Tortilla wrap again！
Now you know the drill, right (lol)?
Sauteed green pepper, vegan chicken with chipotle sauce, mashed black beans, avocado slices, tomatoes, vegan cheese, and cilantro pesto.
Another success.
I love Banh Mi, but I don’t get to make it as often as I like.
Because this sandwich requires certain ingredients, I do need extra planning or time to make one if I have to make from zero.
Luckily today I happened to have several key ingredients already.
Thus, I was able to put this together without much hassle.
I just purchased Daikon radish and cilantro.
I had homemade vegan meat (actually two types of meat!) already.
I had some leftover dishes that could be put together to make “pâté”.
And when this idea came to me, I was at an Asian grocery store which sells the type of baguettes (soft and light) that were perfect for Banh Mi sandwich.
Doesn’t this look great?!
I used homemade “pork” and “chicken” vegan meat for this, and they worked great, by providing different flavors and textures.
Ta da!
You can probably see the meat better in this picture.
You can also see how strong I look (I’m not that muscular, but in this picture I look very strong, don’t I (lol)?).
Definitely satisfied my Banh-Mi craving!
Sandwich-making after a big holiday meal is a must, isn’t it?
The reason is, of course, to utilize leftover food from the big meal.
For the bread I used the whole wheat baguette I had baked yesterday.
And of course the ham.
I sliced it very thinly for the sandwich.
I drizzled a little glaze.
The vegan white cheese spread is also homemade.
Après-holiday sandwiches are the best in so many ways.
But little prep time is definitely one of them!
I made two kinds of bagel sandwiches for lunch today.
I used the “everything” ones I baked yesterday.
Inside the bagel are homemade vegan white white cheese fresh kale, Koya tofu steak, tomato, avocado, and more cheese.
This was so fresh and tasty!
This is the other version.
Homemade vegan cheddar, fresh spinach, tempeh, vegan omelet, and more cheese.
This was great, too!
Who wouldn’t like a sandwich full of fresh flavors and variable textures?
Remember this papaya salad we had yesterday as part of my Birthday takeout meal?
Since we still had some left, I decided to use it to make a sandwich.
The fresh papaya can work like coleslaw as it’s fresh and crunchy.
How gorgeous is it?!
Sourdough bread, hearts of palm-jackfruit crabby (from yesterday’s feast as well) pâté , cucumber slices, Thai basil, Koya tofu steak, tomato, papaya salad, and cilantro.
Delicious!!
Our neighbor, Mr. K, shared his homemade loaf of bread again, and I knew I wanted to make a sandwich.
He makes this awesome loaf which I call it sandwich bread because it’s perfect to make sandwich with.
He tells me all the ingredients, and he swears there is no secret he is hiding from me (lol), but this has an amazing texture that I really love.
(You can see the bread better in the last picture at the bottom. I wish I knew how he is able to create those holes.)
I just got this tomato jam/spread from Trader Joe’s recently, and I thought it would be fun to try it on this sandwich.
Mr. K’s sandwich bread, homemade vegan mayo, homemade vegan chicken, tomato jam, and arugula.
Okay, this is probably the last Thanksgiving-related food post this year.
I thought I was done, but this morning I felt I wanted a sandwich made with the leftover after all.
A sourdough waffle was smothered with vegan butter (one side only) and maple syrup.
On the waffle the leftover roast (thinly sliced), cranberry sauce, homemade vegan cheddar, fried onion, and and fresh cilantro.
Looks good, doesn’t it?
Well, it sure tasted great.
What can I say, I love Thanksgiving food.
By the way, we got out tree out this weekend.
The room became instantly festive, and I like it.
We bought this tree a few years ago.
The tall and slim type is perfect for this corner.
Before we started a plant-based diet, we used to go to MxXxxxxx’s for breakfast once in a while.
One of my favorite breakfast items was this sandwich made of a sweet griddle cake.
The combination of sweet and salty was something I kept going back for.
I totally forgot about it until I made this Japanese style pancake.
I thought this would be perfect to make the sweet x savory sandwich.
It turned out great!
My pancake was sliced, buttered, and smothered with maple syrup.
Then I added vegan omelet, vegan maple bacon, vegan cheddar cheese, and fresh spinach.
What a great breakfast sandwich!!
I loved everything about this.
I’m really getting better at making my vegan bacon.
Trust me, it tastes as good as it looks!
I made this sandwich this morning.
This is a slightly altered version of BLT, as you probably guessed.
ATLT…
A: Avocado.
T: Tempeh “bacon”.
L: Lettus.
T: Tomato.
This homemade everything bagel was perfect for this sandwich.
Served with scrambled turmeric tofu, salad, and cashew milk yogurt.
A satisfying and nutritionally balanced meal for breakfast!
I never thought there would be a day when I could have “egg” salad as a plant eater!
But since I learned how to make vegan eggs from (YouTube video), now I can.
This curry bagel was perfect for this sandwich.
Curry bagel.
Tempeh steak.
“Egg” salad.
Cilantro.
Yum!!
