Category Archives: Sandwiches

Buffalo Cauliflower Sandwich

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Buffalo Cauliflower Sandwich

Buffalo Cauliflower Sandwich

  • Servings: 2
  • Difficulty: easy
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Another fabulous recipe that John made from a new find on Pinterest.


Make the Buffalo Batter

  • 1 head of cauliflower
  • 1/2 C non-dairy milk
  • 1/2 C water
  • 3/4 C all-purpose flour (can sub gluten free rice flour)
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/4 tsp sea salt
  • 1/4 tsp ground pepper
  • 1 tbsp vegan butter
  • 1/2 C frank’s red hot sauce

Bake the Cauliflower Steaks

  1. Line a baking sheet with parchment paper and preheat your oven to 450 F.
  2. Cut your head of cauliflower in half and then cut 2 x 1/2 inch steaks from each of the sides. Trim off an green leaves at the base, but leave most of the stem in tact.
  3. Mix the flour, non-dairy milk, water, spices, and seasoning into a bowl with a whisk until well combined. Transfer this mixture to a wide shallow baking dish that will fit your cauliflower steaks.
  4. Dredge the steaks through the batter and use your hands to coat them quite well getting in all the crevices.
  5. Place the battered cauliflower steaks onto the parchment lined baking sheet and bake for 25 mins. Meanwhile, prepare the ranch sauce and buffalo sauce.

Make the Ranch Sauce

  • 1/2 C vegan mayo
  • 1 tsp apple cider vinegar
  • 1 tbsp dill
  • 1 tbsp parsley
  • 1 tbsp chives
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • salt & pepper to taste

Directions

  1. In a bowl whisk all the ingredients together. Refrigerate until you’re ready to assemble the sandwiches.
  2. Just before the cauliflower is finished baking, melt the vegan butter and whisk it into the hot sauce in a shallow dish you can dredge the cauliflower steaks in once again. Remove the cauliflower from the oven. You may want to let them cool so you can handle them. Also you might need to replace your parchment paper if it’s really soaked through or burned quite a bit.
  3. Dredge the cauliflower steaks through the buffalo sauce making sure to coat them evenly. Bake again on a parchment lined baking sheet for 25 mins at 450F.
  4. To assemble the sandwiches spread ranch on both sides of a toasted kaiser, then lay down the buffalo cauliflower steak on the bottom, add red onion slices, lettuce, and thick cut tomato slices.

Spicy Baby Bella Burgers

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2015-09-05 11.51.50

Spicy Baby Bella Burgers

  • Servings: 10
  • Difficulty: easy
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I was scanning the net for a burger recipe when John asked me why I was looking for somebody else's recipe when everything I've come up with he's loved, so I figured with an attitude like that what do I have to lose? Nothing! It's a winner!


Saute the Veggies

  • 4 Tbsp coconut oil
  • 3 cloves garlic, minced
  • 1/2 onion, diced small
  • 1/4 green, yellow, red peppers, diced small
  • 1/2 cup shredded carrots, diced small
  • 1 stick celery, trimmed, and diced small
  • 1/4 cup frozen corn

Directions

  1. Saute garlic in coconut oil until tender
  2. Add onion, peppers, carrots, celery and corn to mix and cook until heated and tender but not too overdone.
  3. Remove the veggie mix from heat and stir in the following ingredients.

Add to Veggie Mix

  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp ground cumin
  • 1 tsp Himalayan pink salt
  • 1 tsp black pepper
  • 1 tsp poultry season
  • 1 tsp parley flakes
  • 1 tsp sweet paprika
  • 1-1/2 tsp amber agave
  • 2 Tbsp bbq sauce (any flavor, or just omit)
  • 1 large section roasted red pepper, from a jar, diced small
  • 1-1/2 Tbsp diced jalapeno peppers, from a jar

Burger Base

  • 1 8 oz package baby bella, pulsed to crumbles
  • 1 cup cooked rice, (any leftover) pulsed to crumbles
  • 1/2 can black beans, pulsed to crumbles

Directions

  1. Add mushrooms to food processor and pulse until it resembles crumbles, then add the rice and pulse to crumble, finish off by adding the black beans and doing the same until you have a beautiful crumbled mixture.
  2. Add cooled veggie mix to burger base and mix until well combined.
  3. Then add 1-1/2 to 2 cups seasoned bread crumbs, watching the consistency…you want some moisture left in so that you can form the burgers. Form into individual patties, separated by parchment paper, and freeze until needed.
  4. Bake, fry or grill burgers until browned on both sides and heated through.
  5. Serve burgers topped with vegan cheese slices (I used Chao black pepper & herbs) sliced tomato, onion and lettuce on vegan butter & garlic spread bread or toasted buns.

My Sassy Saucy Pinwheels

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Sassy Saucy Pinwheels

My Sassy Saucy Pinwheels

  • Servings: 4
  • Difficulty: easy
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The fridge was stuffed with appetizers from our recent happy-hour with neighbors, and not wanting to toss the leftovers decided to throw together my version of Sassy Saucy Pinwheels. I watched John pace and prep the outside table in anticipation of what was to come... and it did not dissapoint!


Veggie Filling for Both Tortillas

  • 1 large sun-dried tomato tortilla, vegan
  • 1 large flour tortilla, vegan
  • 1/4 whole yellow pepper, sliced into super thin strips
  • 1/4 whole red pepper, sliced into super thin strips
  • 1/4 whole orange pepper, sliced into super thin strips
  • 1/4 raw onion, sliced into thin strips
  • 2 cups spinach, ends trimmed and ribbone cut
  • 1/2 cup spinach/artichoke hummus
  • 1/2 cup roasted red pepper hummus
  • 1/2 cup jalapeno/cilantro hummus
  • 1/4 cup raw walnuts, diced very small
  • 8 to 10 cherry tomatoes, cut into thin slices
  • 1/4 cup carrots, shredded thin
  • 1/4 to 1/2 cup Daiya onion/chive cream cheese style spread
  • 1/4 cup My Favorite Sandwich Spread
  • 1/4 cup My Favorite Avocado Aioli Sauce
  • salt & pepper, to taste

Prep Sundried Tomato Torilla

  1. Spread Daiya jalapeno/cilantro cream cheese spread in a semi-thick layer up to about 1/2 inch from the rim.
  2. Spread 1/2 the veggie mix of peppers, onion and tomatoes over the top.
  3. Sprinkle ribboned spinach over the veggies.
  4. Spread My Favorite Sandwich Spread over the entire layer.
  5. Add salt & pepper, to taste.

Prep Flour Tortilla

  1. Flour Tortilla – spread all 3 hummus in a semi-thick layer up to about 1/2 inch from the rim.
  2. Spread remaining half of peppers, onion and tomato over the top.
  3. Spread shredded carrots over veggies.
  4. Spread remaining half of ribboned spinach on top.
  5. Pour & Spread My Favorite Avocado Aioli Sauce over the whole dang thing.
  6. Sprinkle with diced walnuts over the top.
  7. Add salt & pepper, to taste.

Plating the Pinwheels

  1. Roll-up each tortilla and cut it into serving size pieces (rinse and dry your serated knife between cuts to keep from smearing the sauce between pieces).
  2. Plate and serve both varieties on individual plates, along with additional sauces on the side, if desired.

Tarragon Jackfruit Salad

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Tarragon Jackfruit Salad

Tarragon Jackfruit Salad

  • Servings: 4-6
  • Difficulty: easy
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I wasn't looking for chicken salad but ended up with this yummy mix and it certainly fits the part. This will be excellent on sandwiches as well as appetizer puff pastries. Oh my, what a delight!

Jackfruit Salad

  • 2 cans Jackfruit, 14 oz, rinsed well, drained and dried
  • 1/2 small onion, diced
  • 1 stalk celery, split into thin strands and diced very small
  • 1/4 – 1/2 cup raw walnuts, diced small
  • 3 tbsp sweet pickle relish, drained well

Directions

  1. Drain and shred jackfruit, then rinse in a colander really well to rid as much of the brine taste as possible. Wrap it in clean paper towels and squeeze out excess liquid.
  2. Add jackfruit, onions and celery to a medium bowl and mix well to break-up jackfruit into shredded pieces even further.
  3. Add Tarragon Dressing from below, in stages, and mix to desired consistency.
  4. Add sweet pickle relish, and any additional spices (yay tarragon)
  5. Add additional sweetener, if necessary.
  6. Serve on toasted bread of any variety, or use to stuff tomatoes or appetizer pastries.

Tarragon Dressing

  • 1/4 block tofu, extra firm
  • 3/4 can garbanzo beans, drained
  • 1/2 cup almond milk
  • 2 tsp stone ground mustard
  • 1 tsp onion powder
  • 1/2 tsp poultry seasoning
  • 1/2 tsp black pepper, ground, to taste
  • 1/2 tsp salt, or to taste
  • 1/4 tsp paprika powder
  • 3 tbsp Grade B maple syrup, to taste
  • 1/2 lemon, juiced (more if little juice)
  • 2+ tbsp tarragon leaves, to taste

Directions

  1. Add tofu and garbanzo beans to nutri-bullet or blender and just enough almond milk to start breaking it down in a crumbly paste.
  2. Add remaining ingredients and additional almond milk (sparingly) until you can reach a very smooth and thick consistency. You do not want it too thin.
  3. Pour sauce into Jackfruit Salad a little at a time until you reach the perfect blend.
  4. Taste and adjust for additional flavor.
  5. Add walnut pieces and toss to coat well.
  6. Use to stuff tomatoes or served on vegan butter & garlic spread toasted bread or ciabatta rolls.

 

BBQ Jackfruit Sandwich

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BBQ Jackfruit

  • Servings: 4-6
  • Difficulty: easy
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Thank you Joe, Nathan, Dustin, Robert and Troy! Your compliments on the sandwich made the effort worth it. Although I use homemade bbq sauce I am defaulting to the original recipe to keep it simple and get it posted. Watch for the homemade bbq sauce coming soon. You guys are the best! Update: Homemade BBQ Sauce is here, with a link to the recipe provided below. Enjoy!

BBQ Jackfruit

  • 1 large onion, diced
  • 2 cloves garlice, minced
  • 4 tbsp coconut oil
  • 1 or 2 cans organic young jackfruit, drained and shredded by hand (Native Forest ordered from Amazon)
  • 1/2 cup Imagine vegetable broth
  • 1/2 cup My Homemde BBQ Sauce, or store bought bbq sauce of your choice
  • 1 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • Ciabatta Rolls
  • vegan garlic butter (Earth balance blended with fresh garlic cloves)

Directions

  1. Saute onion and garlic in coconut oil.
  2. Add vegetable broth and next 9 ingredients. Blend until thoroughly mixed.
  3. Cook 20 minutes on medium heat or until nearly all liquid has absorbed.
  4. Pour and spread mixture on parchment lined cookie tray, and bake for an additional 20 minutes to crisp the edges and give it more of an authentic pork appearance. You can omit this step and the taste is still amazing.
  5. Spread vegan garlic butter on split ciabatta rolls and broil to golden brown before filling with bbq jackfruit.
  6. Top with additional bbq sauce and vegan cole slaw, if desired.

Eggless Salad with Cilantro Lime Corn-on-the-Cob

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Eggless Salad with Cilantro Lime Corn

Eggless Salad with Cilantro Lime Corn-on-the-Cob

  • Servings: 4
  • Difficulty: easy
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Source: the Gentle Chef Cookbook – Skye Michael Conroy

Eggless Salad

  • 1 block extra-firm tofu (do not use silken tofu)
  • Vegan Mayonnaise, to taste
  • 2 tsp Dijon or spicy golden mustard
  • 2 tbsp nutritional yeast
  • 1/4 tsp turmeric
  • 1 rib of celery, diced
  • 2 tbsp onion, minced
  • 1/8 to 1/4 tsp Himalayan black crystal salt
  • sea salt, to taste
  • ground black pepper, to taste
  • sweet pickle relish, to taste

    • Note: Himalayan black salt is an Indian salt with a high mineral concentration, most notably sulfur, which gives it its characteristic and pungent “hard boiled egg” smell.

Directions

  1. Drain and press tofu to remove as much water as possible.
  2. Crumble the tofu into a bowl. Incorporate all other ingredients and mix well.
  3. Add enough vegan mayo to thoroughly moisten the mixture.

    4. Assemble: Toast bread with garlic butter (just add minced garlic to vegan butter and spread on whole grain bread. One side only. I butter the inside. After toasting spread vegan mayo on inside slice over-top butter mixture. Top with egg salad, cut in half, and serve.

Cilantro Lime Corn-on-the-Cob

  • 1/2 cup vegan garlic butter, room temperature
  • 1 tbsp chopped cilantro leaves
  • 1/2 lime, zested and juiced
  • salt, to taste
  • 1/4 tsp cayenne pepper, if desired

Directions

  1. Pre-heat over to 400 degrees F.
  2. Put vegan butter in a mixing bowl, add lime juice, salt, and cayenne pepper, and mix well.
  3. Add cilantro and zest.
  4. Tear sheets of aluminum foil to place and roll corn in after coating.
  5. Using pastry brush, coat each ear of corn with cilantro lime butter and wrap individually in foil.
  6. Roast at 400 degrees F until hot and steaming, about 20 minutes.
  7. Serve with extra butter and sprigs of fresh dill on the side.

Marinated Tempeh Reuben Sandwiches

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Marinated-Tempeh-Reuben-Sandwich

Marinated Tempeh Reuben Sandwiches

  • Servings: 4-6
  • Difficulty: easy
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Author: Blissful Bites by Christy Morgan

Marinate Tempeh

  • 1 Package 8 oz tempeh
  • 2 Avocados
  • 1/2 cup Sauerkraut
  • 1/4 Cup Filtered water
  • 1/4 Cup Tamari
  • 1/4 Cup Red wine vinegar
  • 1 tsp Paprika
  • 1/2 tsp Dill weed
  • 1/4 tsp Black pepper
  • 2 Tbsp Maple syrup

Directions

  1. Cut the thickness of the tempeh in half, then into 3 x 2 cutlets.
  2. Mix filtered water, tamari, red wine vinegar, paprika, dill weed, maple syrup and a dash of black pepper in a shallow baking dish. Marinate for 3 hours or overnight.
  3. Drain most of the marinade, leaving a little on the bottom. Preheat oven to 350. Bake for 30 minutes, flipping once.

Vegan 1000 Island Dressing

  • 1/2 Cup Vegan mayonnaise
  • 2 Tbsp vegan Ketchup
  • 2 Tbsp Pickle relish

Directions

  1. For the dressing, whisk together the vegan mayonnaise, ketchup, and pickle relish (add a touch of Sriracha for heat, if desired)

Stack on Rye Bread

  1. Add dressing to both sides of bread
  2. Add marinated tempeh
  3. Top with Sauerkraut
  4. Top with sliced avocado
  5. Add additional dressing, if desired

Vegan Sloppy Joe’s

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Vegan Sloppy Joe's

  • Servings: 4-6
  • Difficulty: easy
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A quick and yummy take on the old tradition of true to life sloppy joe's. Napkins a must!

Ingredients

  • 4 tbsp coconut oil
  • 2 shallots, diced
  • 3 cloves garlic, minced
  • 1/2 package Chipotle Style Seitan (Whole Foods)
  • 1/2 jar Organic pizza sauce (Whole Foods 365)
  • 1/2 can diced organic roasted tomatoes
  • 2 tsp chili powder
  • 1-1/2 tsp paprika
  • 1-1/2 tsp cumin powder
  • 1-1/2 tsp onion powder
  • 1-1/2 tsp garlic powder
  • 1 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/4 cup Daiya Jalapeno Havarti Cheese, shredded (Whole Foods)
  • 1 large handful raw spinach (trim stems)
  •  2, 4 or 6 Ciabatta Rolls
  • vegan garlic butter
  • fresh avocado

Directions

  1. Saute shallots and fresh minced garlic in coconut oil.
  2. Add Chipotle Style Seitan and pizza sauce blend together
  3. Sprinkle seasoning over the top and stir mixture to combine
  4. Add diced tomatoes and heat to hot.
  5. Add cheese and stir to melt.
  6. Add spinach and heat long enough to wilt spinach

Directions

  1. While mixture is heating split and butter Ciabatta Rolls
  2. Toast bread
  3. Smear fresh avocado on one half of toasted roll.
  4. Enjoy!