Posts filed under 'sandwiches'
Miso-Teriyaki Seitan with Grilled Onions and Chipotle-Dill Mayo
This sandwich is a take on one I had at the Cinnamon Snail late last year. It was so delicious that I wanted to eat it over and over and over again so I whipped up my own version. The Miso-Teriyaki sauce was easy to do. I just whisked together some tamari, mirin, maple syrup and white miso together. I marinated the seitan slices for at least an hour and then seared them in a non stick pan. At the end of their cooking time I poured a bit of the marinade over them to make them extra juicy. The grilled onions were just what they say they are. The original sandwich had arugula on it but I subbed spinach just because that is what I had. The original had a Wasabi type of mayo, since I don’t keep wasabi powder stocked in my kitchen I made a Chipotle-Dill Mayo out of Veganaise, chipotle powder (magical stuff!), dried dill and a touch of lemon juice. Its my go to spiced mayo for any burger or sandwich I make. The combo of chipotle and dill is weirdly delicious. The only item on the Cinnamon Snail version of the sandwich that I didn’t try to recreate was the 5 spice fried sunflower gomasio. I loved it. I love anything 5 spice, fried and sunflower but I didn’t feel like trying my hand at it. Perhaps next time I will.
April 5th, 2011
Seitan and Avocado Wrap w. Baked Rosemary Fries
Its no secret that I love seitan. To be honest though I haven’t made any in months and months. I’ve been really craving it so I whipped up a batch the other day and made some pretty amazing dinners with it. The first thing I made was Isa’s Seitan and Broccoli with Pantry BBQ Sauce. I have a pretty well stocked pantry but most of the time when a recipe calls for pantry ingredients I’m usually missing one or two of them so I was pretty pumped that I had everything I needed for this. I made my seitan recipe earlier in the day so when it came time to make dinner I just had to saute the broccoli and onions and mix the BBQ sauce together (plus cook some rice). It came together really fast and is a perfect weeknight recipe for when you are strapped for time and want to eat something nice. The whole meal was really delicious and I’m looking forward to making it again in the very near future. Photo wise I didn’t take any because it wasn’t a pretty looking plate of food but Isa has a gorgeous photo of the recipe up on her site so take a look at it and then make it ASAP!
The wrap before being rolled
The next night I made the most delicious seitan wrap. At my last job before having my daughter Reno over 3 years ago I would make myself seitan wraps a few times a week when my shift was over. They made me so happy and I was missing them so I just had to make them for dinner. First I cut up some potatoes into fries and tossed them in a bowl with olive oil and dried rosemary and then baked them in the oven until done. Then I sliced and sauteed the seitan in olive oil with a ton of garlic and I really mean a TON of garlic until it was all nice and crispy. The fries came out of the oven and I put two large tortillas into the oven for a few seconds to heat up so they would be easier to wrap. I mixed together some veganaise, chipotle powder and mustard and spread it generously on the wrap, laid down some green leaf lettuce, 1/2 an avocado on each person’s wrap and then dumped the seitan on top. Rolled it up burrito style, sliced in 1/2 and then ate the hell out it. I enjoyed it so much that I made another for myself the next day for lunch. Then sadly I was out of seitan so I’ll have to make another batch (or 2) today. Which is a good thing because I’m trying to fine tune my seitan recipe to share with you all!
February 17th, 2011
Just some photos of what I’ve been eating recently:
Kung Pao “Chicken”
From Veggie Heaven, Teaneck NJ. This reminds me to work on my Kung Pao recipe that I created months ago.
At Home Chipotle
Our closest Chipotle is in a strip mall that has the worst designed parking lot I’ve ever seen. Its basically just for people who drive Mini Cooper size cars not for the larger SUV type cars most people drive around here. On the strip malls busiest days/hours if I want Chipotle I make it myself at home. 
Pumpkin Chocolate Chip Bread Pudding
Courtesy of Urban Vegan’s cookbook which is amazing if you haven’t purchased it yet. I’m excited to hear she is writing another one!
Chickpea Salad Sandwich
A favorite weekend lunch of ours.
Jambalaya
I use to teach cooking classes with my friend Donna and she showed the class how to make this dish one day. It was genius and easy. Peter and I love it. Her recipe doesn’t have beans in it but since i’m in need of extra protein because of the pregnancy I added some kidney beans the last time I made it and I’ll forever be adding kidney beans to it. So delicious.
and just for shits and giggles…here is the best photo I’ve ever taken of my cat Riley.
February 10th, 2011
Chocolate Chip, Coconut, Cinnamon Scones
We have been having a lot of snow here in NJ this past month and by a lot I mean A LOT! We have yet to have a day this year that there wasn’t any snow on the ground. There is no place to put the snow anymore and our front yard has a snow pile that is way over the top of my head. Its ridiculous but I don’t mind because I love the snow plus I have nowhere to go usually so I’m completely fine with being snowed in. On most snowy mornings I like to make us scones for breakfast. I always make the same ones and I call them Blizzard Scones. They have chocolate chips, coconut and lots of cinnamon in them. I usually top them with cinnamon sugar before popping them in the oven but was lazy this last time. These things are so good. I always say I’m going to make a different flavor scone and always end up making the same ones over and over again.
On this particular snow day I also made us one of my favorite tofu sandwiches….
Lemon-Mustard Tofu Sandwich
Unfortunately somewhere after making the above scones and turning off the oven and then turning it back on to bake the tofu my oven broke. It was devastating. I had tofu marinating in a great lemon and mustard marinade to bake off in the oven and couldn’t. I ended up searing them on the stove top which made them still delicious but it’s not the same as that slow baked tofu texture that I love. I make this tofu a lot in the summer months when I want to make my French Sandwich which is just a riff off of a vegetarian sandwich I became obsessed with while I was in Paris once many many years ago. That sandwich contained hard boiled eggs and this tofu is a great replacement for it. The above sandwich is not the French Sandwich however. I’ll make a post on that sandwich in the summer months when I can get great fresh/ripe veggies for it (hopefully from my garden). The sandwich above is just a simple mini baguette spread with veganaise and some whole grain mustard, mesclun greens and the tofu. A simple sandwich for a simple day stuck inside because of the snow. Here is my recipe for the tofu:
Lemon-Mustard Tofu
1 block extra firm tofu, pressed (I use and swear by my Tofu Xpress)
1 1/2 tablespoons tamari
2 tablespoons lemon juice
1 tablespoon maple syrup
2 teaspoons whole grain mustard
2 tablespoons extra virgin olive oil
Combine and whisk all the ingredients, except for the tofu, in a small bowl. Cut tofu in 1/2 so you have two rectangles. Place each slab of tofu on its side and slice each piece into 4 slices. You’ll have 8 rectangle pieces of tofu. Pour 1/2 of the marinade in a large shallow baking dish and place the tofu on top of the marinade. Pour the rest of the marinade on top and place in the fridge for at least one hour.
Preheat the oven to 350 degrees F. Have a sheet tray covered with parchment paper ready and transfer the tofu onto the sheet tray. Bake for 25 minutes. Flip over each piece of tofu and bake for 20-25 minutes more.
Let cool and use however you like.
January 27th, 2011
V’con Spaghetti and Bean Balls
With another winter storm headed our way tomorrow all I’m thinking about are warm and comforting meals. One of my favorite’s is the Spaghetti and Bean Ball recipe from Veganomicon. I’m a sucker for kidney beans and have been adding them to everything lately but my favorite way to eat them is in this bean ball recipe. Something magical happens to them when they are fried up in oil and then covered in your favorite sauce. Before I’ve even smothered them in a tomato sauce I’ve eaten at least 3 of them. I just can’t get enough.
My real favorite way to eat them is as leftovers. I smother a ciabatta roll with softened butter and garlic which I then toast in the oven a la Garlic Bread and heat up the leftover bean balls and sauce on the stove. Once bread and balls are done cooking I make one of the most delicious sandwiches I’ve ever eaten.
January 10th, 2011
Previous Posts