Portobello-Sandwich

 Lately I was taking a visit in the main city of switzerland - Bern. Years ago I used to go there for school (Job-reason) and every once a time for shopping. Just love this city. 

Knowing that there have opend some vegan stores and small "restaurants", I haven't discovered yet - I traveled up there - a little out of the citycenter. Just curious what to find there. 

I was really surprise - and I spend too much money. Back in the citycenter, I was hungry so I had a look out where I could get some vegan-food. After asking aroung I found a Cafeteria. 

Enjoying a great Sandwich - made with Portobello - Just had to ask how the sandwich have been made. 

Of couse they didn't told me really recipe - but they gave me hint how to prepare. I wrote everything down, as fast as I could on my palm - left. 

Back at home, after a few tries I could prepare a similar sandwich - tasting great as had.  

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Portobello-Sandwich

Portobello mushrooms are the steaks of the vegetarian world. Here, they’re marinated, roasted and sliced for a meaty sandwich filling. 

Serves 4 

30 minutes or fewer 

2 large portobello mushrooms, stemmed
2 Tbs. prepared balsamic vinaigrette
8 tsp. melted vegan margarine or olive oil
2 Tbs. finely chopped parsley
3 cloves garlic, minced (1 Tbs.)
8 slices whole-grain bread
vegan-cheddar, sliced, use any you like
1 cup arugula

Preheat oven to 250°C. 
Clean mushrooms and brush with vinaigrette and place on a baking sheet, and bake for 15 minutes, turning once. Slice into 1 cm thick strips. 

In a Bowl stir together margarine, parsley, and garlic. Brush 4 bread slices with half of margarine mixture, and set margarine side down on the baking sheet. 

Sprinkle cheese shreds among bread slices on the baking sheet. Top with the brushed mushroom strips, then with arugula. Cover with remaining 4 bread slices. Brush sandwich tops with the remaining margarine mixture. 

Heat large skillet or griddle over medium-low heat. Cook sandwiches in skillet for 4 minutes, or until browned and crisp. Flip, and cook 3 minutes more, or until second side is browned. 

Take out, serve and enjoy!

Avocado Veggie Panini

Sandwich are just so good and perfect for a take-with lunch or just like this when feeling hungry and wanting something fast done and prepared. 

One good thing about sandwiches - they are so vesitale about the filling, probabely everything goes for filling them - either cold or warm. 

Unexpectedly the weather was better than the forcast I heard said so - I in the late morning I decided to go for walking - so I grabbed my walking sticks and enjoyed a wonderful walk along the hills throught the forrest. Smelling all the spring sentence, seeing all the flowers growing.. I just love the springtime!!

After a long walk and shower I was really hungry. What could be better than a healthy sandwich......?? I really enjoyed it, sitting on the balcony with my cats around...

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Avocado Veggie Panini




Serves: 4

Ingredients

1½ tbsp. olive oil

1 minced shallot (onion or garlic works too)

230 g sliced baby portobello mushrooms

1 cup cherry tomatoes

2 cups chopped kale, stems removed

salt to taste

2 avocados

8 pieces thick wheat bread

melty vegan cheese, if you want

Instructions

Heat the oil in a large pan over medium heat. Add the shallots and saute til translucent. 
Add the sliced mushrooms and saute until lightly browned on the outside. 
Add the tomatoes and chopped kale and saute again until wilted and warmed through. Remove from heat and season with salt.

Peal and remove the stone from the avocado and mash with a fork in a bowl with. 

Spread some avocado on top of each piece of bread. Arrange the carefully the vegetable n the bread - (put enought vegetable on the sandwich, as the sandwich sink down when using the panini press). If you don't have a panini press, toast or grill the breadslices before or put the whole sandwich on the grill (bread down).

Add the cheese on top of the veggies if you want, cover with another slice of bread, and place on a preheated panini press. 

When the bread is browned on the outside, remove from heat. If you did not cut the tomatoes, be careful as they might burst when you bite into them and they will be hot! 

Smashed Chickpea and Avocado Salad Sandwich

The time before Christmas is always fully loaded with "to do's". Neither does I. On the free time I run from one place to another. 

So was the yesterdays afternoon. As I knew that I would have rarely time for a big lunchtime I made a sandwich fully packed with vitamins and power. Just right what I needed and some greens aside always goes fast. 

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Smashed Chickpea and Avocado Salad Sandwich

Ingredients:

1 can chickpeas or garbanzo beans
1 large ripe avocado
1/4 cup fresh cilantro, chopped
2 tablespoons chopped green onion
Juice from 1 lime
Salt and pepper, to taste
Bread of your choice
Fresh spinach leaves or other sandwich toppings: lettuce, tomato slices, sprouts, etc.

Preparation:
Rinse and drain the chickpeas well. Place on a paper towel and by rubbing remove the outer skins. You can leave them on, but I like them removed. It's kind of work, but better - I found. 

Give in a medium bowl and by using a fork or potato masher smash the chickpeas and avocado together. Add the copped cilantro, green onion, and lime juice. Season to taste with salt and pepper.

Spread salad on your piece of bread and top with your favorite green sandwich toppings.

Note: This salad also makes a great dip. Serve with cut up veggies, crackers, or pita chips. Also, this salad is best eaten the day it is made because it will turn brown due to the avocado.

Back at home and in the kitchen

Back from vacation down in Croatia. 

I spend one great week on a vegan Cruisetrip in Croatia. In fact it was my first and defenetly not my last one, as I was never on holidays like this. And all I can say - when ever you'll see or find something comparing - Take part!!!

The Ship was about 30 meters long and 8 meters wide. 

We were about 29 guests and a crew of 8 persons. The people on the boat were all so friendly and we had good time together. 

The food they served was very good - some food I never had or tried before, but I knew I would try it out later at home. 

The vegan cook (a women) sold two vegan cookbooks and in there I found some recipes she served us - I immediately bought them. 
Unfortunatly - as every holidays - the week was too fast over.

When I came home on Saturday morning, first I felt like a stranger in my apartment. But this past after a while. 

After I unpacked my backpack and before unpacking my luggage I went for groceries and back at home I put myself into kitchen - trying food from the cookbook I've eaten on the boat.

For first I looked trough the book what else I could prepare. To begin with I started with a cheese I ate on the boat (breakfast). SO GOOD!

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Vegan Pimentocheese 

Ingredients:
100 g red pepper, deseeded
375 ml water
2 tsp. Agar-Agar

90 Cashews
2 Tbsp. sesamseeds
1 1/2 tsp. seasalt or normal salt
2 tsp. onionpowder
1/3 tsp. carlicpowder
1/3 cup nutritional yeast
2 tsp. lemonjuice

Preparation:
Clean red pepper and cut into cubes. Pour water in a small pan and add pepper and Agar-Agar and let it cook for 5 minutes. (beware from overcooking). 

Meanwhile blend the rest of ingredients in your blender, add the cooked pepper, including the water and blend again till smooth. 

Oil a form and pour the liquid into the form and place in the refrigerator. 

After cooled down, the cheese can be overthrown and sliced.

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Bread Salad with Beens, Peach and Onions 

4 Persons

Ingredients:

400 g green Beens

salt

200 g old bread

0.5 dl vegetable broth

3 Tbsp. vinegar

1 bay leaf

2 peaches

1 red onion

4 Tbsp. Oil

pepper

100 g green salad of your favorite

black olives

Preparation:

First cook beans in salted water till soft. When done drain well and pour cold water over them. Cut into 2 cm wide pieces. 

Cut bread into large cubes. 

In a frying pan without fat lightly fry the bread.

In a saucepan bring vegetable broth, vinegar and bay leaf to a boil and turn off the heat. 

Cut the peaches in half, remove the stone and cut into slices. Peel and quarter the onion and with some little oil sauté for 2 minutes, add sliced peach and sauté briefly.

Mix with the bread and the beans, pour over cooked vinegar and the left oil, mix everything well and season with salt and pepper. 

Let the salad stand for 15 min before serving (to soak up the spices). Then serve on green salad, serve with black olives. 

Enjoy!

Vegan Döner Kebap

Döner Kebap is a turkish sandwich and most people think it's a traditional food from Turkey - yes but served different than we see here.

They cut down the overlapping and roasting meat and serves it on a plate, topping with tomato sauce, tomatoes and some vegetable arranged with a lot of (spiced) joghurtsauce. 

The Döner Kebap we use to see selled around here does not look the same. A turkish flatbread filled with lamb meat, tomatoes, salad, onions, spices, joghurtsauce and what ever you want in it. Turkish snack-bars sells "vegetarian kebab" but they are usually a salad bag with cheese and sauce . And often costs the vegetarian kebab then as much as the doner bag with meat. 

Now how about the vegan?? As I never saw or heard where to buy one, there is only one thing to do: Create Your Own. Still better than buyed ones. 

The preparation is very simple and does not need a lot of ingredients.

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Vegan Döner Kebap

2 Persons

Ingredients:
2 tomatoes
½ - 1 green cucumber
Soy sour cream or yoghurt
150 g Wheat gluten, or prepared "Veggi Döner"
garlic
red cabbage
fresh salad (up to your amount)
1 fresh onion
grounded red pepper
oregano
basil
majoram
pepper
1 Turkish flatbread or pita
oil

Direction:
Before we begin, mix the kebab spice together. Alternatively, you can also buy kebab spice in a Supermarket that is however provided with flavorings. 
Take pepper powder, oregano, basil, marjoram and pepper and mix everything together . If necessary, you can also sprinkle a pinch of iodized salt to it. Thereafter, squeeze a clove of garlic with a garlic press. Now mix the spices with the Soy sour cream. Season to taste and finished is the sauce for the vegan kebab !

Preheat oven up to 50-80°C. 

Wash all fresh ingredients. Now cut the cucumber into thin slices, cut the cabbage very finely into strips. The 2 tomatoes into small pieces. The onion into onion rings.

If you use wheat gluten, then cut these into elongated slices and season it also with pepper, paprika, salt, oregano and majoram. If you use the " Veggi kebab " from the health food store , then you DO NOT need to spice it up. (it is already)
Now fry with the onion rings at a high level for about 5-8 min.

In the meantime, cut the Turkish pita bread into 2 oblong parts, so small pockets arise. Shortly warm the bags up for about 5-10 min (not too long, otherwise the Flat bread is too hard!)

Now brush the insides with the kebab sauce, fill the bag with the kebab "meat", add the tomatoes, cucumber, red cabbage and salad. Finish is the vegetarian kebab pocket. Top again with some sauce if you desire. 

Teavurst / Vegan meat-teaspread

Good luck there gives the radio and the newspaper. As every half year time changes eather into winter or summertime and mostly I got reminded by the radio the day before or on the day itself, when I look at my alarmclock (changing time automatically) and as most everytime I jump out of bed immediatly. Cause when it changes to summertime we are loosing one hour of time on that day. 

AND we had such good weather - I didn't wanna miss that!

After being outside for a walk, I made a quick and very easy tofuspread for my next snack or sandwich. (The tofu had to be made)

I found the recipe in one of my Tofu-Cookbooks. It immediatly caught my eyes and straight went into the kitchen. I was really astonished how great it tasted. Smoky, spicy etc. You wouldn't make a difference between this one and the "really meaty"-one!! My brother in law - defenetly not vegan - really liked it, when they came over and I served a small snack...... Good requirement!

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Here's a Translation if you can't imagine what a teavurst (spread) is.


Translation from Wikipedia:

"Teewurst is a German sausage made from two parts of raw pork (and sometimes beef)^[1] and one part bacon, which are minced, seasoned and packed in casings (mostly porous artificial casings) before being smoked over beech wood. The sausage then has to mature for seven to ten days in order to develop its typical taste. Teewurst contains 30 to 40 percent fat, which makes it particularly easy to spread.

Teewurst was invented in Pomerania, probably in the small Baltic town of Rügenwalde (now Darłowo in Poland), in the middle of the 19th century. The name, which means tea sausage, is said to derive from the habit of serving sandwiches at teatime".

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Tofu-teavurst (spreadable sausage)

Time: 15 min 
Resting time: overnight or for at least 2 h 

Ingredients: 
1 block smoked tofu (about 200-250g) 
1 onion, chopped 
1 knob of garlic, chopped 
2 tbsp oil 
5 Tbsp. Soy Cream 
2 tablespoons of tomato paste 
2 tablespoons soy sauce 
2 tsp paprika powder, sweetened 
1/2 tsp paprika powder, spicy
1/2 tsp white pepper 
1/2 tsp cayenne pepper (optional or instead of the spicy pepper ) 
1 1/2 tsp salt 
1 tsp instant broth 
1 tsp sugar or Agavenectar 
2-3 El Chive 

Preparation 
Fry in oil onion and garlic golden brown. Allow to cool. Meanwhile cut the tofu into cubes, place in a bowl and add the spices except for the chives. 

Add the cooled onions to the bowl and puree all. Maybe you have to add some water for creaminess.

At the end stir under the chopped chives.

Give into a well-closing container and let it sit overnight in the refrigerator.

Enjoy a really good and meat-tasty-spread on your favorite bread or in your next sandwich. 


Note: 
mine lasted not long as it was so good and fast eaten. But it will be good for at least one week, kept well cooled. 

Grilled Sandwich with Hummus, Tomatoes, Arugula and sauted onions

Lately I met at work a backery and confiseur - junior-son and after a few times I wanted to give him a hint/idee what he could include for their take-away part to sell - and what could this other be than vegan stuff. 

He said that since 4 weeks they got one vegan sandwich and I was surprised to hear that. At least on sandwich. BUT, what he also said is, that he's open for other ideas and as I'm vegan I now got the oppurtunity to give him some idea. I already successed with the self-made vegan "eggsalad" and with brought vegan cheese-slices. 

Some days later I tried their vegan sandwich I have to say really not bad for their first one. It was filled with  "some" salad, cucumber pickle, vegetable steak and a tasty tomatosauce. The sandwich was HUGE, a little bit too much for me. Anyway.

Back at home I've decided to give him a hint about another sandwich and I searched my mind, cookbooks and web for some ideas, hard to decide, but I wanted to keep it simple for newcomers. 

AND he asked what I like for lunch and this sandwich I would defenetly buy! There is nothing about vegetable......

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Grilled Sandwich with Hummus, Vegetable and onions

2 Persons

Ingredients 

1 medium sized onion, sliced and halved
oliveoil
2 - 3 medium tomatoes, sliced
handful arugula or if too early for it, use Babyspinach
hummus (I used some tomato-spiced-Hummus)
salt and fresh grounded pepper
4 slices bread of your choice

Direction:

In a medium sized pan heat 1 tablespoon oil over medium high heat, add sliced onion and cook about 5-7 min, stirring until translucent and golden around the edges and tender, Beware to burn them on the edges.

Now there are two ways to prepare your sandwich. Eather you grill your bread in grilling pan first and lay it with the ingredients afterwards. 
OR you preheat a grilling-pan, oil it and prepare your sandwich and grill the whole thing together on each side for 2-3 minutes. (This way I would recommend if you desire a whole-warmed-through-sandwich).

Layering:
On both inner side of the bread spread a generous amount of your favorite hummes. Add a layer of sauted onions, then tomato, arugula and at the end sprinkle with some salt and pepper. 

Slice and enjoy already some summer!

Tomatosalad-Sandwich

A few days have past since the holy festive days and some of you may have eaten too much and feel like doing something good for your body.  

For myself I defently ate too much, though a lot of vegetables but with a lot of selfmade dips and sauces and in there hides it. 

For today's lunch snack I decided to prepare a fresh vegetable loaded sandwich - fast, healthy and no worry about your weight. ;)

If you desire a spread on the bread I would recomend a selfmade arugula pesto would be best.

The perfect lunch snack on this rainy, windy day.

Let's see what kind of healthy dish I will eat for dinner...... 

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Tomatosalad-Sandwich

Ingredients:
500 g tomatoes, halved
1 red onion, cut into fine strips
1 tablespoon olive oil
1 tablespoon balsamic vinegar
0.5 tsp sugar or agave nectar
0.5 tsp salt
little pepper
100 g salted butter, softened
1 clove garlic, crushed,
8 slices whole weat bread
50 g arugula

Direction:
Mix up the tomatoes and all remaining ingredients, including sugar and spice.

Airy stir up the butter for about 2 minutes. Stir in garlic, sprinkle slices spread this on the top of the bread slices. Distribute arugula and tomatoes on one half of the bread slices and top with the second slice of bread. 

Ready is your fast snack of office lunch paket

Avocado-Rocket-Salad filled Pita

Yesterday evening I was a Birthdayparty from my Godparent, he turned 60. I knew that I probably won't know much people - beside my parents and my Godparent's brothers and wifes - so, arriving at the apéro I knew nowbody. I stood there for more than half a hour and then the people I knew came. Like I hate that, the other people knew eachother, and I got to say I'm not really that kind of person that just goes to someone and starts talking. I got to be "just happening".

They had a catering and the choice was very small. One green salad, Bulgursalad, Beetrootsalad, carrot salad and some roasted eggplants, a soup and roasted Potatoes and unfortunatly only Meat...... I hold myself to the salads but got quickly very disappointed. The green salad dressing was that uneatable, ugly. Absolutly NO TASTE, NO SPICES, just nothing but a lot of olive oil and few vinegar. The rest was ok, only the eggplant not well cooked.

I was very very close to ask for some spices or something else, I couldn't eat the salad. The soup was also undefinable what exactly it was.
Eating is a big part at a party but not the center of it. I really enjoyed it. BUT the day after I had such bad headache behind the eyes and nausea, guess must have eaten something that wasn't good for me (I got a few intolerances).

Anyway I had to eat something and I wasn't in the mood for long time cooking so I only made myself
hese filled Pitabreads. They are very quickly done and even the kid will like it and they can help or fill their Pita's themself. You can eater put in some vegan cheese, Tofu or a humusdip - what ever you like :)

Enjoy your Pita's

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Avocado-Rocket-Salad filled Pitabread



For 4 Persons

Ingredients:
8 Pita's
3 Avocado
100 g washed Rocket

Sauce:
5 Tbsp. sweet Soysauce
4 Tbsp. Rapeseed Oil
2 Tbsp. Apple cider vinegar
1 Shallot
1 Apple

Direction:
For the sauce give the soy sauce, oil and vinegar in a bowl. Finely chopp the shallot and mix everything.

Bake the pitas according to pack instructions. Cut Avocados in half, remove core, loosen the pulp out of the shell and cut into cubes. Slice the apple in stripes. Mix both with a little sauce and rocket salad. Cut Pitas, and fill with the salad. Also pour remaining sauce.

Tempeh Bacon BLT and another sandwich

What a great sunny and really warm day. It's been a while since we had a sunny weekend and the more I enjoyed it. After doing all the household I went into the garden for planting my small tomatoes and some herbs. Working in the garden is so much calming down.

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

 

Bean Spread

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.

Carrot and raisin sandwiches

Good Friday! Easter is here and we're having terrible cold and rainy days! I can well remember last year when we already had springtime. This year winter is hard and it seams he won't get aways pretty soon. Too bad for the children staying inside and searching their easter net.

Early in the morning I was awaken by the phone and I immediatly knew it couldn't be someone I know and as I saw the number on the phone I just picked the phone up and said "it's Good Friday, thank you" and hang up. Not very friendly I know. Anyway I made my way back into bed again.


For lunch I made this really simple and very good sandwich. I could hardly stop myself from eating it was just that good. If you don't like raisins in a sandwich just leaf them out, they that as good without it.

Carrot & raisin sandwiches

 

A vegetarian sandwich with a difference, this light filling is simple and great for afternoon tea or lunch boxes

 

Serves 8

 

Ingredients

1 large carrot , peeled and grated
2 tbsp raisins
1 tbsp olive oil
½ tbsp white wine vinegar
1 tbsp chopped mint
4-6 slices brown bread
3 tbsp houmous

Direction

Mix the carrot with the raisins, olive oil and vinegar. Season and add the mint.

 

Spread 2-3 slices of the bread with houmous, top with the carrot mix and sandwich with 2-3 more slices. Cut into your desired shapes.

 

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 These baked sweet potato fries are one of my favorite one, especially together with the cilantro sauce you can eather sprinkle over the potato fries or use a dipping sauce. I just love it and it gives a fresh taste to the dish.

 

Baked Sweet Potato Fries with Cilantro Sauce

 

 

Ingredients

2 sweet potatoes, cleaned

cooking spray

salt

Direction

1. Preheat oven to 450°

2. Cut sweet potatoes into thick fries.

3. Coat a roasting pan in cooking spray, then arrange sweet potatoes evenly, leaving space between each fry.

4. Coat the sweet potatoes in cooking spray, then sprinkle liberally with salt.

5. Place in oven and cook for 30 minutes, flipping halfway through, until fries are browned in places and crispy on the outside.

 

Cilantro Sauce

Ingredients

1 bunch of cilantro

3 cloves roasted garlic

1 raw clove of garlic

juice of 1 lemon

1 tsp cumin

salt

1/3-1/2 cup Olive Oil

Direction

1. In a food processor, pulse all ingredients except olive oil until finely chopped.

2. With food processor running, slowly stream in 1/3-1/2 cup olive oil, or until desired consistency is reached.

3. Taste and adjust seasoning accordingly.



Guacamole Sandwich

 

It snowed heavy over night, I could hardly believe my eyes. I'm glad I've done all my shopping yesterday while the day was bright. Now I can stay at home, cover myself with a blanket, sitting on the sofa and drinking a tea.

 

Well it isn't really the weather for a grilling recipe, but if you got a grilling pan then it could easly made indoor. The taste mostly the same and very good.

 

 

Guacamole Grilled Cheese Sandwich

Yield: 2 sandwiches

Prep Time: 5 minutes

Cook Time: 5-7 minutes

Ingredients:

To make the guacamole:
2 ripe avocados
1/2 small onion, minced
1 clove garlic, minced
1 small jalapeño, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1 Roma tomato, chopped
4 slices crusty white bread
4 slices vegan Cheddar cheese
Butter, for buttering bread

Directions:

1. To make the guacamole-cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a large bowl. Using a fork, mash the avocado. Add the onion, garlic, jalapeño, cilantro, lime juice, salt and pepper. Stir until well combined. Add the chopped tomato and stir.

 

2. Heat a pan or griddle to medium-high heat. Spread desired amount of guacamole on both slices of bread then top with vegan cheese. Butter outer slices of bread and grill on one side for about 2 minutes or until golden and crispy. Flip the sandwich and grill until golden brown.

 

Make the other sandwich the same way and serve warm.

 

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Crispy Baked Tofu Fries with Sriracha Ketchup

Ingredients
1 8 oz. block of extra firm tofu
1 c panko crumbs
1/4 t sea salt
1/4 t granulated garlic
1/8 t ground cayenne pepper
1 eggreplacer

 

For the Sriracha Ketchup
1/2 c ketchup
2 T Sriracha sauce (give or take a few drops)

 

Directions
1. Preheat the oven to 375°. Prepare the Sriracha ketchup by mixing the ingredients together until completely combined. Check for flavoring and adjust according to taste. Set aside.

 

2. Prepare a cookie sheet with parchment paper or cooking spray and set aside. Cut the tofu into “fries” of about 1/2″ thick (unless you want them thicker, which is just fine). Carefully wrap the tofu fries in a couple of paper towels, then set a plate, pan or cutting board on top to weigh them down. Allow the tofu to sit like that for about 10-15 minutes, until most of the moisture is absorbed into the paper towels. Unwrap and set aside.

 

3. In a medium bowl, mix the panko crumbs, salt and garlic until well combined. Set up your “assembly line” with the eggreplacer mixture at the beginning, followed by the panko mixture. Dip the tofu sticks in the eggreplacer mixture then transfer to the panko crumbs, coating the fries on all sides until completely covered. Place on the prepared baking sheet and repeat with the rest of the tofu.

 

4. Bake the fries for about 10 minutes on each side, until golden brown and crispy.

Allow to cool for a few minutes before handling.

 

Serve with sriracha ketchup and enjoy!

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Vegan curried chicken salad spread

 Yesterday the day was cold and lightly raining and today a bright and sunny saturday. Luckely, cause I had to buy some groceries without having a car. I don't like walking around with bags on the shoulder and with an umbrella. Everything get wet. I was hungry coming home and I had to make something for lunch.

Vegan curried chicken salad spread

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Ingredients

• 8oz Soy Curls
• 1/2 onion (chopped)
• 2 teaspoons salt
• 3 teaspoons cumin
• 1/4 teaspoon turmeric
• 1/4 teaspoon garlic powder
• 1/4 teaspoon curry powder
• 3/4 cups celery (finely chopped)
• 2 tablespoons green onion (finely chopped)
• 1/2-2/3 cup Vegenaise
• 1/4 cup slivered almonds ((optional))

Directions

Step 1

Place approximately 1 1/2 cups of water in a saucepan, and add dry soy curls. Bring to boil. Add chopped onion and salt. If you are a fresh onion lover, feel free to hold out the onion until after the soy curls are cooked and cooled. Or, use a fresh red onion for more color.

Step 2

Cook soy curls/onion mixture until water is completely boiled off, or until soy curls are tender. Drain off any remaining water, then place soy curls in the fridge to cool.

Step 3

Once soy curl/onion mixture is cool, mix remaining ingredients.

Step 4

Spread on your favorite whole wheat bread, and enjoy! ;) -------------------------------------------------------------     Pineapple Yogurt Cake with Orange Glaze     Vegan? Yogurt isn't vegan! Ah-ha, but Silk yogurt is vegan, and that's what I've use in this recipe.    The flavor is pretty spectacular as is - a moist, slightly flaky cake with small pineapple chunks and a sweet, but not too sweet, orange glaze that sort of seeps into the spongy cake, making it more moist and sponge-like.   Sunny Pineapple Yogurt Cake with Orange Glaze Makes 6 to 8 servings All you need: 1 and 1/2 c spelt flour - I used white spelt flour. 1/2 and 2 T unrefined sugar 1/4 t and 1/8 t sea salt 1/4 t cinnamon 1 and 1/2 t baking powder 1/2 t baking soda 1 T plain or vanilla soy milk - I used plain, but I bet vanilla would be even more delicious. 1 and 1/2 T cornstarch 2 T pure maple syrup 3/4 c vanilla soy yogurt 2 t pure vanilla extract 1 8-oz. can crushed pineapple, including the juice 3 T canola oil   Glaze: 1/3 c powdered sugar 1/2 to 1 t orange zest 1 T freshly squeezed orange juice   Preheat the oven to 350 degrees. Combine flour, sugar, salt, cinnamon, baking powder, and baking soda in a large bowl and set aside.   In a separate bowl, combine cornstarch with the soymilk and whisk until smooth. Then whisk in the maple syrup. Add yogurt, vanilla, and pineapple and stir until well-combined. Stir in the canola oil.   Then add the wet mix to the dry mix and stir until well-combined, but not too much. You still want the pineapple chunks to be there.   Lightly grease an 8 by 8 in. baking pan with canola oil and pour the batter evenly.   Bake for 35 to 40 minutes until a toothpick comes out clean. When finished cooking, remove the cake from the oven and let it cool.   In the meantime, whisk together the powdered sugar, orange zest, and orange juice until smooth to make the glaze.   When the cake is completely cool, drizzle the glaze on top and serve immediately.     ----------------------------------------------------------------