Sandwiches & Wraps
Our favourite dish in the world is a falafel wrap. When they are done right that is, but often, they aren’t! We are obsessed with finding the most delicious falafel and figuring out what makes it the best. While we were living in London we stalked down local falafel joints and tasted, examined and critiqued their falafel wraps. We think we’ve decided what a falafel needs in order to be amazing and we’re willing to share that with you. (You’re welcome!)
Dreena Burton, author of ‘Let them eat vegan!’, which included this exciting recipe for Jerk Chickpeas, was kind enough to send us a copy of her book to delve into. Since we already had a copy ourselves, we want to pass a copy onto one of you!
Looking for ways to use dark, leafy greens in your diet?
We love hearty leaves like kale, beet greens, and chard, and try to use them in as many ways as possible.
We love two things. Breakfasts and burritos. It only made sense to combine the two to create an amazing taste sensation. Of course, we had to make sure we were packing it full of goodness and flavor. After some careful thought we created perfection. It combined our own recipe for Sweet Potato Hash, Isa Chandra’s scrambled tofu, grilled tomato, avocado and spinach all crammed into a wrap. Drooling yet? Now only is it delicious, but it’s nutrient dense; protein, iron, vitamin A, fiber, potassium…we could keep going! If that doesn’t convince you, then make it yourself and you’ll taste the amazingness of it.
Whoever invented these incredible little smokey/savoury pieces of heaven is a genius! It is VERY yummy and easy to make. There are a lot of different versions of Coconut Bacon online, and after sifting through them all, I decided to tackle this one at Vegan Good Things (great site!). I liked the ratio of ingredients, and the advice about baking at a lower temperature, which I thought made a lot of sense. Don’t be fooled by the name – it is not bacon! It just resembles some properties of that breakfast staple, without all the heart clogging properties – yay!
Have you tries this delicious and nutritious Sprouted Bean Trio from TruRoots? It is one of my favourite products to keep in my pantry and is very reasonably priced at Costco. It is a mix of sprouted lentils, mung beans and adzuki beans, that cooks up in only 15 minutes!
Have you ever had a collard wrap? They are the low carb answer to enjoying rolled up food. I love eating yummy ingredients stuffed into a delightfully handheld vessel, usually of the flour tortilla kind, or naan, or any any other starchy goodness. But with the summer season officially here, I am urged towards lighter lunch fare that still has some flavour, and girth. Not just for vanity’s sake, but because eating water dense food in warm weather helps you stay hydrated, and provides energy for those long summer days, and nights.
I struggled to come up with a name that differentiated this veggie burger from all the rest, but decided to just call it what is was – a Veggie Burger! Not just any veggie burger though, it’s an easy to assemble, ‘meaty’-like burg that would be a good starting point to experiment with a bunch of different flavour combinations.
You can always tell the success of your veggie burger by the amount that has (or has not) spooged out the back end after a couple bites. I’ve been feeling some serious burger envy lately, as my man has been concocting different veggie patties for himself packed with eggs and cheese, and the spooge-factor has been very low. These enviable binders, although effective, can be mimicked quite effectively using the amazing flax egg. So I whipped up these simple veggie patties to enjoy with him tonight on our lovely patio, and they successfully held their form after the telling first bites. You can never have too many varieties of veggie burgers on a vegan food site, I always say.
After working our butts off this past week to get ready for our workshop yesterday, Bridget and I were both exhausted and I came home and slept. I awoke this morning refreshed and bursting with appetite. Inspired by Bridget’s Greens on Toast, featured previously in our blog, I decided to use the gluten free buns in my freezer and concoct something delicious with the leftover cashew ricotta from the workshop.
I made these this weekend for brunch and they were just perfect! The combination of the crispy corn tortilla, just cooked veggies and creamy melted daiya on top was delicious. I always like to have a package of corn tortillas, and a can of refried beans (Eden Organic Spicy Pintos are my fave) on hand. Toss in any veggies you want and you have the fixings for several meals, with endless possibilities.
My dear sister Lindsay recently completed her first Wild Rose Detox, so we enjoyed a flurry of preparation and cooking to get her ready and keep her on track. Our biggest success was the following falafel recipe from the cleansing cookbook (with some modifications) that I’ve been wanting to make for years but was intimidated for some reason (possibly my strong reverence for falafel balls). Shame on me! It was simple, and now I’m a falafel making machine. I whipped up the tzatziki myself, and used dill instead of mint, which turned out just lovely with the warm salty balls. Mmm-mm!
I recently picked up one of my favourite cook books to date, Vegan Diner by Julie Hasson. Fancied up comfort food is my specialty and diners are my weakness, so I snatched this book off the shelf at Chapters and headed to the kitchen to test it out. My first go was this quinoa burger recipe. I don’t make burgers very often, and thought that should change with the summer bbq-ing season not far ahead. I chose this one in lieu of the other two burger recipes in the book (Mushroom Burgers and Brown Rice Hazelnut Burgers) simply because I had all the ingredients on hand.
I am not a fan of fake meat, in part because it’s really processed. However, when I’m having an emotional upset that can only be resolved by stuffing my face with a hot dog, I can justify almost anything, except meat of course.
The best veggie dogs I have found (and the only ones that don’t resemble pink styrofoam) are the Yves Bavarian Veggie Sausage. They also don’t make my tummy ache, which is nice. This loaded dog is a somewhat healthy version of your standard pimped-out hot dog. It has some nutrition, but mostly it’s good old fashioned comfort in an organic bun.
In case you didn’t already know, Daiya recently released a new flavour of vegan cheese – Pepperjack! We are extremely excited about this! I treaded lightly into my experimentation with this new flavour. I wanted to get a feel for it first and access it’s spiciness factor before going head on into more complicated recipes. The shreds are a bit larger than the cheddar or mozza varieties and i’d rate the spice factor at a 5, maybe 6. Keep in mind though that I like really spicy, burn your tongue kinda spice so…
I’ve been going through a lot of changes over the past couple of weeks and am finding these last few months of winter exhausting. While I was working over at Jessica’s place this morning, I felt myself in dire need of some comfort – a warm hug from mom at just the right moment. Unfortunately, my mom didn’t happen to be standing outside the door with open arms (but wouldn’t that have been cosmic if she had?) so I jumped in the kitchen and started to prepare the next best thing: tomato soup and a grilled cheese sandwich.
Hey, it’s vegan Jessica again! I spent this past weekend with my family at our cabin on Saltspring Island where forced some delicious vegan food on my relatives. I made Jen’s Chili Non Carne, which we enjoyed again and again all weekend, the Vegan Vanilla Cupcakes with Chocolate Avocado Icing, and this next recipe, which is a vegan take on Food Network chef (and local hottie) Anthony Sedlak’s World Famous Burger. Check out my mom’s funny blog post on a cooking class she took with him.
As far as the fake meat debate goes, I’m skeptical. The long list of suspicious ingredients in the super-processed wannabes makes me nervous. So, you’re not going to find any ‘facon’ in this BLT! It’s made with beets, which, when fried, take on a crispy/chewy balance that resembles bacon in a non-creepy fashion.
This hearty open faced sandwich is perfect for brunch or even a light supper. The creamy, cheesy mushroom sauce is savoury and comforting, and is a perfect counterpoint to the bright and fresh tomatoes and smoky tempeh bacon. Putting the salt and pepper directly on the tomatoes brings out their lovely, rich flavour.
1 firm ripe organic roma tomato
1 cup sliced mushrooms
6 slices Turtle Island Foods Smokey Bacon Tempeh
Two thick slices organic Ancient Grain (whole grain) bread
1 heaving tablespoon Asano Miso
1 tbsp Earth Balance Vegan Buttery sticks (vegan butter)
Handful of Daiya cheddar shreds
1 tbsp minced garlic
A splash or two of almond milk
Salt and Pepper
Melt earth balance in a pan on high heat. Add chopped mushrooms and brown til golden.
Turn pan to medium heat and add garlic. Sweat garlic and mushrooms for 2 minutes.
Mix in miso and Daiya shreds. Add a splash of almond milk to bring the sauce together. Turn down to low heat let sauce thicken, stirring occasionally.
Toast bread in toaster.
Brown tempeh in non-stick pan.
Slice tomato and place on toast. Salt and pepper the tomato slices to taste.
Place tempeh on tomato slices.
Smother entire sandwich with the creamy mushroom sauce.
*Courtesy of Jenny Duffy
~The Vegan Project
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?
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
5 smashed black olives
Frank’s Red Hot
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 firstname.lastname@example.org along with a photo and we’ll pay homage to its greatness.
~The Vegan Project
I’ve been wanting to make some lettuce wraps ever since Janine shared her recipe with us from her vegan week. Then last weekend I attended an event where there were lettuce wraps served (which were OK), and that sealed the deal that I must create my own version. The five spice really makes these lettuce wraps make you go mmm! Use conservatively as it is pretty potent.