I forgot to post this.
I made this sandwich a little while ago.
It was one of those rare moments when I happened to have everything to make a perfect sandwich!
I had soft buns.
Broccoli shiso omelette fritters.
Herbed feta cheese.
And vegan mayo (no pic).
All of these were freshly home-made.
Each component was delicious itself, so there is no way the resulting sandwich cannot be triple delicious, right?
Super happy with the result!
A George Foreman’s panini press was one of the wedding gifts we received, which means I’ve had it for almost 15 years.
Green: Spinach.
White: Homemade Vegan Herbed Feta.
Red: Sun-Dried Tomato.
Other: Homemade Seitan Steak with Balsamic Glaze.
The panini press is awesome.
It works very well, and every time I use it, I ask myself why I don’t use it more often.
This was delicious!!
My husband put together his sandwich and cooked it the way he wanted; he wanted much crunchier/thinner version.
He was very happy with his too.
Even in Minnesota it is getting warm, and now I think it is okay to enjoy food that brings a tropical mood.
Last weekend my husband and I were planning to have a dinner outside on the patio with our neighbor friend, and I thought it would be fun to have a casual sandwich dinner.
First, I made buns.
I used this recipe as a base, and modified it.
These turned out great!
They are soft (but not too soft) and sweet (but not too sweet).
These buns were delicious as they were with my homemade vegan butter.
I had a hard time keeping myself from eating too much and getting full before dinner!
Homemade vegan meatballs were smashed and then covered with sweet spicy sauce, made with ketchup, Walkerswood Jerk paste, and Island Soyaki (Trader Joe’s).
A great combination of sweet, spicy, and tropical!
They were placed over Japanese Shiso basil leaves.
The coleslaw was made with Brussels sprouts, pineapple, toasted coconut flakes, and homemade vegan mayo.
This was a big hit.
A perfect meal for an outdoor casual dinner.
Our friend is not vegan, but she liked it too, and she ate two of them.
Love having a dinner guest who brings big appetite. 🙂
I remembered that I still had a few bagels in the freezer, and I decided to make a bagel sandwich for breakfast.
I had the plan last night, and for the sandwich I wanted some kind of chees to go with it.
So I decided to make herbed feta “cheese” with the recipe in the the “Vegan Cheese” book.
This is my second time to make this.
The first time it turned out great except that it was too salty.
The recipe calls for one tablespoon of salt, but I believe it is an error, and it’s probably meant to be one “teaspoon” of salt.
This time I went with a little less than one teaspoon of salt, and it was perfect.
I also used cheesecloth to remove excess water, and it turned out fabulous!
This is really delicious cheese.
The texture is exactly what you want, and is very crumbly.
The cheese spreads well too.
Spread of homemade vegan butter; pickled beet slices; feta crumbles; chervil.
Spread of feta; cucumber slices; lightly pickled sweet red onion; capers.
I forgot to make pickled red onion in advance, so they are “pickled” only for a few minutes, but I actually really liked this version, too because of its still-crisp texture, lighter pickle flavor, and beautiful pink color.
You can eat them separately, or you can put them together and enjoy it this way, too!
Chickpeas are so versatile, and they can be used for so many different things.
Especially since we started the plant-based diet, they are one of the most go-to items in my kitchen.
I always keep several cans in my pantry, and I go through them quickly.
The salad was made with chickpeas, olive salad, celery, and homemade vegan mayo.
My homemade vegan Swiss cheese was perfect to accompany the salad.
Homemade crusty bread, lettuce, tomato, Swiss cheese, and chickpea salad.
This is the “melt” version.
You can probably tell which one I liked better.
I think it’s a personal preference, but the fresh version gets my vote.
American sandwiches tend to be “saucy” (or/and “cheesy”), and don’t get me wrong, I like those.
But once in a while I get craving for more “dry” type of sandwich, which I grew up with in Japan.
They also remind me of some sandwiches my friends from France used to often make.
I don’t buy a lot of bread because I enjoy baking my own bread at home.
But there is one company’s bread that I absolutely LOVE.
It’s Baker’s Field, a local company that specializes in flour and bread.
Their Table Bread is to die for.
We had a friend over for dinner the other night.
Everyone was trying to stay low on carbs, but we all failed.
We just couldn’t stop eating the Table Bread.
It’s just that good.
Last time we bought Table Bread we also came home with the same brand’s baguette.
It is also delicious, and this is what I used for this sandwich.
Homemade vegan butter, fresh arugula, pear slices, dry cranberries, and homemade Gorgonzola cheese.
So so good!
You can really appreciate the flavor from each ingredient.
Nothing fancy, but absolutely delicious!
I smashed my homemade vegan meatballs, and drenched them in sweet miso-tomato sauce.
Smashed V-meatballs with miso-tomato sauce, sautéed cabbage, and homemade cheddar sandwiched in a hearty bagel from my favorite local vegan bakery.
There are a few food-related magic words that never fail to grab my attention.
One is “Adzuki” or “red beans,” and another is “Ube” or “purple potato.”
I just love everything about purple potatoes, from the color to the taste.
A bagel, a thick spread of homemade vegan butter, creamy purple potato paste, and a sprinkle of roasted chestnut pieces.
This looked so pretty, but that didn’t stop me from devouring it!
Loved everything about this.
A hearty chewy bagel, slightly salty butter, creamy sweet purple potato, and crunchy chestnut.
Super yum!
Why making banh mi with croissant?
Well, why not?!
Vegan croissant from Eureka Compass Vegan Food, homemade vegan butter, Thai sweet basil, zucchini slices, tofu steak, seitan steak, Daikon-carrot Asian slaw, and mint.
My husband had a chance to share this sandwich with one of his friends, who is definitely NOT a vegan, reportedly enjoyed this sandwich, tofu, seitan, and everything!
Woo-hoo!
Happy Sunday, everyone!
We finished our last batch of vegan meatballs, and it was time to make more.
I make a big batch, because it takes the same amount of time and effort either you make 35 or 70, and they freeze beautifully.
My husband likes these V-meatballs on the crunchy side, and I have to agree that the texture is better this way.
Extremely light baguette from a Vietnamese bakery, V-meatballs with red sauce, sautéed onion and green peppers, and cashew cream.
Super tasty!
These V-meatballs are just so good.
I’ve been using this recipe a number of times now, and I absolutely love it.
I use whatever nuts I have, and this time I used Brazil nuts mostly and some walnuts, and they turned out fantastic!
I bake them for about 30 minutes each side to get the crunchiness.
