Caprese Sandwich

Some of the best sandwiches are made with very few ingredients and this is one of them.  I remember years ago we were traveling in Normandy, France (which is fitting because tomorrow is the 70th year anniversary of the D-Day Invasion of Normandy) and were in Mont Saint-Michel, an island located on the coast with a beautiful medieval town perched near the very top.  Anyway, we stopped at a small outdoor stand and I ordered one of the best sandwiches I ever had, and it only had two ingredients:  Gruyère cheese and butter on a baguette.  Perhaps it was because we were sightseeing all day and we were exhausted, but coupled with the incredible scenery and history of the place, I will never forget eating that sandwich!

Now a Caprese sandwich has a whopping four ingredients but it is my go to sandwich when I want something quick after work for dinner in the summer.  I love eating this sandwich when the heirloom tomatoes are at their peak...it's just so delicious with the fresh fragrant basil, Daiya Havarti style cheese, good quality extra virgin olive oil and a crusty French sweet baguette!

Cin cin!

 

Spicy Korean Tacos with Pickled Cucumber Salad

I must confess...these really aren't spicy Korean tacos because I didn't have any Gochugaru (Korean red pepper flakes or paste), but you really don't need it.  I made a quick spicy BBQ sauce using ketchup, sriracha, tamari, rice wine vinegar and water.  But you can just purchase your favorite spicy BBQ sauce, and doctor it up with some soy sauce and you're all set.  Whenever possible try to purchase organic BBQ sauce that doesn't contain high-fructose corn syrup.

What really makes these tacos is the crunchy pickled cucumber salad.  Here's what I used:

1 medium English cucumber sliced into half moons
1/4 red bell pepper, seeds and ribs removed and julienned into thin strips
1/4-1/2 tsp crushed red pepper flakes
1/3-1/2 cup rice wine vinegar
1-2 Tbsp light agave syrup
1/4 cup green onion, sliced on a bias
Kosher salt to taste

Method:  Place all ingredients in a bowl (except for the salt) and let marinate in the fridge for about one hour before using.  Salt just before serving so that the cucumbers maintain their crunch.
 

Not only is this a super quick weeknight dinner but it would be great for Memorial Day weekend.  If you can find sheets of seitan, I would brush the grill lightly with oil and grill for 1-2 minutes on each side, then slice into thin strips and toss in the warm BBQ sauce.

For the tortillas you can use corn or flour, but I prefer flour because this is a substantial taco and corn tortillas will not hold up to all the ingredients.  For garnish I used green onion, cilantro and toasted sesame seeds.

Wishing you a safe holiday weekend and I'll post my homemade hot dogs and buns next week (if they turn out...but I think they will)!

 

Smoked Tofu and Cucumber-Dill Tea Sandwiches

With all of our record temperatures the past three days my house hasn't been too unbearable, but I still haven't turned on the stove or oven.  These little tea sandwiches are just perfect for the dog days of summer, as well as any upcoming wedding or baby showers!  If you want more variety you could serve my Egg(less) Salad on white bread, my TuNo Salad on wheat bread, and the smoked tofu on rye, which is what I used.

Dill Aioli:

1/2-3/4 cup Vegenaise
1/4 cup minced dill (more or less)
2 TBSP minced capers (more or less)
Juice from 1/2 lemon
Kosher salt and black pepper

Other ingredients:

1 packet sprouted organic smoked tofu, sliced thinly (I used Wildwood with Szechuan spices because I like a little kick)
1/2 English cucumber, sliced thinly
Red onion, shaved thinly (optional)
Rye bread (I used Genuine Bavarian Whole Rye Bread)

Enjoy and stay cool!

Beet Sliders with Dill Aioli and Crispy Onion Strings

I have made vegan burgers with just about every ingredient combination you can imagine (beans, mushrooms, rice, lentils, tempeh, TSP, nuts/seeds, gluten, etc.) and the texture is always off.  They are very flavorful but they tend to be either mushy, gummy, crumbly, or dry and so when I saw these Beet Sliders featured on Diner's, Drive-In's and Dives the other day, I knew that I had to make them for the 49ers vs. Seahawks game yesterday.  (Just a side note--bummed that the 9ers lost...:-(, but go Denver--I like Payton Manning--he's a classy guy!)  Did you happen to notice that my sliders are the same colors as the 49ers uniforms...:-)!

Anyway, back to the sliders.  I served these with two sauces:  a Dill-Green Goddess Aioli and a Tarragon-Spicy Mustard Aioli.  The dill aioli was the favorite, but the tarragon-mustard was a close second--such a classic combination.  To make the aioli dressings I used 1/2 cup Vegenaise and a 1/4 cup sour cream in each bowl.  I then added finely minced dill, green onion and parsley to one bowl, and finely minced tarragon and spicy brown mustard to the other bowl.  I added fresh lemon juice, salt and pepper to each and whisked until smooth.

For the sliders, I purchased beets that were about 3" in diameter, all about the same size and I poached them in a liquid made up of:  water, diced onion, carrots, celery, garlic cloves, fresh dill, fresh thyme, bay leaf, coriander seed, caraway seed, black peppercorns, and salt.  I simmered them for about 1-1/2 hours until tender, let them cool, peeled them and with a 2-1/2" cookie cutter cut them the same size 1/4" thick.  Before serving, I seared them in olive oil, salt and pepper, which gave them a great texture.

The most difficult part about these sliders was locating the perfect size and textured bun.  I went to Whole Foods, Trader Joes, Safeway and Lucky's and I purchased three different bags of buns, which are now taking up my freezer.  I wanted them the exact size of my beets, but I didn't want the bread to be too dense.  It all worked out and the beet to bun ratio was perfect! 

Finally, I shaved red onion very thin on a mandolin and topped each slider with onion, arugula and aioli of choice.  I was thinking about serving them with fries but went with the crispy onion stings.  I used one large sweet Maui onion (serves 2-3 people), shaved thinly on a mandolin and set up a dredging station (wet:  2 cups almond milk with 1/4 cup hot sauce, dry:  2 cups flour, 1/4 cup cornstarch, salt and pepper).  Using a candy thermometer, I heated 1 qt canola oil to 380 degrees and deep fried the onion strings until golden brown, drained on paper towels and sprinkled with sea salt!

These were so yummy and so easy to make that I will probably never go back to making burgers the other way!    

    

Roasted Red Bell Pepper Hummus Sandwich

This is definitely my favorite sandwich (and my sister's too).  Every time I go back for a visit she always asks me to make my hummus and avocado sandwich.  How can something so easy be so delicious and healthy!  You can use a store bought hummus, but you might want to try making a batch of your own if you have a food processor or a high-speed blender.  Also the bread is key as well.  I used a dense whole wheat/grain bread and I sliced it thin.  When the bread is lightly toasted it provides just enough crunch against the creamy hummus and avocado.

Roasted Red Bell Pepper Hummus:

2 cups cooked chickpeas, drained (reserve liquid), patted dry with a paper towel

1 red bell pepper, roasted, skin removed

1 garlic clove, minced

2 tsp paprika

1 tsp garlic powder

1 tsp cumin powder

1/2 tsp cayenne pepper (more or less to taste)

2-3 tbsp tahini sauce/paste

Juice of 1 lemon (about 2 tbsp, or more or less to taste)

Salt and pepper to taste

2 tbsp bean cooking liquid if needed to thin hummus

Method:

• Soak 3/4 cup chickpeas overnight, drain and cook in fresh filtered water until tender.  Let cool in liquid and chill until ready to use.
• Preheat broiler to 500 degrees and roast bell pepper until charred, turning frequently for about 10 minutes.  Remove from oven and let cool.  Remove skin and seeks and pat dry with a paper towel.  
• Add chickpeas, bell pepper, garlic clove, spices, tahini and lemon to a food processor or high-speed blender and blend until smooth.  If too thick add additional bean cooking liquid 1 tbsp at a time until desired consistency.
• Season with salt and pepper and additional lemon juice if needed.
• You can also add 1 tbsp extra virgin olive oil for additional flavor but I decided not to add it.

Other ingredients that I like to use on the sandwich are:  sliced cucumber, avocado, tomato, roasted bell pepper, sprouts, and baby spinach.  

Homemade Corn Tortillas & Roasted Tomato Salsa

I'm going to make this short and sweet because tonight is Mexican night and I absolutely can't wait to eat my mini tacos.  I made homemade corn tortillas (really simple and delish), as well as roasted tomato salsa.  I'll be serving my tacos topped with spicy Mexican rice, black beans, cabbage salad, guacamole, homemade salsa and chipotle crema!  I'll post photos and recipes tomorrow, along with my famous Pomegranate Margarita recipe.  Well at least it's famous in my household.  For the past two weeks I was away visiting my family in Maryland and my sister who doesn't drink alcohol at all was practically asking for margaritas every night...sorry Dana the truth is out!  And I think one is calling my name right now!

Roasted Tomato Salsa 

6-8 Roma tomatoes, roasted (see link)
3-4 Roma tomatoes, blanched, skins removed and grated
1 Jalapeno, roasted, skin and seeds removed
1 tsp garlic powder
1 tsp cumin powder
1 Jalapeno, seeds removed and finely minced (about 2 tbsp)
3 tbsp finely minced onion
1-2 tbsp minced cilantro
Juice of 1-2 limes (depending on size)
Kosher salt and black pepper to taste

Method

• Preheat oven to 450 degrees, slice tomatoes, toss in a little olive oil and salt and pepper and roast for 1 hour until caramelized.  Remove from oven, let cool and remove skins.
• During this time add the jalapeno and roast for 10 minutes.  Remove from oven and remove skin and seeds.
• Place roasted tomatoes and jalapeno in a food processor and blend until smooth.  Place in a bowl.
• Blanch remaining tomatoes for 1 minute, remove skins and grate on a box grater and add to roasted tomatoes.
• Add remaining ingredients, season with salt and pepper to taste and chill until ready to use. 

I don't know why I stopped making my own corn tortillas from scratch.  The texture and flavor is so much better than what you purchase at the store.  Yes, it takes about one hour from start to finish, depending on how many you make but it is so worth it.  This recipe made 24 small 5-6" tortillas.

I used 2 cups of masa and 1-1/3 cups of water.  You don't need a tortilla press--just a rolling pin and two sheets of plastic wrap coated with masa flour.  I also prefer smaller tortillas and so I used a small ice cream scoop to portion the masa.  The most important tip is to keep the masa covered with plastic while rolling out the tortillas.  Also, as you remove the cooked tortillas from the grill pan, wrap them in a kitchen towel to keep warm until all tortillas are done.

Also, no oil is needed in the pan.  Just make sure that you use a cast iron skillet or griddle because you need to cook them on medium-high heat and the more charred the better!  Cook them for about 1 minute per side and then wrap in a kitchen towel to keep warm.  Enjoy!

Grilled Portobello Mushroom, Pepper & Onion Sub

When my sister and I were growing up my father was the maintenance contractor for an apartment complex about a mile from where we lived.  Since our apartment complex did not have its own pool my sister and I were given permission to swim at the other complex during the summer.  I remember that we would be the first kids to arrive at 10:00am when the lifeguards unlocked the gates and the last to leave at 7:00pm when they closed.  Needless to say that sometime around 2:00pmish we would be starved and so we would walk another mile to an Italian sub shop in Irvington, Baltimore.

They had the best subs/hoagies (whatever you want to call them) that I've ever tasted in my life.  Now I've never been a big fan of eating meat and so I would order mine with just grilled peppers, onions, cheese, lettuce, tomatoes and their "SECRET" sauce.  The sauce totally made the sub--and I would of been happy just eating the sauce alone.  I don't know what ingredients they used but I think that I'm pretty close with this recipe.  Funny how certain memories remain with you your entire life...really good memories that I shared with my sister!

My Secret Sauce:

1 cup Follow Your Heart Vegenaise

1/4 cup organic ketchup

1/4 cup Louisiana Hot Sauce (more or less to taste)

1 tbsp vegan worcestershire sauce

1/3 cup minced dill pickle

1/4 cup minced pickled jalapeno or hot cherry peppers (more or less to taste)

Kosher salt and black pepper to taste

Method:

• Mix all ingredients together in a bowl and chill until ready to use.
  

 

Maple Glazed Tempeh, Apple & Cheddar Panini

This panini is so delicious and perfect for this time of year with apples at their peak.  I went to the Farmers' Market on Saturday and apples were everywhere.  I've never seen so my different types.  My favorite apple to cook with though is the Granny Smith.  It holds its shape really well under high heat and doesn't get mealy or mushy.  Also, it has a tart flavor and provides a nice contrast to the sweetness of the maple syrup.  

If you make this sandwich, you've got to make the glaze for the tempeh from scratch, instead of purchasing a flavored tempeh.  The glaze coats and caramelizes the tempeh and adds a hint of sweet-smokiness and works really well with the apples and melted cheddar.

  

Tempeh Marinade/Glaze:

 
1 8oz package of organic three grain tempeh
1/2 cup pure maple syrup
1/4 cup organic soy sauce
1/2 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp mustard powder
2 tbsp filtered water

Kosher salt and black pepper to taste

Method:

• Slice tempeh in half and steam for 12-15 minutes.  Let cool and cut into thin strips, about 25-30. 
• Place strips in a casserole dish or a sheet pan with sides and pour over marinade and marinate for 30 minutes.
• Drain marinade into a small sauce pan and reduce to a syrup.  Set aside.
• Blot tempeh strips with a paper towel to remove excess marinade. Add a small amount of canola oil to a frying pan and fry tempeh strips for about 3-4 minutes on each side until crispy brown.
• Remove from pan and pour over syrup to coat.  Set aside.

Sandwich Ingredients:
(Makes 2-3 sandwiches)

Maple Glazed Tempeh Strips (about 8-10 per sandwich depending on size of bread)
1 large Granny Smith apple, core removed and sliced into 1/8" slices
Daiya Cheddar Style Shreds
Spicy Brown Mustard
Sliced Sourdough Bread
Earth Balance or Extra Virgin Olive for grilling 

Method:

• Heat panini press or cast iron grill/skillet.
• Brush both sides of bread lightly with Earth Balance or extra virgin olive oil.
• Turn bread over and spread one side with spicy brown mustard.  Layer with Daiya cheese, sliced apple, maple glazed tempeh and more Daiya cheese.  Drizzle with a little extra glaze, top with other slice of bread and grill until golden brown.
• Serve with a side salad of arugula, sliced apples and apple cider vinaigrette.

 

The Ultimate Vegan Burger

There is a show on the Cooking Channel that I watch called Serious Eats and they were at a restaurant in LA and were featuring a vegetarian burger (not sure if it was vegan) on their menu called The Earth Burger.  The burger was made with edamame, beets and mushrooms and it sounded very interesting to me and so I decided to give it a try and see if I could come up with my own version.  My biggest pet peeve about making vegan burgers whether they are made with black beans, lentils, barley, textured soy protein, or a combination thereof is that they have a tendency to fall apart or get squishy while eating them.  I added gluten to my recipe, as well as bread crumbs, and so they hold up fairly well.  But this is a small price to pay because the alternative is a formed, pressed and freeze-dried patty located in the frozen section of your super market...and who wants to eat that!  I served my burgers with Madeira Caramelized Onions and Porcini Aioli, and a side of BBQ'd Roasted Fingerling Potato Salad. 

Burger Ingredients:

1 cup cooked short grain brown rice

8 oz sliced cremini mushrooms

1 medium yellow onion, diced

2 tbsp minced garlic

1 tbsp minced fresh thyme leaves

1/4 cup red beet pulp, or finely minced or grated raw beet

1 tbsp red beet juice

1 tsp porcini powder

1 tsp smoked paprika

1 tbsp Madeira wine

1/4 cup white wine

1 cup frozen, thawed shelled organic edamame

2 tbsp white miso paste

1 tbsp BBQ sauce, plus more for brushing
1/3 cup dried bread crumbs or panko
1/2 cup vital wheat gluten
Kosher salt and black pepper to taste
2 tbsp canola oil
Note:  For the beet pulp, I have a juicer and so I just scrub the beet really well and then place in the juicer.  The juicer minces the beet into pulp and also gives me juice.  If you don't have a juicer, just grate the beet on a box grater in a bowl to get the beet pulp and juice.

Method:

• Place a 1/2 cup short grain brown rice and a 1/2 tsp kosher salt in a sauce pan and cover with plenty of water.  Bring to a boil, reduce to a simmer and cook until rice is soft, about 40 minutes.  Drain rice really well and press any remaining moisture out of the rice with the back of a spoon.  Set aside.
• In a large saute plan heat 1 tbsp canola oil on medium-high and add sliced mushrooms.  Cook mushrooms for about 5 minutes until caramelized and golden brown. 
• Turn heat down to medium-low and add onions, beet pulp, garlic, thyme and cook until onions are soft.
• Deglaze with Madeira, and white wine and add beet juice, porcini powder, smoked paprika and cook until all liquid is absorbed about 20 minutes, stirring frequently to prevent burning.
• Let mushroom mixture cool to room temperature for about 15 minutes and then stir in brown rice.
• Add mixture to a food processor, along with edamame, miso paste, BBQ sauce and pulse about 10 times until combined.  Do not pulse it into a paste or puree, you want it to have texture.
• Scrape mixture into a bowl and stir in bread crumbs until combined and then the wheat gluten.  
• Season with salt and pepper to taste and then form into patties.  
• To form the patties, I use a 1/3 cup measuring cup and a round cookie ring about the size of my burger buns.  I scoop the mixture into the measuring cup and then spoon it into the ring and then press the mixture lightly with the bottom of a plastic squeeze bottle to form a compact patty.  I then remove the ring and repeat.  The patties are about 1/3-1/2 inch thick each.
• Chill patties for about 1-2 hours for flavors to combine.
• To cook, heat a cast-iron skillet on medium heat and add a little canola oil.  
• Brush patties with a little BBQ sauce on both sides, and sprinkle with salt and pepper.  Cook patties about 3-4 minutes on each side until heated through and golden brown. 

Madeira Glazed Onions:

1 large yellow or red onion, cut in half and sliced into half moons
2 tsp minced fresh thyme
2 tsp minced fresh garlic
1/4 cup Madeira wine
1 tbsp extra virgin olive oil
Kosher salt and black pepper to taste

Method:

• Heat a large saute pan on medium heat, add olive oil and sliced onions and cook until caramelized, about 15 minutes.
• Add thyme, garlic and deglaze with Madeira wine and cook until all liquid is absorbed and onions are creamy in texture.  
• Season with salt and pepper and keep warm.

Porcini Aioli:

2 tbsp porcini powder (I purchased dried porcini mushrooms and ground them in a spice grinder)
1/2 cup Follow Your Heart Vegenaise
Juice of 1 lemon
Kosher salt and black pepper to taste

Method:

• Mix all ingredients together in a bowl and chill for about an hour for flavors to combine.

 

Tuscan White Bean & Roasted Tomato Sandwich

Do you know how some people like to sit around and people watch...well, I'm a grocery cart watcher.  It always amazes me what people purchase at the grocery store.  For the most part American's eat incredibly unhealthy and you can see it by standing in the checkout line of any grocery store.  I think I actually shocked the checker when I placed my ingredients on the conveyor belt because he commented that I must eat really healthy and he wished that he did more often.  And here I am walking around the store stressing about my Ciabatta bread purchase because it wasn't sprouted whole grain!  Anyway, the rest of the ingredients (cannellini beans, tomatoes, broccolini and arugula) make up for the fact that I used white bread.  Because you can't make an authentic Italian sandwich without Ciabatta!

Oven Roasted Tomatoes:

8 large ripe Roma tomatoes, sliced in half lengthwise
1 tbsp minced garlic
1 tsp minced fresh rosemary leaves
1 tsp minced fresh thyme leaves
2 tbsp extra virgin olive oil
Course sea salt and black pepper to taste

Method:

• Preheat oven to 400 degrees.
• In a large bowl, toss tomatoes with garlic, herbs, salt and pepper.
• Place tomatoes on a baking rack positioned over a sheet tray and roast for about 1-1/2 hours until lightly charred and most juices are absorbed.
• Remove from the oven and let cool for about 15 minutes before removing skin.
• Slice into 1/4" strips, set aside.

Cannellini Bean Spread:

1 cup dried cannellini beans, soaked overnight drained and cooked until tender (or you can substitute 1 can, rinsed and drained
2 tbsp minced garlic
1 tsp minced fresh rosemary leaves
1 tsp minced fresh thyme leaves
1 tbsp minced parsley
1/2 tsp lemon zest
Juice of 1/2 lemon or more to taste
3 tbsp extra virgin olive oil
Kosher salt and freshly ground pepper to taste

Method:

• In a small saute pan over low heat, add olive oil, garlic, herbs and saute for about 3-4 minutes until garlic is soft.  Be careful not to let the garlic brown, stirring constantly.  
• Place cooked cannellini beans in a bowl, and mash with a fork or potato masher.  I used a pastry cutter.  You want the beans to have some texture.
• Stir in olive oil mixture, lemon jest, lemon juice and salt and pepper to taste.
• Chill for about an hour for flavors to combine.

Sauteed Broccolini:

1 bunch broccolini, remove about 1/2" of the bottom stem and slice large stalks in half lengthwise
2 tsp minced garlic
1 tsp crushed red pepper flakes
2-3 tbsp extra virgin olive oil
Kosher salt and freshly ground pepper to taste

Method:

• Fill a medium sauce pan with filtered water, add 1 tbsp kosher salt and bring to a rapid boil.
• Add broccolini and cook for about 1 minute, remove and place in an ice bath to set color.  Drain and dry on a paper towel.
• Heat a saute pan on medium heat, add crushed red pepper flakes, broccolini stalks, garlic, salt and pepper and saute for about 3-4 minutes until crisp-tender.
• Remove from pan and place on a cutting board and roughly chop, set aside.

Other Ingredients/Assembly:

1 loaf ciabatta bread
2 cups organic baby arugula or wild rocket
1/2 cup balsamic vinaigrette (1/2 tsp minced garlic, 1/4 tsp minced shallot, 1 tsp Dijon mustard, 1 tbsp agave syrup, 1/4 cup balsamic vinegar, 1/2 cup extra virgin olive oil and kosher salt and black pepper to taste.
Fresh lemon juice
Crushed red pepper flakes (optional)

Method:

• Cut ciabatta in half and toast for a couple of minutes in the oven or in a toaster oven.
• Drizzle both sides with a little vinaigrette and place the cannellini bean spread on both sides.
• Add the sliced roasted tomatoes to one side of the bread.  Toss the broccolini and arugula with a little balsamic vinaigrette and add to the other side.
• Finish with a squeeze of fresh lemon juice and more crushed red pepper flakes if desired.

 

Better Than Mom's Egg(less) Salad

I think that I've mentioned before on my blog that before I became a vegan, I never ate eggs.  I hated the look, the smell and the texture.  But there was one exception, my Mom's egg salad.  When I was a kid my friends always asked me, "can you ask your Mom to make some egg salad, please?"  She would make a large batch and it would be gone within minutes.  Well Mom, I hate to break it to you, but my egg salad is better than yours...and that's saying a lot because my Mom is an excellent cook!  My version uses the same ingredients, except for eggs of course, has no cholesterol, is low in fat, high in fiber (we used to eat it on white bread) and is delicious!  So Mom, when I come to visit you in October, I'm going to make my version and see if it passes the ultimate taste test!

Ingredients:

1 lb organic extra firm tofu, drained and pressed to remove excess liquid
1/2 cup small diced organic celery
1/3 cup sliced Spanish Manzanilla Olives with Pimentos
1/3 - 1/2 cup Vegenaise, depending on consistency
1 1/2 tsp Black salt (found at Indian Grocers, really rose in color, not black)
1 tsp turmeric powder
1 tsp Dijon Mustard
1/2 tsp kosher salt (more or less to taste--be careful because the black salt is salty)
1/2 tsp black pepper
Organic leafy green lettuce leaves
Sliced tomatoes
100% whole wheat bread
Note:  My Mom added cream cheese along with mayonnaise.  I don't like the flavor or texture of vegan cream cheese and so I omitted it and added more Vegenaise.

Method:

• Drain tofu and press between two sheet pans for about an hour to remove excess liquid.  Crumble tofu in a medium size bowl and set aside.
• In another bowl mix together Vegenaise, black salt, turmeric, Dijon and black pepper.
• Add Vegenaise mixture to tofu, along with diced celery and olives and stir to combine.  Season with salt and pepper if needed.
• Chill in the refrigerator for at least an hour for flavors to combine.
• Serve either on a bed of lettuce with tomatoes or on whole wheat bread.

 
 

Herb-Crusted Caesar Salad Sandwich

We had family visiting over the weekend and so instead of cooking we went out to dinner every night.  When they left yesterday, I decided that I wasn't going to the grocery store and would make something for dinner with whatever I had in my freezer and pantry.  So I decided to make a Herb-Crusted Caesar Salad Sandwich.  I used Gardein Chick'n Scallopini because that is what I had in my freezer, but this sandwich would be just as good with herb-crusted seitan, tempeh or extra firm tofu. 

Going out to dinner in the South Bay is a bit of a drag when you're vegan.  Unless you want to eat greasy fried Asian food, falafels, or vegan pizza, your options are really limited.  I wish we had better restaurant options here.  The next time I have family visit, I'm going to cook at home instead of going out to dinner.  At least I know that my food is healthier and definitely a lot better tasting, and my kitchen has a lot more options to choose from!

Herb-Crusted Fillets:

2 cups finely ground bread crumbs, or panko 
1 tbsp finely minced fresh thyme leaves
1 tbsp nutritional yeast
1 tsp crumbled dried oregano
1 tsp onion powder
1 tsp garlic powder
1 tsp kosher salt
1/2 tsp black pepper
1 cup vegetable stock
2 tbsp canola oil
1-2 packages Gardein Chick'n Scallopini Fillets
Note:  Depending on how large your sandwich rolls are, you may need to purchase two packages of the Gardein.  Each sandwich uses about 1-1/2 fillets each.

Method:

• Remove scallopini from freezer and defrost in microwave until softened.  Cover with plastic wrap and press lightly with the palm of your hand to increase size a little bit or roll lightly with a rolling pin.
• Mix bread crumbs with herbs and spices in a bowl and set aside.
• Working one fillet at a time, brush lightly with vegetable stock on both sides and dip in bread crumbs and press lightly to adhere.  Set on a baking sheet until all pieces are coated.
• Heat a saute pan on medium heat, add canola oil and fry until golden brown and crispy on both sides, about 4 minutes each side.  Set aside.

Sandwich Ingredients:

1 recipe Caesar Salad Dressing
1 head organic romaine lettuce, outer leaves removed, chopped, washed and dried
2 large tomatoes, sliced
4 sandwich rolls of choice

Method:

• Prepare Caesar salad dressing and set aside.
• Prepare herb-crusted fillets and set aside.
• Chop lettuce and toss lightly with Caesar dressing, add salt and pepper to taste.
• Toast sandwich rolls and smear both sides with a little dressing.  Slice fillets in half or in strips and place on bottom half.  Top with dressed lettuce and sliced tomato.
• I served mine with a side salad of baby spinach, tomatoes, and balsamic vinaigrette.  Delicious! 

July 4th BBQ Dinner

As I'm sitting here typing this post, I can hear all the fireworks, the grand finale actually, and so it's almost over...but Happy 4th everyone!  

I love cooking on the 4th of July and I really hope that you'll try these recipes, not just on a holiday weekend, but anytime during the summer!  And once you make the BBQ Sauce, you'll never purchase another bottle again!  I always have it on hand in my fridge.

BBQ Sauce:

1/2 cup bourbon whiskey
1/2 cup apple cider vinegar
1/3 cup dark brown sugar
1/4 cup molasses
1/4 cup agave syrup
1/4 cup worcestershire sauce
1/4 cup prepared yellow mustard
2 tbsp minced garlic
2 tsp smoked paprika (pimenton)
2 tsp ground cumin
1 tsp allspice
1 1/2 tsp kosher salt
1 tsp black pepper
1/4 tsp cayenne pepper (or more to taste)
1 24oz bottle of organic ketchup

Method:

• In a medium sauce pan, reduce whiskey by half.
• Add all other ingredients, except for ketchup, and simmer for about 10-15 minutes for garlic to soften and flavors to combine.
• Add ketchup, stir to combine and heat through.
• Remove from heat and set aside.

BBQ Baked Beans:

1 cup navy beans, soaked overnight
1 cup pinto beans, soaked overnight
1 cup lite beer
1/2 cup filtered water
1 medium onion, diced small
4 cloves garlic, minced
3/4 cup BBQ sauce (see above)
1/4 cup molasses
1/4 cup apple cider vinegar
2 tbsp agave syrup
2 tbsp worcestershire sauce
1 tbsp dry mustard
2 tsp kosher salt
1 1/2 tsp smoked paprika (pimenton)
1 tsp ground cumin
1/2 tsp ground ginger
1 bay leaf
1/2 tbsp canola oil

Method:

• Preheat oven to 325 degrees.
• In two separate sauce pans, cover beans with water and cook until tender, about one hour.  Let beans cool in liquid while preparing other ingredients.  Drain beans and set aside.
  
• In a small saute pan cook onions and garlic until tender about 5 minutes, being careful not to burn.
• In a large bowl add all other ingredients, cooked onions and garlic, and drained beans.  Stir to combine and place in a casserole dish.  
• Cover with foil and and bake in the oven for 3-3 1/2 hours until liquid is absorbed and beans are tender.

 
Roasted Corn & Jalapeno Cornbread:

1 cup fine yellow cornmeal
1 cup unbleached flour
1 1/2 tsp baking powder
1 tsp salt
1 cup organic soy milk, plain
1 tsp white wine vinegar
2 tbsp organic unbleached sugar, or agave syrup
6 tbsp canola oil
1 1/2 tsp Ener-g Egg Replacer (plus 2 tbsp water)
2 tbsp minced jalapeno, seeds removed
1 ear of corn, roasted, kernels removed from the cob

Method:

• Preheat broiler or grill and roast corn until slightly charred on all sides.  Let cool, remove kernels from cob and set aside.
• Spray a 9" cake pan with canola spray and set aside.
• Sift dry ingredients together in a medium size bowl.
• In another bowl add vinegar to soy milk and let sit for about 10 minutes.
• In a small bowl whisk together egg replacer and water until frothy.
• Add all wet ingredients together and then add to dry ingredients, stirring with a spatula until combined.
• Pour ingredients into prepared cake pan and bake for about 30 minutes at 325 degrees until cake pulls away from the pan, and a toothpick comes out clean.
• Right before serving, brush top with butter and place under the broiler to brown slightly.

BBQ Soy Curls Sandwich:

1/2 - 3/4 package Butler Soy Curls, rehydrate according to package directions
1 cup BBQ sauce to moisten, more or less
4 Toasted whole grain rolls
Note:  If you don't have Soy Curls, you can use Seitan or Tempeh instead.

Broccoli & Carrot Slaw:

3-4 cups shredded broccoli (or cabbage), I purchase it already shredded at Trader Joe's
1 large carrot, peeled and shredded
1 tsp celery seed
1 tsp garlic powder
1 tsp onion powder
1/2 cup Vegenaise (more or less depending on consistency)
Juice of 1 lemon
Kosher salt and black pepper to taste

Roasted Corn with Tarragon Butter:

1 large shallot, minced
3-4 garlic cloves, minced
1 tsp fresh thyme, minced
1/4 cup Pernod (optional), or water
8 oz softened Earth Balance Vegan Buttery Sticks
2 tbsp minced fresh tarragon
Kosher salt and black pepper to taste
4 ears fresh white or yellow corn on the cob, shucked and roasted under a broiler or on a grill until lightly charred.

Method:

• Add shallot, garlic and Pernod to a small sauce pan and cook on low until Pernod has evaporated and shallots are soft.  Let cool to room temperature.
• Add all ingredients to a bowl and mix to combine.  Season with salt and pepper. 

Watermelon Granita:

 

1 small seedless watermelon

1/3 cup agave syrup

1/2 cup filtered water

Fresh mint leaves

Method:

• Remove rind and dice watermelon and place in a food processor and blend until smooth.  Strain through a mesh strainer.  You should have about four cups of watermelon juice.
• Add agave syrup and water to juice and stir to combine.
• Pour into a 10x13 casserole dish and place in the freezer.
• Every hour remove from freezer and break up ice with the prongs of a fork until it resembles shaved ice.  Takes about 4 hours from start to finish.

To drink, I served Green Tea Lemonade with agave syrup, lemon juice and sparking water.