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Mexican Tempeh Panini

2/10/2015

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Another sandwich! I have more coming too! I made a lot of sandwiches this week with the great Iggy's bread that I got in my Something GUD box. I didn't feel like cooking much, so sandwiches were a quick and easy way to eat something hearty and make sure my bread doesn't go bad!
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I already had the Lalibela Black Bean Tempeh open from my Scrambled Tofu and Tempeh sandwich, but the black bean version went great with the Mexican theme of this sandwich! I poured some Alex's Ugly Sauce, Cayano flavor to give it a bit of a Mexican kick.
You can use whatever your favorite salsa is in this recipe - but make sure it is chunky and has some substance that will stay on the sandwich - you don't want to make your sandwich soggy! I used NoLa's Fire Roasted Corn and Black Bean salsa. The chunks of corn and beans were perfect for this situation. The salsa really had a great flavor and consistency. Combined with the hot sauce on the tempeh this sandwich had an awesome Mexican flavor. The thickness of the bread and the tempeh helped to temper the spiciness a bit so that it was just right.

I used the Field Roast Chao slices on this sandwich as well, along with Treeline Scallion soft cheese. Like I mentioned in a previous post, the Chao slices are pretty thin so even though I added two layers I wanted to add some more cheese to help hold the salsa onto the sandwich. The combination worked great. The Treeline soft cheese was similar to a cream cheese so it spread and melted really nicely.
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The end result is a sandwich with a great balance on spice, creaminess, crunch, and meltiness - great texture and flavor all around! Plus it comes together so quickly!
Ingredients:
Two Slices of Bread
5 Slices of Tempeh (I use black bean tempeh, but you can use whatever kind you prefer
Vegan Cheese (I used Chao Coconut Herb and Treeline Scallion)
Handful of greens
1 Tablespoon Hot Sauce (I used Alex's Ugly Sauce - Cayano Flavor)
1/4 Cup Chunky Salsa (I used NoLas Fire Roasted Corn and Black Bean)
Prep Time: 2 minutes

Cook Time: 10 minutes

Servings: 1
Instructions:

Slice tempeh. Place on a skillet with a little bit of oil or cooking spray. Pour the hot sauce over the tempeh. Cook for about two minutes and then flip over for another two minutes.

Slice two thick slices of bread. Place one slice down on your skillet. Top with tempeh. Add one layer of cheese, a handful of greens and a layer of salsa, topped by another layer of cheese. I wanted to sandwich the greens and salsa between cheese so that it would all stay together better. Make sure your salsa is chunky and not thin or else you'll just end up with a soggy sandwich.

Top with the second slice of bread and make sure the sandwich melts together. Carefully flip the sandwich over to toast it on the other side.

Slice and enjoy!

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Veggie Burger over Sweet Potato

12/11/2014

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I needed something quick to eat for dinner the other night so I threw this together. I used a veggie burger that I had in my freezer. This isn't one I made myself, although I've tried man times I have yet to perfect the art of the homemade veggie burger, they're always too mushy and fall apart. I used the best grocery-store bought veggies burgers I've ever had - Blue Mango Burgers. They're hand made in Maine with only 7 ingredients. For the longest time I could only find them at my local New England Whole Foods', but now they're sold by Something GUD so I can add them to my weekly vegetable orders whenever I need to, which is great because Jay loves them also so I like to always have some on hand.

I didn't have any bread on hand and have amassed quite a lot of root vegetables so I thought I would saute up sweet potatoes and use that as a setting for the burger. I figured this was a good time to use some more of my purple carrots and not have to worry about them turning everything purple! I still had some of the great baba ganoush that I had gotten with my previous Something GUD delivery.
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Ingredients:
1 Veggie Burger
Sweet Potato
A Hand full of Salad Greens
1 Slice of Vegan Cheese (optional)
Half of a Carrot (shredded)
Dollop of Baba Ganoush
Prep Time: 2 minutes


Cook Time: 10 minutes


Servings: 1
Instructions:
Slice the potato so that there is enough for the veggie burger to sit on. I had a rather wide sweet potato so I went with 4 large slices, but it depends on the width of your potatoes.

Heat the potato slices and veggie burger on the stove over medium heat, using either oil or water to keep it from sticking. About 5 minutes on each side should be good. If you have vegan cheese you can put that on about a minute before your burger is ready.

Plate the sweet potatoes and lay the veggie burger on it. Top with buba ganoush, some salad greens and shredded carrot. Enjoy!
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Something GUD Sunday

11/30/2014

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I got another Something GUD Vegan box today and once again it did not disappoint! So many awesome things! I absolutely love baba ganoush, it might be my favorite dip. I already had some of it with the Iggy's baguette tonight and it was so good! I could have eaten the whole thing! Can't wait to cook with all these great looking vegetables!
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Rainbow Carrot-Four Town Farm-conventional
Sweet Potato-Joe Czajkowski Farm-organic
Yellow Onion-Red Fire Farm-organic
Lacinato Kale-Langwater Farm-organic
Honeycrisp Apples-Apex Orchards-conventional
Empire Apple-Steere Orchards-conventional
Pea Shoots-Allen Farms-organic
Mixed Baby Greens-Heron Pond Farm-conventional
Sage and Thyme-Chase Farms-conventional
Butternut Squash
Iggy’s – Whole Wheat Baguette
Mom’s Organic Munchies – Hemp Cookie
Samira’s Homemade – Hummus / Baba Ganoush
Two Guys Soup
21st Century Tofu
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Roasted Cauliflower, Pear, and Kale

11/9/2014

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I finally had a chance to do some cooking this weekend and use some of the ingredients that I got in my Something GUD delivery last week. I've been thinking all week of how to use the cauliflower and I thought roasting it would be a great way to increase the flavor while maintaining its interesting structure. Jay however, did not agree with me. The spiky cauliflower pieces scared him too much so he was unable to try the dish.
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I added the pears for some moisture and flavor and recently saw a recipe for roasted kale on Pinterest so I thought I would try adding some as well. Unless I cut it up really small, I'm not a really a fan of raw kale so I'm always looking for a way to new ways to cook it.
Ingredients:
1 Head of Cauliflower
2 Pears (mine were Bosc)
2 Tablespoons Apple Cider Vinegar
1/2 Teaspoon Pepper
1 Tablespoon dried Sage
1 Teaspoon Crushed Red Pepper
1 Bunch of Kale

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Prep Time: 10-15 Minutes
Cook Time: 30 Minutes
Servings: 3-4
Instructions:
Preheat the oven to 425 degrees.
Prep the ingredients - chop the cauliflower and kale and slice the pears. Make sure you only use the leaves of the kale and not the ribs.
Add the cauliflower and pears to a glass casserole dish. Sprinkle the apple cider vinegar, pepper, sage and red pepper flakes over the kale and cauliflower. 
Roast in the oven for 20 minutes. Add the kale and roast for 10 more minutes.
I only used about 2 leaves worth of the kale in the casserole dish. I put the rest on a cookie sheet and roasted them on their own (with some red pepper flakes).
Use as a side to a main dish or combine with rice, quinoa, or another grain to make an entree.

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Vegetable Delivery!

11/2/2014

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I just got my weekly delivery from Something GUD. I normally get the Organic Veggie Box, but they recently started offering a Vegan version of their "Box of the Week" series, so I ordered that for the first time this week. Look at all the great stuff I got!
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Field Tomato–Confreda Farms–conventional
Sweet Corn–Heron Pond Farm–conventional
Romanesco Cauliflower–Heron Pond Farm–conventional
Orange and Purple Carrot–Four Town Farm–conventional
Mixed Apples–Apex Orchards–conventional
Bosc Pears–Honey Bee Orchards–conventional
Pea Shoots–Allen Farms–organic
Spinach–Red Fire Farm–organic
Mixed Salad Greens–Heron Pond Farm–conventional
Fresh Organic Kale
Iggy’s Bakery – Whole Wheat Sliced Bread
2 Guys Soup – Hearty Curried Apple Butternut Squash
Three Rivers Farm – Kidney Beans
Fastachi – Cashews
Lalibela Farm – Tempeh
21st Century – Tofu
MOM’s Organic Munchies – On the Go Goji Bar

I wish I could get all the veggies organic, like I used too, but this is still really exciting! Stay tuned to see how I use these items in my recipes this week!

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    Author

    This blog is about my adventures adhering to a plant-based diet in a meat-based world and incorporating vegan practices into more parts of my life. As many of my friends and family aren't vegan, and the best part of cooking is sharing your food with others, I try to make recipes that can be enjoyed by vegans and meat-eaters alike. 

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