So, because of the oppressive heat lately and my lack of a/c...I know, I have complained about this before!...I have been making a lot of sandwiches. quick, easy, cold. oh, yeah, and sandwiches of any kind are pretty much my favorite kind of meal!!
Here's a few I've enjoyed lately:
Smoked Tofu Club: (also kind of a product review...)
This is the Smoked Tofu from Tree of Life...it is so great! Really firm texture, lots of flavor, and really satifsfying on a sandwich for some protein!
I made a sort of southwest-y club sandwich with the smoked tofu on some whole wheat bread: red onion, tomato, roasted red peppers, avocado, lettuce, and chipotle-spiced Vegenaise (which makes everything good!) This was awesome! I made the same thing a few days later in a wrap, and it was even better...but didn't photograph too well.Since seitan and I are BFF's, yesterday I made an awesome seitan "chicken" salad for another easy meal go-to...
I would eat in in a bowl...
I would eat it on some bread...
I would eat it til I was dead! yeah, I'm bad at jokes and stuff....but at least I can cook :)
we can't have it all.
Seitan "Chicken" Salad (makes...enough.)
2 cups chopped seitan
1 clove garlic, minced
1/2 cup chopped red onion
1 celery stalk, diced
1 cup red grapes, sliced in halves
1/2 cup chopped fresh parsley
1/4 cup chopped toasted almonds
1 T lemon juice
1 tsp Bragg's or tamari
1/4 cup (or more!!!) of Vegenaise
2 T dijon mustard
salt 'n' peppa to taste
Chop up everything. Mix all the 'ish up in a bowl and chow down. You will love it!
Then, a sandwich cousin....sushi!
A few weeks ago, some friends and I had a sushi-making partay!
I think making some delish vegan sushi together is a great way to bring friends closer, have some fun, and eat healthy foods! What more could you want?
Here's one of the rolls I made: rice, spicy ginger tempeh from Veganomicon, shredded carrots, golden beets, cucumber, avocado, bok choy, sunflower seeds, and miso! yay! and, of course, some wasabi and sriracha to finish it off!
I made these a few weeks ago, but have neglected to write about
them...what a shame, too! These are Strawberry-Almond Blondies, based on the raspberry-chocolate chip blondie recipe from Vegan with a Vengeance. These were less gooey and rich as their chocolate-filled ancestors, but the strawberry was very sweet and refreshing, and the toasted almonds added a nice crunchy texture and the flavor paired well with the vanilla in the blondie batter. I highly recommend trying these out...if it's not too hot to bake in your kitchen!
Strawberry-Almond Blondies (makes 12)
2 cups frozen strawberries, thawed and sliced in halves
2 T tapioca starch
1/4 cup cold water1/4 cup turbinado sugar
3 3/4 cup whole wheat pastry flour
1 1/4 tsp baking soda
1/2 tsp sea salt
6 oz vanilla or plain soygurt
1/4 cup "milk" of your choice
1/2 cup plus 2 T canola oil
2 cups sugar
1 T vanilla extract
1 tsp almond extract
1 cup toasted almonds
Preheat oven to 350F, greats a 9x13 baking pan.
Combine strawberries, tapioca, water, and 1/4 cup sugar in saucepan, then bring to boil. Lower heat and let thicken for about 5 minutes.
Sift together dry ingredients in a large bowl. In a seperate bowl, whisk together the wet ingredients, then combine the dry ingredients into the wet and mix well.
Set aside 1 cup of dough, and spread the rest into the pan.
Spread the strawberry layer over the top. Sprinkle 1/2 the almonds over the top. Drop the reserved dough over the top to cover most of the blondies. Sprinkle the rest of the almonds evenly over the top, then bake for 35 minutes...and eat. all. of. them.
***Adapted from Isa's Vegan with a Vengeance***
And, finally, to coooooool off: Ice Cream Sandwiches!!! These were for a Fourth of July BBQ...
I took the Chocolate Chip Cookie recipe from The Joy of Vegan Baking and filled them with the incredible Vanilla ice cream from Soy Dream. This is a classic summer-y dessert
Eat me! Love me!
