Posts Tagged ‘sandwich’

Summertime Eats

Firework sandwiches! Ciabatta, cashew cheese, pesto, roasted zucchini and onions w, spinach and tomato #vegan #veganfoodshare #vegansofig #whatveganseat #veganbloggerVegetable and Pesto Sandwiches w. Cashew Cheese (for the fireworks!)

I’ve been having a very busy summer so far with the kids home and no summer camps lined up. I regret it a little bit each day but we are also having a lot of fun together. We’ve been to the beach, put up a pretty big pool in our yard, saw some fireworks, went to the State Fair and are gearing up for our annual vacation to the Jersey Shore in a little bit.  In between all of this I’ve been cooking up a storm. I have a new museli recipe ready to go, some smoothies, a blended coffee drink, a protein packed tomato sauce that is delicious on pizza and the kids have no idea what’s in it, a kale salad and a quinoa salad. I’m pumped about all of it. I also have to finish my eating out recap of Austin, Tx. I’m still dreaming of Bouldin Creek Cafe and Arlo’s.  In the meantime here are some of our summertime eats from the last month. We’ve been eating quite well and I desperately need to get back to the YMCA! 

Veggie loaded Caesar Salad with a #vegan Caesar Dressing #whatveganseat #vegansofig #veganfoodshare

Veggie Loaded Caesar Salad

Romaine, cucumbers, orange bell peppers, red onions, sunflower seeds, capers, nooch and a Just Mayo based Caesar dressing. This was very refreshing on a hot day.

Vanilla, Peanut Butter, Banana Milkshake #vegan #veganfoodshare #whatveganseat #vegansofig

Vanilla Peanut Butter Banana Milkshake

We enjoyed these Milkshakes after the Caesar Salad above. 

4th of July: field roast sausage, chickpea and zucchini quinoa salad, balsamic kale salad, potatoe salad and baked beans #vegan #veganfoodshare #vegansofig #whatveganseat #veganblogger

4th of July plate

 We celebrated the 4th of July, at home, potluck style with my parents. I made the kale salad and quinoa-chickpea salad along with Field Roast Sausage Rolls and my mom made the potato salad (alway’s leaving some without mayo for me so I can add my own vegan mayo) and some delicious baked beans. You can find the baked beans recipe here



Cashew-Dill Sauce (Recipe)


Seitan Wrap w. Cashew Dill Sauce

Yeah this is the same picture from my last post. Sauces are hard to photograph on their own so I’m reusing this pic just to show you a use for the sauce. Makes sense?

I originally set out to make a Cashew Ranch sauce but came up short due to lack of herbs and spices that I didn’t have/couldn’t find…whatever. I still plan on making that Cashew Ranch one of these days but I was really happy with what I made and I basically put it on everything I made last week. From the seitan wrap above, burrito’s for lunch and some sauteed potatoes another day this stuff was delicious. I made it the same night I made the seitan wraps and the raw onion in it wasn’t subtle at all but I was fine with that. As the days went by that it sat in the fridge waiting for it’s next appearance  in one of my meals the raw onion taste melded perfectly with the rest of the ingredients and it wasn’t so in your face. The sauce just kept getting better and better as the week went on. So I highly recommend making this and letting it sit in the fridge for a day or at least overnight before using.

Cashew-Dill Sauce
makes 1 1/4 cups

1 cup raw cashews, soaked for at least one hour or overnight
1 clove garlic
2 tablespoons chopped onion
2 tablespoons fresh lemon juice
1/2 teaspoon dried dill
pinch of red pepper flake
1 tablespoon fresh parsley, lightly packed
1/2 cup water
salt and pepper to taste

Drain the cashews and pour them into your blender (I use a Vita Mix to get a true creamy texture, if not using a Vita Mix or other high powered blender you might need to add more water) along with with the garlic, onion, lemon juice, dill, red pepper flakes, parsley  and water. Blend until smooth adding more water in necessary until you achieve a nice, slightly thick sauce. Season with salt and pepper to taste.


Miso-Teriyaki Seitan

Miso Teriyaki Seitan

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.


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.


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.