Drain the can of chickpeas and mash them roughly with a potato ricer, leaving some chickpeas. It may help to heat the chickpeas up in the microwave for a minute or two to make them softer and easier to mash.
Add the yogurt, mayo, chutney, curry powder, lemon juice, and raisins. Stir this well, then season with salt and pepper.
Chill this in the fridge as it is best cold!
When the filling is properly chilled, you can assemble your sandwiches. Add some greens like spinach or kale if you like, or just have it plain!
For the tofu, all you'll need to do is press, season (garlic powder, sea salt, olive oil), bread (cornmeal), and roast your tofu for about 25 minutes at 500°F, flipping twice or thrice.
Mix the dough ingredients together, and allow the dough to rise until doubled in bulk (at least an hour, probably 2 in most climates).
Then turn it out on a floured board, divide into 8 equal portions, shape into rolls, and allow them to rise again for about 20 minutes.
Sprinkle some coarse sea salt on top and then bake at 375°F. for about 15 minutes until golden brown.
Slice and toast ever so lightly before serving.
Arrange the veggies on a cookie sheet with a few tablespoons of olive oil, sea salt, black pepper, and a 1/2 t. smoked paprika. Then roast at 450°F - 500°F for about 30 minutes or until well-browned, flipping occasionally
Combine all the tomato products in a large saucepan, and bring them up to temperature, medium-low.
Add the veggies and stir. Season to your tastes, and let it all simmer for about 30 minutes.
Blend sauce in upright blender or immersion blender.
Sandwich/bagel bread (I used Canyon Gluten-Free Bread and O'Dough's Gluten-Free Everything Bagel)
Cucumber
Kite Hill chive cream "cheese" style spread
Lettuce
Tomato
Sprouts (I used broccoli + onion sprouts)
Avocado
Optional: turnip, kale pesto
PREPARATION
If you're making the kale pesto, which I recommend, go ahead and blend all ingredients in your blender/food processor until smooth. Store leftover pesto in a glass container in the fridge
Assemble your sandwich by spreading the kale pesto and the cream "cheese" on both slices of your bread/bagel
Wash your veggies, then thinly slice your avocado, tomato and cucumber (and turnip if using)
Drain the artichoke hearts and transfer it to a large bowl.
Shred it with two forks until there are no large clumps left.
Stir in the rest of the ingredients. You should be able to mold the mixture into a very moist patty. If it doesn't hold, try adding more bread crumbs or flour.
Divide this into 3 even patties and set them aside.
Place the dredging ingredients in three separate shallow bowls.
Dip each patty in the corn flour then the milk, then the bread crumbs.
Cover the bottom of a frying pan with a generous amount of oil for a shallow fry and heat the oil.
Let the patties sizzle on each side for 4-5 minutes or until they're golden brown and hot on the inside.
Place the patties in your burger buns along with your toppings of choice.
To make the dressing, combine all the ingredients in a small bowl.
To make the onions, heat the vegetable oil in a large skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally. Stir in the garlic, bay leaves, paprika, caraway seeds, dill, salt, vinegar, tamari, and pepper. Add the water and simmer uncovered for 10 minutes, or until the liquid has evaporated. Remove the bay leaves.
Heat a large skillet over medium-high heat. Spread two slices of the bread with margarine. Grill in a small skillet, margarine side down, for 3 minutes on one side only. Repeat with the remaining slices of bread.
To assemble each sandwich, spread the dressing on the ungrilled sides of two slices of toast. Add the sauerkraut, two pieces of vegan bacon, and the sautéed onions.
2-pounds red-skin potatoes, skin on (preferably all about the same size)
1 medium yellow onion, thinly sliced
1/4 cup extra-virgin olive oil
3 tablespoons raw apple cider vinegar
3 tablespoons water
2 tablespoons chopped fresh parsley
1 teaspoon agave nectar
1 teaspoon gluten-free caraway seeds
1 teaspoon pure sea salt
1/2 teaspoon gluten-free coarsely ground black pepper
1/2 teaspoon gluten-free sweet or smoked paprika (optional)
PREPARATION
Wash the potatoes and place in a large pot with plenty of water. Bring to boil and reduce the heat to medium, do not cover. Cook potatoes 20 -25 minutes until tender but firm. Drain and cool.
Once the potatoes have cooled, peel and slice to about 1/4-inch thick slices. Set aside
In a large salad bowl, mix together the balance of ingredients except for paprika. Add the potato slices and gently mix until the potatoes are well coated with the vinaigrette. Cover and refrigerate for a minimum of 4 hours or overnight
To serve, bring the salad to room temperature and gently stir. Sprinkle with paprika.
Warm 1 tablespoon oil in a saucepan and cook the onion over low heat for about 30 minutes, stirring often until they are soft and caramelized.
Put the new potatoes in a pot, cover them with cold water, add a bit of salt, and bring to the boil. Cook for about 17 minutes or until they are cooked. Drain them and make them cool.
Toast sesame seeds in a pan without adding any oil and mix in a bowl with the sumac, thyme, salt, and pepper. Add 3 tablespoons of olive oil and 1 tablespoon of lemon juice and mix everything together well.
Blanch the peeled beans for 30 seconds in warm salt water, drain, and pass them under cold water.
Cut the potatoes in halves or quarters (depending on how big they are) and place them in a large salad bowl. Add pitted and coarsely chopped green olives, caramelized onion, beans, finely sliced spring onion, dill, and parsley. Mix together. Season with oil and more za'atar (sumac, thyme, and sesame seeds) and stir well until all the salad is seasoned. Taste and add salt if necessary.
4 to 5 large Idaho or russet potatoes, peeled and cubed
1/2 cup extra virgin olive oil
1/4 cup dry breadcrumbs (gluten-free if necessary)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons (one small handful) fresh sage leaves, washed
1/4 cup raw almonds
3 large cloves garlic
PREPARATION
Preheat oven to 375°F and line a baking tray with foil. Combine all the ingredients for the pesto in a food processor or blender and pulse a few times until mostly smooth, with a little texture remaining.
Toss the potato cubes with about 1/2 of the pesto and spread evenly on baking sheet. Roast for 35 to 45 minutes until fork tender and nicely browned, turn halfway through cooking with spatula. Remove and cool for about 5 minutes, then serve hot as a side dish or first course topped with desired amount of the rest of your pesto.
In a large bowl, mix sugar and lemon zest with your fingers, releasing all the oils from the zest. Then add all other dry ingredients with a whisk to mix thoroughly.
Combine the wet ingredients in a small saucepan over medium-low heat and mix until the margarine is just melted. This mixture should be just slightly warm to the touch.
Add the wet mixture to the dry and mix until just combined. It should form a very soft dough.
Using a tablespoon or a piping bag, transfer the dough into a lightly greased nonstick doughnut pan. Smooth out the top of each dough with your fingers.
Bake for 12 minutes. They should not be browned on top, but a toothpick will come out clean.
Invert the hot pan over a cutting board or cooling rack to release the doughnuts. Allow cooling completely before decorating.
Combine the glaze ingredients in a medium saucepan over low heat. Whisk until the glaze is smooth. Remove from heat and immediately begin dunking the donuts, one by one, into the lemon glaze.
Preheat the oven to 375°F and line a standard muffin try with paper baking cups.
In a medium-sized mixing bowl, prepare the flax egg by mixing water and the flaxseed meal together. Allow to sit for 5 minutes.
Meanwhile, combine the ingredients for the spiced nuts in a medium-sized bowl. Line a pan with parchment paper, spread the mixture out, and bake for 8-10 minutes (or until golden brown). Remove and allow to cool.
Once the flax egg has thickened, add banana (mashed), baking powder, and baking soda. Combine until only small chunks remains. Add vanilla, coconut oil, sugar, maple syrup (or alternative), sea salt, and cinnamon. Whisk vigorously until combined. Add almond milk and stir once more.
Add almond meal, gluten-free oats, and gluten-free flour blend and stir until just combined. Next, divide batter between the muffin tins until three-quarters way full. There should be 12 muffins.
Top the muffins with the candied nuts (that is, if you haven't eaten them all by this step).
Bake for 28-35 minutes or until a toothpick inserted into the center of a muffin comes out clean and the edges are dark golden brown. Remove the muffin tray from the oven and allow to cool for 5 minutes. Next, remove the tin and let to cool completely on a cooling rack. (Optional: sprinkle cane sugar on top for decor) The muffin texture is best when completely cooled.
Store leftovers in an air-tight container. They will keep up to 7 days in the fridge, or up to one month in the freezer.
"We work in kitchens ... It ain'te rocket surgery.".
Thank You: Fabio Gallo, Juhea Kim, Amanda Froelich, Dora Daily, Annessia Maillet and Beth DeCarlo. * None of these recipes and/or pics are original to me.
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Related Threads
?
?
?
?
?
Chef Forum
559.8K posts
89.3K members
Since 1999
A forum community dedicated to Professional Chefs. Come join the discussion about recipes, prep, kitchens, styles, tips, tricks, reviews, accessories, schools, and more!