Kate's Chopped Vegetable and Bean Sandwich

Ingredients

• 1 teaspoon chopped walnuts
• canola oil cooking spray
• 1 tablespoon onion, diced
• 1 tablespoon red pepper, diced
• 1 tablespoon yellow pepper, diced
• 1 tablespoon celery, diced
• 1 tablespoon carrot, diced
• 1/2 teaspoon minced garlic
• 2 dashes curry powder
• 3 dashes salt
• 2 dashes pepper
• 1 tablespoon apple cider vinegar
• 2 tablespoons canned chick-peas, rinsed
• 2 tablespoons canned kidney beans, rinsed
• 1/4 banana
• 1 dash cinnamon
• 1/4 cup mozzarella cheese, veggie shreds
• 2 pieces of wheat bread
• 1/2 teaspoon smart balance butter
• 1 teaspoon olive oil
• 1/2 teaspoon balsamic vinegar
• 1/4 cup washed greens

Directions

1. 1

   1. Toast the walnuts in a "naked" frying pan on medium-high heat for about two minutes or until fragrant. Dump onto a plate and set aside.

2. 2

   2. Spray the pan and cook the onion, red pepper, yellow pepper, celery, and carrot on medium high heat for about a minute.

3. 3

   3. Add the garlic, curry powder, salt, pepper, and apple cider vinegar to the pan, and mix gently.

4. 4

   4. Turn the heat down to medium low and add the beans and chickpeas, mixing gently. Simmer another minute.

5. 5

   5. Remove from the heat. Add the walnuts, veggie shreds, banana, and cinnamon, mashing the beans and banana loosely so that most of the beans do not retain their shape and the banana is fairly evenly mixed throughout.

6. 6

   6. Toast the bread, on low.

7. 7

   7. Mix the greens with the balsamic vinegar and olive oil.

8. 8

   8. Spread the toast with butter and then spoon the bean mixture onto one piece of toast.

9. 9

   9. Top with the greens and the other piece of toast, and cut in half.

10. 10

    10. Enjoy with a glass of your favorite juice or wine!