Initially scheduled for a September release, Celine and I are thrilled that Vegan Sandwiches Save the Day got bumped up in the calendar. I feel as if Christmas came early! While we are still anxiously awaiting tester copies, you’ve got a shot at getting a free copy now! Two lovely ladies are hosting giveaways, so bop over to their sites faster than vegan butter would melt on a patio in this weather.
Kelly, from Three and a Half Vegans is hosting a month long Sandwich theme as part of the Food Network Monthly cookalong.
Joni, from Just the Food, will be posting a recipe (and contest) any day now!
For other teasers, be sure to check out these links. There will be more to come!
Brioche (yes, really!!!!!)
Cinnamon Swirl Brioche and Stuffed French Toast
Raspberry Miso Sandwich Spread
Jibarito (didn’t make it in the book)
Photos only
Gobbler Slices
Party Monster
Pate
 One World Reuben
While you’re clicking around, “like” Vegan Sandwiches on Facebook, too.
The One World Reuben uses harissa and a few posts ago, In2Insight asked about it. Sometimes I buy it at my chain grocery store in the ethnic aisle, but more often than not, I make my own. Being the huge fan that I am of heat, harissa is featured in a few recipes in Grills Gone Vegan (2013 )and these recipes were written for that book. Choose from a dry mix (that can be mixed with oil for a wet rub) or a more traditional paste mixture.
Harissa Dry Mix
Yield: 1/2 cup
This blend of harissa spices can be used as a dry rub for tofu, tempeh, or seitan before cooking for instant flavor. For a wet rub, mix equal parts of the spice blend with olive oil. Harissa is traditionally customized to a family’s taste, so feel free to adjust the amount of cayenne—or any of the ingredients, for that matter.
2 tablespoons chili powder
4 teaspoons smoked paprika
2 teaspoons garlic powder
2 teaspoons salt
1 1/2 teaspoons ground cayenne
1 teaspoon ground cardamom
1 teaspoon ground cumin
1/2 teaspoon ground cloves
1/2 teaspoon ground pepper
Put all the ingredients in a small bowl and stir to combine. Stored in a tightly closed jar or ziplock bag at room temperature, the spice mixture will keep for 6 months.
Harissa Paste
Yield: 3/4 cup
Harissa paste, originally from North Africa, is a piquant, flavorful blend of chiles and spices. It’s typically used as a flavoring for stews or couscous but is very versatile and enhances many other dishes. In this book, it makes an appearance in Harissa Seitan Burgers (page XX), Red-Eye Tofu Steaks (page XX), Tempeh-Chickpea Stew with Harissa Biscuits (page XX), and several sauces. Traditionally, the paste is made at home to each family’s taste. In keeping with that tradition, I encourage you to think of this recipe as a blueprint. Make it as directed the first time, and then customize it as you wish.
6 dried New Mexico chiles, stemmed and seeded
1 dried ancho chile, stemmed and seeded
1/2 roasted red bell pepper (see page XX)
1/4 cup moist-packed sun-dried tomatoes
Juice from 1/2 lemon
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
3 cloves garlic, minced
1/2 teaspoon ground caraway seeds
1/2 teaspoon red pepper flakes
1/4 teaspoon ground pepper
Put the dried chiles in a heatproof bowl. Pour about 4 cups of boiling water over them and put a small plate on top of the peppers to keep them submerged. Let rest for 30 minutes to rehydrate.
           Drain the chiles, discarding the liquid, and transfer to a food processor or blender. Add the bell pepper, sun-dried tomatoes, lemon juice, oil, vinegar, garlic, caraway seeds, red pepper flakes, and pepper and process until smooth. Stored in a covered container in the refrigerator, the paste will keep for 1 month.
Wondering about that sandwich up top? It’s the Muffaletta from Vegan Sandwiches Save the Day! For this version, I opted for store-bought cold cuts to make a super fast, easy-to-pack sandwich. For this recipe and a hundred more, pick up your copy today.
2 Comments
You are SO kind. Thank You!
My pleasure– I love this stuff and hope you do, too!