I did not invent this but I just discovered it and it’s freaking AWESOME.
i just made a BLT sandwich with it and I can’t stop eating it off the cooking pan.
I found the recipe here and if you are a vegetarian or vegan definitely give this one a go. SO GOOD.
A good friend of mine and I got together last week and over a bottle (or two) of wine and came up with these tasty vegan burgers. The consistency was a tad squish but the flavours well made up for that. I used some of the leftovers to make burritos with. Take a look at my friend Melissa McMahon’s website Swap Meat… here’s the link to the recipe for our burgers! Mexican Bean Burgers
The title for this recipe is a mouthful, but so is every delicious bite you take of this sandwich… When I think of dinner I rarely think of making a sandwich. After watching a few shows on the food network today I came up with a combo from several different recipes that turned into probably the best sandwich I’ve ever made. Takes around 30 minutes to make it but SO worth it. Below shows the ingredients for two servings but easy to double or triple for more than two people.
1 medium sized eggplant
1 bell pepper (yellow or red)
1 red onion
1/4 cup mayonnaise or vegan mayo
2 cloves of garlic minced or crushed
Parmesan cheese or vegan cheese
1/4 – 1/2 teaspoon Cayenne pepper
1/2 teaspoon fresh ground pepper
First slice eggplant into 1/2 inch pieces. Place on a tray with a piece of paper towel.
Salt both sides well and set aside.
Slice red onion into 1/2 inch rounds and put them in a bowl with the whole bell pepper. Pour in some olive oil and toss them around till coated.
Spicy Garlic Aioli
Mix the garlic, Cayenne pepper and pepper into the mayonnaise and set aside.
With a paper towel, dab off the moisture from the eggplant. Brush olive oil onto both sides of your eggplant pieces.
Place all of the veggies on the grill (medium to hot heat) keep your eye on them and keep turning to get a nice char and caramelization.
Brush more olive oil on the eggplant if it’s looking a bit dry while cooking.
Cut up your Ciabatta bread into the size you want your sandwich to be. Baste both pieces with olive oil.
When veggies are done pop them on the grill and toast them up. You can give them a good press down with your hand. Ciabatta bread is very chewy and hard to eat if it isn’t toasted.
When everything is done cooking slather the bread with the aioli and layer in the cooked veggies (slice up the roasted pepper). Chop up the basil and sprinkle it on and top with some fresh mixed greens and chunks of Parmesan cheese.
Get a serviette (napkin) turn on the TV, kick back and enjoy an amazing sandwich!
Everyone needs an easy tasty treat for dinner sometimes. There is comfort in a cafeteria styled sandwich melting with processed cheese is there not? After last night’s horrible riot in Vancouver due to the Canucks losing the Stanley Cup, I – who doesn’t even watch much hockey, was pretty sad over what happened to our city. Food always makes us feel better and tonight called for something nostalgic. I give you the Meatloaf Sandwich – hardly any cooking involved!
Store bought meatloaf
Processed cheese slices
Pop open buns in your broiler for a few minutes to get a nice toast on them (you can butter them first if you like).
Slather them with mayo and sliced up meatloaf. Top with onion and ‘cheese’ and broil them for a few minutes till they melt.
Cover with Ketchup. Eat them.
Filed under Meats, Sandwich
SO – were have I been? Well, I had a baby! Jonah Alexandra was born on an early April morning at home. We had a great water birth and Jonah is doing great. Sleeping through the night already. Looks like she’s going to be a good sleeper and eater!
So here’s another version of my Spicy Italian Vegan Sausages but without the wheat, so this makes them Vegan AND Gluten Free. Super tasty in a grilled bun with all the fixin’s or maybe used for breakfast sausage and gravy?
Gluten Free Vegan Italian Sausages & Patties
1 cup TVP (Textured Veg. Protein)
1/2 cup nutritional yeast flakes
1/4 cup sorghum flour
1/2 tsp xanthan gum
2 tbsp vegetarian chicken bouillon
2 tbsp granulated onion
1 to 2 tbsp fennel seed, optional
2 tsp coarsely ground pepper, preferably freshly ground
2 tsp ground paprika
1 tsp dried chili flakes, optional or 1/2 if you can’t handle heat
1 tsp ground smoked paprika
1/2 tsp dried oregano
1/8 tsp ground allspice (didn’t have and used Italian seasonings)
1/2 tsp salt
1 cup water
6 to 8 cloves garlic, minced or pressed
2 tbsp olive oil
Mix all of the dry ingredients well in a medium sized bowl.
Add wet ingredients and let sit for 5 minutes so TVP can absorb moisture. Form dough into patties or sausages.
Heat oil in a frying pan (enough so that the patties can ‘fry’).
Cook for around 3 to 4 minutes each side or until they are nicely browned and crispy.
Sauerkraut, Veganaise and Dijon and Deli mustard, melted Daiya cheese on a toasted bun… can’t go wrong. So good!
Well folks, spring has been in the air here in Vancouver for around a month now. My nose itches with constant allergies, but the beautiful flowers and growing grass are a pretty decent exchange.
I dug through my fridge yesterday, pushing through the ridiculous amount of condiments and sauces (it’s a bit of a problem, I may need an intervention at some point) to try to rummage up lunch for Z and i. Ah yes! Of course! the other nights leftover beef pot roast. I got on the phone and asked Z to pick up some super fresh Portuguese buns. I cracked open a packet of cheap instant gravy (the kind that you’d get at a roadside diner), sliced up the beef and heated it up in the gravy till it was all soft and hot. Mayo and a bit of horseradish if you have it and slop on the beef! Garnish with dill pickles and a few napkins! Mmm good!
While eating lunch the living room where our daughter was playing became very quiet. I crept in to find her zonked out. I guess the view from our big window put her in full relax mode.