Crostini Italiano (Sandwiches!) from the Veggie Grill

Sunday, June 8th, 2014

2014-06-07 - HappyCow Crostini Italiano - 0008 [flickr]

The Crostini Italiano from The HappyCow Cookbook is technically an appetizer – but this didn’t stop me from enjoying it for lunch! With just a few minor adjustments, I was able to turn it into a sandwich. Instead of slicing the baguette into rounds, cut it lengthwise, like a hot dog bun; and rather than dice the Field Roast Italian sausages into bits, cut the links lengthwise, leaving their meaty bits intact. Spread the olive tapenade on the bottom slice of bread and smear the cream cheese on top and – voilà! – sammies are served.

So this recipe is a little wonky in that it doesn’t tell you what to do with the garlic/chive mix. I added it to the cream cheese to make a pretty killer garlic chive flavor. I suppose you could just sprinkle it onto the sandwich (or crostini) too – it all goes down the same pie hole, after all.

All in all, a pretty delicious and filling lunch! Plus I finally got to try the Field Roast sausages Shane’s always hoarding from me! Double score.

2014-06-07 - HappyCow Crostini Italiano - 0002 [flickr]

Nutloaf from the Wayward Café

Thursday, June 5th, 2014

2014-06-04 - HappyCow Nutloaf - 0004 [flickr]

 

You guys, this is so good! Messy, but good. And easy to make, too!

This baby is loaded with nuts (almonds and walnuts), tofu, nutritional yeast, breadcrumbs, TVP, flax seeds, nooch, and some other tasty goodies. Just mash, spread onto a greased cookie sheet, and bake at 425F for 45 minutes.

 

2014-06-03 - HappyCow Nutloaf - 0001 [flickr]

 

Even though the recipe’s title hints at a meatloaf-style dealio, this is more of a sandwich filling. Enjoy it on toasted bread with lettuce, spinach, tomatoes, onions, vegan mayo, and mustard (like so!) or in an open-faced sammie smothered in gravy (not pictured).

I was a little skeptical whether the loaf would hold together, but it baked up pretty well. The meat got a little crumbly while I was devouring the sandwich, but I think you can mostly avoid this problem by cutting the loaf slices a little smaller than the bread. Mine had some overhang, and this is where most of the messiness happened.

Of course, if you’re enjoying this with gravy, the issue’s kind of moot. (Note to self: next time enjoy this with gravy.)

 

2014-06-04 - HappyCow Nutloaf - 0005 [flickr]

Chickpea Salad Sammies

Saturday, February 22nd, 2014

2014-02-15 - OSG Chickpea Salad Sandwich - 0001 [flickr]

Another winner from The Oh She Glows Cookbook: Perfected Chickpea Salad Sandwiches! The best part about this recipe is how quick and easy it is to prepare – I think I spent more time mashing chickpeas than anything else – thus making it perfect for a weeknight meal in a pinch, particularly when you’ve had a hard day at work and need to smash some of the aggression out. The secret is in the dill – well, assuming you don’t hate the stuff – so don’t skimp!

2014-02-15 - OSG Chickpea Salad Sandwich - 0004 [flickr]

I is for Inner Beauty Patty Melt

Tuesday, September 10th, 2013

I is for Inner Beauty Patty Melt [Betty Goes Vegan] (0004)

Initially I’d planned on making the Irish Stew from The 30-Minute Vegan’s Taste of Europe to stand in for the letter I…and then I realized that I had way too many soups and stews on tap, and this was the first to go. Not because it doesn’t sound delicious – it does! – but rather its replacement looks even better. Enter: the Inner Beauty Patty Melt from Betty Goes Vegan.

(Actually it was a bit of a toss-up between this and the Inside-Out Vegan Bacon Cheeseburger – so much junk food, so little give in my pants! – but the patty melt won out since rye bread proved easier to find than vegan whole wheat burger buns. Sorry, bacon cheeseburger. Them’s the breaks.)

So I’d never had a patty melt before, and now I’m afraid I might be addicted. Shane actually made these for dinner – after a day spent outside in 90 degree weather, I was much too tired – and I shouldn’t speak for him, but the recipe looks hella easy. Just mix your vegan ground beef (in our case, Lightlife) with some seasonings, shape into patties (special made to fit the bread perfectly!), and fry along with red onions (which smell heavenly, btw) until lightly browned. Then you stack them into sammies with the rye bread and vegan cheese (Daiya!) and bake at 350F until warm and gooey. After baking, the bread was a little on the dry side, so next time I might add a dab of margarine to each slice, but otherwise? Freaking amazing.

The name of the dish, by the by, comes from the fact that it’s not super-photogenic: “this sandwich may not have all the snazzy colors of a good old-school salad, but it has good personality, and that’s what counts!” I don’t know, I think it’s pretty smokin’. But then I like my food a little sloppy.

Served with a handful of my all-time favorite salt and vinegar chips, because what’s comfort food without a side of comfort food?

 

I is for Inner Beauty Patty Melt [Betty Goes Vegan] (0005)

 
null