VeganMoFo 2017 #13: Recipe Round-Up: Vegan Sandwiches Save the Day

13th: Sell yourself – If you were going to market a food you make, what would it be? How would you package it, and who would buy it? (Or if you have already done this, tell us about the creative process.)

I have had many assorted fantasies about making food my business. I even had a phase where I had a bakery inspiration/planning journal! But actually thinking about the logistics of getting a place and putting that into practice... sheesh. Lately, when I let my mind drift off and dream a happy little day dream, I like the idea of a sandwich and baked goods truck. I love sandwiches! They are easy to prepare, and can be simple or fancy, classic or inventive. At my little sandwich cart, as well as sandwiches I could have rotating sides (soups, salads, mac and cheese) as well as baked goods. And lots of iced tea.

However, I have zero marketing or business sense, so daydreams are all these will ever be. In lieu of any actual sandwich truck or bakery plans, please enjoy this mini round-up of Vegan Sandwiches Save the Day, by Celine Steen and Tamasin Noyes. I can have sandwich fun in my own home!

Radish and Cream Cheese (Bagel) Sandwiches: These were meant to be served on bagels, but on the day there was not a bagel to be found! So I had to make do with grainy bread. The spread is made from Tofutti cream cheese mixed with raisins, chives, vinegar and seasoning. Also raw shallots, but I left them out as they hurt my stomach. I found the cream cheese mix to be quite salty on its own, but it went nicely with the cool radish and cucumber (which was not in the original recipe, but I added it). I also used baby spinach instead of arugula, due to preference.
Rating: :)



Tofu Pomegranate Pockets: These combine salty, sweet, smoky tofu bits with a cashew dressing, cucumber, spinach and fresh pomegranate seeds. Also raw onion according to the recipe, but I left that out. The dressing started quite sweet, but mellowed over time and was very nice either way. I love pita bread, but I hate stuffing pita bread because I always seem to tear it no matter how careful I am. I had loads of filling left over that wouldn't fit, which was nice on its own, but what I could fit into the pita bread worked very nicely with it.
Rating: :)



Bean and Nut Burgers: I used cannellini beans and walnuts in these patties, that also include BBQ sauce as well as spices (I left out the cayenne) and panko. The patties themselves are a little fragile, but held up fairly well to pan frying. I served them on wholemeal buns with mayo, spinach, beetroot, tomato, caramelised onion and more BBQ sauce.
Rating: :)



Marinated Eggplant Sandwiches: Unfortunately I found that the eggplant in these got a bit to oily for my liking. I think after removing them from under the broiler, I would just brush with a straight up sauce mixture rather than adding more oil to it. They tasted good right out of the oven, but once they cooled and sat, they did that oily eggplant thing. I really liked the tofu, which is a bit noochy and a bit sweet, it went nicely. I also used baby spinach rather than lettuce. I would have liked to have added some tomato or relish to these, to give them a bit more freshness.
Rating: :)



Cute Kitty Photo of the Post - Month of Sahara



I mentioned previously that Sahara loved oat milk. Before her IBD got really bad and I had to get super strict with her food, we shared a glass of oat milk together every morning before I went to work.