Read Online The Sexy Vegan Cookbook by Brian L. Patton - Free Book Online
Authors: Brian L. Patton
Ads: Link
onion, and set aside.
In a separate bowl, whisk together the capers, seaweed powder, mustard, lemon juice, mayo, and crazy shit or relish. Add the mayo mixture to the chickpea bowl, and mix everything together. Season with salt and pepper to taste.
Heat a skillet over medium heat. Spread ½ tablespoon of margarine on one side of each bread slice and flip the bread slicesover. Put 2 slices of cheeze or 1 tablespoon of not-zzarella sauce on the other side of 2 of the bread slices. Top the 2 cheeze-covered bread slices with the chickpea mixture and the remaining 2 slices of bread, margarine side up. Place the sandwiches in the hot skillet. Cook for 5 to 7 minutes per side, or until each side is golden.
THE PORTLY FELLOW
If this sandwich were a person, he would be a round, top hat–wearing gentleman in an old-timey suit with a pocket watch, monocle, and cane. And despite his size, he would eat sandwiches in a dainty fashion. That makes me smile.
Makes 2 sandwiches
2 portobello mushrooms, stemmed and wiped clean
2½ teaspoons extra-virgin olive oil
2 teaspoons balsamic vinegar
Salt and pepper
½ cup sliced red onion
2 ciabatta rolls, halved and toasted
½ cup Sun-Dried Tomato and White Bean Spread (recipe follows)
1 roasted red bell pepper, halved (see Tip, page 96 )
1 small handful baby arugula
1 medium tomato, sliced
http://youtu.be/5khX9zv_fPo
Preheat the oven to 350°F. Coat the mushrooms with 2 teaspoons of the oil, the vinegar, and a pinch of salt and a pinch of pepper. Place the mushrooms in the smallest roasting vessel that will hold them. The smaller the vessel, the more of the delicious mushroom juice that will collect during cooking, so make sure the vessel has sides. You can make one out of foil if need be. On a baking sheet, toss the onion slices with the remaining ½ teaspoon of oil, a pinch of salt, and a pinch of pepper, and spread them out. Roast both the shrooms and the onion for 15 to 20 minutes, or until soft. Remove the mushrooms and onion from the oven, and let cool, making sure to reserve any mushroom juices that have accumulated. Cut the shrooms thinly on the diagonal, so that you create wide, flat slices.
Now you’re ready to assemble! Remember those shroom juices you were trying to preserve? Drizzle them on the bottom half of each of the ciabatta rolls (if there’s not enough, don’t get your butt-hole all a-pucker — just drizzle some additional oil and vinegar on the ciabatta to compensate), and smear the top halves with the bean spread.
Assemble each of the sandwiches from the bottom up in the following order: bottom ciabatta half, sliced shrooms, roasted pepper, roasted onion, arugula, tomato, and bean-smeared ciabatta half.
SUN-DRIED TOMATO AND WHITE BEAN SPREAD
This is also a great dip for chips or veggies. Store extra in a sealed container in the fridge for up to a week.
Makes about 2 cups
2 cups drained freshly cooked cannellini beans or one 15-ounce can cannellini beans, rinsed and drained
4 medium basil leaves
2 tablespoons chopped sun-dried tomatoes
1 tablespoon sun-dried tomato oil or extra-virgin olive oil
¼ cup water
1 clove garlic
Salt and pepper
In a food processor or blender, puree the beans, basil, sun-dried tomatoes, oil, water, and garlic until smooth. Season with salt and pepper to taste.
BOURBON TEMPEH SLIDERS
If you’re only making one batch of these sliders, I recommend that you eat them alone. If someone walks in on you, you’d best get into an elbowy defensive position and prepare for battle.
Makes 6 sliders
4 teaspoons extra-virgin olive oil
One 8-ounce package tempeh, cut into six 2-inch-by-2-inch-by-4-inch squares
1 red onion, thinly sliced
½ cup bourbon
1 teaspoon brown sugar
1 cup vegetable stock
2 teaspoons arrowroot dissolved in 1 teaspoon water (see WTF, page 69 )
Salt and pepper
3 tablespoons Smoked Cheddar Sauce (optional), warmed
6 mini buns (about 2 inches wide), halved
¼ packed cup baby spinach
1 Roma tomato, cut
In a separate bowl, whisk together the capers, seaweed powder, mustard, lemon juice, mayo, and crazy shit or relish. Add the mayo mixture to the chickpea bowl, and mix everything together. Season with salt and pepper to taste.
Heat a skillet over medium heat. Spread ½ tablespoon of margarine on one side of each bread slice and flip the bread slicesover. Put 2 slices of cheeze or 1 tablespoon of not-zzarella sauce on the other side of 2 of the bread slices. Top the 2 cheeze-covered bread slices with the chickpea mixture and the remaining 2 slices of bread, margarine side up. Place the sandwiches in the hot skillet. Cook for 5 to 7 minutes per side, or until each side is golden.
THE PORTLY FELLOW
If this sandwich were a person, he would be a round, top hat–wearing gentleman in an old-timey suit with a pocket watch, monocle, and cane. And despite his size, he would eat sandwiches in a dainty fashion. That makes me smile.
Makes 2 sandwiches
2 portobello mushrooms, stemmed and wiped clean
2½ teaspoons extra-virgin olive oil
2 teaspoons balsamic vinegar
Salt and pepper
½ cup sliced red onion
2 ciabatta rolls, halved and toasted
½ cup Sun-Dried Tomato and White Bean Spread (recipe follows)
1 roasted red bell pepper, halved (see Tip, page 96 )
1 small handful baby arugula
1 medium tomato, sliced
http://youtu.be/5khX9zv_fPo
Preheat the oven to 350°F. Coat the mushrooms with 2 teaspoons of the oil, the vinegar, and a pinch of salt and a pinch of pepper. Place the mushrooms in the smallest roasting vessel that will hold them. The smaller the vessel, the more of the delicious mushroom juice that will collect during cooking, so make sure the vessel has sides. You can make one out of foil if need be. On a baking sheet, toss the onion slices with the remaining ½ teaspoon of oil, a pinch of salt, and a pinch of pepper, and spread them out. Roast both the shrooms and the onion for 15 to 20 minutes, or until soft. Remove the mushrooms and onion from the oven, and let cool, making sure to reserve any mushroom juices that have accumulated. Cut the shrooms thinly on the diagonal, so that you create wide, flat slices.
Now you’re ready to assemble! Remember those shroom juices you were trying to preserve? Drizzle them on the bottom half of each of the ciabatta rolls (if there’s not enough, don’t get your butt-hole all a-pucker — just drizzle some additional oil and vinegar on the ciabatta to compensate), and smear the top halves with the bean spread.
Assemble each of the sandwiches from the bottom up in the following order: bottom ciabatta half, sliced shrooms, roasted pepper, roasted onion, arugula, tomato, and bean-smeared ciabatta half.
SUN-DRIED TOMATO AND WHITE BEAN SPREAD
This is also a great dip for chips or veggies. Store extra in a sealed container in the fridge for up to a week.
Makes about 2 cups
2 cups drained freshly cooked cannellini beans or one 15-ounce can cannellini beans, rinsed and drained
4 medium basil leaves
2 tablespoons chopped sun-dried tomatoes
1 tablespoon sun-dried tomato oil or extra-virgin olive oil
¼ cup water
1 clove garlic
Salt and pepper
In a food processor or blender, puree the beans, basil, sun-dried tomatoes, oil, water, and garlic until smooth. Season with salt and pepper to taste.
BOURBON TEMPEH SLIDERS
If you’re only making one batch of these sliders, I recommend that you eat them alone. If someone walks in on you, you’d best get into an elbowy defensive position and prepare for battle.
Makes 6 sliders
4 teaspoons extra-virgin olive oil
One 8-ounce package tempeh, cut into six 2-inch-by-2-inch-by-4-inch squares
1 red onion, thinly sliced
½ cup bourbon
1 teaspoon brown sugar
1 cup vegetable stock
2 teaspoons arrowroot dissolved in 1 teaspoon water (see WTF, page 69 )
Salt and pepper
3 tablespoons Smoked Cheddar Sauce (optional), warmed
6 mini buns (about 2 inches wide), halved
¼ packed cup baby spinach
1 Roma tomato, cut
Similar Books
