Sandwiches & Sandwich Fillings
“It was one of those days you sometimes get latish in the Autumn, when the sun beams, the birds toot, and there is a bracing tang in the air that sends the blood beetling briskly through the veins.” – P.G. Wodehouse. Ever come across a recipe that seems just too good to be true? Like… Read More ›
Which came first, the chicken or the egg? Neither was needed for this delicious Autumn tempeh salad featuring sweet apples, juicy grapes, and crunchy nuts.
It’s a dip! It’s a sandwich spread! It’s a pasta sauce! It’s easy, fast, healthy, vegan, and gluten-free! “It” is my take on white bean-spinach-artichoke dip. I realize there were a number of white bean-spinach-artichoke dip recipes floating around the internet a few years ago, and while I can’t claim mine is superior to all… Read More ›
One of the first things I discovered when I went vegan was the mock chicken salad at Earth Fare. My partner and I both went wild over it – which, in retrospect, is a little odd considering the first thing we did when we brought it home was change it completely! We’d add green chili… Read More ›
Take a break from boring black bean burgers and try this Indian veggie burger with all the flavors of classic Rajma curry.
Nothing says “summer” to a Southerner quite so much as summer tomatoes. Many of my Northern friends laugh at me, because they’ve never had a tomato sandwich with a summer tomato fresh from the garden – only tomatoes fresh from the grocery store. And those grocery store tomatoes – although beautiful from the outside –… Read More ›
This vegan, gluten-free Black Bean Burger is easily the best black bean burger I’ve had – and I live in Charlotte, City of Black Bean Burgers. I’ll never buy a frozen black bean burger again. And neither will you, once you see how easy and inexpensive – and tasty! – these are.
Green olive and cream cheese spread is a Southern classic. In the summer it’s used for sandwiches; in the winter it becomes a holiday dip. It’s also a great spread for bagels. This version is vegan and gluten-free.
Growing up, I was never fond of fish. But I did love my mama’s tuna burgers. They were similar to tuna melts, but instead of placing a slice of cheese on top of tuna salad, she’d actually mix the cheese into the tuna salad. Then she’d load the salad on buns and bake in the… Read More ›
This recipe is adapted from the very charming book “Cookin’ Southern – Vegetarian Style,” by Ann Jackson, which I’ll be reviewing tomorrow. I’m not sure what made me try this recipe, since I usually hate tempeh. The texture drives me wild. Possibly it’s because I so fell in love with this little cookbook, I decided… Read More ›
I used to loooove ordering Portobello Mushroom Burgers when dining out! Years ago, they were the token veg offering in Charlotte, NC restaurants. Sadly, they have since been inexplicably replaced by the ubiquitous and usually non-vegan Black Bean Burger. Fortunately – it is super easy to make your own Portobello Mushroom Burgers! I saute mine instead… Read More ›
So I Hung Out With Seitan In The Kitchen And Came Up With One H*ll Of A Good Vegan Philly “Steak” Sandwich
This vegan Philly Steak Sandwich is a tribute to my dad. My parents divorced when I was very young. My dad wanted to remain a major part of my life so, in addition to other time spent with me, we developed a routine of having lunch or dinner together once a week. In my preteens… Read More ›
This post is dedicated to Amrik, who always calls me when he’s on the road to find out how to make this. Ingredients: One block Firm or Extra-Firm Tofu 1/2 cup diced mild Onion (Vidalia or scallions – yellow onions will be too strong) 3 tablespoons Sweet Pickle Cubes or Relish 2 tablespoons Dill Pickle Cubes (optional)… Read More ›
Okay, I know there’s a ton of tasty veggie burgers out there – black bean burgers and the like – that taste wonderful on a bun and make absolutely no pretense to be meat. You can find them in your grocery’s freezer. Or at your favorite vegan deli (Zizi’s has about 5 creative varieties, including… Read More ›