Archive of ‘sandwiches’ category

Cinnamon Snail

Cinnamon Snail

Food trucks seem to be all the rage around the U.S.A. Portland has a whole bunch of them and Austin has quite a few too. Some of them are even vegan and I’ve always been jealous of other bloggers going to these trucks and getting some of the most delicious looking food I’ve never eaten…until now! New Jersey has it’s first ever vegan food truck called The Cinnamon Snail!!!  They first started serving food in Hoboken, NJ on Valentines Day of this year. Peter and I attended that glorious opening day for breakfast and have been devoted followers of The Cinnamon Snail ever since. We have even driven down to Red Bank, NJ on Sundays to visit the Snail parked at the farmers market.  Everything we have tried has tasted amazing from the most kick ass Breakfast Burritos to Pancakes to  Seitan Sandwiches. Reno is a big fan of Adam’s, the owner, donuts. There are multiple flavors each week along with other cookies and desserts. They will be closing up shop soon for the winter so we are planning one last Hoboken trip next week to get our fix in before we have to wait until warmer weather next year.

Here are some of the great eats we’ve had from them this year:

Cinnamon Snail food cart

Korean BBQ Seitan with Kimchi and Greens served on a grilled tortilla

Donuts and such donated to our 1st Worldwide Vegan Bake Sale!

Peter's breakfast

“The Standard American Riot”

Blue corn pancakes with scrambled tofu and greens and maple mustard breakfast tempeh

Cinnamon Snail

The Sweet’s case!


Miso Teriyaki Seitan with grilled onions, arugula, wasabi mayonnaise And 5 spice fried sunflower gomasio on a toasted baguette


Breakfast Burrito with scrambled tofu, refried beans, pico de gallo, and avocado


Reno shoving a apple cider donut into her mouth


Coconut Bacon, Lettuce and Tomato on Toast

Does it get any better than that picture up there? No it doesn’t. Just the site of it makes me wish I was eating it right now instead of the delicious Rice and Beans I’m having for dinner tonight. The soonest I’ll be able to eat this again is probably Sunday and quite frankly that’s just not soon enough!

Awhile ago there were quite a few people posting on various blogs and twitter about making Coconut Bacon, both raw and cooked, I knew this was something I had to look into. “Real” BLT’s were one of my favorite meals ever. Its one of the only foods that I still crave sometimes. If I pass a diner and smell bacon…i want a BLT with extra mayo. Luckily for me I can now indulge those cravings with a cruelty free version of my favorite sandwich! The first time I made this was one of the happiest days of my foodie life. I couldn’t believe what I was eating was so similar to what I used to eat. It was smokey! Crunchy! It was PERFECT!

I started out looking for the biggest flaked unsweetened coconut I could find and luckily Whole Foods had them. I preheated the oven to 350degrees and mixed about 1 cup of the flakes with some: maple syrup, tamari and liquid smoke. I wish I had measurements for you and probably will one day I’ve just done it too taste the last few times I’ve made it. If you do a quick google search i’m sure you will find a bunch of recipes! So…once its all mixed I spread it out on a sheet tray covered with parchment and stick it in the oven. I set the timer for 10 minutes and stir once the time is up. Then I STAY BY THE OVEN because this stuff can burn..FAST! Every few minutes or so I stir and check that it’s not burning. Once it’s all crispy I let it cool for a minute, toast up some toast, spread some veganaise, lay down some mesclun and fresh sliced tomato, cut in 1/2 and eat. Its seriously the best thing ever.

I’ll say that it does have a slight coconut flavor to it but that’s ok. I think that is what makes it so good and bacon-like.

Recipe: BBQ Pinto Bean Burgers

BBQ Pinto Bean Burgers

A few weeks ago I had one of those crazy “I must cook something new right this second!” moments. Within 30 minutes of that “moment” I was chowing down on the burger you see above.  It was one of those wonderful and crazy cooking experiments that worked out really well. So not only did I eat the burger for lunch but I also ate it again for dinner and then if I remember correctly I ate it again for lunch the next day.

My favorite parts of this recipe are the raw onions and the BBQ sauce that are mixed into the burger. I always like raw onions on top of my veggie burgers but they always either fall off or you eat a huge chunk of the onion with one bite and it just doesn’t get evenly distributed between bites. I figured if I chopped them up and stuck them in the burger that would take care of those 2 problems and it did! Some of the onions got cooked while the burgers were frying in the pan but the majority of them were still raw-ish. You definitely got that raw onion flavor with every bite.  For the BBQ sauce, I alway’s knew I was going to put some on top of the burger, when I had the idea to make them, but I then decided to also put some into the burger to get that extra BBQ flavor. It was nice and subtle.

A few weeks after creating this burger I also used this recipe during a vegan cooking class I was teaching with 2 of my friends for our local vegan meet up group. Everyone really liked it and I hope you all like it too!

BBQ Pinto Bean Burgers
makes 4-5 burgers depending on the size you want

3 cloves of garlic, minced
1/2 of a red bell pepper, finely diced
2 tablespoon olive oil, divided
1 15oz can pinto beans, drained and rinsed
1/2 small onion, finely diced
1/2 cup vital wheat gluten
3 tablespoons of your favorite BBQ Sauce, I use Annies Smokey Maple
1 tablespoon tamari
1/4 teaspoon salt
2 tablespoons water (only if needed)
1 avocado, sliced
mesclun salad
burger rolls

In a medium or large saute pan, heat your olive oil over medium heat, add your chopped garlic and peppers and saute until soft. About 5 minutes.

In a medium size bowl mash the pinto beans with a potato masher or fork. Mix in the garlic-pepper mixture, onions, vital wheat gluten, BBQ sauce, tamari and salt. Ditch your mixing utensil and with clean hands kneed the burger mixture to help activate the vital wheat gluten (this is what makes the burgers hold their shape.) If the mixture seems too dry add the water 1 tablespoon at a time until your mixture is moist enough to hold it’s shape.

Form into whatever size burgers you want.

In the same pan you cooked the garlic and peppers add 1 tablespoon of oil and reheat the pan over medium heat. Cook the burgers until golden brown, approx. 3-5 minutes each side.

Place on bottom of a burger bun, spoon extra BBQ sauce, add some avocados and some mesclun salad, top the burger with the other bun and EAT!


Grilled Tempeh and Avocado Sandwich

I’ve been really into eating sandwiches lately. Maybe its the early fall weather we have been having which always makes me want to go on a picnic, which I never do, or maybe it’s my love of bread with tasty ingredients in between two slices. Who knows?

My new favorite sandwich is the Grilled Tempeh one pictured up above. Succulent marinated tempeh grilled to perfection on butter toasted bread with mesclun, avocado, pickles and a thousand island type spread. If I added sauerkraut and some cheese and took off the mesclun I’d imagine you’d want to call it a Tempeh Rueben. Since that is a lot of adding and subtracting of ingredients I’ve decided that it is just my Grilled Tempeh and Avocado Sandwich.

Sauteed Seitan and Avocado Sandwich

I made a similar sandwich the next day with some sauteed seitan and I skipped the butter on the toasted bread. Equally delicious but I actually preferred the grilled tempeh over the seitan.

Chile-Cornmeal Crusted Tofu Po’ Boy from Veganomicon

I have literally been dying to make this sandwich since the day I got V’con in the mail. That was along time ago and I just got around to making it. I’m now kicking myself for not making it sooner. The tofu with it’s spiced cornmeal crust is just perfect and the coleslaw is mega easy to make and delicious to eat all on it’s own. Plus you can never go wrong with chipotle mayo. I’ve been making my own and spreading it on food for years now. If you haven’t tried this sandwich yet I beg you to make it tonight for dinner. You will be so happy that you did.

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