Posts filed under ‘Sandwich’

Snobby Joes


I’m not sure how I have lived so long without these…they are definitely a keeper! Another goodie from Isa Chandra…these “snobby joes” are certain to please both vegetarians and meat-eaters alike. We ate them on buns with organic ketchup (way better tasting than regular!), mustard, and pickles. If you wanted to omit the bread, you could serve them in lettuce wraps. These were SO TASTY. Wow.

I tweaked the original recipe a bit…up the chili powder if you like it spicier!

Ingredients
1 cup uncooked lentils
4 cups water

1 tablespoon olive oil
1 medium yellow onion, diced small
1 green pepper, diced small (optional)
2 cloves garlic, minced
1/2 – 1 Tablespoons chili powder (orig. recipe called for 3!)
1 1/2  teaspoons oregano
1 teaspoon salt
8 oz can tomato sauce
1/4 cup tomato paste
3 tablespoons maple syrup
1-2 tablespoons yellow mustard (wet mustard)

4 to 6 kaiser rolls or sesame buns

Directions
Put the lentils in a small sauce pot and pour in 4 cups water. Cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside.

About 10 minutes before the lentils are done boiling, preheat a medium soup pot over medium heat. Saute the onion and pepper in the oil for about 7 minutes, until softened. Add the garlic and saute a minute more.

Add the cooked lentils, the chili powder, oregano and salt and mix. Add the tomato sauce and tomato paste. Cook for about 10 minutes. Add the maple syrup and mustard and heat through.

Turn the heat off and let sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can’t wait. I like to serve these open faced, with a scoop of snobby joe on each slice of the bun.

January 17, 2009 at 7:43 am 37 comments

The TLT

tempeh-lettuce-tomato-sandwich
This is my most recent love. The TLT. Tempeh Lettuce Tomato…but with a twist. The tomatoes are roasted, which gives it a deliciously sweet flavor, and the tempeh marinade is amazing. If you’ve been scared of using tempeh, this would be a great recipe to start with. You can find tempeh in the freezer or cooler at your natural foods store, or most large grocery stores. Don’t be worried when you open it and it looks “moldy”. Tempeh is fermented soybeans…hence the moldy look. It’s still good. Don’t throw it away! The best way to describe it is kind of nutty and chewy…with more of a “meat” texture for those of you who have family members who need that 😉 It’s also high in protein

Here are a few tips:

  • I’ve tried marinating both for 4 hours and also overnight. The overnight marinade is MUCH tastier. Just cover it and throw it in the fridge.
  • The recipe calls for just avocado as the condiment, but I REALLY like veganaise, so I added some of that too. It totally changes the flavor. LOVE it.
  • You wouldn’t have to roast the tomatoes…it does add one more step, but they are super tasty.
  • Some seedy whole grain bread works best.
  • Although this seems like a really involved recipe just for a sandwich, it’s soooo worth it. And once you make it once, you get the hang of it and it goes super fast. I usually prepare everything the night before or the morning of and have it for lunch.

TLT Sandwich Recipe
From this amazing webiste. They update frequently…so check it out!

3 tablespoons olive oil
1/4 cup shoyu sauce (or soy sauce)
2 tablespoons balsamic vinegar
2 tablespoons brown sugar (or maple syrup)
3 tablespoons adobo sauce from a can of chipotle peppers (optional)

8 ounces of tempeh, cut into 1/3-inch thick strips
(I use the tempeh that is made of soybeans, brown rice, and a mixture of other grains)

1 small basket of cherry tomatoes (2 cups)
1/4 cup extra-virgin olive oil olive oil
1 tablespoon brown sugar (or maple syrup)
scant 1/2 teaspoon of salt

1 small head of romaine lettuce, cored, then cut into 1/4-inch ribbons
1-2 large avocados, mashed with a pinch of salt just before assembling
4 or 8 extra-thin slices of hearty whole grain bread, well toasted

Preheat oven to 350F degrees.

marinating-tempehWhisk together the 3 tablespoons of olive oil, shoyu, balsamic vinegar, brown sugar and adobo sauce. Pour 1/3 of the tempeh marinade into an 8×8 baking dish (or something comparable) – you want a dish that is just big enough to hold the tempeh in a single layer – this way it will be fully enveloped by the marinade. Pour the remaining marinade over the top of the tempeh, cover and keep in the refrigerator for a couple hours, overnight or until ready to use.

roasting-tomatoesWhile the tempeh is marinating, go ahead and roast the tomatoes. Cut each tomato in half and arrange them in a large oven-proof baking dish. Mix together the olive oil, sugar, and salt and pour this over the tomatoes. Gently toss them a bit, making sure they all get coated, finishing with each tomato facing cut-side up. Place in the oven and bake for 45 minutes or so, until the tomatoes are shrunken and sweet.

When the tempeh is done marinating heat a large pan over medium-high heat and cook the tempeh slices for a few minutes on each side. You may need to do this in batches if you don’t have a big enough pan. Set the tempeh slices aside until you are ready to assemble the sandwiches.

To assemble each sandwich take one slice of bread and slather a generous layer of mashed avocado. Place a small helping of the shredded lettuce on top of the avocado, a few tomatoes, then a few slices of the tempeh, and more tomatoes. Enjoy either open faced or topped with another avocado-slathered bread slice.

Makes four sandwiches.

November 23, 2008 at 12:09 am 11 comments

Black Bean Burgers

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This is another one of our “standbys”…definitely a favorite. It was given to me by my wonderful friend Denise (I think it’s originally a Martha Stewart recipe). Denise is my “vegan mentor” of sorts. This bean burger is great because it stays together pretty well…I fry them up in a little olive oil and they get a nice crispiness on the outside. They can be topped with avocado, salsa, cilantro…whatever you want. My preferred sauce is veganaise and organic ketchup and mustard. I’ve also used thai sweet chili sauce on it. Great on a bun too.

1 small onion
1 red pepper (use fire roasted jarred in the winter, when you can’t get organic)
4 cloves garlic

Saute for 8 minutes, then add…

1/4 t tumeric
1/2 t cumin
2 T. ketchup

Process all of this in the food processor with:

1 cup cooked brown rice
1 can black beans

Transfer to a large bowl and add 2 cups bread crumbs. Form into patties and fry. Season to taste. Yum.

January 5, 2008 at 11:51 pm 6 comments

Faux Tuna

My favorite new sandwich is Faux Tuna Salad…or as some have called it, “Tofuna”. It’s delicious and it keeps for several days…tasting better as all the spices soak in. Just be sure to add a little extra mayo to moisten it up each day. I like to top mine with sprouts, tomato, cucumbers, or lettuce. Or all of those. I love BIG sandwiches. This is so easy and so yummy. Even my meat loving sister liked it.

1 lb. firm tofu. frozen and then thawed (the water packed kind in the cooler)
1 stalk celery, diced
1/4 medium carrot, finely chopped or shredded
1/2 cup soy mayo (I loooove Veganaise)
2 T soy sauce or tamari
1/2 T lemon juice or vinegar
1/2- 3/4 t kelp powder (can be found at health food stores…don’t omit this ingredient!)

Freezing tofu will give it a chewy texture. Once thawed, squeeze the excess moisture out and crumble it into small pieces. In a medium bowl, combine the tofu, celery, onion, and carrot. Stir in the mayo, soy, lemon juice, kelp and mix well. Makes 2-4 servings.

Cookbook: How it All Vegan by Sarah Kramer

January 5, 2008 at 11:47 pm 3 comments

The Ultimate Sandwich


This was an amazing sandwich…oh the deliciousness!

Rudy’s Organic Honey Whole Wheat Bread
Organic heirloom tomato and tapestry salad mix from Blue Gate Farms
Avocado with lemon juice and salt
Vegenaise

I will be eating this several more times this week. But I’ll be adding cucumber and sprouts. Even more yummy.

September 24, 2006 at 6:27 am 6 comments







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Words to Eat By

"It is easier to change a man's religion than to change his diet." -Margaret Mead

"I don't understand why asking people to eat a well-balanced vegetarian diet is considered drastic, while it is medically conservative to cut people open and put them on cholesterol lowering drugs for the rest of their lives." - Dean Ornish, MD

“Finish each day and be done with it. You have done what you could. Some blunders and absurdities no doubt crept in; forget them as soon as you can. Tomorrow is a new day; begin it well and serenely and with too high a spirit to be encumbered with your old nonsense.” – Ralph Waldo Emerson

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