A Hearty Book of Veggie Sandwiches: Vegan and Vegetarian Paninis, Wraps, Rolls, and More
176
A Hearty Book of Veggie Sandwiches: Vegan and Vegetarian Paninis, Wraps, Rolls, and More
176Hardcover
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Overview
Close to fifty percent of Americans eat a sandwich every day which means it's easy to get stuck in a rut. With more of us eating plant-based meals or just eating less meat, you can up your sandwich game with tempting vegan and vegetarian fillings that are paired with a variety of breads and other essentials (like something with a bit of crunch) to excite your taste buds. You'll find open-faced crostini, bruschetta, and tartine recipes, along with burritos, paninis, and wraps. Chapters include grilled, stacked, and stuffed sandwiches as well as classic favorites. Recipes are flexible as most of the vegetarian fillings include vegan substitutions. There's also a section devoted to making your own sides like cashew ricotta, quick pickles, and homemade tapenade.
Plant-based sandwiches are fresh, tasty, filling, and easy to prepare. This book offers delicious recipes with easy to find ingredients that won’t break the bank. Whether your diet is entirely plant-based or you just need a break from heavier fare, you’ll find something to tickle your palate.
A taste of what's included:
• The Elevated Grilled Cheese
• Avocado and Grapefruit Tartine with Pickled Onions
• Roasted Fennel with Gorgonzola, Apricot Jam, and Pistachios Panini
• Toasted Cheesy Egg Salad
• Roasted Eggplant with Mint and Honey Crostini
• Black-Eyed Pea Sloppy Joes
• Pulled Barbecue Jackfruit Sandwich
• Eggplant Muffuletta
• Curried Red Lentil and Mango Salsa Burritos
Product Details
| ISBN-13: | 9781632173720 |
|---|---|
| Publisher: | Sasquatch Books |
| Publication date: | 01/04/2022 |
| Pages: | 176 |
| Sales rank: | 659,351 |
| Product dimensions: | 6.90(w) x 8.10(h) x 0.70(d) |
About the Author
More importantly, Jackie cooks every day for her growing (in both number and appetite) family, while managing a freelance career, schlepping kids to-and-from school and activities, and finding a moment or two to dig in the garden or go for a run. She brings her unique viewpoint of exacting recipe development skills and professional culinary experience and combines it with just being a regular mom trying to get a healthy, tasty, and somewhat efficient meal on the table before the kids have a meltdown.
Read an Excerpt
Introduction: My Life in Sandwiches
Clean, healthy living. Delicious food. Fool-proof recipes. Sandwiches.
I grew up eating a lot of sandwiches. Mostly the ubiquitous PB&J, and usually as an alternative to dinner. Not necessarily by choice, but after my mom would “create” a weeknight dinner that was often more inspired than edible. Once we unanimously voted that dinner was a no-go, we would be left to fend for ourselves for sustenance. The result? A lot of sandwiches.
Sandwiches followed me from that dinner table through the rest of my life. Of course, in elementary, middle, and high school, sandwiches were the norm. Ham and cheese, cream cheese and jam, peanut butter and pickles (yep, you read that right). They were quick for my mom (or me) to make, and they were easy to pack and easy to eat. As I grew older, my meals became more self-led, but I still leaned toward sandwiches; perhaps out of habit, perhaps out of budget, perhaps out of taste. When I was a college student, money was tight, time was tighter, and inspiration was nonexistent. Every day for lunch I would make the same thing: a hummus sandwich on toasted sourdough bread with slices of cucumber and greens. Maybe a few bell pepper slices if I was feeling fancy. Maybe some cheese, if it was on sale. I ate that sandwich almost every day for two years, and you know what? It always tasted great, always survived the trip around campus, and was so easy to make.
And now, as a stay-at-home-but-also-working-from-home mom, even with over twenty years of professional cooking under my belt, I still make a sandwich almost every day for lunch. Sometimes they are rolled up tortillas, sometimes they are open-faced on leftover fancy bread, and sometimes they are simply the remains of my toddler’s neglected lunch. But almost always, a sandwich.
There is a good reason why most of us reach for a sandwich for a quick breakfast, lunch, or dinner. They are easy to prepare, versatile, and damn delicious. Sandwiches are part of our daily ritual--whether making an assembly line of PB&J’s for school lunch, throwing together a quick meal for work, or indulging in a midnight snack with the fridge door wide open.
Even if you, like me, eat sandwiches several times a week, have you given much thought to what makes a good ’wich? Putting together the perfect sandwich is more than slapping ingredients between two slices of bread. You must consider all the layers, separately and together. This book is here to help you learn how to make the perfect sandwich, with tasty recipes for any time of the day (or night) and any type of mood.
When we contemplate vegetarian and vegan sandwiches, many of us might nod off. But we’ve come a long way from tasteless hummus, a few pieces of wilted romaine, and a sad slice of tomato stuffed into pita bread. Once you know the basic steps and ingredients, plant-based sandwiches are fresh, tasty, filling, and easy to prepare. This book offers delicious recipes with easy to find ingredients that won’t break the bank. Whether your diet is entirely plant-based or you just need a break from the normal heavy fare of a meat-laden ’wich, you’ll find something to tickle your palate and satisfy your stomach.
Table of Contents
Introduction: My Life in Sandwiches 1
Planting an Idea: Why Eat Plant-Based Food? 3
Basic Blueprints: How to Build a Perfect Sandwich 10
Singles: Open Faced 32
Roasted Eggplant with Mint and Honey Crostini 34
Tofu Benedict with Avocado Hollandaise Sauce 37
Black Bean Tostadas with Avocado Cream 39
Edamame Puree with Sautéed Greens and Lemon Montaditos 43
Falafel-Waffle Sandwiches with Pickled Cucumbers 45
Avocado and Grapefruit Tartine with Pickled Red Onions 48
Beet and Blueberry Bruschetta 53
Egg and Pickled Cucumber Smørrebrød with Ricotta Horseradish Cream 54
Seared: Grilled Cheese and Beyond 56
Toasted Cheesy Egg Salad 58
Roasted Beet "Reuben" with Sauerkraut 61
Cherries and Cheese Panini 64
Greek White Bean and Olive Panini 66
Oven-Fried Eggplant, Goat Cheese, and Basil Panini 69
Maple Tempeh Sandwich with Ricotta and Caramelized Onions 71
The Elevated Grilled Cheese 75
Roasted Fennel Panini with Gorgonzola, Apricot Jam, and Pistachios 79
Stacked: Classic Favorites 82
Sophisticated PB&J 85
MLT (Mushroom "Bacon," Lettuce, and Tomato) Sandwich 87
Pickled Red Onion, Radish, and Brazil Nut-Cream Cheese Tea Sandwiches 90
"Chick" pea Salad Sandwich with Cranberries and Pecans 93
Black-Eyed Pea Sloppy Joes 94
Pulled Barbecued Jackfruit Sandwich 95
Eggplant Muffuletta 96
"Egg" Salad Sandwich with Pickled Red Onions and fresh Herbs 99
Portobello Cheesesteak 101
Poached Eggs Croissant with Asparagus and Mint Pesto 105
Stuffed: When a Sandwich Is Not Technically a sandwich 108
Kimchi Quesadilla 111
Curried Red Lentil and Mango Salsa Burritos 113
French Toast-Wich Stuffed with Ricotta and Marmalade 117
Pita Stuffed with Hummus, Pickled Grapes, Radish, and Mint 119
Sweet and Spicy Tempeh Wraps 123
King Mushroom Po' Boys 125
Tempeh Gyros with Homemade Tzatziki 129
Sides: Sauces, Schmears, and Snacks Your Sandwich Should Not Live Without 132
Brazil Nut Cream Cheese 134
Cashew Ricotta 137
Traditional Ricotta 138
Vegan Mayonnaise 139
Traditional Mayonnaise 140
Herb Pesto 144
Homemade Tapenade 147
Acknowledgments 153
Index 157