Makes one tasty, tasty sandwich 2 Slices of nice bread (really, it’s worth it) 1/2 Avocado Hummus (recipe below) Cucumber, thinly sliced Salt Cilantro (optional) Olive Oil Heat a skillet, dry, over medium heat for a few minutes. Spread hummus on both pieces of bread – this will help keep your sandwich from falling apart. Top one side with avocado, cucumber slices, salt, cilantro, and some extra lime juice if desired. When sandwich is assembled, lightly sprinkle one side of the bread with olive oil, and place that side down in the pan. You should hear a polite sizzle. Place a sheet of aluminum foil on top of the sandwich, then place something heavy on top of that. Canned goods, another pan holding your gallon of soymilk – whatever’s clever. You could even press it down with your hand if you’re a patient (and careful) person. My sandwich took 2-3 minutes to brown on the the first side. You don’t want the heat so high that the sandwich doesn’t have a chance to heat up on the inside before it’s browned. This is one of the reasons I decreed thinly sliced cucumbers – slice them too thick and your sandwich will be cold in the middle. Anyway! When it’s brown, remove the weight, flip the sandwich, and repeat. Smile at your fancy sandwich. There are about a billion hummus recipes on the internet, but in case you don’t feel like finding one, here is one I made up all by myself: Unadorned Hummus 1 Can of Chickpeas, drained, rinsed, brown ones removed 1 1/2 Tbs Tahini 1 Tbs Lime (or lemon) Juice 2 Tbs Water (or olive oil) 1/2 tsp Salt 1/4 tsp Cumin Place everything in your food processor. Pulse until chick peas are no longer whole, then blend for a few minutes until ultra smooth.]]> VeganYumYum - Pressed Avocado, Hummus, and Cucumber Sandwich VegLover 2012-08-19T13:25:40-05:00 sandwiches spreads dips http://wists.com/VegLover/sandwiches/acdb3b99c4ee0c8336ae1ecb33293374 add to my Wists

Makes 1 Sammich 2-3 Roma Tomatoes, sliced lengthwise 1/4″ thick 1 Generous Pinch Salt 1 Tbs Olive Oil 1-2 Pinches Dried Italian Herbs 1 Splash Balsamic Vinegar 2 Slices Sourdough Tofutti Cream Cheese 4-5 Basil Leaves Black Pepper Heat a skillet over medium heat with oil and herbs. Once hot, add tomatoes in one layer. Give the pan a little shake and flip the tomatoes about. Add salt. Once they are beginning to soften, but not falling apart, add a splash of balsamic vinegar while shaking the pan. Turn off heat. This process should only take a few minutes. Spread your bread with tofutti, add chopped basil and pepper. Place tomatoes on top of that. Grill sandwich with a weight on top. If you’re not grilling, simply toast the bread first, then add tofutti and tomatoes.]]> VeganYumYum - Tomato Basil Sandwiches VegLover 2012-08-19T09:56:55-05:00 sandwiches http://wists.com/VegLover/sandwiches/dcc300e695dd2ba1b1743ba3b8d51798 add to my Wists

INGREDIENTS 1 medium-sized eggplant olive oil for drizzling salt and pepper 1 can of chickpeas, rinsed 1/8 cup tahini 1/4 cup olive oil 1 tsp salt 5-6 cloves of garlic, minced and slightly sauteed focaccia bread, sliced balsamic viniagrette, for serving METHOD Preheat your oven to 350. Rinse the eggplant and slice off both ends, then slice the eggplant in half, lengthwise. Using a mandoline slicer, slice both pieces of the eggplant into thin strips. Place on a greased, foil-lined baking sheet in a single llayer. Drizzle a bit of olive oil over the top and sprinkle with salt and pepper. Bake for about 25 minutes, checking it after 15 minutes. Make the hummus by blending the next five ingredients in a small food processor. Set aside. The eggplant is ready when it is nicely browned and crispy. Remove it immediately from the baking sheet or it will stick. Assemble the sandwiches with the eggplant and hummus and serve with a side a balsamic viniagrette.]]> Olives for Dinner - Roasted Eggplant and Hummus Sandwich VegLover 2012-08-17T12:26:35-05:00 sandwiches http://wists.com/VegLover/sandwiches/f69946547260dedf0620a20220141d7d add to my Wists

1 tsp extra virgin olive oil 1 80z package of tempeh, 1/4" slices salt and pepper 1/8 tsp cayenne 1/8 tsp liquid smoke 2 tbl soy sauce 1 tbl maple syrup 1 large sweet potato 1 avocado, halved 1/2 cup sprouts 1/2 cup baby spinach Seed bread Heat the oil in a saute pan and add the tempeh. Season with salt, pepper and cayenne. Saute over medium-high heat until the tempeh is golden brown. Add the liquid smoke, soy sauce and maple and saute 5 minutes more until all of the liquid has evaporated. Set aside. Boil (or zap) the sweet potato until just tender. Slice into discs and season both sides with salt and pepper. Season the two avocado halves with salt and lay on a hot, oiled grill. Grill for 3-4 minutes on each side of the potato. (Just grill the side of the avocado that is meaty.) Assemble a sandwich with shallot-garlic mayo, tempeh bacon, grilled sweet potatoes and avocado, sprouts and baby spinach. Shallot-Garlic Mayo 1 tsp extra virgin olive oil 2 heaping tbl minced shallots 3 garlic cloves sea salt 3 tbl vegenaise Combine the oil, shallows and garlic in a small saute pan and turn on the heat to medium. Season with a pinch of salt. Saute for 5 minutes until the shallots are soft and the garlic is toasted and fragrant. While warm, transfer to a bowl with the vegenaise and let chill, allowing the flavors to meld. ]]> A Profound Hatred of Meat - Tempeh Bacon Sandwich with Shallot-Garlic Mayo VegLover 2011-08-01T18:36:09-05:00 sandwiches