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.
English Muffin with Peanut Butter and Sausage
I believe that you will either love this or hate this. I happen to love it. A few weeks ago I was craving a biscuit with sausage. Not having any biscuits nor the time to make them I asked my downstairs neighbors (my parents) for an English Muffin. As I was toasting the muffin and frying up some frozen vegan sausages (homemade would be better) all I could think about was peanut butter. One of my favorite things ever as a kid was a warm English Muffin smothered with peanut butter that would melt and ooze all over the plate. This in turn got me wondering what my English Muffin and Sausage Sandwich would taste like with peanut butter on it. I didn’t hesitate at all, added the peanut butter and the rest is history. I eat this all the time now. It is weirdly delicious and I think everyone should at least try it once in their lifetime.
Seitan, Kale and Carrots w. Peanut Sauce over Jasmine Rice
Did any of you watch the first episode of Top Chef: Las Vegas and see that the first person who got kicked off cooked with seitan? Exciting right? But also disappointing! I’m glad the judges made a point of saying she wasn’t kicked off because of the seitan but still the girl didn’t do it justice. You have to treat the store bought stuff right. Crisp it a bit. Use a good sauce with it. Do something with it! You can’t just open up a package of store bought seitan and add it willy nilly to a dish. Especially if you are feeding it to people who cook and eat for a living. Oi!
Yesterday I cooked my first batch of seitan in almost 1 month. Its usually a weekly event for me but we have been vacationing and I’ve been sick with some crazy cold for almost all of August. It sucks being sick in the summer. Its just not right. So needless to say I was excited cooking with my beloved seitan again.
For dinner I chopped up some carrots, kale and garlic and sauteed them in olive oil until they were nice and almost soft before adding the chopped up boiled seitan that I made earlier in the day. Once the seitan was starting to brown I quickly threw together a peanut sauce made from: smooth natural peanut butter, soy sauce, ground ginger, agave and apple cider vinegar.(I usually add some cayenne or hot sauce to my peanut sauces but since Reno is eating peanut butter now I left it out for her sake even though she refused to try the stuff!! punk!) I whisked all the sauce ingredients together and added it to the saute pan with the seitan and veg and cook until everything is coated and warmed through. Then I nicely plop it on top of some lovely jasmine rice. The dish is then complete and Peter and I devour 2 helpings each of the stuff. Reno picks through a peanut sauce-less version of the meal and only eats the seitan.
I have to apologize to a few commenter’s! I’m getting attacked by spam comments and while dealing with them today I accidentally deleted a few real comments by my lovely readers! So sorry. Please take no offense.
Gluten Free Chocolate Chip Cookies from the Babycakes cookbook
Or also known as my new favorite chocolate chip cookie ever! I made these awhile ago and am just getting around to writing about them. I have to say that I had my doubts about a gluten free anything being good so I was pleasantly surprised with the taste of these cookies. They were perfect. Well perfect after I tweaked the recipe.
You see the first batch came out flat. Very flat. I’m a fan of the flat and crunchy cookie. No soft batch for me. These just went a little bit too far in the flat and crunchy category so I added extra Bobs Red Mill All Purpose Gluten Free Flour to the rest of the mix and got the perfect cookie. Not soft but a bit crunchy and they didn’t need to be broken apart when I took them off the pan.
Here is the first and second batch side by side for comparison. They were so wonderful and delicious and filled with ground flax seeds which I think is the real winning ingredient in this recipe and is what gave them that extra special taste. This recipe will for sure be the one I go to whenever I need a chocolate chip cookie fix.
Raspberry Scones from the Babycakes cookbook
I don’t have much to say about these except they were simple to make and delicious to eat.
I have become a gluten free baking addict because of these two recipes and will be doing a lot more of this type of baking in the near future because we all know I get more then enough gluten in my diet with all the seitan I eat. Its nice to give your belly a gluten rest now and again!