|Never eat a boring sandwich again!|
Amazing recipes for amazing sandwiches. I fancy myself a bit of a sandwich snob, and this book has impressed me from page one. Smartly laid out in a fun format, this book has tips, tricks, and of course amazing photos of delicious sandwiches.
My favorites so far:
Berry Stuffed French Toast Pockets (page 34) because the crispy, crusty french toast recipe is great on it's own, but the berry filling makes a great surprise. These also work great on the go as a handheld. Super yum.
Orange Fennel Summer Rolls (page 83) because they are so easy, fast, and refreshing on hot days. NO COOKING REQUIRED! Plus they are so pretty, and make a great appetizer as well.
The Party Monster (page 124) because it is delicious green bread stuffed with delicious home made deli slices and other savory goodness. It's a bit time consuming, but oh-so-worth it.
Oreo Wafflewiches (page 173) because, even though it's meant as a dessert, this one screams breakfast (to me) and tastes like a giant Oreo cookie! Whoa.
Another fabulous feature of this book is Chapter 8: The Building Blocks, which is has recipes that can be used throughout the rest of the book, or on their own. Recipes for how to make your own sandwich breads, and deli-style slices to come up with your own sandwich creations.
I cannot recommend this book highly enough. Sure, I am biased! Because I love Tami and Celine. But I only love them because they are so awesome, and so are their recipes.
And guess what else? The fine folks at Fairwinds Press have offered a copy for me to give away to one of you!
|The giveaway is now over...the winner is #8!|
Congratulations to Panda!!!
The lovely ladies were also kind enough to lend a recipe to share with y'all, so here it is:
|The Almighty BLT from Vegan Sandwiches Save the Day |
by Celine Steen and Tamasin Noyes, Photo by Celine Steen.
The Almighty BLT
1 jar (14 ounces, or 392 g) hearts of palm, drained
1/4 cup (60 g) nondairy sour cream or unsweetened plain nondairy yogurt
1/2 cup (112 g) vegan mayonnaise
1/4 teaspoon ground white pepper, to taste
1/4 teaspoon fine sea salt, to taste
1 tablespoon (8 g) drained capers
1/2 teaspoon red pepper flakes
1 teaspoon onion powder (optional)
2 cloves garlic, minced
2 tablespoons (14 g) sliced sun-dried tomatoes in oil, drained
8 slices any bread (crusty or soft), toasted
4 large lettuce leaves
1 recipe Tempeh Bacon, panfried (recipe below)
1 beefsteak tomato, cut into 8 thin slices
1 avocado, pitted, peeled, and cut into
4 razor-thin slices red onion (optional)
To make the spread: Process the hearts of palm in a food
processor until coarsely chopped. Add all the remaining
ingredients and pulse a few times to leave chunky, or process
thoroughly until smooth. Stop to scrape down the sides occasionally.
Chill in an airtight container overnight to let the
flavors meld. Enjoy the leftovers within 1 week.
To assemble the sandwiches: Smear 1 tablespoon (16 g)
spread on each slice of bread. Top 4 slices of bread with 1
lettuce leaf, 2 ounces (57 g) bacon, 2 slices tomato, 3 slices
avocado, and 1 slice onion. Top with the 4 remaining bread
2 cups (515 g) spread
8 ounces (227 g) tempeh
3/4 cup (180 ml) vegetable broth
1 tablespoon (15 ml) pure maple syrup
1 tablespoon (16 g) tomato paste
1 tablespoon (15 ml) apple cider vinegar
1 tablespoon (15 ml) tamari
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon fine sea salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 tablespoon plus 1 teaspoon (20 ml) liquid smoke, divided
2 tablespoons (30 ml) olive oil
Using a serrated knife, carefully cut the tempeh into 1/4-inch
(6-mm) strips across the short side. In a 9 x 13-inch (23 x
33-cm) pan, combine the broth, syrup, tomato paste, vinegar,
tamari, cumin, coriander, salt, onion powder, garlic powder,
and 1 tablespoon (15 ml) of the liquid smoke. Place the
tempeh strips in the marinade and turn to coat. The strips
will probably be touching, which is fine. Cover with foil and
Preheat the oven to 300°F (150°C, or gas mark 2). Bake
the strips in the marinade, uncovered, for 30 minutes. Most
of the marinade will either be absorbed or coating the tempeh.
Remove from the oven. At this point, the strips may be
prepared for serving or stored in the refrigerator for up to 1
week and cooked as needed.
To cook, combine the olive oil and remaining 1 teaspoon
(5 ml) liquid smoke in a small bowl. Heat a large skillet over
medium heat. Brush both sides of the tempeh strips with the
olive oil mixture and, working in batches, cook for 4 minutes,
or until browned. Turn and cook the other side for about 3
8 ounces (227 g)