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My first recreation attempt of an awesome Cinnamon Snail sandwich I never actually had. Pretty damn tasty first attempt! #vegan #meatball #kale #garlic #sandwich
Posted on February 26, 2013 with 3 notes ()
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Mercy! Superbowl Sunday Supper featuring American Vegan Kitchen’s Seitan Po’ Boy. This was so good, I’d eat another one if I wasn’t already stuffed! Great first selection, can’t wait to try more stuff! With baked fries and a little pickle. #vegan #sandwich #poboy #potato #pickle
Posted on February 3, 2013 with 4 notes ()
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Almost missed the Brunch o’clock hour! Wheat bagel with Stone ground mustard Vegan Diner Pastrami, Teese, Sauerkraut, Onions and The Sexy Vegan The Crazy Shit relish, baked krinkle fries and a pickle. One thing to say about our family, we lurves our potatoes! #vegan #bagel #fries #sandwich #whatveganseat #veganfoodshare #vegansofig
Posted on December 9, 2012 with 4 notes ()
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Used some of the homemade English Muffins to make a vegan sausage, Vegg and (not) cheese sandwich. The B’kmuffin! OK, maybe I won’t call it that. Much. But OMG sexy flavor! #vegan #vegg #vegansofig #veganfoodshare #breakfast #sandwich
Posted on November 27, 2012 with 10 notes ()
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Vegan Sandwiches Save The Day One World Reuben with homemade dill pickle and potatoes! Makes mouths happy! #vegan #vegansofig #veganfoodshare #sandwich #pickle #potato
Posted on November 25, 2012 with 4 notes ()
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OMG will never get sick if leftovers! #vegan #thanksgiving #sandwich #veganfoodshare #vegansofig
Posted on November 24, 2012 with 1 note ()
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Who doesn’t love a good veganization? We’re so very interested in this veganized Joe’s Crab Shack Crabby Cake sandwich. The secret: seaweed-seasoned shredded tofu. Click here or above for the recipe!
Why do I know this will happen? Because I haven’t stopped my SpongeBob giggle these past 15 minutes…
PS - sriracha mayo.
PPS - more giggle.
Posted on November 23, 2012 via VegNews with 32 notes ()
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It was a #soup and #sandwich sort of day, the former #mcdougall (packaged) and the latter #happyherbivore ‘tuna’ salad (read: #chickpeas). For a sammie I mostly avoided pre-veg, it’s become a go/to item! #vegansofig #veganfoodshare
Posted on November 7, 2012 with 2 notes ()
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VeganMoFo 2012 - Vegan (Con)Fusion
Sometimes I don’t know why I have so many cookbooks.
Well, with the likes of Isa Chandra Moskowitz and Lindsay Nixon, it is not surprising… but still, I sometimes wonder why I go after so many books considering all of the wonderful ones I already have.
Further still, not all of the books I suddenly buy as a “Oooh, new shiny ” or get as a gift (a shiny just waiting to be purchased). Sometimes, I win a book. Which is very confusing, because I never win anything?
The book: Vegan Fusion World Cuisine by Mark Reinfeld and Bo Rinaldi
Why do you have it? I won it! In a contest! A luck based contest! I still do not believe it!Well, why hadn’t you cooked from it yet? While I have (and have enjoyed) The Thirty Minute Vegan, which was also co-authored by Mark Reinfeld, I simply hadn’t gotten to it yet. It’s one of the few books I have in non-Kindle form, and I often get confused when I cook from a regular cookbook as I always look to my iPad first, or wonder why I can’t get to Google from the book.
Did you have difficulty deciding on a recipe? There was a dizzying array of recipes to try in this book! Lots of whimsical recipe titles, wonderful quotes… and yes, I did have a little trouble choosing. I was confused.What did you make? Amaya’s Egoless Egg-Free Salad. Which in itself is confusing because the number of egg salads I’d have prior to being vegan is a grand total of zero… so why now?How did the cook go? This was a lovely no-cook recipe. Chop chop, into the pot. I made it prior to going to work so the flavors could meld and I’ve have a lunch time sandwich… the vegan version of something I’ve never made. What’s this? Also… they asked for me to crumble the tofu, which I did… but am I making a cold scramble somehow?
Did you modify? Because we know you can’t help yourself. The recipe is reduced slightly as I didn’t have a full pound of tofu. I added a pinch of kala namak for that egg smell, which I thought might be appropriate. What do I know of an egg salad or eggless salad?How did the eat go? I’m confused… as this was incredibly tasty! I didn’t know how to serve it (I wound up putting a thin layer of a mayo/mustard blend onto the bread, and served it with spinach, tomato and sprouts (wait, didn’t I used to hate sprouts? I’m confused) and it was a hearty, filling and tasty sandwich. It was tangy and egg-like (at least to my recollection at this point), but boy! Did I ever need a mint afterward! It’s strongly flavored, but very tasty.And The Husband? He most certainly approved and (like me) looks forward to having it again. I think a big part in winning him over is that apparently he has never had an egg salad. For him, it is easier to eat the vegan version of something he’s never had before because he’s not expecting it to taste like something he’s had before (though he’s gotten a little better about this).
Will you cook from this book again? All signs point to yes. If only for the recipe titled “Zaphod’s Universal Chi Live Tabouli.” Aside from that and not to confuse anyone… there are many recipes in the book that I could see myself dipping into, so I expect it’ll come up in the queue again.So, are you into fusion cuisine? I don’t know if an egg salad counts as fusion… unless you count the fusion of the idea of non-plant based dish with plant-based ingredients… then maybe yes! In other ways, I do enjoy world fusion cuisine, my favorite dish being Kare Raisu.
Posted on October 30, 2012 with 1 note ()
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Already, I have one more post.
This was dinner last night, after hankering some pretty specific things.
First, a hummus sandwich, which is opened in the picture but would be closed and sliced (diagonally!) for the consumption that occurred mere moments later. On the left-bready is spinach, Oasis Meditterranean Medley Hommus mixed with some nutritional yeast, topped with sauteed (not in oil) onions and garlic, on the right-bready, romaine lettuce, tomato and banana peppers, all sprinkled with fresh ground black pepper. Served with a side of homemade baked sriracha chips and a Brooklyn Brine pickle spear. I am not a big sandwich eater, but boy! Did this hit the spot in so many ways! And so, I share the photo with you!
Joy!
Posted on August 5, 2012 with 4 notes ()
A Brooklyn, NY transplant in her mid-thirties woman who lost 176 pounds, whinges on about not having time to knit, cooks food, became a veganist, loves pizza and hates everything (though now she's trying not to).
