bunch arugula, washed, tough stems discarded

 

Combine the basil, parsley, bread crumbs, Parmesan, water, garlic and oil in a food processor; using a metal blade, process the ingredients until a paste is formed. Spread paste on the Italian rolls; layer one side of roll with peppers, mozzarella, prosciutto, and arugula. Top with bread; cut and wrap. Refrigerate until ready to serve. (Makes four sandwiches).

 

Nutritional Information (per serving): 340 Cal; 12 g Fat; 16 g Pro; 43 g Carb; 25 mg Cholesterol; 627 mg Sodium. Dietary Exchanges: 2 Bread; 1 Meat; 1 Veg; 2 Fat.