Breakfast sandwich is always popular around here.
It goes with almost any type of bread, but biscuit is probably one of my favorite.
I quickly made this scallion vegan omelet.
Cookie cutters come in handy.
I’m so proud of this sandwich.
Everything is homemade, including the sourdough biscuit, vegan sausage, and vegan scallion omelet.
Plus, roasted red pepper butter was spread on the biscuit.
I was going to make a V-chicken sandwich with the usual suspects, lettuce, tomato, and mayo.
But at the last minute, I decided to go with a healthier version in place of mayo.
I happened to have a ripe avocado, and I like to use avocado when I want to add a little tasty “fat”.
I used my recent found, PlantFare’s protein shreds for the “chicken.”
They brown nicely.
I like “French Bread” for this type of sandwich.
I buy it at a local Asian grocery store.
It’s crunchy outside and so soft and light inside.
A perfect lunch!
I wake up hungry most of the time.
I think it’s healthy, right?
On weekends I can’t get out of bed fast enough because I’m ready to eat (lol).
(During the week? It’s a different story.)
I like to buy my yogurt unsweetened and add sweetness myself so that I can adjust the sugar amount.
This ↑ is my current favorite combination, Forager plant-based yogurt and Trader Joe’s fig butter.
Fig butter (or jam) is too sweet for me to eat by itself, but it is great when eaten with yogurt.
This is fig “butter”, so it’s pretty thick.
Sandwich: homemade sesame “almost bagel”, homemade vegan
cheese, BBQ tempeh, turmeric tofu, mashed avocado.
The sandwich was served with yogurt with fig butter, wilted kale, and tomato slices.
My husband (from MN) and I (from Japan) usually eat the same thing at home, but once in a while I prepare two different dishes, one for him and one for me.
Today was that kind of day.
I wanted to make him a sandwich for breakfast, but I had craving for Somen noodles (Japanese thin noodles).
So this is what I made for myself, using similar ingredients.
My husband was happy with his meal, and I was happy with my meal.
When I have a sandwich, I usually feel like I should have another dish like soup or salad to go with it to provide additional nutrition, but with Banh-Mi I don’t feel that way because it’s full of vegetables and passes as a complete meal.
I usually make bread myself for sandwich, but for banh-mi I go to a specific Asian grocery store that sells this called “French Bread.”
It’s crunchy outside but soft and super light inside, perfect for banh-mi
I also bought Renkon lotus root from the same store today to use for the sandwich.
This is one of my husband’s favorites.
For the “meat” part I used Renkon and tempeh steak.
Inside the bread you’ll find homemade vegan “pate”, cucumber slices, tempeh and Renkon steak, pickled radish and carrots, and Shiso leaves.
The flavors are a bit different from the traditional one because of the use of Shiso instead of cilantro.
We loved it though!
I absolutely loved this sandwich!
Homemade bun.
Soft and slightly sweet.
Homemade vegan roast beef.
In the middle you’ll find layers of roast beef slices, homemade vegan mayo, and homemade vegan blue cheese.
Definitely my kind of sandwich.
BBQ Sandwich!
Always a winner at our house.
Freshly made buns.
Soft and slightly sweet.
Perfect for the sandwich.
One of the reasons why I wanted to make this sandwich is because I wanted to feature this homemade rhubarb pickles.
Can you find where it is in the sandwich?
Well, it was mixed with cabbage and made into delicious coleslaw.
The crunchiness and pretty pink color made the coleslaw a bit special.
You’ll also find BBQ sauce smothered homemade burger patty and homemade vegan cheddar.
Messy.
Delicious.
I met with a friend yesterday for the first time since this COVID19 started.
She brought beautiful croissants from her husband’s vegan bakery for me, and I was ecstatic!
So this morning I knew I wanted to make a sandwich with one.
I wanted to keep it simple.
Egg, bacon, and cheese.
Vegan and homemade, of course.
Oh, I smothered the cut side of the croissant pieces with maple syrup and vegan butter first.
Love the sweet and salty flavor combination.
I’m proud (?) of myself because I stopped myself from adding anything green, which I always want to do.
Isn’t it beautiful?
Okay, I didn’t put anything green in the sandwich, but I did put spinach salad on the plate.
We recently had a great sandwich from Herbivorous Butcher the other day.
It had their vegan meat and cheese (of course), but we really enjoyed that they were combined with apple and fig jam.
So I decided to re-create the flavor combination, with tempeh and my homemade vegan cheese.
I had high expectation, and I was not disappointed.
Fig jam is too sweet by itself (for my taste), but it shines when paired with saltiness and bitterness.
Thus, the tempeh, cheese and arugula were the perfect companies in this sandwich.
I will make this again for sure!
I’m proud of this creation, but now looking at this picture, I can’t help kicking myself.
The lines are not aligned!
Well, it’s still pretty though.
When I made these Heritage bundtlette bread, I knew I wanted to make a sandwich with it.
It’s such a beautiful shape, which makes a regular sandwich so much more attractive.
Between the bread you’ll find homemade vegan cream cheese and orange confit.
