Category Archives: sandwich

Nacho Ordinary Sandwich!

This nacho-cheese, tempeh-bacon and guacamole grilled sandwich is one of THE best sandwiches I have ever eaten.  Every bite is bursting with a wonderful combination of Mexican flavors. It was inspired by this non-vegan version. Read on to see how simple it is to make.

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The first thing I did was grill up some store-bought tempeh bacon. Homemade is cool, but store-bought can be a good time-saver if you’re a poor planner like me.

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For the cheese, I made a batch of “Nacho Mmmm Sauce” from Peas and Thank You. Neal’s step-mom sent me a newspaper article from The Seattle Times that included four different Mmmm sauce recipes. I’ve tried most of them and the nacho is my favorite.
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I slathered a thick layer of the nacho sauce on one side of each bread.IMG_4887 _Snapseed

Then I added a thick, generous layer of homemade guacamole. I didn’t follow a recipe for the guac. It’s just two ripe avocados (mushed) mixed with about a 1/2 cup of chopped cherry tomatoes (seeds removed), a handful of chopped cilantro, some diced red onions, minced garlic (clove or two), lime juice, cumin, salt and pepper.IMG_4888 _Snapseed

Next, I layered on the grilled tempeh bacon, closed the sandwich and grilled it for about 4 minutes on each side to heat it through. While it grilled, I lightly patted down on the bread to get the nacho cheese and guac to mush together.

I cut the sandwich on the diagonal and then asked if it was ready for its close up.
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This is a great sandwich for summer and is lovely with a cup of lemonade and some tortilla chips on the side.  No napkins are needed because you’ll want to lick your fingers clean.IMG_4889 _Snapseed

Come back Saturday for the Virtual Vegan Potluck May 2013 edition! There will be plenty of vegan food to go around from bloggers all over the world!

Eggless-cellent salad

I am a diehard fan of all dishes creamy and salady, two things that can be a vegan challenge. Inspired by this recipe from Nava Atlas, I whipped up this tasty eggless “egg” salad and I’ve been nomming on it for the past day. The ingredients are approximations, so adjust the seasonings as your mouth sees fit.

Eggless salad sprinkled with paprika atop a bed of mixed greens and sunflower sprouts.

In a food processor, I blended one 14 oz can of rinsed and drained chickpeas, 1 scant tbs of vegenaise, 1 tbs of nooch (nutritional yeast), 1 1/2 tbs of lemon juice, 2 tbs of sweet relish, 1 tsp of dijon mustard, a dash of turmeric, about 1/2-1 tsp of black salt (Kala Namak) and black pepper to taste.

I transferred the mixture to a mixing bowl and added 1 chopped stalk of green onions and

one package of extra firm silken tofu drained and diced. I slowly folded the onions and tofu into the “eggy” mixture because I didn’t want the tofu to break up too much.

This is what the final product looked like. The chickpeas are the “yolk” and the silken tofu bits are the “boiled egg whites”.

This is an eggless-cellent version of the omni egg salad. The texture and taste is spot on. The “eggy” taste comes from the  black salt which is not actually black in color  (it is pinkish) and adds a sulfury taste to dishes.  I used about 1/2-1 tsp of black salt in this, adding small bits at a time and tasting it as I went b/c this stuff is strong. Thanks to abracapocus, I was able to find black salt for a whopping 99 cents at Taj Mahal Imports.

Eggless salad sandwich mixed with sunflower sprouts with a side of chips and homemade peach pico de gallo.

I loved egg salad pregan and this definitely satisfies that taste for me. I’ve had it atop greens and in a sammich and I still have some left over for another sandwich or salad. N hates creamy-salady stuff, so this one’s all for me!

Are there any dishes/foods that you love that your partner (friend, roommate, sister, brother, etc..) hates (and hence you get to hoard it all to yourself)?

Know of any other ingredients, like black salt, that magically transform a dish?

Chick-peace salad

I used to love, love, love (!) tuna salad pre-vegan days.  Luckily somebody discovered that mashed chickpeas, seaweed and some other stuff gives the same taste without the murder and mercury. There are a ton of recipes for chickpea salads out there in the internets. Here’s what I did with what I had in my fridge and pantry.

I used a fork to roughly mash/flake a can of drained chickpeas (15 oz?). (Note to self, try making chickpeas this way next time)

I threw in about 2 stalks of chopped celery, 2 stems of chopped green onions, 1-2 tbsp of freshly minced dill, 1-2 tbsp of vegan mayo, 1 tsp of dijon mustard, 1 1/2 tsp of lemon juice,

and 1 heaping tbsp of nori roll flakes.  To “make” nori roll flakes,  I took about 2 sheets of seaweed, ripped them up and put them in the magic bullet…voila…seaweed flakes.

I stirred it all up and added salt and pepper to taste.  I started to eat it straight out of the bowl because it was so nom, but since it was 8pm and I hadn’t eaten dinner I thought “better do up something a little more substantial like a sammich”.

Alas, there was no bread in the house (sad face).  So instead, I spread some out on some nori rolls and had little salad rolls using up some leftover veggies in the fridge (happy face).

I used cucumbers, carrots, sprouts and avocados in my rolls.  (For more creative ideas for salad rolls, check out Turning Veganese’s salad rolls, yum!).

I made about 3 large salad rolls with my chickpea salad and I had enough leftover for a small afternoon snack the next day!

I’ve made this salad numerous times, and each time has been slightly different depending on what I had on hand.  The key to this salad for me is the seaweed and the dill…without that, it doesn’t quite have that “tuna salad” taste.  If I don’t have fresh dill, I sometimes use the pickle relish.

N never liked tuna salad pre-vegan days (b/c of the mayo), so this one’s all for me…holla!

Vietnamese Subs

When I attended NCSU, there was a place right off campus that served veg*n Vietnamese subs that were out of this world and I would eat them at least once a week. So I was sooo stoked to find a recipe for this in my new copy of Veganomicon (which by the way, is quickly getting used and marked up with comments and post-its to hold the place of future recipes I want to try).

Homemade seitan strips (Seitan cutlet recipe from Veganomicon), pan fried with a sprinkle of sugar for some caramelization (pic is pre-fry)….

+ other sandwich fillings of your choice….

+ homemade french bread (+Vegenaise if you so desire) = a really good and filling sandwich!!

There is also a dipping sauce for the sammich so you dunk and eat, but I didn’t take a pic of it. It was good though, you’ll just have to trust me 🙂 Also, the seitan from Veganomicon is easily hands down the best seitan I’ve ever had and it was pretty easy to make.

Philly cheeze un-steak

We made uber-tasty vegan Philly cheeze steaks the other night! This is one of those sammiches that is based almost entirely on omni-subs (like Follow Your Heart vegan mozzarella and pepper un-steak from the Asian market) but meh, we were feeling lazy and are both getting over colds so we wanted something that we could just throw together. We saw a Subway commercial for the omni version of this and both agreed that ours looked and probably tasted sooooo much better! The cheeze didn’t really melt though, but it’s the best vegan cheeze I’ve had so far.