Friday, October 31, 2014
Tuesday, October 14, 2014
Sunday, October 12, 2014
Sunday, September 28, 2014
Vegan, Soy-Free Veggie and Potato Breakfast Sandwich
by Michelle Maskaly, The Adirondack Chick
frozen diced breakfast potatoes (sometimes called O'Brien, or Southern style)
chopped green pepper
chopped yellow onion
halved cherry tomatoes
fresh baby spinach
fresh ground cracked pepper
vegan cheese (I use Daiya because it is soy free)
Fresh hard roll
vegan butter (I use Earth Balance soy free)
In small pan heat the oil. Then, add the potatoes, peppers and onions.
Season to taste with salt, pepper and paprika.
Cook just until the potatoes get soft and add in the tomatoes.
Once the tomatoes begin to brown, add in the spinach.
Spread inside of the hard roll with vegan butter and slice of vegan cheese.
Once the vegetable and potato mixture are at a desired softness, put on the roll and enjoy!
Saturday, September 13, 2014
Friday, September 12, 2014
For years my Dad has always made this amazing looking tuna sub sandwich almost weekly. Seriously, it could be photographed for a magazine. It always looks do amazing, but I don't like tuna, even when I ate meat/fish, so I never tried it.
But, it always looks so good.
Well, last night I tried making my own, vegan, version of it and wow, it came out awesome. And, it was surprisingly super easy.
Open a can of garbanzo beans, drain and rinse under cold water. Then, pulsate them quickly through a food processor, just to get them broken up. Transfer to a bowl, add vegan mayo (I use Earth Balance MindfulMayo), a little bit of fresh lemon juice, sea salt and pepper to fit your taste. Stir really well.
It's that easy!
To make a sub like the one pictured here, put the mixture on a long roll, top with shredded lettuce thinly sliced tomato and thinly sliced onion. Sprinkle salt, pepper and oregano over the top. Then drizzle with olive oil and red wine vinegar. Top with the other half of the roll, cut in half and serve.