Tag Archives: sandwich

Hot Curried Chickpea Salad Sandwiches

This is a vegetarian recipe inspired by a hot sandwich my mother made with left over Thanksgiving turkey.
image2 cups cooked (or canned) chickpeas
1 carrot; shredded
2 stalks celery; finely chopped
1/4 cup red onion; minced
1 sweet apple; finely chopped
1/2 teaspoon sea salt
pinch freshly ground black pepper
1 teaspoon curry powder
1/2-3/4 cup mayonnaise for consistency
8-10 slices bread (I had “Food for Life” brown rice gluten free bread, my husband had Ezekiel’s sprouted whole wheat)

Preheat the oven to 375. Place sliced bread on a baking sheet. Rinse and drain the chickpeas. Place all ingredients into a bowl, mix well, dollop onto bread slices and bake until golden on top, about 10-15 minutes. Enjoy!

Baked Portobello Mushroom Caps with Garlic and Paprika

DSC_00014 portobello mushroom caps
2 cloves garlic; crushed
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1/2 Tablespoon paprika
1 Tablespoon red wine vinegar
2 Tablespoons extra virgin olive oil
1 teaspoon honey
1/4 onion; thinly sliced

Preheat oven to 400. Rinse mushrooms and lay stem side down on a kitchen towel/paper towel to drain. Combine remaining ingredients except onions in a small bowl and set aside. Remove the stems from the mushroom caps by gently applying sideways pressure from one side then the opposite side. The stems should “pop” off. Save the stems to use for another meal/side dish (I am planning on chopping and sautéing with onions and adding an egg in the morning as a breakfast treat). Place the mushroom caps on a medium sized baking pan. Put a tablespoon full of the spice sauce in each cap and lightly spread around with back of spoon. Sprinkle the interior with the sliced onions. Bake for 15 minutes. If the caps are filled with “juice” take a knife and stab through to allow the water to drain but the bulk of the flavor stay in the cap.  I ate my cap on a bed of lettuce and with a homegrown heirloom tomato with rosemary and garlic roasted potatoes on the side. Xav had a monster sandwich on a homemade roll with lettuce, homegrown heirloom tomato and provolone cheese with a side of the rosemary and garlic roasted potatoes.
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Vegetarian Reuben Sandwich

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 This vegetarian reuben sandwich was constructed on a homemade roll layered with corned tempeh, Jarlsberg cheese, cole slaw and a thousand island inspired dressing.

Corned Tempeh
2- 8 oz packages Tempeh; cut into quarters (see below)
2 Tablespoon canola oil
2 teaspoon brown sugar
2 teaspoon prepared mustard (I use Dijon)
2 teaspoon apple cider vinegar
2 clove garlic; crushed
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground allspice
1/2-1 teaspoon sea salt
1/8-1/4 teaspoon fresh ground black pepper

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Place half of the tempeh in one layer in a glass dish. Combine the remaining ingredients.
DSC_0001 DSC_0006Spread the sauce over the tempeh on both sides of each piece and stack together. Refrigerate for at least half an hour. Preheat a large skillet over medium high heat. Oil pan lightly and fry the tempeh until crispy on first side, flip, fry until crispy on second side. Continue until all tempeh is fried.

Cole Slaw
DSC_00025 cups green cabbage; shredded or thinly sliced
5 cups red cabbage; shredded or thinly sliced
2 carrots; shredded
1/2 onion; quartered and thinly sliced
3/4 teaspoon sea salt
pinch-1/8 teaspoon fresh ground black pepper
1 1/2 teaspoon dill weed (or 3 Tablespoons chopped fresh)
3 Tablespoons red wine vinegar
1/3 cup mayonnaise (replace with 3 Tablespoons extra virgin olive oil for a vegan option)

Place all vegetables in a large mixing bowl. Add salt, pepper, dill and vinegar and toss together. Add the mayonnaise (or olive oil) mix well, transfer to a glass or ceramic bowl and refrigerate until ready to serve.

Dressing (optional for vegans unless using vegan mayonnaise)
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1/4 cup ketchup
1/4 cup mayonnaise (or vegannaise)
1 Tablespoon minced bread and butter pickles (click link for home made recipe) OR relish

Combine well and refrigerate until ready to serve.

8-16 Slices Jarlsberg Cheese Optional For Vegans (traditionally a Reuben sandwich includes Swiss cheese so use whatever you like)
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8 Rolls or 16 Slices Hearty Bread

Coco-Mocho Ice Dream and Chocolate Oatmeal Cookie Sandwiches

Whether eaten as an ice dream cookie sandwich, a bowl of ice dream with cookies on the side or as separate units these new recipes I developed with my niece received a big thumbs up last night.

DSC_0003Coco-Mocho Ice Dream
3/4 cup cocoa
1 cup sugar
1/2 cup strong coffee (I use a mocha pot) decaf perfectly fine
1 1/2 cup coconut milk
1 teaspoon vanilla extract

Combine cocoa and sugar in a pot, add 1/4 cup of coconut milk and heat slowly while mixing with a wooden spoon until homogenized. Add the remaining 1 1/4 cup coconut milk and coffee, heat and continue to stir until well combined. Remove from heat, add vanilla, stir and chill. Freeze in an ice cream maker -OR- you can place in the freezer for 20 minutes, remove from freezer and mix with an electric mixer, return to freezer for 20 minutes, remove from freezer and mix with an electric mixer and continue like this until the mixture becomes light, airy and semi frozen like soft serve ice cream. Enjoy like this or pour/scrape into a plastic container with a tight fitting lid and place in freezer to freeze completely.
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Chocolate Oatmeal Cookies
1 1/4 cup butter; softened
3/4 cup firmly packed brown sugar
1/2 cup sugar
1/2 cup cocoa powder
1 egg
1 teaspoon vanilla extract
1 1/2 cup flour (1 cup whole wheat and 1/2 cup all purpose)
1 teaspoon baking soda
3 cups oats

Preheat oven to 375. Cream together butter, sugars and cocoa powder. Beat in the egg and vanilla extract, scraping down sides of bowl as needed. Combine flour and baking soda, add to the butter mixture and mix well. Stir in the oats. Plop onto an un-greased cookie sheet or parchment paper lined cookie sheet by rounded tablespoonfuls. *if making cookies for ice cream sandwiches flatten each “plop” a bit so the cookies will spread out during baking* Bake 9-11 minutes, cool for 1 minute on the cookie sheet then remove to cool on a wire rack.
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on the left “unflattened” cookies; on the right “flattened” cookies for sandwich making

Gluten and Dairy Free Roll/English Muffin

This recipe is a result of some experimenting inspired by Gluten Free Girl’s recipe for dinner rolls. I made an amazing tempeh sandwich last night for dinner and toasted one this morning to have with breakfast. Spongy, airy and delicious! I almost didn’t miss the real thing.
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1 cup oat flour
1 cup all purpose gluten free flour (I used Trader Joe’s; brown rice, potato starch, rice, tapioca)
1 Tablespoon xanthan gum
1 Tablespoon yeast
1 teaspoon sea salt
3 Tablespoons extra virgin olive oil (or canola; if you can tolerate dairy you can use butter)
1 1/2 cups warm water

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Generously oil (if you can tolerate dairy use butter) extra large muffin tins.
DSC_0007 DSC_0009 DSC_0010 DSC_0011Combine dry ingredients in a bowl. Add the oil (if you can tolerate dairy use butter) and combine to a crumbly mixture. Add the warm water and combine into a pancake like batter. DSC_0012 DSC_0014 DSC_0015 DSC_0017Ladle to 1/2 fill muffin tins, cover with plastic and let rest for 30 minutes. Preheat oven to 375. Place tins in oven and bake for 40-45 minutes. Release from pans and allow to cool. I used a knife around the edges of the muffin tin on the ones that were a bit stuck.

Garlic Sandwich Pickles

DSC_00024-5 cucumbers cut in half and then lengthwise to 1/4 inch width pieces
3 cups white vinegar
3 cups water
3 1/2 Tablespoons natural sea salt (no anti clumping agents or iodine)

3 quart jars

3 teaspoon garlic; minced
12 whole black pepper corns
1 1/2 teaspoon dill weed
3/4 teaspoon celery seeds
3/8 teaspoon mustard seeds

Sterilize jars by boiling for 10 minutes. Pour boiling water over lids and rings and leave until ready to use. Bring vinegar, water and salt to a boil and simmer until the salt dissolves and turn off heat. Fill each hot sterilized jar with sliced cucumbers to 1 inch from the rim, 1 teaspoon minced garlic, 4 whole black pepper corns, 1/2 teaspoon dill weed, 1/4 teaspoon celery seeds, 1/8 teaspoon mustard seeds and then pour the hot brine (vinegar, water and salt) into each filled jar leaving 1/2 inch of head space. (if there isn’t enough brine add a 50/50 mixture of water/vinegar to fill the jars) Wipe the rim of the jars with a damp paper towel, place the lid on the jar and secure with the rings. Place the jars into a water bath, bring to a boil and process for 15 minutes. Open after 6 weeks when the flavors have matured.

I had some extra cucumbers so I packed a pint jar and added a couple slices of onion to fill.

Easy Balsamic Roasted Garden Vegetables

DSC_0013 DSC_0014Preheat the oven to 400. Oil baking sheet(s) by using a brush to evenly spread on extra virgin olive oil.
DSC_0008 DSC_0006 DSC_0009 DSC_0011Place vegetables cut to 1/4 inch thickness (I used zucchini, yellow summer squash, eggplant, and onion from our garden and a local farm)  in a single layer on the baking  sheet. Mix 50/50 extra virgin olive oil and balsamic vinegar and brush onto the vegetables. Sprinkle with sea salt and freshly ground black pepper. Turn off the oven and turn on the broiler. Place baking sheets with prepared vegetables under broiler for about 10 minutes (check to be sure there is no over cooking).
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I served these easy vegetables on homemade mini rolls as vegetable sandwiches (with tomatoes, peppers and cucumbers from our garden and a local farm) with cheese and homemade mayonnaise as an option. Gluten free? Torie had schar brand gluten free bread and I had a side of brown rice with the vegetables.

With mouths’ full and groaning with delight my “girls” said- “I love eating.”; “Eating is my favorite thing in the world.”; “Can I be a professional eater.”; “Wow, the mayonnaise makes the sandwich.”

They sure know how to make a Mom feel good!