Vegan Mofo 2019 Day #9: Cubano Sandwich

After a very tiring past week and a half, Vegan Mofo can resume. That’s back to Caribbean Cuisine and there are several recipes to post before August ends.
I heard it is National Cubano Sandwich Day! A Cubano or Cuban sandwich is typically a meaty packed sandwich (ham mostly) with pickles and mustard, bread sides toasted to browning perfection. It’s origin is a tricky one— because though it is called a Cubano, the origins are tied between both Florida and Cuba. Each place has a story about the humble beginnings of a very popular lunch order.
My version contains pan seared tempeh, Field Roast Chao, and lime-dill sour cream between buttery, crisp bread. It is an unbelievably flavor packed guilty pleasure sandwich. Our local stores don’t have veggie ham and the Tofurkey slices are just as good. They also sell the Lightlife deli slices— I have yet to try those.

Tempeh Cubano Sandwich Ingredients and Preparation

1 tablespoon coconut oil
1/2 8oz tempeh, sliced in half
1 teaspoon soy sauce
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon dried thyme
5-6 veggie deli slices
pickles

1/4 cup sour cream
2 teaspoon lime juice
1/2 teaspoon salt
1/4 teaspoon black pepper

2 slices vegan cheese (Field Roast Chao is used here)
bread

Heat a skillet with coconut oil.
Mix together soy sauce, garlic, cumin, paprika, and thyme. Add in tempeh.
Toss tempeh into the skillet. Sear on both sides.
Combine sour cream with lime juice, salt, and black pepper. Spread on bread.
Assemble sandwich with tempeh, veggie slices (can be cold or fried), pickles, and sour cream sauce.
Grill the bread on both sides.

Chickpea Sloppy Joes

A sandwich packed with meaty texture and great flavor.

As we all try to calm down from Sunday's terrible series finale of an otherwise bad Game of Thrones season (cheer up with my Missandei and Grey Worm appreciation post), let's get back to the kitchen and soothe our wounds with food, primarily with the amazing versality of chickpeas.
I think a lot of other vegans will agree-- chickpeas are endless recipe foundations. They can become anything even sloppy joes, a childhood favorite. I seasoned fork mashed chickpeas the same way as my Walnut Almond "Meatballs" and the results were absolutely delicious. Something about Liquid Aminos, cumin, and coriander screams "meaty" flavor. I'll likely mix this together and put it in the refrigerator with that name.
If you don't have any chickpeas, lentils would be a perfect substitute.

Chickpea Sloppy Joes Ingredients and Preparation

2 tablespoon olive oil
1 can chickpeas, drained and smashed
1 teaspoon Liquid Aminos
1 1/2 teaspoon cumin
1 teaspoon coriander
1 teaspoon garlic
1 cup tomato sauce
1 teaspoon basil
1/2 cup vegan mozzarella

Heat up skillet and layer with olive oil.
In a bowl, mix mashed chickpeas with Liquid Aminos, cumin, coriander, and garlic.
Pour chickpea mixture into skillet and stir until evenly browned. Add tomato sauce.

Melt in the vegan cheese and remove from heat.

Spread on bread and sprinkle with extra basil.

Vegan Mofo 2018 Post 24: Grilled Enqulal Tibs & Cheese Sandwiches

A spice grilled cheese with amazing tofu scramble.

Today's destination of Ethiopia hails a few people I personally know including local artist Sedakial Gebremedhim. This highly populated (100 million people), very beautiful country is located in the Horn of Africa bordered by Eritrea, Djibouti, Somalia, Sudan, South Sudan, and Kenya. There are 856 bird species and 16 of them are endangered. Mammals are also vulnerable and on a rapid decline due to deforestation. Organizations are in place to aide in reducing the issues.
Ethiopian cuisine is starred by delicious injera-- a sour teff flour dough usually topped with a variety of spiced vegetables and legumes. It is custom to eat it with hands and feed it to loved ones and strangers.
Originally, I had planned to make injera, but fate had other ideas in store. In comes enqulal tibs-- a popular scrambled eggs dish prepared with nit'r kibbeh and berbere spice. I crumbled extra firm tofu and fried with leftover coconut nit'r kibbeh and homemade berbere. It doesn't stop there. The bread is grilled on both sides, lightly coated in the kibbeh, making for one of the most unique grilled "cheese" experiences ever. The flavors are outstanding.
By the way, while in the kitchen photographing my sandwiches, my passing housemate exclaimed," wow that looks and smells good. Everything you make always smells good!"
That was my happy, humbling moment of today.

Grilled Enqulal Tibs & Cheese Sandwiches Ingredients and Preparation

berbere spice from Imma

3 tablespoon smoked paprika
3 tablespoon paprika
1 tablespoon basil
1 tablespoon garlic powder
1 tablespoon ground ginger
1/2 tablespoon cinnamon
1/2 tablespoon nutmeg
1 teaspoon black pepper (preferably white)
1 teaspoon cumin
1 teaspoon fenugreek
1 teaspoon cardamom
1 tablespoon cayenne pepper

Stir everything together, making sure to crush any balls and lumps like ground ginger. 

I poured mine in an empty black pepper grinder.

Tofu Scramble

1 1/2 tablespoon coconut nit'r kibbeh
1 1/2 cup crumbled extra firm tofu
1 1/2 teaspoon berbere spice
1 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon black pepper
bread (used Dave's Killer 21 Seeds Thin Sliced Bread)
Field Roast Tomato Cayenne Chao (or any dairy free alternative)

In a skillet, heat up coconut nit'r kibbeh.
Toss tofu scramble with berbere, turmeric, salt, and black pepper. Pour into hot skillet.
Stir tofu scramble around in the sizzling kibbeh, browning sides for five to seven minutes.
Scoop prepared tofu scramble into bread and top with vegan cheese.
Add more coconut nit'r kibbeh to the skillet and lay down the sandwiches, pressing on them with a spatula. Both sides should be toasty and brown.

Gorgeous sandwiches presented on a beautiful plate.

Dig in. 

Chickpea Salad Melts

Is there any ingredient more versatile than the grand ole chickpea? I believe not.
Chickpeas have now graduated from savory menu items like hummus, salads, gravies, and creams. Its excitingly all-the-current-vegan-rage aquafaba (chickpea water) is now a major factor for perfect vegan meringue. I cannot wait to test out the properties of this amazing information. It would be such a dream to make Mom the perfect lemon meringue cookies if possible. May is around the corner. I can think of no other scrumptiously perfect Mother's Day/birthday gift treat.
However, this post is the savory category for chickpeas.
I readily admit to eating chickpeas every other day-- in a variety of ways. It's fascinating how extra garlic here or a pinch of lemon juice there can shift a chickpea recipe. In this salad, instead of vegan mayo, which was supposed to be used to make that exceptional "tuna" flavored appeal, I substituted with Hilary's Ranch Chia Dressing (which I happen to love very much). End results were an incredibly tasty, chunky salad between two thin slices of bread, my favorite vegan cheese melting perfectly over the textured filling.
I have zero regrets about eating two.

Chickpea Salad Melts Ingredients and Preparation

1 15 oz can chickpeas, drained
1/4 cup celery, finely chopped and diced
1/4 cup red onion, chopped
2 tablespoon Hilary's Ranch Chia Dressing
1 teaspoon salt
2 teaspoon lemon juice
1 teaspoon Old Bay seasoning
1/4 teaspoon black pepper
vegan cheese of your choosing (I chose Field Roast Chao Tomato Cayenne)

Break up the chickpeas in a blender or processer-- make sure the consistency is not too smooth, leave it a bit chunky.
Pour chickpea mass into a bowl.
Stir in celery, red onion, mayo, salt, lemon juice, Old Bay, and black pepper.
Spread on desired bread. (Here I've used some delicious 3 grain seeded bread).
Melt cheese via way stove top, microwave, or toaster oven. Or make a velvety cheese sauce to save yourself this glorious trouble.

Grilled Swiss, Cream Cheese & Smoked Tempeh Sandwiches

Grilled cheese remixed. Again. It can't stop. Because it won't stop.

It's the 27th day of Vegan Mofo and the bad slacker returns.
Woman artist palette of the day: Rosa Bonheur. Bonheur was born Marie-Rosalie Bonheur in 1822. She is renowned for being a hotheaded student and rebellious woman. She often sneaking into animal farms disguised as a man and painting her furry subjects in realist precision. Although the Met acquired Horse Fare is considered her most famous, (she is centered around a whirligig of beautifully rendered galloping horses), I chose to highlight Chef d'un veau (Head of a Calf). It's such a masterful, caring portrait. Bonheur has tenderly intricate brushstrokes capturing each delicate fur hair, warm expressionistic eyes, and dewy nose and mouth. 

Chef d'un veau, oil on canvas, 17.3"x 21.3," 1878.

No dear sweet calves were harmed for this crowd pleasing grilled cheese sandwich!
Today's Vegan Mofo prompt is to favorite herb/spice. I love love Italian Herb Seasoning! It is a savory combination of marjoram, thyme, rosemary, oregano, sage, and basil. Kroger's Private Selection makes a rather nice one as well as McCormick's (they add tomato, black pepper, and garlic powder) and Spice Island. When making walnut meatballs, tempeh/tofu marinades, pasta dishes, and garlic bread, a pinch of Italian Seasonings makes everything amazing.
Exceptional grilled two cheese sandwich features usual double sided Italian Seasoning sprinkle. Crisp, marinated tempeh adds friendly assistance to a classic lunch time favorite. Melted Daiya Swiss and cream cheese add a component surprising and delicious.  

Grilled Swiss, Cream Cheese & Smoked Tempeh Sandwiches Ingredients and Preparation

2 tablespoon liquid smoke
1 tablespoon nutritional yeast
2 teaspoon Italian Seasoning
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 8 oz tempeh, sliced in another half
2 Daiya Swiss Style Slices
2 tablespoon vegan cream cheese
red onions (optional)
olive oil
4 bread slices of your choice
extra Italian Seasoning for the bread

Warm up skillet on medium heat temperature and pour about a tablespoon of olive oil.
Whisk together liquid smoke, nutritional yeast, Italian seasonings, salt, garlic powder, and black pepper.
Marinate both tempeh slices and toss them in hot olive oil. Enjoy the sizzle sound. Brown each side for 3-5 minutes.
While leaving stove on, rest tempeh on bread. Top with Daiya Swiss and red onion slices. Spread two bread slices with vegan cream cheese.
Quickly clean your skillet (unless you have another one- you're soooo lucky!) and pour about a tablespoon and a half of olive oil.
Sear both sides of the bread, sprinkling Italian Seasoning on each side, until golden brown and cheeses melt together in a beautiful display of ooey gooey matrimony.

Slice in half if desired.

Close up of the oozing madness.

Two "cheeses" certainly make a right.

Vegan Mofo Day 3: The TST Sandwich: Tofu, Spinach, Tempeh

Move over BLT- TST is taking over!

Welcome to my Vegan Mofo Day 3! I may be days behind, but nothing is going to stop me from 30 posts. Not even school! Oh, here's the official blogroll. Cannot wait to catch up with everyone this weekend! Yessss!!!!!
A few months ago, on lunch break, I went into nearest health food restaurant and tentatively ordered a cold tofu sandwich. Mind you, after some bad tofu "egg" salad experiences, I wasn't exactly gung ho on the idea. But it was the cheapest vegan sandwich option on the menu at $5. In the end, sandwich had been soooo amazing. They topped with with lettuce, tomato, onion, and pumpkin seeds. Delicious myriad of flavors y'all. Just good. I've been obsessed with tofu as "cold cuts." It's so much cheaper than most fake meats. With salt, black pepper, and whatever else is on hand, it is simple efficiency for lunch on the go too! I have a full schedule this fall semester and a quick meal is a must.
Now a TST is a lot like a BLT sans the bacon. Spinach is a great alternative to lettuce. Popeye loves it and so do I. Fried tempeh (bacon element) is prepared in coconut oil spray. I'm sure you all have heard the devastating news about Trader Joe's organic coconut oil. The demand is so high that it's taking a long log while to reach store shelves. Hoping it won't be forever. I need for more than cooking.
Lastly, cold tofu married to garlic salt, curry powder, and lemon pepper centers spinach and tempeh. Add tomato slices to make this a TTST. 

The TST Sandwich: Tofu, Spinach, Tempeh Ingredients And Preparation

4 slices, bread of choice
Treeline Garlic Cashew Cream (yummy review coming up!)
extra firm tofu slices
1 teaspoon garlic salt
1 teaspoon curry powder
1/4 teaspoon lemon pepper
coconut oil spray
tempeh (seasoned with 1/2 teaspoon garlic salt, 1/4 teaspoon black pepper, 1/4 teaspoon paprika)
spinach
other fixings like red onion, avocado, tomato, etc

Get tofu as dry as possible. If you have a tofu press, I'm officially envious.
Rub garlic salt, curry powder, and lemon pepper onto tofu. Sit aside.
Coconut oil pan and toss in seasoned tempeh strips. Cook each side for about 5 minutes.
Layer bottom of bread with spinach and top another with Treeline Garlic Cashew Cream.
Top spinach with tofu, three slices of tempeh, and bread.

Sandwiches on demand.

Served with a side of Traer Joe's delicious 100% Carrot Juice. Mmmmhmmm!

Tofu is far from bland despite the naysayers.

Vegan Grilled Strawberries, Basil, And Cream Cheese Sandwiches

Not your average standard grilled cheese fare.

School is out for summer and the weather is gearing towards more sunny days, less rainy grey. 
That definitely calls for a grilled "cheese" kind of celebration! Lately, I have adored Daiya's utterly delicious Strawberry Cream Cheese Style Spread, laying it down on far more than vegan bagels and breakfast toast. It makes for amazing grilled strawberry sandwiches. Strawberry grilled cheese sandwiches? Oh yes. Sounds frightening, but actually not a bad combination. In fact, when I first made them, I couldn't believe how incredible they tasted. Plump, juicy strawberry slices surrounded by strawberry cream cheese spread and rustic crusty olive oily bread. Far better than imagined. Now it needed extra oomph- some pow wow to up the flavor profile. In this delicious winner, balsamic soaked strawberries take on basil and red onion goodness. An overly messy sandwich- strawberries ooze from the dripping cream cheesy explosion between two slices of crisp bread seasoned with Italian seasonings and garlic, this truly tastes like the joys of this season.
Warning: Will need plenty of napkins.

Vegan Grilled Strawberries, Basil, And Cream Cheese Sandwiches Ingredients and Preparation

8 slices whole wheat bread
olive oil
Italian seasonings
8-10 strawberries, thinly sliced
2 tablespoon balsamic vinegar
1/2 cup fresh basil leaves
1/4 cup Daiya Strawberry Cream Cheese Style Spread
red onion slices

Sit strawberries in balsamic vinegar for 10 minutes.

Warm up a skillet with olive oil.
Prepare one slice of bread with a thin layer of Daiya Strawberry Cream Cheese Style Spread.
Top bread with an even layer of basil leaves, strawberry slices, red onion, and another slice of bread.
Lay into the skillet, brushing other side with olive oil, Italian seasonings, and garlic powder. Grill until reaching desired brown toastiness at 3-5 minutes. Sprinkle Italian seasonings and garlic powder again.
Repeat until 4 sandwiches are created.
Garnish with basil and strawberry if desired.

Strawberry goodness creeping from crispy Italian seasoned bread.

Ooey gooey creamy goodness will ooze from deliciously messy sandwiches. Napkins are highly recommended for these babies.

Vegan Taco Seasoned Tempeh British Muffin Sandwich

Tempeh is packed with delicious flavors fit for a crispy shell or in this case an English muffin!

Roll over Tofu McMuffin- another breakfast/brunch sandwich is taking over!
It's a simple recipe, but tastes better than anything ever!
At Trader Joe's, I happened to be in the aisle absent of chickpeas (almost cried wanted some so badly) and noticed the 79 cent little brown package of taco seasoning. Looking down at my red cart where tempeh (still $1.99 a great value!) resided, an idea light bulb popped for Day 8's Vegan Mofo theme of good ole fashioned breakfast/brunch. It truly came together with some $1.69 British Muffins (not English as what one would expect).
A deliciously easy peasy recipe- plump, juicy tempeh is marinated in coconut oil and taco seasoning, pan fried, and served atop a hummus spread muffin with beefsteak tomato and sliced red onion. Crisp on the outside and tender on the inside, this would be perfect for brunch tacos too.

Vegan Taco Seasoned Tempeh British Muffin Sandwich Ingredients and Preparation

The Trader Joe's Gang is all here.

1 half tempeh
1 teaspoon melted coconut oil
1/2 teaspoon Trader Joe's Taco Seasoning
1 teaspoon hummus
1 Trader Joe's British muffin (toasted if preferred)

Prepare a skillet with oil.
Mix coconut oil and taco seasoning.

Marinate tempeh & pan fry each side for 5-7 minutes. Dry off oil.

Rest tempeh onto English muffin & top with favorite veggies and hummus.

Be prepared to be amazed.

Vegan Chickpea Cherry Salad Sandwich

Amp up picnics with this easy to make salad sandwich.

On a lovely sun shining day, scheduled rainy, thunderous day is placed on hold (thank you, Mother Nature). Perfect for an outing, small wicker picnic basket desired a unique flare next to sliced fruits, carrot sticks, and bottled water. I knew something special had to nestle between bread slices- a quick and easy something to whip up.
My new summer motto came to mind- for a yummy sandwich idea always look no further than the grand chickpea. While this versatile little golden bulb of enticing possibility makes for a tender, meaty base- tahini and lemon juice bring creamy acidity, celery adds crunch, and dried cherries make for a sweet, chewy delight. In a savory, textured salad that mimics egg or tuna, it can be eaten with or without bread. 
However, I made the mistake of not chopping spinach. That would be a splendid idea- if to keep from gobbling big spinach leaves in front of random people and possibly having green catastrophe stuck between each tooth.
One must retain modesty when eating flavorful sandwiches such as this. :)

Vegan Chickpea Cherry Salad Ingredients and Preparation

1 16 oz can chickpeas, drained
1/3 cup tahini
1/4 cup dried cherries
1 celery stalk, finely diced
1 cup spinach
2 tablespoon lemon juice
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon black pepper
pinch of paprika

Chop and grind chickpeas in a blender.
Stir in tahini.
Don't make this too smooth- leave in chunks before it turns to hummus!

Bring mixture into a bowl- add celery, spinach, lemon juice, salt, and black pepper.

Stir in dried cherries.

And here it is- spread between two slices of bread!

Vegan Cauliflower Walnut Grilled Cheddar Cheese Sandwiches & Avocado Roma Tomato Soup

Happy National Grilled Cheese Day!

Happy National Grilled Cheese Day everyone!!!
I hope that everyone has had an amazing adventure time making all kinds of unique sandwiches for today's coveted joy over one of the greatest lunchtime combinations since peanut butter met jelly, especially my creative vegan peeps! Woot!
Who doesn't enjoy a light, crispy well seasoned bread with gooey cheese spilling from it's hot depths?
For this guilty pleasure "holiday" celebration, I tucked in my veggie favorites, crafting a nutty cauliflower walnut spread (just cauliflower cream thickened) atop of oozing melted Daiya cheddar wedge, red onion, and fresh spinach for my drool-worthy grilled cheese blend and a rich, flavorful few ingredient avocado tomato soup that must be split amongst two.

Avocado Roma Tomato Soup

2 Roma tomatoes
1 ripened avocado
2/3 cup vegetable stock ( used an unsalted variety)
1 teaspoon cilantro
juice from one lime
1/2 teaspoon salt (optional if using a sodium stock)
1/4 teaspoon black pepper

Puree tomatoes, avocado, and vegetable stock together.
Heat into a small saucepan with remaining ingredients for 5-10 minutes.
Simmer. for an additional 3 minutes.

Caulflower Walnut Spread

1 cup cauliflower, cooked
1 cup walnuts, grounded
3 tablespoon nutritional yeast
2 tablespoon almond milk
1 teaspoon dried basil
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon white pepper

slice Daiya cheddar cheese
slice of red onion
bunch of fresh spinach leaves
olive oil
bread
2 teaspoon Italian Seasonings Blend

Grind walnuts.
Add cooked cauliflower and remaining spread ingredients in a blender.

Spread about a generous tablespoon cauliflower walnut yumminess on one side of bread & the other side with spinach leaves, Daiya cheddar wedge, & red onion.

Sprinkle olive oil & Italian Seasonings Blend on both outer sides of the bread. Brown on both sides, lid covering the entire "grilling" process.

Serve with soup.

Is there no richer, creamier, cheesier meal?

Enjoy!

Vegan Spinach Hummus & Falafel Pita Sandwiches

Little falafel balls love being bedded on spinach hummus & warm pita bread.

Remember that unforgotten box of Fantastic World Foods Falafel Mix used for Falafel Pie?
Well, it was still taking up cabinet space.
While dreaming of making my first homemade hummus, I figured pitas would be a perfect bottom and wanted a "meaty" specialty on top of that imagined hummus. In all honesty,  if I had two cans of garbanzo beans, the mix would have stayed put. But we do what we must, right?
I shifted remainder of spinach between adding it to the mix or to the hummus- ultimately deciding on the latter. It turned out impressive and not just that pretty green color- taste is definitely an out of this world yum!
The simple pita recipe is from Fat Free Vegan, but if oil is preferred, add a little olive oil to the dough mixture or brush onto bread sides before putting them on oven rack.
No one has to worry about spinach teeth when eating this deliciously blended envy "green" hummus atop warm homemade pita with lightly crisp falafel. Very, very sinful indeed.
Oh please sure to have many napkins on hand. It may make a pretty picture, but once those hungry hands fold the sandwich, it's on! Ha ha!

Spinach Hummus & Falafel Stuffed Pita Pockets Ingredients & Preparation

Spinach Hummus

1 can garbanzo beans, drained and rinsed
1/2 cup unsalted tahini
2 1/2 tablespoon olive oil
2 teaspoon lemon juice
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
2 1/2 cup spinach

Puree the garbanzo beans in a blender or food processor until smooth and creamy.
Blend in the tahini, olive oil, lemon juice, garlic, salt, and pepper.
Add spinach a few cups at a time.
Hummus is ready when all is evenly smoothed!

Pita Bread

2 cup flour
3/4 cup + 1-2 tablespoon water
3/4 teaspoon salt

Mix flour, water, and salt.
Knead for 6-7 minutes.
Let dough rest for 15 minutes.
Preheat oven to 500 degrees.
Cut the dough into 8 parts.
Ball and flatten into round circles.
Lay two at a time directly onto oven rack.

Falafel (Homemade recipe here)

1 cup Fantastic World Foods Falafel mix
1 1/2 cup water
1 tablespoon olive oil

Stir mix and water together.
Set aside for 15 minutes to allow absorption. 
Make into 3" balls, brush olive oil onto each side.
Broil for 5-7 minutes, making sure to turn over once.
Pat excess grease and serve.

Oops, made too much lovely lime green spinach hummus!

Falafel set atop hummus & warm pita bread.

Sprinkled with a bit of crushed red pepper & basil.

Ready to be devoured!