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Posts Tagged ‘sandwiches’

While eating fake ‘meat’ is not something I like to do often because it is highly processed and full of sodium, once in a while it provides a really convenient dose of protein and tastes dang good.

There’s also the ongoing debate as to whether a person that doesn’t eat meat should be eating or condoning mock versions.  I, Bridget, don’t have a problem with it at all.  In fact, I’m not even really against eating meat.  My vegan stance is more of a rebellion against my society’s means of food production, a quest for optimum health and trying to minimize my carbon footprint.  I realize that I may have opened the floodgates on this one and to that I say…yippee! I really want you guys to let us know how you feel about the great ‘meat’ debate.  And if you’re for it, try this sandwich. 😉

Veggie Ham Baguette:

1 demi baguette of your choice

3 slices of veggie ham cut into strips

Half an avocado

A generous smear of Vegenaise

Dijon mustard

A few shakes of Trader Joe’s 21 Salute spice mix

Enjoy!

~The Vegan Project

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The lovely and talented ladies at Vegan Mischief contacted us the other day to share this delicious looking sandwich with us.  The founders, Kaylie and Malloreigh, are a wealth of vegan knowledge, creative food ideas and they go on the road!  They offer recipe development, personal chef, and in-home dinner party services.  We are looking forward to having them cook a meal for us in the near future…wanna come?

And now without further adieu, another masterpiece between two slices…

TOFU “CHICKEN” SALAD

1/2 block firm tofu, pressed, and cut into li’l cubes

1 tbsp extra virgin olive oil

1 tbsp mustard (go for the dijon)

1 tbsp total chicken spices – try marjoram, sage, rosemary – I like dill

Salt & Pepper

Toss your tofu cubes in the rest of the ingredients listed. Now that the tofu is marinating, preheat your oven to 250 F.

Spread your tofu out on a baking pan (make sure nothing’s piled up or touching) and bake 10 minutes. Take it out, toss it, put it back in for another 7 minutes. Repeat this process once more. You’re trying to get a golden finish on most edges of the tofu.

You could probably also fry it if you wanted to save time but I bake it.

In a small bowl, combine:

1/4 cup vegan mayonnaise (I prefer Vegenaise – in a pinch, use silken tofu)

1 stick celery, chopped

1 – 2 dill pickles, diced

1 – 2 tbsp capers (optional)

1 tbsp dill pickle juice or caper juice from the jar

1 – 2 cloves garlic, pressed or minced

Salt & pepper

Add the tofu to this mixture and toss it together. Let it sit, covered, in the fridge until you’re ready to use it.

Thanks Vegan Mischief!

~The Vegan Project

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We here at The Vegan Project believe in sandwiches.  We love the individuality that can be expressed through this seemingly simple medium.  To be perfectly honest, I don’t think I’ve ever made a bad sandwich. Nope.  Here is my latest creation and first addition to our sandwich series, ‘Between Two Slices’.

2 slices of Silver Hills sprouted grain bread

1 fat slice of smoked tofu

1/2 an avocado

veganaise

dijon mustard

5 smashed black olives

lettuce

Frank’s Red Hot

black pepper

Pan fry the smoked tofu on both sides till crispy, but still soft in the centre.  Spread veganaise on one side and place smashed olives on top.  Spread the avocado on the other side and some dijon mustard.  Lettuce on top of mustard, tofu on top of lettuce, shake on that Frank’s and sprinkle with pepper.  Smack the two sides together for a dose of magic, ‘Between two Slices’.

Share a sandwich with us.  Email your latest creation to meetus@theveganproject.ca along with a photo and we’ll pay homage to its greatness.

~The Vegan Project

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So, the other day I was busy puttering around the house, blogging, stuff like that.  It was time for lunch and my cupboards seemed bare. After rummaging around using leftover, maybe stale goods from the back of my pantry I created something out of nothing.  And that something wand dang good!  I will describe the following steps loosely as the end result was so magnificent that it may debut on the Vancouver street scene soon enough…so…i wanna keep it a secret for now 😉

Dried parsley on Noodle Bake, 8 x 4 x 2 1/2 in, 2010

It started with a weird little noodle bake/lasagna thing I made (this is the part that is top secret) But, you get the idea…sauce, noodles, vegan cheese (Daiya is my fave).  You may or may not want to add a lame parsley design on top…?

Take any two pieces of bread (This recipe for Rosemary focaccia made it extra special)

Smear a piece of lasagna on one side.  Add a few pieces of lettuce*.  Thank you to SOLEfood for the extra awesome green leaf!

*Adding the lettuce makes it feel like it’s not just noodles in bread and gives a crunch and freshness.  Because let’s face it, that’s exactly what it is but it’s sooo good!

The Pièce de Résistance!

This is a fun and exciting snack that is super flavourful and filling!  Wrapped in tinfoil, they travel well too!  I have been making variations of this treat since I was young.  My favourite was Chef Boyardee ravioli squished between two pieces of Wonderbread with butter on it, sans lettuce. Oh how things have changed!

We here at The Vegan Project are wondering what you think about this latest creation.  Give it a try, or maybe you already have?  Is the Lasagna Sandwich something you would like to have access to on a regular basis? Let us know!

~The Vegan Project

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