The Great Sandwich Exchange of '06
Well, it's not technically Friday, but I've been going to bed early this week.This is a two-part cook-a-long:
In week 1, choose a sandwich (loosely defined!) recipe of your own choosing (either from a website, a cookbook, or just one you've come up with), and prepare it. Take pictures, post the recipe, describe things in minute detail.
In week 2, try out a recipe posted by somebody else.
posted by stagflation @ 10:13 PM
18 Comments:
Sounds great! Time to use one's imagination. :-)
i'm in - great idea!
fun, interactive, delicious, creative, sharing...good idea Stagflation
I am going to try to duplicate the sesame tempeh sandwich from Urban Herbivore! *drool*
when i clicked on this, i had no idea what i was going to make and was going to say something like "i don't know what to make!", but now reading mishka's idea about trying to duplicate a sandwich from a local restaurant, i'm now thinking that i'll try to duplicate one of these:
tempeh reuben (my favorite)
seitan caesar
seitan pesto
(from veganopolis in portland, or)
or the blt/tlt from vita (aa's favorite)
OR, i'll make one up!
My thoughts exactly: either duplicate something good I've had in a restaurant, or make up something. Great minds, eh!
But if you can't come up with something, Google "vegan sandwich recipe" and there'll be plenty to choose from.
Mishka: glad you're digging tempeh now, weren't you saying a few months ago that you didn't like it much, and I suggested you start off with the tempeh strips in the Mega Protein Salad at fresh?
I opened my mind to tempeh when Karma Co-op used to have Fakin' Bacon. That stuff makes a great sandwich!
I like the idea of the tempeh reuben; I've never had a real reuben, but when I was in Bloomington this summer, I ate like 5 or 6 tofu reubens from the co-op there. Yum!
p.s. Michelle C,what's the orange tempeh you made for Mishka? It sounds marvy.
I had a vegan reuben at the Chicago Diner, I think it came with that smoked seitan. Who says we don't get enough protein!?
Carla - yeah, I didn't have a good start with tempeh, but I figured it would be the same as my experience with tofu - I just need to learn how to cook it. I swear, I was veg*n for over 15 years before I learned to like tofu. Bah! All those years I missed out!
Michelle C - was the reuben I had the one you're referring to? That was tempeh? Seriously? It was Gooo-ooood.
Yeah tofu's tough to get good at, and has a bad rep. I didn't even eat it in restaurants til a couple years after I went veg.
I once heard someone say she served tempeh to a dinner guest, and the guest said it tasted like shoelaces! No idea what shoelaces taste like, but it wasn't a compliment.
i often like tofu at my house more than i like it at a restaurant, though its probably cause i hate when they forget to press it and a big squirt of water goes in your mouth when you eat. blech! that hasn't happened in a while, but oh, the memories!
tempeh -- the restaurants do way better than me. but i try!
that said, here's the orange maple tempeh (for carla):
heat a little oil in the pan, add tempeh when hot. sautee (oh, i use the kind already steamed -- if yours isn't, steam it first). when starting to look brownish, squeeze orange over the tempeh and mix and cook. then, after a little bit, squirt some nama shoyu or braggs on it (not a ton), and mix and cook. then, toward the end, drizzle a little maple syrup and mix and cook just a bit. that's it!
and mishka: yep, that's the one and oops, i just looked it up and it has corned seitan! but there's another one i eat that i _know_ is tempeh at proper eats in the st. john's neighborhood here (i didn't get to take you there, but it's rad). oh whatever, i've totally lost all cred!
and stagflation: me neither re: "real" reubens. i don't know if i've ever even had the corn beef that goes in it (if that's even what goes in it!)
and carla: maybe it was a compliment! my shoelaces taste like gummy candy cause i get my shoes at mooshoes!
me likes tempeh better than tofu mostly. and seitan -- i love it too! but you know what's really snazzy? mock duck!
LOL I had mock duck at a thai place in Texas. Isn't it just sietan? I don't know. It was delicious.
My inlaws have a tempeh rueben sandwich recipe from Moosewood that they've been digging for awhile and keep trying to get us to try. Maybe this cook-a-long will get me interested :) I've never tried any type of reuben.
What gets me is how some people think tofu is gross but won't even taste a dish that has tofu in it with an open mind. If it tastes good, and its all natural and vegan, its worth at least an open minded taste!
I totally know what I'm doing. Soyboy husband has been begging for one particular sandwich for weeks.
Soy and soy-based foods are great and so versatile and very healthy for you.
On the flip side however, there have been reports from "health professionals" that too much soy in a young woman's diet - because of the phytoestrogens - can affect her reproductive abilities.
As much as I appreciate soy-based foods and all the wonderful ways you can cook with it, I have had to reduce my intake as a result.
I try to get my protein from beans and legumes and quinoa (a great source of protein) and very, very delicious.
Great blog by the way! A great sense of community!
Oh Mishka, the sandwiches at Urban Herbivore are all fantastic - esp. the tempeh one! Yum yum! I also like tempeh reubans. I think the veg resto in Vancouver, The Naam makes them with tempeh. It was my first time having one - and i want to buy a jar of saurerkraut just for that!
yeah, it's crazy how i'll eat saurkraut -- but ONLY in a tempeh reuben! otherwise, yikes!
and thanks emily, i like it here, too! i hear you on the soy, though i'm pretty addicted. just the other day i was thinking about subbing almond for all that soy milk some times.
i made a non-cookalong tempeh reuben yesterday (i have a different cookalong recipe planned out). it was delicious.
did you make it up or did you get it from somewhere????
well, it was basically a hodgepodge of recipes. i found a simple sauerkraut recipe that didn't involve letting the cabbage ferment for three weeks, marinated the tempeh in a bit of bragg's and sesame oil, and mixed up some vegenaise and ketchup. oh, and i fried them.
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