Smoky BBQ Tofu Sandwich

Some nights I just don't feel like being in the kitchen for hours. Sandwiches are the perfect solution to this. Now, some claim that sandwiches are boring and not filling, but I beg to differ. The great thing about sandwiches is that you can put pretty much anything on it. I have made some pretty tasty vegan sandwiches before, but this one might take the cake.

I ate mine for breakfast and it kept me full for hours. Something tells me this would be the perfect thing to whip up while battling a hangover (because it takes little effort). There are many variations you can do on this sandwich, which I will note below.

Smoky BBQ Tofu Sandwich

(adapted lightly from this)

• 1 package of extra-firm tofu
• BBQ sauce
• liquid smoke (optional)
• GF bread (or regular)
• hummus, any variety (I used kalamata olive) or sriracha veganeise*
• jalapenos
• Earth balance, for grilling
• optional add-ins: pickled red onions, vegan cheese, olives, avocado, mustard

1. Cut the tofu into 4 "patty" shapes (once lengthwise, then cut again to make 4). Press these patties for at least one hour: wrap tofu in paper towels or clean dish towels, put on a plate, top with another plate, and top with a couple of cans.
2. When tofu is pressed, heat a grill pan/skillet on med-high. In a shallow dish, toss tofu with BBQ sauce, liquid smoke, salt and pepper to coat. Do not oil your pan. Place tofu directly on grill pan and cook, flipping once, until lightly charred and cooked on both sides.
3. While the tofu is cooking, take two pieces of bread and spread hummus/veganeise on both sides liberally. Top with jalapenos and other toppings. When tofu is done, put one piece of tofu on each sandwich, and assemble the sandwich.
4. Put earth balance on the top of your sandwich, enough to cover most of the bread. Place the sandwich buttered-bread-side down on the grill pan. Cook a few minutes, until golden brown and lightly grilled. Spread more earth balance on the top, flip your sandwich, and cook a few more minutes
5. Remove to a plate and DEVOUR! Yields 4 sandwiches

*note: to make sriracha veganeise, put a few spoonfuls of vegan mayo in a bowl. mix with a few squirts of sriracha, garlic powder + pepper. 

Dill CLT Wraps

This week I am trying to challenge myself to cook from my pantry and farmer's market finds. More importantly, I am trying to challenge myself to create my own recipes, which I've never really done. Creating recipes seems scary and daunting to me, so I am starting off very slowly with little things I've made before and things I'm not afraid to experiment with.

Where's the best place to start? Lunch. This meal is so easy to work with because it doesn't have to be an extravagant meal with a lot of ingredients. Something simple can usually tide anyone over and make them happy. 

It's summertime, i.e. incredibly hot, so I like to eat cool vegetables and drink lots of water! This recipe comes together quickly and can easily be adapted to your liking. I got my tomatoes and cucumbers from the farmer's market, which made it even better!

Dill CLT Wraps (Cucumber-Lettuce-Tomato)

• a few leaves of romaine lettuce
• 1/2 tomato, cut into chunks
• 1/2 small cucumber, sliced
• 1-2 TBS hummus (I used kalamata olive)
• 1-2 TBS veganeise * (see note)
• paprika, garlic powder + pepper; a pinch each
• 1 TBS fresh dill, minced
• optional add-ins: pickled red onions, chickpeas for protein, squeeze of lemon, hemp seeds, toasted nuts, crumbled cashew cheese

1. Put your lettuce on a plate or cutting board. Mix together the hummus, veganeise, paprika, pepper, and dill in a bowl. Add a squeeze of lemon if you like. Use more hummus for a more spread-like consistency, or more veganeise for a sauce-like consistency. I did about 1 1/2 TBS veganeise and 1 TBS hummus.
2. Spread an even amount of this mixture on each piece of lettuce
3. Add cucumbers and tomatoes on top of the spread
4. Top with any additional add-ins
5. Enjoy this simple and delicious snack!

note: I used to hate mayo when I wasn't GF or DF. Veganeise, however, is a great thing to have in your kitchen. You can quickly whip up a spread for a sandwich or wrap, or brighten up a simple summer snack like this. There is a link in the ingredient list for the kind I use, which is made with olive oil. Because this spread uses hummus and veganeise, there's no need for salt! If you totally hate any type of mayo or veganeise, just use all hummus.

(696) vegan snickerdoodles

I suggest you go make these, immediately. 

I just made over 50 of these snickerdoodle cookies and I'm considering having them for dinner...but I guess I should eat something a little more substantial. maybe...

Snickerdoodle Cookies (from Babycakes NYC) 
----------------------------------------------------------------------------------------
-2 cups brown rice flour (I found this in the bulk section which was pretty cool!)
-1 tsp xanthan gum
-1/4 C flax meal
-1 tsp baking soda
-1 tsp salt
-1 1/3 C plus 1/2 C vegan cane sugar, divided
-3 T ground cinnamon
-1/2 C unsweetened applesauce
-3/4 C plus 2 T melted refined coconut oil or canola oil
-2 T vanilla extract
------------------------------------------------------------------------------------------
-Preheat oven to 325 F. Line two rimmed baking sheets with parchment paper and set aside.


-In a shallow bowl, whisk together the 1/2 C sugar and 2 T cinnamon until evenly incorporated. Set aside.


-In a medium bowl, whisk together the flour, flax meal, baking soda, salt, xanthan gum, 1 1/3 C sugar, and the remaining 1 T cinnamon. Add the coconut oil, applesauce, and vanilla extract and mix with a rubber spatula until a thick dough like wet sand forms. Cover the bowl with plastic wrap and refrigerate for 1 hour.


-Working in batches, drop the dough by the teaspoonful into the cinnamon-sugar-mixture and roll around to coat the dough all over. Place on the prepared baking sheets, about 1 inch apart. Gently press each cookie with a fork to help them spread. Bake for 7 minutes, rotate the baking sheets, and continue cooking for 7 minutes more, until the cookies are crispy around the edges. Let stand on the baking sheet for 15 minutes before serving.


Yields 36 (but I got many more!)

(622) cabin in the woods

my mom cooked a huge pot of black beans on Friday so last night I used some to make polenta rancheros, which was awesome! I really enjoyed using whole cumin seeds instead of cumin powder; the seeds, when toasted, are so much more flavorful. we have also pretty much sworn off of canned beans in my house (which makes me happy!..and my stomach!) so we've been buying them in bulk, soaking them, then cooking them. they taste so much better and are easier on my belly

I posted about these cookies yesterday, which turned out more like wafers, but are still awesome! I used it to make a fancy pantsy dessert: pineapple basil sorbet, champagne mango slices, pistachios and topped with a lemon cardamom cookie. it was so delicious, decadent, but at the same time I couldn't really feel bad since I was eating fruit, sorbet, nuts, and a vegan cookie. I really recommend it, especially since champagne mangoes are in their peak season. here's how I converted the cookie recipe:


-sub 1 C flour = 1/2 C sorghum flour + 1/2 C tapioca starch + 1 tsp xanthan gum
-sub 1/2 C butter = 1/2 C earth balance vegan sticks

(601) core values + standards

I finally made this blood orange kale salad from Spoon Fork Bacon. I've been on a total healthy, fresh, fruit veggie and nut incorporated salad kick. first the avocado apple arugula salad and now this. I plan on making that green bean salad from Smitten Kitchen here soon.

Breakfast

- green chile egg bake

- apple butter

- lemon scones

- pumpkin oat bread

- strawberry banana cream oat squares

- everything but the "kitchen sink" quiches

Savory

- fresh cabbage slaw

- 3 spring salads (deviled ham, egg + potato)

- lemon collard greens pasta

- french onion risotto

- chocolate chip cookie dough cups

- avocado wasabi bagels

- smashed chickpea + avocado sandwiches

- caramel bacon popcorn

- spring salad with creamy avocado orange dressing

Sweet

- almond coconut cupcakes + chocolate buttercream

- white bean bundt cake

- frozen yogurt dots

- honey +almond raspberry white chocolate muffins

- raspberry coconut macaroons

- no-churn coffee ice cream with cacoa nibs

- vegan thumbprint cookies