Tag Archives: sandwich

Quinoa Burgers

Quinoa Burger on skinny bun and tater-rounds.

Quinoa Burger on skinny bun and tater-rounds.

Ingredients:
2 cups cooked quinoa
2 flax eggs (2 tbsp of ground flaxseed with 6 tbsp of hot water)
1/2 cup whole wheat flour
2 green onions sliced thinly
1/2 cup finely chopped mushrooms
1/2 tsp black pepper
1/2 tsp cayenne
1 tsp Liquid Smoke
1 TBSP Tamari
Oil for cooking

Directions:
Place all ingredients in a large bowl and stir well to combine.
Form the mixture in to balls and then flatten in to patties.
Cook quinoa burgers in a medium heat skillet about 4-5 minutes per side.

Chickpea Avocado Sandwich Spread

Notes: I made this for myself and like it.

Ingredients:
1 can chickpeas
1 avocado
2 garlic cloves minced
2 green onions chopped
1 celery stalk chopped
1 Tablespoon nutritional yeast
Squirt of lemon juice
Black pepper

Directions:
In a bowl mash the chickpeas slightly with a fork. Add the avocado and do the same. Then add in the other ingredients and mix.

Mock Tuna Salad

Notes: Both of us found this to be better than we expected. It had good flavor but I didn’t notice a fishy taste. Maybe more kelp next time. Something I would do differently is finely chop the celery. The grater I used just made a stringy mess of it.
We served it on toasted whole wheat skinny buns.

Ingredients:
15 ounces chickpeas, drained and rinsed
2 whole celery stalks
2 tbsp relish (dill pickle)
½ tsp onion flakes
2 tsp nutritional yeast
1 tbsp low sodium soy sauce
2 tbsp vegan mayo (fat-free)
½ tsp kelp

Directions:
In a large mixing bowl, mash chickpeas with a fork until coarse and no whole beans are left. Alternatively, pulse beans in a food processor a few times — careful not to puree, and transfer to a mixing bowl. Shred celery with a cheese grater or pulse a few times in a food processor. Transfer to the mixing bowl and add remaining ingredients, stirring to combine. Add more vegan mayo and/or kelp as necessary or desired and black pepper to taste.

Source: The Happy Herbivore Cookbook

Reuben-Like Sandwich

Notes: This was a lot better than I expected. I would eat it again. Nova couldn’t get past the look of the tempeh and removed it from her sandwich.

Ingredients:
1 package of tempeh – cut in hald and then each half sliced through the middle to make 4 thin patties
1 can or jar sauerkraut
Fresh spinach leaves
Rye bread – toasted
Thousand Island dressing (see home-made below)

Directions:
Marinate the tempeh in tamari or soy sauce for 20 minutes or so.
Bake tempeh on baking pan at 350 for 15 minutes.
Assemble sandwich on rye with baked tempeh, dressing, sauerkraut and spinach.

For thousand island dressing…
Ingredients:
1/3 Cup Ketchup
1/3 Cup Dill relish
1/2 box Silken Tofu

Directions:
Mix tofu and ketchup in blender till smooth.
Transfer mix to bowl.
Stir in dill relish.


Meatless Chorizo

The faux chorizo was made with quinoa, pinto beans and a lot of spices. I originally made it into patties for burgers. The next day I broke the leftover patties apart and reheated in skillet for tacos. I think I liked it better crumbled than in patty form.

Sloppy Joes

Notes: This was ok. I didn’t really follow the measurements in the recipe. Neither one of us are big on Sloppy Joes anyway. Probably wouldn’t make again unless for the Grand-lids.

Ingredients:
onion – 3 ounces
vegetarian meat crumbles (frozen) – 4 ounces
tomato paste – 2 ounces
tamari – 1 ounces
Worchestershire sauce (vegetarian) – 1 ounces
brown sugar – 1 teaspoon
whole grain bun – 1 bun

Directions:
1 Saute’ the onion on high heat in a nonstick skillet for 3 minutes, until just translucent.
2 Add the veggie meat crumbles and 1/4 cup of water to the skillet and cook for 5 minutes, until warmed through.
3 Stir in the tomato paste.
4 Add the remaining water and stir until thoroughly mixed, using more water as necessary to make a thick sauce.
5 Stir in the tamari, Worcestershire, and sugar.
6 Place a generous amount of filling into each bun.
7 Top with sliced onion and pickles.

Source: I believe this is a Engine 2 recipe.

Eggless Salad

Notes:

Ingredients:
12 ounces extra-firm tofu
1 tbsp low sodium soy sauce
1 whole celery stalks, minced
1¼ tbsp nutritional yeast
1½ tbsp Dijon mustard
2 tbsp relish (dill pickle)
½ tsp turmeric
¼ tsp mild curry powder
¼ tsp garlic powder
¼ tsp onion powder
½ tsp black salt
2 tbsp vegan mayo (fat-free)

Directions:
If using firm tofu, press for at least 20 minutes. Give exrta-firm tofu a good squeeze before starting. Crumble tofu into a large mixing bowl. Add remaining ingredients and stir until well combined. Let set for a few minutes (this allows the flavor to merge but also enhances the yellow coloring). Stir again. Taste, adjusting spices as necessary. Add black pepper to taste and serve.

Source: The Happy Herbivore Cookbook

ANN’S PANINI W/ HUMMUS, MUSHROOMS, AND SPINACH

Notes: Our first ever Panini. We both thought this was pretty good. Again lots of mushrooms but it didn’t really bother me. The hummus I made contained garlic, jalapeno and red bell peppers, olives, tamari and lemon juice. We served the sandwich with baked sweet potato chips.

Ingredients:
8 ounces mushrooms, sliced
Tamari or Bragg Liquid Aminos to taste
4 slices whole grain bread
Hummus
4 green onions, chopped into rounds
½ cup chopped cilantro
3 handfuls baby spinach

Directions:
Sauté the mushrooms on medium heat in a nonstick skillet for about 5 minutes or until soft. Season lightly with tamari or Bragg’s. Spread all 4 bread slices thickly with hummus. Sprinkle two pieces of the bread with green onions and cilantro and reserve the other two pieces as sandwich tops. Using a slotted spoon to allow any liquid to drain away from the mushrooms, place them on top of the green onions. Put a handful of spinach on top of the mushrooms. Top the two sandwiches with the reserved pieces of bread, and press to seal.
Carefully place the sandwiches in a nonstick skillet. Place a heavy casserole dish on top of the sandwiches to flatten them. Cook the weighted sandwiches on one side over medium heat for about 5 minutes, taking care not to let them burn. Flip sandwiches and cook the other side in the same way. When done, paninis will be quite thin and browned on both sides.

Source: The Engine 2 Diet book

Here are the bottoms of each of the 2 sandwiches before putting on the tops and cooking them.

And my panini press. There’s a panini in the making under that casserole dish.