Sandwich

(Source: http://www.theppk.com/category/recipe/sandwich/)

Index:

1. Flatbreads with Creamy Red Pepper Scallion Spread
2. Jerk Sloppy Joes with Coconut Creamed Spinach
3. Quarter Pounder Beet Burger
4. Carefree Curry Burgers
5. Cucumber Avocado Tea Sandwiches with Dill & Mint
6. Shiitake Banh Mi Salad
7. Seitan & Sauerkraut Runzas
8. Olive Lentil Burgers
9. Phyllo Tempeh Reubens
10. Snobby Joes

1. Flatbreads with Creamy Red Pepper Scallion Spread

Recipe:

For the Flatbread:

• 1 tablespoon sugar
• 1 cup warm water
• 2 tablespoons olive oil, plus more for the bowl
• 2 1/4 teaspoons yeast
• 2 cups bread flour (or a little less, see directions)
• 1/2 cup medium grind cornmeal
• 1 teaspoon salt

For the Scallion Spread:

• 1/2 cup cashews (unroasted)
• 2 cloves garlic
• 1 pound extra firm tofu, drained
• 1/4 cup fresh lemon juice
• 1 tablespoon olive oil (optional, but it makes it a bit more creamy)
• 2 tablespoons nutritional yeast
• 3/4 teaspoon salt
• Fresh black pepper
• 1 cup chopped scallions
• 1/2 a red bell pepper, seeds removed, chopped

For the salad:

• 6 cups baby mixed salad greens
• 3 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• Big pinch salt

To serve:

• A handful of toasted walnuts
• Additional thinly sliced red bell pepper (the remainder of the half you used for the spread)

Method:

Make the spread:

1. In a food processor, chop the cashews into coarse crumbs. Add the garlic and pulse to incorporate. Crumble the tofu in your hands and drop it in. Add the lemon juice, olive oil (if using), nutritional yeast, salt and pepper and blend until relatively smooth, a little texture from the nuts is great.
2. Add the scallions and red pepper and pulse until they’re chopped into tiny bits. You don’t want them to be completely pureed, make sure that there’s some crunch from the red peppers.
3. Taste for salt and seasonings. If it needs anything else, don’t puree again, just remove the blade, scrape everything into the bowl and gently mix in with a fork. Cover and refrigerate until ready to use.

Make the flatbreads:

1. Add water and sugar to the bowl of a standing mixer fit with a dough hook. Sprinkle in the yeast and let sit for 5 minutes to bloom.
2. Mix in the olive oil then Add one cup of the flour along with the salt. Mix on low until well incorporated, and then turn the speed up to medium and mix for 3 minutes.
3. Add another 1/2 cup of flour and the 1/2 cup of cornmeal, and mix well, starting on low and then switching to medium speed. Then add another 1/2 cup of flour, again starting on low and switching to medium. Knead on medium for about 5 minutes. You may occasionally have to get in there with your hands if the dough starts climbing up the hook. It should become smooth and elastic and slightly tacky. At this point, incorporate flour by the tablespoon, with the mixer running. When it starts to seem dry, stop adding flour. This could be anywhere between 1/4 and 1/2 cup. Knead again on medium until it is elastic easy to stretch, about 8 more minutes.
4. Meanwhile, drizzle about two tablespoons of olive oil into a large mixing bowl. The dough will double in size, so make sure you have enough room. Form the dough into a ball and place in the bowl, tossing it around to coat with oil. Cover the top in plastic wrap and put in a warm place. Let dough rise for about an hour, or until doubled in size.
5. When dough has doubled, fire up your grill. Keep the flame high and close the lid. If you have a thermometer, it should be at about 500 F.
6. Punch the dough down, give it a quick knead and tear it into 4 equal-ish pieces. On a large cutting board, form each piece into an oval that is about 8 inches long and 5 inches across. I just use my hands for this, but you can use a rolling pin if you prefer.
7. Place the dough on the grill. It should take about 3 to 4 minutes for the bottoms to get grill marks and become firm. If it takes a little longer that’s cool, but definitely check one after 3 minutes. Use tongs to flip the bread over and cook for another 2 minutes or so, until grill marks appear.
8. Remove breads from the grill with tongs and place on the large cutting board. Keep covered with a kitchen towel to keep warm until ready to use.

Prepare the salad:

At the last minute so that they’re as fresh as can be, use a large bowl to toss the salad greens with lemon, olive oil and a big pinch of salt.

Assemble:

Use the back of a spoon to spread the Scallion Spread onto the flatbread. Top with handfuls of dressed greens and scatter on toasted walnuts and red pepper, if desired. Slice in half with a pizza slicer, if you like, and serve! (Confession: we did not slice these in half, we just gobbled them down.)

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2. Jerk Sloppy Joes With Coconut Creamed Spinach

Recipe:

For the Sloppy Joe:

• 1 tablespoon plus
• 1 teaspoon coconut oil, divided
• 1 medium onion, diced medium
• 1 pound seitan, chopped into bite sized pieces
• 3 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 2 tablespoons chopped fresh thyme
• 1 tablespoon sweet paprika
• 1/2 teaspoon salt
• 1/2 teaspoon allspice
• 1/2 teaspoon crushed red pepper flakes
• 1/8 teaspoon cinnamon
• Several dashes fresh black pepper
• 14 oz can crushed tomatoes
• 2 tablespoon pure maple syrup
• 1 tablespoon fresh lime juice
• 2 teaspoons yellow mustard

For the spinach:

• 2 teaspoons coconut oil
• 2 cloves minced garlic
• 1 lb spinach, washed well, stems removed
• 1 cup coconut milk (regular or light)
• 2 star anise
• 1/4 teaspoon salt

To serve: 4 to 6 big sandwich buns

Prepare the Sloppy Joe:

1. Preheat a large, heavy bottomed pan over medium-high heat. Saute onion in one tablespoon coconut oil and a pinch of salt, until translucent, 3 to 5 minutes.
2. Add the seitan and cook for about 10 minutes, until nicely browned, stirring often. Push the seitan and onions to one side of the pan so that you have space to quickly saute the garlic and ginger. Put the remaining teaspoon of coconut oil in the pan and toss in the garlic and ginger, stirring as it sizzles, for about 15 seconds. Then mix it up with the seitan and onions.
3. Add thyme, paprika, salt, allspice, red pepper flakes, cinnamon and black pepper and toss to coat everything and cook the spices a bit.
4. Add the tomatoes, and cook for about 10 more minutes, tossing often. Lastly, mix in the maple syrup, lime juice and mustard. Let cook for a minute or so, then taste for salt and seasonings, and serve.

Prepare the spinach:

1. Preheat a large, heavy bottomed pan over medium heat. Quickly saute the garlic in coconut oil, just so it sizzles for a few seconds, being careful that it doesn’t burn. Add the spinach in batches, tossing with tongs, until it is all wilted and fits in the pan. Cook for about 3 minutes, until a lot of moisture is released.
2. Now we’re going to get rid of the excess moisture, but try not to lose any garlic or spinach in the process. Shove the spinach off to one side, and carefully (don’t burn yourself, dummy!) lift the pan and drain the excess water into the sink. The spinach might all just behave itself and stay on one side of the pot, but use the tongs to keep it from falling into the sink just in case.
3. Now return to the heat, add the coconut milk, star anise and salt. Bring coconut milk to a boil and stir often, for about 5 minutes, so that the star anise releases its flavor. Turn the heat off and let it rest for 10 minutes or so, soaking up the coconut milk yumminess.

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3. Quarter Pounder Beet Burger

Recipe:

Recipe notes: If you’d like to make these gluten-free, just use gluten-free breadcrumbs – ground up gluten-free pretzels would be ideal. And if you’d like to bake them instead, do so at 375 F, 8 to 10 minutes each side, then stick under the broiler to brown them. If you’d like to use a different nut butter, I would recommend cashew or sunbutter. Use a food processor to make these happen quickly, so you’ll have to do some finagling if you don’t have one. And one last tip: Keep a package of frozen brown rice handy at all times. It’s perfect for occasions like this when you just need a little bit for an ingredient.

And don’t forget the fries! Garlic Curry Fries are perfect with these. OK, it’s burgertime!

• 1 1/4 cups cooked, cooled brown rice (see recipe notes above)
• 1 cup cooked brown or green lentils, cooled, drained well
• 1 cup shredded beets
• 1/2 teaspoon salt
• Fresh black pepper
• 1 teaspoon thyme, rubbed between your fingers
• 1/2 teaspoon ground fennel (or finely crushed fennel seed)
• 1 teaspoon dry mustard
• 3 tablespoons very finely chopped onion
• 2 cloves garlic, minced
• 2 tablespoons smooth almond butter
• 1/2 cup very fine breadcrumbs
• Olive oil for the pan

Method:

1. Peel beets and shred with the shredder attachment of your food processor, then set aside. Change the attachment to a metal blade. Pulse the brown rice, shredded beets and lentils about 15 to 20 times, until the mixture comes together, but still has texture. It should look a lot like ground meat.
2. Now transfer to a mixing bowl and add all the remaining ingredients. Use your hands to mix very well. Everything should be well incorporated, so get in there and take your time, it could take a minute or two.
3. Place the mixture in the fridge for a half hour to chill.
4. Preheat a cast iron pan over medium-high. Now form the patties. Each patty will be a heaping 1/2 cup of mixture. To get perfectly shaped patties, use a 3 1/2 inch cookie cutter or ring mold. Otherwise, just shape them into burgers with your hands.
5. Pour a very thin layer of oil into the pan and cook patties for about 12 minutes, flipping occasionally. Do two at a time if you’re pan isn’t big enough. Drizzle in a little more oil or use a bottle of organic cooking spray as needed. Burgers should be charred at the edges and heated through.
6. Serve immediately. But they taste pretty great heated up as well, so if you want to cook them in advance, refrigerate, then gently heat in the pan later on, then that is cool, too.

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4. Carefree Curry Burgers

Recipe:

• 2 cups cold leftover curry
• 1 cup cooked cold rice (brown basmati is great here)
• 1 cup chickpea flour, plus a little extra
• Extra curry powder to taste
• Salt to taste
• Cooking spray

Options for serving:

• Thinly sliced red cabbage, dressed with lime juice
• Chopped mango or pineapple
• Vegan mayo mixed with curry powder
• Ketchup mixed with Sriracha hot sauce
• Lettuce Red onion Fresh cilantro

Method:

1. Add the rice a food processor fit with a metal blade and pulse 5 or 6 times. Add the curry and pulse until no big chunks remain, although it shouldn’t not be completely smooth. Pea-sized chunks are okay.
2. Transfer to a mixing bowl and add the chickpea flour, a teaspoon or two of curry powder and a big pinch of salt. Mix well, using your hands as the mixture starts to come together.
3. The mixture should be mushy, not stiff. But if it seems soupy or very loose, add a little extra chickpea flour (by the tablespoon) until it holds together. Taste for salt and curry powder. Transfer mixture to the fridge and chill for at least an hour.
4. Preheat oven to 350 F. Line a baking sheet with parchment paper and spray with cooking spray.
5. Form the mixture into 6 patties (about 1/3 cup each) and place each on the baking sheet. Spray the tops with a bit of cooking spray. Place in oven and bake for 20 minutes, then flip and bake for an additional 8 to 10 minutes. Burgers should be golden and firm to the touch.

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5. Cucumber Avocado Tea Sandwiches With Dill & Mint

Recipe:

For the spread:

• 2 ripe avocados, kept cold in the fridge
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/2 cup chopped cucumber
• 2 tablespoons fresh chopped mint
• 2 tablespoon fresh chopped dill

To serve:

• 12 slices white bread
• 1 small cucumber, thinly sliced

Method:

1. First prepare the spread. Remove the pit from the avocados, and scoop into a food processor along with the lemon juice and salt. Puree until completely smooth, scraping down the sides ith a rubber spatula as necessary.
2. Add the cucumber and pulse until cucumber is finely chopped. Add the mint and dill and pulse again so combine. You just want them well incorporated into the mid, not pureed.
3. Let the mixture sit for 10 minutes or so to let the flavors marry, and then taste for salt and seasonings.

To assemble:

• Arrange the sliced of bread on the counter. Spread the avocado mixture onto all 12 slices. Add a single layer of cucumber on 6 of the slices. Now close each sandwich.
• Use a steak knife to cut off the crusts. With a gentle touch (so as not to squish the filling out too much), cut each sandwich into 4 equal pieces, either squares or triangles. Serve topped with extra herbs, or lettuce

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6. Shiitake Banh Mi Salad

Recipe:

For the pickled veggies:

• 1/2 cup rice vinegar
• 2 tablespoons sugar
• Pinch salt
• 1 scant cup thinly sliced radishes
• 1 scant cup thinly sliced cucumbers

For the dressing:

• 4 tablesoons almond butter
• 3 tablespoons pickling liquid
• 1 tablespoon sriracha (or more to taste)
• 1 to 2 tablespoons water Pinch salt

For the shiitakes:

• 1 tablespoon peanut oil
• 1/2 lb whole shiitakes, stems trimmed
• 2 cloves garlic, minced
• 1 tablespoon tamari or soy sauce

For the salad:

• 12 oz crisp salad greens (like romaine)
• 1/2 cup mint leaves
• 1/2 cup cilantro

Method:

Prepare the veggies:

1. Stir together the rice vinegar, sugar and a pinch of salt. Toss in the radishes and cucumbers to coat. Let them rest for about an hour, giving them a stir with your hands every so often.
2. When the pickled veggies are done, prepare the dressing: Mix together almond butter, 3 tablespoons of liquid from the pickles you just made, Siracha, 1 tablespoon water and a pinch of salt. Since almond butter varies from brand to brand, you may need a little more water to thin it out enough to coat the salad. You may also want to use more Sriracha, I actually used an extra teaspoon for a bit more spiciness, but it depends on your taste.

Prepare the shiitakes:

Preheat a large cast iron pan (or any heavy bottomed pan) over medium-high heat. Drizzle in the oil, then add the shiitakes. Cover and let the shiitakes cook for about 5 minutes, stirring occasionally. They should be softening up a bit and releasing moisture. Now uncover, and cook for 3 more minutes or so, until they are slightly browned in spots. Add the garlic and saute a minute more. Lastly, add the splash of soy sauce, and stir until it’s well incorporated.

Assemble:

Toss the greens with the dressing to coat. Plate the greens and top with the pickled veggies. Throw some herbs on top, and finish with the shiitakes. Serve immediately.

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7. Seitan & Sauerkraut Runzas

Recipe:

For the dough:

• 4 1/2 cups all purpose flour, divided
• 1/2 cup sugar
• 2 (.25 ounce) packages active dry yeast
• 1 teaspoon salt
• 1/2 cup non-hydrogenated shortening
• 1/2 cup unsweetened almond milk, at room temperature (or your favorite non-dairy milk)
• 1/2 cup water, room temperature
• 1/2 cup unsweetened plain soy yogurt, at room temperature

For the filling:

• Olive oil (at least 1/4 cup, divided)
• 1 large onion, finely chopped
• 1 lb seitan, very finely chopped
• 3 cups sauerkraut
• 3/4 teaspoons salt
• Lots of fresh black pepper
• 2 tablespoons tomato paste

Method:

Make the dough:

1. Place 1 3/4 cups flour in a standing mixer bowl, along with the sugar, yeast and salt.
2. Place the shortening in a cereal bowl and microwave on high for 30 seconds. Remove and stir. If not totally melted, place back in the microwave for 30 more seconds. Stir until completely melted.
3. Pour the almond milk, water and yogurt into the mixer bowl. Add the shortening. Beat on low until incorporated, then beat on high until smooth, about 3 minutes.
4. Add remaining 2 3/4 cups flour in 3 or 4 batches, beating until smooth after each addition. When a stiff dough has formed, turn dough out onto a floured surface and knead until very smooth, about 10 minutes.
5. Place in a bowl greased with olive oil, cover and let rise in a warm place for about an hour, or until doubled in size.

In the meantime, make the filling:

1. Preheat a large pan (preferably cast iron) over medium-high heat. Saute onions in a few tablespoons olive oil with a pinch of salt, until nicely browned, about 7 minutes. Add the seitan and a bit more oil and saute until seitan is browned, about 7 more minutes. In the meantime, drain the sauerkraut, pressing it into a fine mesh strainer, until most of the moisture is drained.
2. Add sauerkraut, salt, pepper and tomato paste. Cook for about 5 more minutes, adding more oil if necessary to prevent sticking. Taste for salt and pepper.

Assemble:

1. Preheat oven to 350 F and have a greased baking sheet at the ready.
2. Once the dough has risen, punch it down and divide into 8 equal pieces. One at a time, stretch the dough into an 8 x 6 rectangle. Place a scant 1/2 cup of filling in the dough (as if you’re rolling a cigarette, but smoking is bad) leaving 1 1/2 inches of space on all sides. Fold the ends over first, and then fold the top and bottom, sort of like a burrito. But pinch the edges and smooth them out so that it’s more bun than burrito.
3. Place on baking sheet and bake for 20 to 25 minutes, until lightly golden and firm. Serve warm and cheer on your team!

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8. Olive Lentil Burgers

Recipe:

• Olive oil (from 1 teaspoon to 2 tablespoons, your choice)
• 1 small yellow onion, diced medium
• 1/2 pound cremini mushrooms, thinly sliced
• 3 cloves garlic, minced
• Fresh black pepper
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried tarragon
• 1/2 cup pitted kalamata olives (really, use any pitted olive you like)
• 1 15 oz can cooked lentils, rinsed and drained (1 1/4 cups)
• 1 cup breadcrumbs, divided
• 2 tablespoons soy sauce
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon liquid smoke (optional)
• Cooking spray

Method:

1. Preheat oven to 350 F.
2. Preheat a large, heavy bottomed pan non-stick (preferably cast iron) over medium high heat. Saute onion for about 3 minutes with a pinch of salt. Add mushroom, garlic, black pepper, thyme and tarragon and saute for 7 to 10 minutes, until mushroom is cooked.
3. While mushroom is cooking, place olives in food processor and pulse until they are finely chopped (not pureed.) Remove from food processor and set aside. (No need to clean it out for the next step.)
4. When mushrooms have cooked, add mushroom mixture to the food processor. Add all other ingredients except for 1/2 a cup of the breadcrumbs. Pulse until mostly smooth, but there should still be a little texture. Transfer to a large mixing bowl. Add the remaining 1/2 cup breadcrumbs to the burger mixture, along with the chopped olives, and thoroughly combine.
5. Divide burger mix into 6 equal pieces. An easy way to do this is divide it in half, then cut each half into 3 basically equal portions. You can do that right in the bowl if it’s large enough.
6. Line a baking sheet with parchment paper and spray with cooking spray. Form mixture into patties, spray with a little more cooking spray and bake for 15 minutes. Flip burgers and bake for 12 to 15 more minutes, until nicely browned.
7. They taste great served immediately but they’re also excellent at room temperature so don’t be afraid to stuff into a sandwich and take as a lunch.

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9. Phyllo Tempeh Reubens

Recipe:

For the Sundried Tomato Cashew Spread:

• 1/2 cup cashews
• 1/3 cup sundried tomatoes packed in oil, drained (about 8 )
• 1 cup water
• 1/4 teaspoon salt

For the tempeh filling:

• 1 lb tempeh
• 2 tablespoons olive oil
• 1 medium yellow onion, diced medium
• 1 teaspoon caraway seeds
• 3 cloves garlic, minced
• Fresh black pepper
• 2 tablespoons soy sauce
• 2 tablespoons fresh lemon juice (from 1/2 a lemon)

To assemble: 1 1/2 cup Sauerkraut

Method:

1. 1 lb 13×18 sheets phyllo dough, thawed Olive oil for brushing For the Cashew Sundried Tomato Spread: Soak the cashew in water to get them as creamy as possible. Just place them in a bowl and cover in water for at least an hour. Drain when ready to use. It’s a good idea to do this a day in advance so that it comes together quickly when you’re ready.
2. Add drained cashews and sundried tomatoes to a food processor and pulse to chop everything up. Drizzle in water and puree until completely smooth. Place in fridge until ready to use. This thickens a lot as it sets.

For the tempeh:

1. Crumble tempeh into bite sized pieces, place in a small saute pan and add enough water to cover, plus a splash of soy sauce (about a tablespoon). Cover and bring to a boil. Let boil for about 5 minutes. Drain and set aside.
2. In the meantime, saute the onion in the olive oil for about 7 minutes. Add the caraway, garlic and black pepper and saute for a minute more.
3. Toss in the tempeh and saute for 10 minutes or so, until nicely browned. Mash the tempeh a bit while you’re cooking it. Drizzle in the soy sauce and lemon juice, and mix well. Taste for salt.

Assemble:

1. Remove tempeh from the pan and place in a bowl. Let it cool just to the point where it has stopped steaming. Give it a toss every now and again to help speed it a long, it should be about 15 minutes.
2. Mix 1/2 a cup of the cashew spread into the tempeh mixture and mash it up. Taste for salt and pepper.
3. Now form the triangles. There is no wrong way, so long as you end up with a triangle shape that fully envelopes the filling.
4. Have a clean, dry surface with plenty of elbow room at the ready. Pour some olive oil into a small bowl and have a pastry brush handy. Also needed are the tempeh mix and the sauerkraut and have a large baking sheet brushed with olive oil nearby. Unwrap phyllo dough and lay it out flat. Slice the stack in half widthwise (across the waist.) A pizza cutter works great for this!
5. Now we’re going to layer 3 sheets. Carefully place one sheet in front of you lengthwise. Brush with a little oil and layer another piece of phyllo on top. Brush with oil and layer one last phyllo sheet and brush with oil.
6. Place 1/4 cup tempeh filling in the lower right side of the dough.
7. Place a dollop of the cashew spread on the tempeh (about 2 teaspoons), and a big spoonful of sauerkraut on top (about 2 tablespoons).
8. Then fold the left side over the filling so that you have a long rectangle. Brush lightly with olive oil. Now begin folding the triangles.
9. Fold the lower left corner up to form a triangle. Now fold over two more times, until you have a triangle. Tuck any extra dough under the triangle. Place on baking sheet and brush with a little more olive oil.

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10. Snobby Joes

Recipe:

• 1 cup uncooked green lentils
• 4 cups water
• 1 tablespoon olive oil
• 1 medium yellow onion, diced small
• 1 green pepper, diced small
• 2 cloves garlic, minced
• 3 Tablespoons chili powder
• 2 teaspoons oregano
• 1 teaspoon salt
• 8 oz can tomato sauce
• 1/4 cup tomato paste
• 3 tablespoons maple syrup
• 1 tablespoon yellow mustard
• 4 to 6 kaiser rolls or sesame buns (optional – for serving)

Method:

1. Put the lentils in a small sauce pot and pour in 4 cups water. Cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside.
2. About 10 minutes before the lentils are done boiling, preheat a medium soup pot over medium heat. Saute the onion and pepper in the oil for about 7 minutes, until softened. Add the garlic and saute a minute more.  Add the cooked lentils, the chili powder, oregano and salt and mix. Add the tomato sauce and tomato paste. Cook for about 10 minutes.
3. Add the maple syrup and mustard and heat through.Turn the heat off and let sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can’t wait.

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