The Almighty BLTΒ
For spread:
- 1 jar (14 ounces, or 392 g) hearts of palm, drained
- 1/4 cup (60 g) nondairy sour cream or unsweetened plain nondairy yogurt
- 1/2 cup (112 g) vegan mayonnaise
- 1/4 teaspoon ground white pepper, to taste
- 1/4 teaspoon fine sea salt, to taste 1 tablespoon (8 g) drained capers
- 1/2 teaspoon red pepper flakes
- 1 teaspoon onion powder (optional)
- 2 cloves garlic, minced
- 2 tablespoons (14 g) sliced sun-dried tomatoes in oil, drained
For sandwiches:
- 8 slices any bread (crusty or soft), toasted
- 4 large lettuce leaves
- 1 recipe Tempeh Bacon, panfried (recipe below)
- 1 beefsteak tomato, cut into 8 thin slices
- 1 avocado, pitted, peeled, and cut into 12 slices
- 4 razor-thin slices red onion (optional)
To make the spread: Process the hearts of palm in a food processor until coarsely chopped. Add all the remaining ingredients and pulse a few times to leave chunky, or process thoroughly until smooth. Stop to scrape down the sides occasionally. Chill in an airtight container overnight to let the flavors meld. Enjoy the leftovers within 1 week.
To assemble the sandwiches: Smear 1 tablespoon (16 g) spread on each slice of bread. Top 4 slices of bread with 1 lettuce leaf, 2 ounces (57 g) bacon, 2 slices tomato, 3 slices avocado, and 1 slice onion. Top with the 4 remaining bread slices.
Yield: 4 sandwiches, 2 cups (515 g) spread
Tempeh Bacon:
- 8 ounces (227 g) tempeh
- 3/4 cup (180 ml) vegetable broth
- 1 tablespoon (15 ml) pure maple syrup
- 1 tablespoon (16 g) tomato paste
- 1 tablespoon (15 ml) apple cider vinegar
- 1 tablespoon (15 ml) tamari
- 3/4 teaspoon ground cumin
- 3/4 teaspoon ground coriander
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 tablespoon plus 1 teaspoon (20 ml) liquid smoke, divided
- 2 tablespoons (30 ml) olive oil
Using a serrated knife, carefully cut the tempeh into 1/4-inch (6-mm) strips across the short side.
In a 9 x 13-inch (23 x 33-cm) pan, combine the broth, syrup, tomato paste, vinegar, tamari, cumin, coriander, salt, onion powder, garlic powder, and 1 tablespoon (15 ml) of the liquid smoke. Place the tempeh strips in the marinade and turn to coat. The strips will probably be touching, which is fine. Cover with foil and refrigerate overnight.
Preheat the oven to 300Β°F (150Β°C, or gas mark 2). Bake the strips in the marinade, uncovered, for 30 minutes. Most of the marinade will either be absorbed or coating the tempeh. Remove from the oven. At this point, the strips may be prepared for serving or stored in the refrigerator for up to 1 week and cooked as needed.
To cook, combine the olive oil and remaining 1 teaspoon (5 ml) liquid smoke in a small bowl. Heat a large skillet over medium heat. Brush both sides of the tempeh strips with the olive oil mixture and, working in batches, cook for 4 minutes, or until browned. Turn and cook the other side for about 3 minutes.
Yield: 8 ounces (227 g)
Green Monster Bread
- 1 packed cup (40 g) baby arugula or spinach
- 1 tablespoon (8 g) minced garlic 11/4 cups (295 ml) water, lukewarm
- 2 tablespoons (30 ml) light olive oil
- 3 1/2 cups (438 g) all-purpose flour, plus more if needed
- 2 tablespoons (18 g) vital wheat gluten
- 2 teaspoons instant yeast 2 tablespoons (25 g) sugar
- 1 teaspoon fine sea salt 1/2 teaspoon canola oil
- Nonstick cooking spray
Place the arugula, garlic, water, and oil in a blender; blend until smooth. In a large mixing bowl, combine the flour, gluten, yeast, sugar, and salt. Add the wet ingredients to the dry.
Using a stand mixer fitted with a dough hook, mix for about 6 minutes, until a dough forms. Add more flour, 1 tablespoon (8 g) at a time while mixing, if needed. Alternatively, if you donβt have a stand mixer, transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, adding 1 tablespoon (8 g) flour at a time if needed, until the dough is smooth and pliable.
Lightly oil a large bowl and place the dough in it. Turn to coat. Cover tightly with plastic wrap and let rise for 60 to 90 minutes, until doubled.
Lightly coat an 8 x 4-inch (20 x 10-cm) loaf pan with spray. Gently punch down the dough and press it down into the pan. Loosely cover with plastic wrap and let rise until the dough reaches 1 inch (2.5 cm) over the top of the pan, between 30 and 60 minutes.
Preheat the oven to 375Β°F (190Β°C, or gas mark 5). Carefully remove the plastic wrap and bake for 30 minutes, or until golden brown and the bottom of the bread sounds hollow when tapped. Remove from the pan, transfer to a wire rack, and let cool before slicing.
Yield: 1 loaf, about 12 slices
Image credit: photo courtesy of Celine Steen, Tamasin Noyes, and Fair Winds Press.
Katie Aker
My favorite sandwich ingredient is avocado, because of its versatility!
And I liked your page on Facebook.
I would definitely gets tons of use out of this!
Katey
One of my favourites: Deli style oven roasted Tofurkey slices with romaine lettuce, tomato, avocado, Vegenaise, and Tabasco sauce on slightly toasted Ezekiel 4:10 whole grain bread. Pretty simple and straightforward but very good.
Alanna
My favourite ingredient (at the moment) would have to be a chickpea salad piled high with spinach, tomatoes & whatever else I can find in the fridge.
Cassandra G.
In college, I got hooked on sandwiches with hummus, sprouts, and any assortment of other veggies. Yum!
This book looks great!
Cassandra G.
I’m a FB follower!
Mary L.
I like you on fb.
Mary L.
Also my favorite sandwich is avocado, lettuce, tomato, onion, and hummus.
Alex M
I love cucumbers on sandwiches!
Alex M
like on fb
Alex M
follow on twitter
Dee
i totally heart vegan sandwiches!!
Beth
My favorite vegan sandwich ingredients are hummus and avocado. Thanks for the review — this cookbook sounds great, and I’m always looking for new vegan lunch options. :)
Beth
Signed up for your newsletter! :)
Beth
Following you on Twitter! :)
Heymeejeel
I follow you on Twitter, friend with y’all on Facebook, and subscribe to the EDB newsletter.
My favorite Sammie is to be determined, so…..
Leia
Seitan and eggplant.
Kim L.
I love hummus on a sandwich.
Jennifer K
I read that too fast. Thought you wrote “I love humans on a sandwich” lol :D
Jessica Caneal
Vegan Reubens. Hands Down.
Jessica Caneal
I follow on Facebook!
Jessica Caneal
I follow on Twitter! @jesscaneal
Jessica Caneal
I follow on Pinterest!
Lizzie
I am a sandwich lover, so my favorite sandwich changes quite frequently. This summer I become kind of obsessed with a sub type, made with bread from a local business, with fresh tomatoes and cucumbers from my garden, homemade pickles, vegenaise, mustard, and tofurky slices. So amazingly delicious!!
Lizzie
Now following you on Facebook. :)
Lizzie
Also following on Twitter now!
Lizzie
I just signed up for the newsletter, as well.
Audrey
I love toasted sprouted grain bread with avocado, tomato, lettuce, and freshly ground black pepper.
Audrey
I follow you on Twitter
Kelly G.
I’ll try any vegan sandwich if it has at least one pickle!
Kelly G.
I follow you on twitter! @vegandaemon
Jennifer K
Nothing beats avocado in a sandwich! mmmmm :-)
Jennifer K
And I just followed your page on Facebook. Yeah!
Jennifer K
Annnd I just got the subscription confirmation. Yay! Well that’s it for me since I’m not a Tweeter.
PS – the Green Monster Bread sounds really yummy! Thanks for sharing the recipe
Angie
Avocado! Mmmm. It make everything better. It’s so delicious and healthy.
Laura
My favorite sandwich is grilled portabella mushroom with avocado and grilled onions.
Laura
I follow you on Pinterest.
gail
avocado
gail
liked you on fb
CurvyQ
I love you on all forms of social media!
I like to use kale on veggie wraps instead of boring ole lettuce.
Patty S
I follow you on Facebook!!
Jackie
I like to use spinach on my sandwich instead of lettuce. I like u on Facebook.
Alex M
I just found a grilled eggplant with avacado sandwich on a bagel (but you can easily change the bagel for something else) which is delicious
Alex M
I follow on twitter
Alex M
I follow on facebook
Alex M
I get your email!
Diane R
My favorite vegan sandwich has to be the banh mi – a Vietnamese sandwich that is a delicious combination of baguette, tofu, vegetables, and red chile sauce. Some modifications have to be made to make it vegan, but it’s fabulous.
Dee
i love edb and i love vegan sandwiches!
Dee
my favorite vegan sandwich is baked tofu (a kind of “egg” patty) with mustard greens and fresh tomato on homemade flaxseed bread with a bit of homemade cashew mayo and sri racha sauce for spiciness. yum!
Dee
i like edb on fb and in real life
Ashley
I really love different takes on the PB&J!! :) Thanks so much for the giveaway!
Ashley
I follow you on twitter & like you on FB
Ashley
I subscribe via email
Kristi L.
I love adding Avocado to my sandwiches.
Kristi L.
I follow on twitter. @klundine
Kristen N.
My favorite sandwich ingredient is Veganese!