North End Grinder, page 56
North End Grinder, page 56
These sandwich wonders require minimal cooking. Want another slice of great news? We’ve got you covered: they also taste as if you put a lot more effort into them than you actually did, which makes them ideal for make-and-take feasting, especially during those sweltering summer months when the last thing you want to do is get anywhere near the stove. You know what this all means, right? More time for fun!
If you’ve ever been to the Italian section of Boston, you’ll recognize this one (pictured on page 54) as soon as you taste the dried herb dressing. Try to use two or more varieties of cold cuts for the best taste. You know as well as we do that homemade cold cuts are ideal here. However, store-bought will do in a pinch.
YIELD
4 SANDWICHES
2/3 CUP (160 ML) DRESSING
FOR DRESSING
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon fine sea salt
1/4 teaspoon black pepper
1/4 teaspoon sugar
1/4 cup (60 ml) apple cider vinegar
1/4 cup plus 2 tablespoons (90 ml) olive oil
FOR SANDWICHES
Four 6-inch (15-cm) hoagie rolls, cut in half and toasted
8 thin Mushroom Tomato Slices (page 183)
8 thin Gobbler Slices (page 182)
2 tomatoes, sliced into 1/2-inch (1.3-cm) rounds
6 cups (420 g) shredded lettuce
1 sweet onion, sliced, cut into half-moons, and separated
TO MAKE THE DRESSING: Combine the herbs, seasonings, sugar, and vinegar in a small bowl. Whisk to combine, then let soften for 5 minutes before adding the oil. Whisk the oil into the dressing.
TO ASSEMBLE THE SANDWICHES: Pour about 1 tablespoon (15 ml) dressing on the bottom of each roll. Layer 2 slices of each cold cut per roll, folding them in half if they are much larger than the roll. Lay the tomatoes on top, and spread 1-1/2 cups (105 g) lettuce on each. Divide the onion evenly among the rolls. Pour the remaining dressing over the tops of the sandwiches and put the tops on the rolls. Cut in half and serve.
SERVING SUGGESTIONS AND VARIATIONS
• Of course, this sandwich can be customized with your favorite additions, such as grilled onions and peppers, pickles, or banana peppers.
• To make these as toasted cheese grinders, sprinkle a little shredded nondairy cheese on the toasted hoagie rolls. Broil for 2 minutes or until melted. Add the fillings as above.
Packed with flavor and personality, this one is sure to be a hit even for those who never were such big fans of egg salad. We adore the crunch and saltiness the (optional, but not in our world) pretzels bring to the table!
YIELD
2 OR 3 SANDWICHES
FOR FILLING
2 cups (328 g) cooked chickpeas
2 tablespoons (30 ml) fresh lemon juice
1 tablespoon (15 ml) tamari
1/2 teaspoon liquid smoke
2 tablespoons (15 g) nutritional yeast
1/4 teaspoon turmeric
3 tablespoons (42 g) vegan mayonnaise, plus extra if needed
1 teaspoon sweet pickle relish
1 teaspoon Dijon mustard
1/2 teaspoon capers, drained
1 tablespoon (10 g) minced onion
1 tablespoon (9 g) minced red bell pepper
1 teaspoon minced fresh parsley
1/4 teaspoon smoked paprika
Salt and pepper, to taste
FOR SANDWICHES
4 to 6 slices Green Monster Bread (page 178) or any bread
1/2 cup (16 g) fresh baby spinach
1 firm tomato, sliced
Pretzel sticks (optional)
TO MAKE THE FILLING: In a large skillet, combine the chickpeas, lemon juice, tamari, liquid smoke, nutritional yeast, and turmeric. Stir to coat the chickpeas. Cook over medium heat until the liquid has evaporated and the chickpeas are coated, about 6 minutes. Combine the remaining ingredients in a medium-size bowl. Add the chickpeas, stirring well to coat. Partially crush the chickpeas so they don’t roll out of the bread as you eat them. Adjust the seasonings to taste and add more mayo, if desired. Chill for a couple of hours before using.
TO ASSEMBLE THE SANDWICHES: Spread 1/2 to 3/4 cup (110 to 165 g) filling on the bread. The quantity will depend on your personal taste. (We like to overfill this one!) Top with the spinach, tomato, and a small handful of pretzel sticks for added crunch.
SERVING SUGGESTIONS AND VARIATIONS
Not in a chickpea mood? Make it with tofu instead. Use 12 ounces (340 g) extra-firm tofu, drained and pressed really well, then cut into 1/4-inch (6-mm) cubes. Heat a large skillet over medium heat and spray with nonstick cooking spray. Add the tofu cubes, cooking until golden brown and stirring occasionally, about 5 to 7 minutes. Follow the instructions for the filling from this point on.
With crunchy almonds and sweet grapes, this elegant tofu salad sandwich will have you oooh-la-la-ing. Using both fresh and dried herbs brings a complexity of flavor. It’s a perfect picnic sandwich and pairs wonderfully with a dry white vegan wine.
YIELD
4 SANDWICHES
FOR TOFU SALAD
1 teaspoon canola oil, if needed
1 pound (454 g) extra-firm tofu, drained, pressed, and cut into 1/2-inch (1.3-cm) cubes
1 teaspoon tamari
1/4 cup (56 g) vegan mayonnaise
1/4 cup (37 g) quartered seedless green grapes
2 tablespoons (20 g) minced shallot
1 tablespoon (15 g) minced celery
1 tablespoon (15 ml) white wine vinegar
1 tablespoon (7 g) slivered almonds, toasted
1 teaspoon minced fresh chives
1/2 teaspoon Dijon mustard
1/2 teaspoon minced fresh thyme
1/2 teaspoon minced fresh parsley
1/4 teaspoon dried tarragon, crumbled
1/4 teaspoon dried herbes de Provence
Salt and pepper, to taste
FOR SANDWICHES
1 cup (20 g) arugula, for serving
One 16-inch (40-cm) baguette, cut in half lengthwise
TO MAKE THE TOFU SALAD: Heat a large cast-iron skillet over medium heat. If the skillet is well seasoned, no oil is needed. If it isn’t, add the canola oil. Add the tofu cubes and cook, pressing down with a spatula and stirring, for 7 to 8 minutes, or until lightly golden and a firmer texture. Remove from the heat and add the tamari. Transfer to a medium-size bowl. Add all the remaining ingredients and season to taste. Cover and refrigerate for 1 hour to let the flavors meld.
TO ASSEMBLE THE SANDWICHES: Place the arugula on the bottom of the baguette. Spread the tofu salad evenly over the arugula and top with the other half of the bread. Cut into 4 pieces and serve.
SERVING SUGGESTIONS AND VARIATIONS
• Instead of grapes, try substituting an equal amount of dried sweetened cranberries, dried cherries, minced fresh apples, or even raisins.
• For a change of pace, serve this on top of mixed greens for a take on a Waldorf salad.
We grew tired of carrots always being number one in the world of shredded roots, so we decided to put the oft-ignored beet back in the spotlight, right where it belongs. This happily earthy sandwich is made a bit more substantial (not to mention delicious) thanks to the healthy fats naturally found in the almond butter and avocado. Applause!
YIELD
2 SANDWICHES
6 ounces (170 g) raw beet, peeled and grated or shredded (see Note)
1 tablespoon (15 ml) seasoned rice vinegar
2 teaspoons fresh orange juice
1 small clove garlic, pressed
Salt and pepper, to taste
1 medium-size ripe avocado, halved, pitted, and peeled
1 tablespoon (15 ml) orange Muscat champagne vinegar or fresh lemon juice
1/3 cup (80 g) toasted, crunchy, salted almond butter
4 large slices whole-grain bread
1/2 cup (13 g) micro greens or (20 g) packed fresh herb salad mix
1/2 cup (17 g) onion sprouts or any spicy sprouts
RECIPE NOTE
The finer you grate the beets, the more liquid will be released, making it so you’ll have to squeeze the grated beets before adding them to the sandwich to avoid sogginess. Shredding them a bit thicker eliminates this step, so take your pick depending on the texture you prefer.
Squeeze the liquid out of the grated beets if needed. This step shouldn’t be necessary if you’re shredding the beets. In a medium-size bowl, combine the beets with the vinegar, orange juice, and garlic. Add salt and pepper to taste.
Cut the avocado into thin slices and gently rub the slices with the Muscat vinegar to boost the flavor and prevent browning.
To assemble the sandwiches, spread 1-1/2 tablespoons (24 g) almond butter on each slice of bread, or enough to cover the entire surface of the slices. Lightly drop some of the micro greens and sprouts on two slices, keeping a little aside. Arrange half of the grated beets on top, along with half of the sliced avocado and the remaining micro greens and sprouts. Add a little extra salt and pepper, if desired. Top with the other almond-buttered slice of bread.
SERVING SUGGESTIONS AND VARIATIONS
• Enjoy this sandwich with a side of crispy sweet potato chips to make it an even more special treat.
• If your bread is on the soft side, lightly toast it before assembling the sandwich; it’ll be all the better for it.
• Choose a type of bread that has some character and texture to it (with seeds and nuts, perhaps), and avoid plain sandwich bread.
When it’s hot and humid, we want to heat up our kitchens as little as possible. The toaster, we can do! This one hits the spot and won’t overheat you or your home. The slightly salty, slightly sweet cream cheese mixture pairs beautifully with crisp radishes and peppery arugula.
YIELD
4 SANDWICHES
3/4 cup (180 g) nondairy cream cheese, softened
1/4 cup (40 g) minced shallot
1 tablespoon (3 g) minced chives
1 tablespoon (9 g) minced raisins
2 teaspoons ume plum vinegar
Pinch of black pepper
4 bagels, sliced and toasted
4 large radishes, sliced
1 cup (20 g) baby arugula
In a small bowl, combine the cream cheese, shallot, chives, raisins, vinegar, and black pepper. Mix with a fork until combined. Spread 1 tablespoon (15 g) on the inside of each of the toasted bagel tops. Divide the remaining 2 tablespoons (30 g) among the bagel bottoms. Layer the sliced radishes evenly over the bagel bottoms. Top with 1/4 cup (5 g) arugula and the top of the bagel. Serve.
SERVING SUGGESTIONS AND VARIATIONS
• Add any other vegetables you like. Sliced bell pepper rings are a particularly good addition.
• If you have a favorite gazpacho, this recipe is the perfect side.
• This cheese mixture makes a unique base for bruschetta toppings. Spread it thinly on toasted baguette slices and top with tomatoes, basil, and garlic or the toppings of your choice.
Crunchiness, crispiness, and creaminess, ahoy! We’re not that big on processed, store-bought items and tried to limit their use in this book, but we haven’t come up with the perfect homemade version of nondairy cream cheese to this day. We’re sure we’ll crack the code eventually, mark our words.
YIELD
4 SANDWICHES
1-1/4 CUPS (300 G)
NUTTY CREAM CHEESE
2 tablespoons (30 ml) thawed apple juice concentrate
2 tablespoons (12 g) grated daikon radish
1 tablespoon (10 g) minced shallot, divided
1 teaspoon apple cider vinegar or sherry vinegar
1 teaspoon Dijon mustard
Salt and pepper, to taste
1 medium-size Granny Smith apple, not peeled, cored and chopped
8 ounces (227 g) nondairy cream cheese, softened
2/3 cup (66 g) toasted pecan pieces
8 pumpernickel bread slices
8 radicchio leaves
1 cup (20 g) fresh baby arugula
Combine the apple juice concentrate, grated daikon, 2 teaspoons of the minced shallot, vinegar, mustard, salt, and pepper in a medium-size bowl. Add the chopped apple and stir well. Set aside at room temperature for 30 minutes to let the flavors meld.
In a medium-size bowl, combine the cream cheese, pecans, a pinch of salt and pepper, and the remaining 1 teaspoon minced shallot, using a couple of spoons to thoroughly incorporate the pecans into the softened cream cheese without crushing them.
Spread 2 tablespoons (30 g) nutty cream cheese on each slice of bread. Top with 2 radicchio leaves, 1/4 cup (5 g) arugula, 1/4 cup (35 g) apple salad, and the remaining slice of bread.
SERVING SUGGESTIONS AND VARIATIONS
• If you’re not a fan of pumpernickel, you can switch to another bread, but be sure to choose one that’s got some oomph and mucho flavor to it, something preferably whole grain that will bring some attitude to the sandwich table.
• We love to eat this one with a big handful of good old salted potato chips. Can’t get enough of that crunch!
• If you’re feeling a bit lazy or rushed, skip the daikon preparation and just add thin slices of Granny Smith apple to the pumpernickel already garnished with the cream cheese and pecan spread, and top with a few salad leaves for good measure.
When we came across a recipe for a sandwich spread that combined regular mayonnaise with raspberries, we were a little intrigued by it, and yet not quite sold on how the flavors would pair up. We came up with our own (vegan, of course) version of it and fell in love with the pink hue and tingling flavor of this new favorite spread!
YIELD
4 SANDWICHES
FOR RASPBERRY SPREAD
1/4 cup (47 g) frozen raspberries, thawed and drained
1/2 cup (120 g) miso dressing (page 107)
1-1/2 teaspoons minced shallot
Generous 1/4 teaspoon fresh thyme leaves, chopped
FOR SANDWICHES
4 bagels or any soft bread roll, cut in half and lightly toasted
1/3 cup (38 g) coarsely chopped dry-roasted hazelnuts
2 cups (57 g) baby spinach
32 super-thin Gobbler Slices (page 182)
TO MAKE THE SPREAD: Combine all the ingredients in a small bowl, making sure that no large pieces of raspberries are left.
TO ASSEMBLE THE SANDWICHES: Spread 1 heaping tablespoon (16 g) raspberry spread on each bagel half (or enough to cover the surface of it). Top with 1 heaping tablespoon (10 g) chopped hazelnuts. Cover with 1/2 cup (14 g) baby spinach, 8 Gobbler Slices, and the other bagel half.
SERVING SUGGESTIONS AND VARIATIONS
• If you do prepare this one ahead of time for travel, be sure to add the spinach leaves between the bagel and the spread to help prevent sogginess.
• There will be some leftover spread, and though we’ve been known to occasionally just grab a spoon and eat it as one would eat yogurt (it’s that good, don’t judge us), we recommend spreading it on toasted bagel halves in place of nondairy cream cheese.
Savory tofu bits combine with pomegranate to make a palate-pleasing pita sandwich. The pomegranate seeds add texture and a tart sweetness, while the ume plum vinegar brings it all together.
YIELD
4 HALF POCKETS
FOR TOFU BITS
Nonstick cooking spray
1 pound (454 g) extra-firm tofu, drained, pressed, and cut into 1/2-inch (1.3-cm) cubes
2 tablespoons (30 ml) tamari
1-1/2 teaspoons liquid smoke, divided
1 teaspoon pure maple syrup
1/2 teaspoon onion powder
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
FOR DRESSING
1/2 cup (69 g) cashews, soaked in water for 1 hour, then rinsed and drained
1/4 cup plus 2 tablespoons (90) apple juice, or as needed
1 tablespoon plus 1 teaspoon (20 ml) ume plum vinegar
FOR SANDWICHES
4 cups (120 g) chopped baby spinach or arugula
1/4 cup (40 g) minced red onion
Two 8-inch (20-cm) pita breads, cut in half
1 small cucumber, sliced
1/2 cup (91 g) pomegranate seeds, divided
TO MAKE THE TOFU: Preheat the oven to 400°F (200°C, or gas mark 6). Spray an 8 × 11-inch (20 × 28-cm) pan with nonstick spray. Combine the tofu, tamari, 1 teaspoon of the liquid smoke, maple syrup, onion powder, salt, and pepper in the pan. Stir to coat. Bake for 20 minutes, stirring once halfway through. When browned, remove from the oven and add the remaining 1/2 teaspoon liquid smoke. Let cool before using.
TO MAKE THE DRESSING: Combine all the ingredients in a blender. Blend until completely smooth.
TO ASSEMBLE THE SANDWICHES: Combine the spinach, red onion, and half the dressing in a bowl. Toss to coat. Fill the pockets evenly with the salad and then layer in the cucumber. Fill evenly with the tofu and sprinkle each with 2 tablespoons (23 g) pomegranate seeds. Drizzle with the remaining dressing and serve.
SERVING SUGGESTIONS AND VARIATIONS
Want to take this one on the go? You can toss all the sandwich vegetables with the dressing and package it separately from the tofu. When you’re ready to eat, just fill the pitas with the salad and tofu.
Classic Caesar salad was never our thing. So we took the very best parts of it and created a wrap showcasing seasoned tempeh strips, a lovely green salad, and the quintessential “hippie” food: sunflower seeds.
YIELD
4 WRAPS
FOR SALAD DRESSING
1/4 cup (34 g) cashews, soaked in water for 1 hour, then rinsed and drained
2 tablespoons (30 ml) capers, with brine
2 tablespoons (30 ml) red wine vinegar
2 tablespoons (30 ml) nondairy milk
2 tablespoons (30 ml) olive oil
1 tablespoon plus 1 teaspoon (20 ml) fresh lemon juice
2 cloves garlic, minced
2 teaspoons nutritional yeast
1/2 teaspoon agave nectar
1/2 teaspoon black pepper
1 teaspoon minced chives
FOR TEMPEH AND SANDWICHES
1 pound (454 g) tempeh, steamed and cut into 1/2-inch (1.3-cm) slices
2 tablespoons (30 ml) tamari
Canola or other vegetable oil, for frying
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups (80 g) chopped arugula
2 cups (94 g) chopped romaine
2 cups (360 g) chopped roasted red bell pepper
1/2 cup (80 g) minced red onion
Four 10-inch (25-cm) flour tortillas
2 tablespoons (9 g) sunflower seeds
1 tomato, sliced
TO MAKE THE SALAD DRESSING: In a blender, combine the cashews, capers and brine, vinegar, milk, oil, lemon juice, garlic, nutritional yeast, agave, and black pepper. Blend until smooth. Stir in the chives. Store in an airtight container in the refrigerator for up to 1 week.
TO MAKE THE TEMPEH: On a large baking sheet, combine the tempeh strips with the tamari. Let sit for 30 minutes, or until the tamari has been absorbed.
Preheat the oven to 250°F (120°C, or gas mark 1/2). Line a baking sheet with a paper towel. Pour 1/4 inch (6 mm) oil into a large cast-iron skillet and heat over medium heat. Working in batches, panfry the tempeh, turning once, for 10 minutes, or until golden. Transfer to the baking sheet and keep warm in the oven. When all the tempeh is cooked, season with the salt and pepper. In a large bowl, combine the arugula, romaine, red pepper, and onion. Add the dressing and toss to coat.
TO ASSEMBLE THE SANDWICHES: Divide the tempeh evenly among the 4 tortillas. Top each with one-fourth of the salad mixture, sunflower seeds, and sliced tomato. Fold the ends in and roll. Cut in half to serve.
SERVING SUGGESTIONS AND VARIATIONS
• Instead of serving these as wraps, make them as pita pocket sandwiches.
• We know this is a sandwich book, but we’re just going to come out and say it. The dressed vegetables, topped with the tempeh, make a delicious salad.
One of our favorite grocery stores sells veggie wraps that are so irresistible we just had to try and re-create them at home!
YIELD
6 WRAPS
FOR BULGUR
1/2 cup (70 g) dry bulgur wheat
1 tablespoon (15 ml) fresh lemon juice
1/4 cup plus 3 tablespoons (105 ml) water
1/4 teaspoon fine sea salt, to taste
1/4 teaspoon cayenne pepper, to taste
1/2 teaspoon onion powder
1 clove garlic, pressed
FOR HUMMUS
1 can (15 ounces, or 425 g) chickpeas, drained and rinsed
2 tablespoons (30 ml) olive oil
2 heaping tablespoons (40 g) tahini
2 tablespoons (30 ml) fresh lemon juice
1 tablespoon (15 ml) brine from jar of capers
1/2 teaspoon paprika
2 cloves garlic, pressed
Salt, to taste
2 tablespoons (15 g) capers
FOR VEGGIES
1 tablespoon (15 ml) olive oil
1/3 cup (50 g) chopped red onion
4 cups (209 g) mix of shredded green cabbage, red cabbage, and carrots
Salt and pepper, to taste
FOR WRAPS
1 tablespoon (15 ml) extra-virgin olive oil or fresh lemon juice
Six 10-inch (25-cm) flour tortillas
TO MAKE THE BULGUR: Combine all the ingredients in a medium-size bowl. Cover with plastic wrap and place in the fridge for 2 hours, until the liquid has been absorbed. Fluff with a fork. Set aside.
TO MAKE THE HUMMUS: Combine the chickpeas, olive oil, tahini, lemon juice, brine, paprika, garlic, and salt in a food processor. Process until mostly smooth, scraping down the sides with a rubber spatula. Add the capers and pulse a few times, just so the capers are partially chopped.
TO MAKE THE VEGGIES: Heat the oil in a large skillet. Add the onion and shredded veggies and cook over medium-high heat for 6 minutes, stirring occasionally, until the veggies just start to soften. Remove from the heat, add a pinch of salt and pepper, add to the bulgur, and stir to combine. Let cool completely.
TO ASSEMBLE THE WRAPS: Stir the oil into the cooled bulgur mix. Spread 1/4 cup (63 g) hummus onto each wrap. Add 1/3 cup (50 g) bulgur mix on top and roll up tightly, tucking in the ends midway through rolling. Cut in half and serve.
RECIPE NOTE
Forget about overcooked bulgur! Soaking the grain to plump it up works quickly and yields perfect results every time.
SERVING SUGGESTIONS AND VARIATIONS
• We like to dip these wraps in tahini dressing (page 131).
• If you want to keep the cooking to a minimum, just nix the oil the veggies would have been cooked in, halve the quantity of cabbage mix and onion, and use them raw by combining them, along with the salt and pepper, with the “cooked” bulgur.
This is a terrific way to use leftover rice. Packed with fresh vegetables, rice, and Mexican spices, these can be on the table in no time. For the hot sauce, we prefer Frank’s Original, if available.
YIELD
4 SERVINGS
FOR RICE-ADILLAS
1 tablespoon (15 ml) olive oil
1/2 cup (80 g) minced red onion
1 cup (100 g) chopped cauliflower florets
1/2 minced jalapeño, to taste
1 teaspoon ground cumin
1-1/2 cups (237 g) cooked rice, chilled
2 cups (72 g) shredded Swiss chard, stems discarded
2 cloves garlic, minced
1 tablespoon (15 ml) hot sauce, to taste
Salt and pepper, to taste
Four 10-inch (25-cm) flour tortillas
FOR BEAN TOPPING
1 can (15 ounces, or 425 g) kidney beans, drained and rinsed
1 cup (130 g) jicama matchsticks
1/2 cup (50 g) minced scallion
2 tablespoons (2 g) minced fresh cilantro
1 tablespoon (15 ml) apple cider vinegar
1 tablespoon (15 ml) fresh lime juice
1 tablespoon (15 ml) hot sauce, to taste
Salt and pepper, to taste
FOR SERVING
1 avocado, pitted, peeled, and sliced
Hot sauce
TO MAKE THE RICE-ADILLAS: Heat the oil in a large skillet over medium heat. Add the onion, cauliflower, jalapeño, and cumin and cook for 3 minutes. Add the rice, Swiss chard, and garlic. Cook until just wilting, 3 to 4 minutes. Add the hot sauce and season to taste with salt and pepper.
Preheat a panini press fitted with smooth plates on high. Divide the mixture evenly between 2 tortillas. Top with the remaining 2 tortillas. Place on the press and close. Cook for 4 to 5 minutes, or until golden and crisp. Cut each tortilla into quarters.
TO MAKE THE TOPPING: Combine all the ingredients in a medium-size bowl. Stir to combine and adjust the seasonings to taste.
Place 2 tortilla quarters on each of 4 plates and top with 3/4 cup (106 g) bean topping. Serve with the avocado slices and extra hot sauce.
SERVING SUGGESTIONS AND VARIATIONS
• No panini press? Preheat the oven to 400°F (200°C, or gas mark 6). Lightly coat a baking sheet with nonstick spray. Place the filled quesadillas on the sheet and lightly spray the tops with nonstick spray. Bake for 5 to 7 minutes, or until crisp. Cut into wedges and serve.
• If you’re short on time, feel free to omit the bean topping. Serve with salsa or guacamole (or both!) instead.
If sushi grew up and turned into a full-fledged sandwich, this would be it! Crispy tempura is accented by pickled vegetables, creamy avocado, and sushi rice. The sauce combines sweet, sour, salty, and bitter to tempt your taste buds with umami, making this sandwich exceptional.
YIELD
4 WRAPS
1 cup (145 g) prepared, sushi rice
3/4 cup (180 ml) water
1 tablespoon (15 ml) seasoned rice vinegar
1/2 teaspoon tamari
1/4 teaspoon toasted sesame oil
Pinch of sugar
FOR GINGERY VEGETABLES
1-1/2 cups (225 g) shredded napa cabbage
1/2 cup (48 g) grated daikon radish
1/2 cup (50 g) chopped scallion
2 teaspoons ume plum vinegar
1/2 teaspoon grated fresh ginger
FOR DIPPING SAUCE
2 tablespoons (30 ml) mirin
1/2 teaspoon sriracha, to taste
1/2 teaspoon tamari
1/2 teaspoon ume plum vinegar
FOR TEMPURA
3/4 cup (94 g) all-purpose flour
1/2 teaspoon fine sea salt
1/4 teaspoon baking powder
2/3 cup (160 ml) sparkling water, chilled
Canola oil, for cooking
6 asparagus stalks, cut in half
1 large portobello mushroom cap, stemmed, gilled, and cut into 1/2-inch (1.3-cm) slices
FOR WRAPS
4 soy wraps
1/2 avocado, pitted, peeled, and sliced
TO MAKE THE RICE: Combine the rice and water and cook according to the package directions. Scoop it into a bowl. Combine the vinegar, tamari, oil, and sugar in a small bowl, then pour over the rice and gently fluff. Let cool.
TO MAKE THE VEGETABLES: Stir all the ingredients together in a medium-size bowl.
TO MAKE THE DIPPING SAUCE: Combine all the ingredients in a small bowl.
TO MAKE THE TEMPURA: Whisk the flour, salt, and baking powder together in a deep bowl. Whisk in the sparkling water. The mixture should be thick enough to coat the asparagus and mushroom without dripping off. If needed, add 1 tablespoon (8 g) flour or (15 ml) sparkling water.
Line a baking sheet with paper towels. Pour 1 to 2 inches (2.5 to 5 cm) canola oil into a deep, heavy-bottomed saucepan, and heat over medium-high heat. Or heat 3 to 4 inches (7.5 to 10 cm) oil in a deep fryer to medium-high heat. Working in batches, dip the vegetables in the batter to coat, slide them into the oil, and fry until golden, 4 to 5 minutes. Do not crowd the fryer or the temperature of the oil will drop. The correct oil temperature should cause a coated vegetable to bubble. Batter and fry all the vegetables and transfer them to the baking sheet to drain.
TO ASSEMBLE THE WRAPS: Place the wraps on a cutting board. In the center, spread 1/4 cup (46 g) rice and 1/4 cup (20 g) vegetables. Top evenly with the tempura and the avocado slices. Fold two opposite corners in and roll the wrap closed. Serve with the dipping sauce.
Super-packed with protein, courtesy of the quinoa and beans, this Mediterranean-inspired roll will fill you with such tremendous energy that you’ll keep hacking away at the day’s chores without ever wanting or needing to stop. Okay, slight exaggeration, but just barely.
YIELD
4 WRAPS, GENEROUS 3/4 CUP (100 G) TAPENADE
FOR TAPENADE
1/2 cup (28 g) minced sun-dried tomatoes (moist vacuum-packed, not oil-packed)
1/4 cup (25 g) minced kalamata olives
2 tablespoons (15 g) chopped capers
2 tablespoons (30 ml) olive oil
1/4 teaspoon red pepper flakes
FOR FILLING
1-1/2 cups (355 ml) vegetable broth
1/2 cup (84 g) dry quinoa
1/4 cup (30 g) packed golden raisins (optional)
1 tablespoon (15 ml) apple cider vinegar
1 tablespoon (15 ml) fresh lemon juice
1-1/2 tablespoons (25 ml) olive oil
1/4 teaspoon red pepper flakes, to taste
1-1/2 tablespoons (15 g) minced red onion
1 clove garlic, minced
Fine sea salt, to taste
Cracked black pepper, to taste
2 tablespoons (15 g) roasted salted pepitas
3/4 cup (197 g) cooked cannellini beans
2 tablespoons (8 g) chopped fresh parsley
1 tablespoon (2 g) minced fresh basil
FOR WRAPS
Four 10-inch (25-cm) flour tortillas
1 red bell pepper, cored and cut into strips
1 small cucumber, cut into strips
TO MAKE THE TAPENADE: Combine all the ingredients in a food processor. Pulse a few times, but leave it chunky. Chill for at least 2 hours to let the flavors develop.
TO MAKE THE QUINOA: Bring the broth to a boil in a medium-size pot. Add the quinoa and cook for 8 minutes. Add the raisins and cook for 2 to 4 minutes longer, or until the quinoa is cooked and the telltale tail appears. Drain in a fine-mesh sieve. Set aside to cool completely.
In the meantime, prepare the dressing by combining the vinegar, lemon juice, oil, red pepper flakes, onion, garlic, salt, pepper, pepitas, and beans in a large bowl. Add the quinoa mixture, parsley, and basil to the dressing and stir until well coated.
TO ASSEMBLE THE WRAPS: In the middle of each wrap, spread 3 tablespoons (25 g) tapenade. Top with a generous 1/2 cup (120 g) quinoa filling. Divide the red bell pepper and cucumber among the wraps. Fold the ends in and roll closed.
Crunchy veggies paired with exotic flavors make this spicy wrap especially handy (both literally and figuratively, as a matter of fact) during the sweltering hot summer months.
YIELD
6 WRAPS
2 CUPS (800 G) SPREAD
FOR COCONUT SPREAD
1 package (7 ounces, or 200 g) creamed coconut (see page 13)
1 cup (235 ml) warm water
2 tablespoons (30 ml) fresh lemon juice
2 teaspoons onion powder
2 cloves garlic, to taste
1/2 teaspoon fine sea salt, to taste
1/2 teaspoon red pepper flakes
1 teaspoon ground ginger
1/2 teaspoon coarse black pepper
FOR WRAPS
Six 10-inch (25-cm) flour tortillas
2 ounces (57 g) snow pea sprouts or shoots or favorite sprouts
1 large English cucumber, thinly sliced
1 large, not overly ripe mango, peeled, pitted, and cut into cubes
3 small avocados, pitted, peeled, and sliced (optional)
24 fresh basil leaves
Salt and pepper, to taste
6 tablespoons (6 g) chopped fresh cilantro or parsley
TO MAKE THE SPREAD: Combine all the ingredients in a blender, and blend until smooth. Place in the fridge for 1 to 2 hours, stirring occasionally to check on thickness. It will thicken and set as it chills. If the spread is too thick upon coming out of the fridge, reheat it just for a few seconds in the microwave or leave it at room temperature until it is spreadable. You will have extra spread left over; store it in an airtight container in the fridge and save for another use. (To use it as a sauce in other recipes, reheat it in the microwave or in a saucepan over low heat.)
TO ASSEMBLE THE WRAPS: Smear 2 tablespoons (50 g) coconut spread in the center of each tortilla. Place a generous handful of sprouts on top, followed by 1/3 cup (34 g) cucumber, 1/4 cup (41 g) mango, the slices of 1/2 an avocado, and 4 basil leaves. Sprinkle with a little salt and pepper to taste, and top it off with 1 tablespoon (1 g) cilantro. Wrap tightly and serve.
SERVING SUGGESTIONS AND VARIATIONS
• If you are craving some protein, add a small handful of black beans or panfried tofu cubes. Prepare the Tofu Bits (page 67), dropping the liquid smoke and maple syrup from the list of ingredients in this application.
• While we like to simply slather the coconut spread on slices of bread like we would vegan cream cheese or butter, we also think it’s swell to heat it and use it as a sauce over cooked brown jasmine rice or any kind of bean for a satisfyingly easy, filling meal on the go.
Ramen noodles, a mainstay of youth for many, get special treatment here. The Cajun “trinity” of vegetables enhances our well-seasoned and unique take on an Asian favorite. These are best served at room temperature. If you’re a fan of spice, feel free to add 1/4 to 1/2 teaspoon cayenne pepper to the bean mixture when adding the spices.
YIELD
8 LETTUCE WRAPS
2 teaspoons olive oil
1/2 cup (80 g) minced onion
1/3 cup (33 g) green beans, cut into pieces 1/2 inch (1.3 cm) long
1/4 cup (38 g) minced green bell pepper
2 tablespoons (16 g) minced celery
1 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
2 cloves garlic, minced
1 can (15 ounces, or 425 g) red or kidney beans, drained and rinsed
3/4 cup (108 g) fresh or frozen corn, rinsed
2 tablespoons (33 g) tomato paste
1/4 cup (60 ml) vegetable broth
2 packages (2 ounces, or 60 g each) dried ramen noodles, broken, seasoning packets discarded
1 tablespoon (15 ml) hot sauce, plus more for serving
1/3 cup (30 g) minced scallion, plus more for garnish
16 large Boston, Bibb, or butter lettuce leaves
1/4 cup (35 g) chopped dry-roasted peanuts
Heat the oil in a large skillet over medium heat. Add the onion, green beans, green pepper, and celery and cook for 2 to 3 minutes. Add the paprika, thyme, oregano, salt, black pepper, and garlic. Cook, stirring occasionally, for 3 to 4 minutes, or until fragrant. Add the beans, corn, tomato paste, and broth. Cook, stirring occasionally, for 5 minutes. If the mixture is too dry, add 1 tablespoon (15 ml) broth. Taste and adjust the seasonings. Set aside.
Cook the ramen noodles in boiling water for 4 minutes or according to package directions. Drain and run the noodles under cold water to stop the cooking. Return them to the saucepan and add the hot sauce and scallion. Stir to combine.
Layer 2 lettuce leaves on top of each other. In the center of each pair, place 1/4 cup (67 g) noodles and a heaping 1/3 cup (57 g) bean mixture. Top with the peanuts and a few scallions for garnish. Serve with extra hot sauce on the side.
SERVING SUGGESTIONS AND VARIATIONS
These are easy to pack: Package the noodles, bean mixture, lettuce leaves, and garnish all independently. Assemble when ready to eat.
A summery wrap par excellence, this is yet another recipe that will become the Holy Grail of those unbearably muggy days, when you can hardly bear the thought of doing any cooking at all. It is also a creative way to put watermelon to good use instead of just biting into slices of the stuff. Not that there’s anything wrong with that, but we’re just saying.
YIELD
4 WRAPS
3/4 CUP (180 ML) DRESSING
FOR YOGURT DRESSING
3 tablespoons (45 g) unsweetened plain nondairy yogurt
3 tablespoons (45 ml) olive oil
2 to 3 tablespoons (30 to 45 ml) white balsamic vinegar, to taste
2 tablespoons (36 g) white miso
1/4 teaspoon ground white or black pepper, to taste
FOR WRAPS
Four 9-inch (23-cm) flour tortillas
1 cup (43 g) baby romaine
1 cup (43 g) baby arugula
1 cup (154 g) watermelon balls (see Note)
1/2 cup (62 g) dry-roasted salted pistachios, coarsely chopped
2 tablespoons (3 g) chopped fresh mint, to taste (optional)
4 razor-thin slices red onion
TO MAKE THE DRESSING: Whisk all the ingredients together in a medium-size bowl. Store in an airtight container in the fridge. The dressing will keep for up to 5 days.
TO ASSEMBLE THE WRAPS: Top each wrap with 1/4 cup (11 g) baby romaine, 1/4 cup (11 g) baby arugula, 1/4 cup (39 g) watermelon balls, 2 tablespoons (16 g) chopped pistachios, 1-1/2 teaspoons chopped mint, and 1 slice onion. Add at least 2 tablespoons (30 ml) dressing on top, or more if desired. Wrap tightly and serve.
RECIPE NOTE
• To make watermelon balls, use a melon baller to scoop out the flesh from your fresh watermelon. Place the balls in a fine-mesh sieve on top of a large bowl and let drain in the fridge for several hours. Do not skip the draining step in this recipe because it makes a noticeable difference in the texture of the melon.
• If watermelon isn’t available, you can use any other sort of melon: honeydew or cantaloupe work well here, too. Be sure to drain those thoroughly, as well.
Chances are, you can’t get enough of fresh, sweet, and fragrant strawberries when they first appear in early summer. But if you want to try something different than dipping them into vegan cream, we have just the thing for you in this colorful, easy to throw together meal.
YIELD
8 TACOWICHES
3/4 CUP (180 G) DRESSING
FOR DRESSING
1/4 cup (60 ml) olive oil
1/4 cup (60 g) unsweetened plain nondairy yogurt
Pinch of salt
1/4 teaspoon ground white pepper, to taste
1/4 cup (60 ml) orange Muscat champagne vinegar
1-1/2 tablespoons (15 g) minced shallot
3 tablespoons (22 g) finely chopped dry-roasted hazelnuts, plus more for garnish
FOR TACOWICHES
Eight 6-inch (15-cm) corn or wheat tortillas, or any tortillas
2 cups (67 g) baby spinach
16 small (1 inch, or 2.5 cm) strawberries (about 4 ounces, or 112 g), hulled and quartered
TO MAKE THE DRESSING: Combine the oil, yogurt, salt, pepper, vinegar, and shallot in a blender and pulse until combined. Transfer to an airtight container and stir in the hazelnuts before sealing. Stored in the fridge, the dressing will keep for up to 4 days.
TO ASSEMBLE THE TACOWICHES: Spread 1 tablespoon (15 g) dressing onto each tortilla. Add 1/4 cup (8 g) baby spinach, 2 quartered strawberries, and a sprinkling of chopped hazelnuts on top. Drizzle with extra dressing, if desired. Fold in half in true taco fashion to eat.
SERVING SUGGESTIONS AND VARIATIONS
• You ate a big meal for lunch and you’re not in the mood for extra carbohydrates tonight? We understand. We occasionally feel that way, too. Rest assured that the filling of these tacos makes for a colorful and simple standalone salad. (Don’t tell anyone we said that, since this is a sandwich book and all.)
• If you cannot find orange Muscat champagne vinegar, replace it with 3 tablespoons (45 ml) white balsamic vinegar, combined with 2 teaspoons orange juice and 1 teaspoon agave nectar.
Always fancy and refreshing, these summer rolls are an ideal option to keep things light for your next meal. They’re perfect to make the night before and take on the go for lunch because of their lack of sogginess susceptibility.
YIELD
16 SUMMER ROLLS
FOR DIPPING SAUCE
2 tablespoons (30 ml) sesame oil
2 tablespoons (30 ml) seasoned rice vinegar
1 tablespoon (15 ml) fresh orange juice
1 teaspoon ground ginger
1 clove garlic, pressed
1/4 teaspoon fine sea salt, to taste
1/4 teaspoon red pepper flakes, to taste
FOR ROLLS
16 rice paper wraps
2 cups (175 g) thinly sliced fennel (about 10 ounces, or 280 g untrimmed)
1 can (11 ounces, or 312 g) mandarin orange slices, drained
2 teaspoons black sesame seeds
TO MAKE THE DIPPING SAUCE: Whisk all the ingredients together in a medium-size bowl. Set aside.
TO ASSEMBLE THE ROLLS: Immerse the rice paper 1 sheet at a time in warm water to soften. Soak for a few seconds, until pliable. Handle carefully because rice paper breaks easily. Drain on a clean kitchen towel before rolling. Add 2 tablespoons (11 g) fennel, 2 slices mandarin orange, and a pinch of black sesame seeds. Roll tightly, folding the ends in and rolling closed. Serve with the dipping sauce. Store leftovers tightly wrapped in plastic in the fridge for up to 2 days.
SERVING SUGGESTIONS AND VARIATIONS
• If you’re no fennel fan, use the same quantity of napa cabbage instead of the fragrant bulb. In which case, you might want to consider adding 1/4 cup (25 g) minced scallion to the chopped cabbage to make up for its subtler flavor.
• When you know you won’t need these to be travel-friendly, use 4 large flour tortillas instead of rice paper wraps: simply add the fennel and orange slices on top of the tortilla, drizzle with the sauce, and sprinkle sesame seeds on top. Fold or wrap, and enjoy.
