A few weeks ago I already planted fennel, zucchini and swiss chard, but after planting we only had rain and so two fennel went bad and I had to pick them out. Hopefully the sunny day will remain otherwise the plants won't grow right. Well let's see, but I'm hopefull, it's does not look too bad.
As I wanted to spend as much time in the garden as I could I made a quick lunch sandwich. I so much enjoyed it as it was just what a needed after two hours working with plants. The sandwich was light and fresh with vegetables and if you marinate the tempeh the day before you will save time the other day! For the bread I took normal bread and toasted it and layed the vegetable, salad and tempeh bacon on it, covered with another toasted bread.
Hopefully you will like the sandwich as much as I do!
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Tempeh Bacon Sandwich
Makes 24 slices
The tempeh strips can be left marinating in the fridge 2 to 3 days. Just be sure to eat the bacon as soon as it's cooked—otherwise, it may lose its crispness.
Ingredients:
1 big pkg. tempeh, sliced into 24 very thin slices
¼ cup low-sodium soy sauce
2 Tbs. apple cider vinegar
1 tsp. light brown sugar
½ tsp. ground cumin
½ tsp. ancho chile powder
2 tsp. liquid smoke, optional
1 Tbs. canola oil
Smoked paprika, optional
Toasted bread
some Cherry tomatoes
salad greens
Direction:
1. Lay tempeh slices in 2 13- x 9-inch baking dishes. Bring soy sauce, vinegar, brown sugar, cumin, ancho chile powder, and ½ cup water to a boil in small saucepan. Boil 1 minute, then remove from heat, and stir in liquid smoke, if using. Pour over tempeh slices. Let cool, then cover and chill 2 hours, or overnight.2. Preheat oven to 300°F. Line 2 baking sheets with parchment paper. Carefully transfer tempeh slices to prepared baking sheet, and discard marinade.
3. Brush slices with canola oil, and sprinkle with paprika, if desired. Bake 10 to 15 minutes, or until beginning to brown. Flip tempeh slices, brush with oil, and bake 5 to 7 minutes more, or until crisp and dark brown.
4. Toast two slices of bread, spread some vegan butter or the two bread loafs and lay with baby salad and some tomatoes and put the tempeh on it and cover with another toasted bread loaf. Season with fresh herbs and enjoy a gread sandwich!
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Roasted Vegetable Sandwiches with Zesty White Bean Spread
Serves 4
Roasted Vegetables
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. kosher salt or sea salt
½ tsp. coarsely ground black pepper
2 large zucchini, cut diagonally into ½-inch-thick slices (1 ½ lb.)
2 medium red and/or yellow bell peppers, seeded, cored, and cut into eighths
3 small onions, cut into eighths
2 Tbs. olive oil
1 tsp. olive oil
2 cloves garlic, minced (2 tsp.)
1 ½ cups cooked or 15-oz. can cannellini beans, rinsed and drained
1 Tbs. lemon or lime juice
1. To make Roasted Vegetables: Preheat oven to 375°F. Stir together cumin, coriander, salt, and pepper in small bowl. Set aside.
2. Toss together zucchini, bell peppers, onions, and oil in large bowl. Add cumin mixture, and toss to coat.
3. Divide vegetables between 2 baking sheets, and roast 30 to 45 minutes, or until tender and golden brown, turning vegetables once or twice and rotating baking sheets from top to bottom. Cool.
4. To make Bean Spread: Heat oil in small skillet over medium heat. Add garlic, and cook 30 seconds to 2 minutes, or until translucent and fragrant. Add beans, and coarsely mash. Stir in 3/4 cup water, and cook 10 minutes, or until mixture is consistency of refried beans, stirring occasionally. Stir in lemon juice, and cool.
5. To assemble Sandwiches: Spread 2 Tbs. Bean Spread on each bread slice. Top 4 bread slices with 1 cup Roasted Vegetables, 2 or 3 tomato slices, and 1/2 cup arugula. Place remaining 4 bread slices on top. Cut in half to serve.
2. Toss together zucchini, bell peppers, onions, and oil in large bowl. Add cumin mixture, and toss to coat.
3. Divide vegetables between 2 baking sheets, and roast 30 to 45 minutes, or until tender and golden brown, turning vegetables once or twice and rotating baking sheets from top to bottom. Cool.
4. To make Bean Spread: Heat oil in small skillet over medium heat. Add garlic, and cook 30 seconds to 2 minutes, or until translucent and fragrant. Add beans, and coarsely mash. Stir in 3/4 cup water, and cook 10 minutes, or until mixture is consistency of refried beans, stirring occasionally. Stir in lemon juice, and cool.
5. To assemble Sandwiches: Spread 2 Tbs. Bean Spread on each bread slice. Top 4 bread slices with 1 cup Roasted Vegetables, 2 or 3 tomato slices, and 1/2 cup arugula. Place remaining 4 bread slices on top. Cut in half to serve.
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