Seitan Bacon and Arugula BLT
I have 2 favorite summer sandwiches. A BLT and a Tomato and Mayo Sandwich. Especially when they are made with Heirloom Tomatoes that I grow in my own garden. Unfortunately this year all 4 of our tomato plants failed miserably. In fact our whole garden failed miserably thanks to The Marx Brothers.
Its’s also taken us all summer to get to our local Farmers Market held each Saturday. When we finally did go I picked up the most beautiful tomatoes. They were so delicious. You can taste the sunshine that helped grown them. So perfect. After buying these tomatoes I promptly made my us some BLT’s subbing Seitan Bacon for the “B” and Arugula for the “L’. We usually enjoy my own Coconut Bacon on our BLT’s but this time the Seitan Bacon is from the Upton’s Naturals brand and the mayo I use is by Just Mayo. My love for Just Mayo might just be a whole other post.
Tomato and Just Mayo on Toast
I like my bread slightly toasted, I like my mayo to be on the bit of way too much mayo and my tomatoes need to be perfect. Plus lots of salt and fresh cracked pepper. I can easily eat 2-3 of these at a time, but I don’t, usually. We lucked out with some great store bought cherry tomatoes that I sliced in half for some Tomato and Mayo Sandwiches. Its one of the first times I’ve had store bought tomatoes be good enough for these sandwiches.
We are hopeful that next year our garden will work out so we can eat these with tomatoes straight from out backyard.
(Sneaky) Sloppy Lentil Joe’s
I was feeling sneaky the other day. I know there are foods that I like to eat that my husband will turn his nose up at just by the name. Sloppy Joe’s are one of them. I really wanted them though. I haven’t had them in years. I set about making them without telling my family what I was making. They were already excited because I had make homemade ciabatta rolls for dinner so why ruin that excitement?
As my husband wandered in and out of the kitchen he kept remarking how good it smelled as I lied about what I was making. I was making “lentil stew” which I guess is kinda true. Finally I had to confess about what I was making because my smile was giving me away that I was being sneaky. I didn’t confess though until after I had him try it. Thankfully he loved it!
I sliced opened our homemade rolls and piled on the Sloppy Lentil’s for my husband and I while I put a small amount on my kids rolls. If they don’t see it they will eat it and that turned out to work in a way. R liked it at first then decided she didn’t. M just thought he was eating a roll. He had no idea that the roll had lentils and some veggies hidden on it. It was a successful dinner in my eyes.
Sloppy Lentil Joe’s
(depending on how you fill the sandwiches)
1 pound cooked lentils
2 Tablespoons olive oil
1 medium sized onion, small diced
1 red bell pepper, small diced
3 cloves of garlic, minced
2 teaspoons chili powder
1 16oz can of tomato sauce
1 teaspoon whole grain mustard
2 tablespoons molasses
1 teaspoon agave
2 teaspoons apple cider vinegar
salt and pepper to taste
Heat the olive oil in a large 12 inch saute pan over medium-high heat. Saute the onions and red bell pepper for 5 minutes before adding the garlic and cooking until the onions and peppers are soft. 10-15 minutes total.
Add the chili powder and saute 1 minute.
Stir in the lentils, tomato sauce, whole grain mustard, molasses, agave and apple cider vinegar and cook for 10-15 minutes so all of the flavors can combine.
Season with salt and pepper and serve on toasted ciabatta rolls!
I made some roasted potatoes and a nice side salad to go along with this recipe.
Mediterranean Pesto Seitan Wrap
Cashews are hands down one of my top 5 favorite foods. Not just favorite nut but favorite FOOD’S! I love eating them raw, roasted and salted. I add them to stuffings, chili’s and stir-frys. Forget tofu ricotta I make cashew ricotta. My favorite morning cereal is a store bought granola with cashews in it. The big container of mixed nuts we buy is all out of cashews long before we reached the halfway mark of the container to the annoyance of many. I’m surprised I don’t make my own or even buy already made cashew milk. I might have to try that!
Whenever I feel a meal needs a creamy condiment I whip up a fast Cashew Cream. Since I use a Vita Mix I don’t need to soak my cashews first so this is often a last minute type of thing for me. The table is usually set with the dinner on it and by the time I get the other 3 people in my family at the table and ready to eat I can hop back into the kitchen and have this ready in less then 1 minute.
Seared Mushroom, Black Bean and Rice Burrito w. Cashew Cream
I use this Cashew Cream on wraps, sandwiches, soups, stews and chili’s. I even make a batch of it the night before we leave for our annual summer beach vacation to use while in our rented beach house. I hope you enjoy it as much as we do!
Simple Cashew Cream
makes about 1 1/4 cups
1 cup raw cashews
1 clove garlic
1 lemon, juiced
3/4 cup water
1/2 teaspoon salt
Add all of the ingredients into a high speed blender and blend until smooth. Add more water a teaspoon at a time if needed.
Burger and Tot Wrap
Today is all about my lunch since my daughter has off from school already. I love taking leftovers and shoving them in a wrap or between bread for a quick meal. A bit ago I made these amazing Black Bean Burgers and had a few uncooked burgers left, along with some tater tots. I was just going to cook everything up and eat it as is but really wanted a sandwich/wrap. Thankfully I had some tortilla’s! I broke up the black bean burger and sauteed the 1 inch pieces in some olive oil and then added the leftover tater tots towards the end to heat them through. I made a quick chipotle aioli to spread on the wrap, added some sliced tomatoes, mesclun greens and then added the cooked burger pieces and tots. Looking at the wrap I was thinking this is both the weirdest wrap and the best wrap I’ve ever made. Biting into the wrap confirmed that it was only the best wrap I’ve ever made. Nothing weird at all!
Open Faced Heirloom Tomato Sandwich
Hello and Welcome to VeganMoFo 2013! I love and hate that MoFo is in September this year. First I love the idea of doing it a month earlier every year. I hate it because September is so busy for me this year. My plans for VeganMoFo this year are to focus on my daughters school lunches and some desserts, with other things like reviews and such thrown in. I’ve been wanting to add more dessert recipes for awhile now so I think this is the perfect opportunity to do so. I’ve tried themes in the past and they always blow up in my face. So loose laid plans seem like a better things to go with! With all that said I’m going to start off with two of my favorite summer lunches. My daughters 1st day of school is tomorrow so I have to wait on the whole school lunch thing.
First up was the most delicious tomato sandwich I’ve ever had. I grew 6 heirloom tomato plants this year in the garden. Most of them didn’t work out. It was hard year for a lot of local tomato growers due to the weird weather. Its September now and 2 of the remaining plants I have are JUST starting to ripen. That’s not right at all! I was lucky to score some gorgeous tomatoes at or local farmers market though. They were hands down the best tomatoes I ever had and they were destined for a sandwich. I toasted up some whole grain bread, spread on some veganaise, layered the thinly sliced tomatoes, sprinkled on some fresh cut basil and gave a healthy dosing of Himalayian Pink Salt. It was perfect.
Hummus, Artichoke, Black Prince Tomatoes
This toast, hummus and artichoke sandwich actually contains tomatoes that grew in my garden. They weren’t as amazing as the farmers market ones above but they will do. At least you could taste the warm sun in them.