Entries Tagged 'Sammiches' ↓

Holy hell, these things are killer! Here’s the recipe I followed on PPK’s Facebook page. I pretty much followed the directions exactly, but I used a yellow onion, which worked out great. We did use some of the smaller rings in addition to the largest rings (love those little guys!) and also made our own breadcrumbs in a food processor instead of using storebought. Those are the only changes.

I would like to try them sometime with the suggested Videlia onions, we just never seem to have any on hand. One suggestion: be sure to time these so that you can eat them AS SOON AS they come out of the oven.  We waited a bit and some of them got a little flaccid as a result.  We served them with BBQ seitan sammiches with the leftover BBQ sauce from the other night, and grilled spicy asparagus (in season- huzzah local eatin’!). This time to maximize the BBQ deliciocity-to-chik’n ratio, Mark cut the seitan cutlets into strips, coated the outside with the requisite rub and sauce and grilled away.  Once finished, he coated with more sauce.  See?

A yummy mid-sping chilly night of grilling and baking goodness, to be sure!

I’ve never been a huge BBQ fan, but Sunday was a great day for grilling and Amy decided it was high time for me to give BBQ another chance.

So I whipped up another batch of seitan chik’n cutlets and we scoured the internets for BBQ sauce recipes. You know who’s awesome at grilling and BBQing? Vegan Dad! Holy crap is there some BBQ action there. We went with the Memphis BBQ Tofu recipe, subbing seitan for the tofu. It was a little sweeter than I like my BBQ sauce, but was delicious nonetheless–and much better than the sauces of yore. Anything with whiskey in it rates high in my book (you may want to test your whiskey…then test again for good measure…I like to test mine on ice).

Dear Peoples: It’s almost summer! Time to dust off the grill, as well as those grilling recipes. We posted last year about making your own black bean burgers–since then, we’ve gotten a pressure cooker and started cooking our own beans. Man, what a difference! This latest batch of black bean burgers was the best we’ve ever made! I can only guess, but I’d wager that not sitting in a can of liquid for weeks/months/years helps these guys stay way more solid.

Observe–these suckers aren’t even baked yet and they’re almost solid enough for the grill! After baking lightly and then grilling, they were perfect. (We doubled the recipe and froze the rest.)

We ate them with this kale (sans sesame seeds, and with S & P). ’twas a well-rounded, satisfying meal! Huzzah!

It’s funny–those brief moments of cooking genius never occur when you think they will; and they’re never associated with a complicated multi-course meal. It’s always when you’re hungry and improvising.

In southeast Michigan, you can get tempeh everywhere. So it’s no surprise that a few different restaurants have tempeh wraps–the TLT at Seva, the lemon tempeh hummus wrap at Aut Bar, tempeh burgers at just about every bar…. Having made a giant batch of hummus for VeganYumYum’s Avocado Wasabi Salad, I was itching to make something with hummus. About two weeks ago, I made a salad with smokey tempeh, so I got the notion to combine to the two.  This recipe is super simple–make a batch of hummus (or buy it, if you want to kick it really easy), saute a little tempeh, chop some lettuce and/or spinach, and you’re set.

Smokey Tempeh Hummus Wrap

• 1 pkg tempeh. cut into strips
• 1/4 purple onion
• 1/2 bag spinach (1/4 lb?)
• 3 large leaves or 6 small-medium leaves of lettuce, cut into strips
• 3 large whole wheat wraps
• 1/4 batch of hummus
  
• ~ 2 tbsp soy sauce
• 1 capful Liquid Smoke ™
• ~ 2 tbsp peanut oil
• salt & pepper, to taste

For brevity’s sake, I’ll assume you’ve made/bought the hummus already. This may be foolish. But.

Saute the tempeh strips in peanut oil, soy sauce, and Liquid Smoke ™ in a large-ish frying pan over medium heat. Don’t use all of the liquids right away; start with a little peanut oil, then douse the tempeh with about half the soy sauce and Liquid Smoke ™. Once the tempeh is nicely browned on one side, flip and pour in a little more peanut oil and the rest of the soy sauce and Liquid Smoke ™. Salt and pepper to taste.

When the tempeh is browned on several sides, remove from heat.

Slather hummus on one half of a wrap. Place a row of spinach down the center, then a row of lettuce on top of that. Run a row of tempeh down the the center, then garnish with onions and salt/pepper.

Roll the dry half tightly into the hummus-slathered half. Cut the wrap in half on a diagonal.

Wrap extra wraps in plastic wrap for lunches!

I’ve been salivating internally ever since I saw Lisa’s Chik’n Club Sammich during Vegan MoFo. Wait. That seems kind of gross. I wasn’t literally salivating nonstop for three months. I would need an IV to maintain that level of salivation. And you might too.

As you’ve probably learned by now, we’re not super into processed stuff, so I’d really been meaning to make a version using all fresh, homemade ingredients. We used our famous chik’n almond bake breaded tofu (thought this would have been superb with breaded seitan strips too). It was after 9pm when we started, so homemade bread wasn’t in the cards for this incarnation, but also would have been awesome (we just toasted some sandwhich bread). What’s worse, I totally forgot Lisa’s coup d’grace: fakin. Fakin’s a little labor intensive, so the fresh homemade route won’t yield a quick sammich in a pinch. We did, however, make homemade baked fries (we cut these into fry shapes and left out the cayenne) to round this out as one of those perfect healthy “unhealthy” meals that we often crave.

Chik’n Tofu Strip Club Sammich

• 1 lb of extra firm tofu, frozen then thawed
• bread
• lettuce
• purple onion
• tomato
• fakin (optional)
• chik’n almond bake
• safflower oil
• Earth Balance ™ or Vegenaise ™

You’ll want to freeze then thaw a pound of extra firm tofu. This makes it a little spongy and more firm–a better texture for chik’n and also nice in some stir fries. We try to keep tofu in both states on hand. It’ll keep for a very long time in the freezer.

Preheat the oven 425 degrees Fahrenheit. Thaw your tofu. When it’s thawed, squeeze all the water out and cut into strips–you’ll probably want them to be about 2″ x 1/2″ x 1/4″. The strip size is really a matter of preference though. Coat each strip in safflower oil then in the chik’n almond bake. Place on a baking sheet  and cook for about 15 minutes on one side, flip, then cook for about another 10 minutes–until brown and crispy, but not burnt. They will crisp up a scosh upon cooling.

Toast some bread (or pull some fresh bread from the oven). Slather the sammich spread of your choice on said bread. Place as many tofu strips as will cover a piece of bread on once piece. Then add the fakin (if using), lettuce, tomato, and onion, in that order. Cut in half if it strikes your fancy. Serve with fries. Or not. It’s your meal.

On a cold rainy day, there’s not much better than tomato soup and a grilled cheese sammich. Well, a flying motorcycle, of course. And talking cats. But those things are awesome any day. I’m talking about a specific kind of day, a specific kind of need.

I know there’s a lot of debate about which vegan cheese is the best–but we can circumnavigate that discussion with the help of our friend, the avocado. Somehow, the combination of avocado and tomato perfectly scratches the cheese (and strangely, fried egg) itch. This is something Amy and I have been really into lately: the scratching of the itch. You don’t need a cheese analog, you just need to scratch the cheese itch. You don’t need your MarkMuffin to taste like a real McMuffin(tm), you just want to satisfy that craving. Check it. Seriously.

Grilled Avocado & Tomato Sammich

• 2 slices of bread (ideally homemade)
• 1/2 avocado, sliced thinly
• 2 – 3 THIN slices of red onion
• 3 thin slices of tomato
• Earth Balance ™
• (seasoned) salt, to taste.

This is almost as simple as a traditional grilled cheese. Butter one side of each piece of bread. Fire up a nonstick (or well-seasoned) pan over medium heat. Toss one piece of bread in the pan, buttered side down. Pile on the avocado, then the tomato, then the onion. Salt it. Place the other slice of bread on top, butter side up.

When the bottom piece of bread is golden brown, you’ll want to flip this sumbitch. This is the singular tricky part. You might want two spatulas–one underneath, and one to hold the top piece of bread on. Once it’s flipped, continue cooking until the now-bottom piece is golden brown.

Obviously, you can eat this with whatever you want, but you’ll get maximum enjoyment out of having this with tomato soup. In fact, this is a great way to stretch out a tomato soup. We had it with fresh bread the first night, croutons the second night, and with this sammich the third night. Huzzah!