Vegan Sandwiches Save the Day! Revolutionary New Takes on Everyone's Favorite Anytime Meal

by Noyes, Tamasin; Steen, Celine

• ISBN13: 9781592335251
• ISBN10: 159233525X
• Format: Paperback
• Copyright: 2012-09-01
• Publisher: Fair Winds Press

Summary

What's the best thing since sliced bread? The sandwich of course! Layered with flavor, simple and portable, and full of endless variety, sandwiches have been stealing the show for as long as they've existed. But it's time for the traditional, calorie-laden, meat-centric sandwich to move over, because there's a new sheriff in town-the vegan sandwich! Filled with healthy, natural, plant-based ingredients, vegan sandwiches are your one-stop shop to total breakfast, lunch, or dinner satisfaction. Inside Vegan Sandwiches Save the Day, you'll find 101 amazing combinations to suit any time, any craving, and any occasion, from Apricot Breakfast Panini to Protein-Happy Quinoa Rolls and Curried Lentil Sloppy Joes. So whether you're packing a lunch for work, school, or play, or just want to indulge in a nutritious and pleasurable meal without spending hours slaving over the stove, Vegan Sandwiches Save the Dayhas the tasty solution you're looking for.

Author Biography

Tamasin Noyes is the author of American Vegan Kitchen, Grills Gone Vegan, Vegan Sandwiches Save the Day!, Whole Grain Vegan Baking, and the upcoming The Great Vegan Protein Book. She is the founder of www.veganappetite.com and has worked as a committed cookbook tester for many well-known vegan cookbook authors (such as Isa Chandra Moskowitz, Terry Hope Romero, Robin Robertson, Dynise Balcavage, and Kelly Peloza) and has cooked in several restaurants.

Celine Steen is the co-author of 500 Vegan Recipes, The Complete Guide to Vegan Food Substitutions, Hearty Vegan Meals, Vegan Sandwiches Save the Day!, Whole Grain Vegan Baking, The Great Vegan Protein Book, and The Great Vegan Grains Book. She is the founder of the award-winning blog Have Cake, Will Travel (havecakewilltravel.com).

Table of Contents

Introduction: The best thing to happen to sliced bread	p. 9
Sandwiching Made Easy: Tips and tricks to make your sandwich-building experience a breeze	p. 11
Rise and æWich: The early bird gets the breakfast sandwich	p. 17
Going Topless: Bread at the bottom, filling on top: Rated R for ravenous	p. 37
Keep It Cool: Chilled, make-ahead sandwiches ready for eating whenever hunger strikes	p. 55
The Classics and Deli Delights: Retro, diner-style sandwiches that will rock your world	p. 85
Bold New Ground: Pushing the boundaries of taste-bud adventure. No passport required!	p. 121
Sweetness Follows: Sweet desserts for a perfectly sandwiched final touch to your meal	p. 161
The Building Blocks: A few incredible and indispensable staple recipes	p. 175
Acknowledgments	p. 184
About the Authors	p. 184
Index	p. 185
Table of Contents provided by Ingram. All Rights Reserved.

Excerpts

Peanut Butter Banana Bacon Sandwiches

Oh yes, we did. if you’re in a pinch and prefer using panfried and ready-to-go tempeh bacon instead of the “fiberful” chickpea goodness here, it will work well, too.

Yield: 4 sandwiches

For chickpea bacon:

—1 can (15 ounces, or 425 g) chickpeas, drained and rinsed

—1 tablespoon (15 ml) pure maple syrup

—1 1/2 teaspoons apple cider vinegar

—Heaping 1/4 teaspoon smoked paprika

—1/2 teaspoon smoked sea salt, to taste

—1/2 teaspoon onion powder

—1/4 teaspoon garlic powder

—2 teaspoons to 1 tablespoon (10 to 15 ml)

—Liquid smoke, to taste

—1 tablespoon (15 ml) olive oil

For sandwiches:

—1/2 cup (128 g) crunchy, unsweetened natural peanut butter

—4 soft bread rolls, cut in half, or 8 slices any bread

—2 small, just-ripe bananas, sliced

—Nonstick cooking spray or nondairy butter

To make the chickpea bacon:

Preheat the broiler. Combine all the ingredients in a medium-size bowl and then spread in a shallow, 8-inch (20-cm) baking dish. Make sure the chickpeas are in a single layer so they cook evenly. Broil for 8 minutes, stir, and broil for 6 to 8 minutes longer, checking every 2 minutes to make sure the chickpeas don’t burn. They are ready when the liquid has been absorbed and the chickpeas are crispy and dark golden brown.

To assemble the sandwiches:

Spread 1 tablespoon (16 g) peanut butter (or enough to cover the whole surface of the bread) on each slice of bread. Gently press down a generous 1/3 cup (90 g) chickpea bacon (or as much as will fit) into the peanut butter on 4 of the slices. Place as many slices of banana as will fit on top. Put the second peanut-buttered slice on top.

Lightly coat a large skillet with spray, or melt some butter in the skillet. Cook the sandwiches in batches on medium-low heat until golden brown and crispy, about 5 minutes on each side.

These are also great prepared in a closed panini press, for about 6 minutes in all. This will meld the ingredients together a little more than just grilling the sandwich does.

Serving suggestions and variations:

You might want to consider making a double or triple batch of chickpea bacon to eat as is, because it makes for a delicious snack that will fly out of the bowl faster than you can swat at the hands attempting to steal your beans. if you do make a larger batch, be sure to use a larger baking tray so the chickpeas can be spread in an even layer, not sitting on top of each other, so they all get a chance to brown up.