Herby Lime Edamame Spread

Recipe from Catherine Perez of Plant Based RD 
Husband-Tested in Alice’s Kitchen
Makes 4 generous sandwiches

This makes a mighty fine sandwich.  The spread and pickled salad can be made in advance on meal prep day.  We ate it as an open-face sandwiches, but it would be a lot less messy if they were in a wrap or topped with another slice of toasted sourdough.  This one’s a keeper! 

Ingredients
12 oz bag frozen edamame
2 Tablespoon avocado oil
1 shallot, peeled and roughly chopped
4 garlic cloves, peeled and crushed
1 serrano pepper or jalapeno pepper (I used jalapeno.)
2 teaspoons yellow miso paste
½ teaspoon coriander
½ teaspoon five spice powder
Juice and zest of 1 lime
Pinch of granulated sugar (optional)
1/3 cup cilantro leaves (I substituted chives and mint. I think basil or Thai basil would be lovely too.)
Kosher salt
Crushed pistachios for serving (optional, maybe ½ Tablespoon per sandwich)

Onion Radish Salad (I substituted Sumac Onion Salad for this because I already had some in the fridge.)
2 teaspoons yellow miso paste
2 teaspoons maple syrup
1 Tablespoon rice vinegar
1 teaspoon sesame oil plus more for serving if desired
Juice of 1 lime
½ medium red onion, thinly sliced
7 radishes, thinly sliced
2 Tablespoon cilantro, minced (optional)

To prep the edamame from frozen, place in a heat-safe bowl and cover with boiling water. Cover and allow to sit for 5 minutes, then drain and set aside.
Heat oil in a small saucepan over medium-low heat. Add the shallot, garlic, serrano, and a pinch of salt. Cook, stirring occasionally, until softened and lightly golden, about 2-3 minutes. Remove pan from heat and allow to cool for 5 minutes. Transfer the sautéed veggies and oil to a food processor or blender cup. Add the edamame, miso paste, coriander, five spice, lime juice and zest, 1/4 tsp salt, and a pinch of sugar (if using). Process the mixture on high, scraping down the sides as needed until smooth. If the mixture is too thick and not blending well, add a small splash of oil (or water) and process again until creamy. Add the cilantro and pulse just until combined and finely minced. Taste and adjust salt or lime juice as needed. For the salad, whisk together the miso paste, maple syrup, vinegar, oil, and lime in a medium mixing bowl until smooth. Add the onions, radishes, cilantro and a pinch of salt. Toss well, then gently massage the dressing into the vegetables until slightly softened. Cover and refrigerate until ready to use. To assemble, toast your bread then spread a generous serving of the edamame spread on each slice. Top with the onion radish salad (or Sumac Onion Salad), sprouts or lettuces, a small drizzle of sesame oil (optional) and crushed pistachios.

Nutritional Information: (1 of 4 open-face sandwiches w/spread, sourdough bread, Sumac Onion Salad and sprouts) 342 calories; 15.9 g protein; 13.1 g fat; 41.7 g carbohydrates; 7.6 g fiber; 97.0 mg calcium

Fresh Black Bean Salad (Vegan and Gluten-Free)

Here we have a delicious supper
for a hot summer's day:
Fresh Black Bean Salad;
Cucumber Salad and a fresh peach

Recipe from Kathryne Taylor (of Cookie and Kate) 
Recipe yields 4 large or up to 8 side servings.
Husband-Tested in Alice’s Kitchen

This Southwestern black bean salad recipe is healthy and delicious! This fresh black bean salad is perfect for potlucks, parties and busy weeks. 

Ingredients
3 cans of black beans (15 ounces each) or 4½ cups cooked black beans, rinsed and well-drained
2 ears of corn, shucked or defrosted frozen corn (I used frozen roasted corn.)
1 orange, yellow or red bell pepper, chopped
1 cup quartered cherry tomatoes
1 cup chopped red onion (from 1 small onion)
½ cup finely chopped fresh cilantro (optional)
1 medium jalapeño, finely chopped (keep the seeds for heat if you’d like, or remove them for mild flavor) or 2 Tablespoons finely chopped pickled jalapeño
½ teaspoon lime zest (from 1 lime, preferably organic)
2 tablespoons lime juice (about 1 lime), to taste
¼ cup extra-virgin olive oil (I used 2 Tablespoons)
¼ cup white wine vinegar (I used 2 Tablespoons rice vinegar.)
½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon salt, to taste
Optional garnishes: sliced avocado, crumbled feta, lime wedges

Instructions
1. In a large serving bowl, combine all of the ingredients and toss to combine. Taste, and adjust as necessary until the flavors really pop—I usually add another teaspoon or two of vinegar (you can use lime juice instead, for more mild flavor) and another ¼ teaspoon salt.
2. Cover and chill to enhance the flavors—preferably for at least 2 hours, or overnight. Serve in individual bowls as is, or with any of the garnishes listed. Leftovers keep well for up to 4 days or so; you might want to wake up the flavors with an extra squeeze of lime juice or tiny splash of vinegar.

Notes
You can bulk this recipe up by adding some leftover brown rice or cooked quinoa.

Serve this recipe as black bean salsa (you can omit the oil) with tortilla chips. If you don’t like corn, omit it and add an extra cup of quartered cherry tomatoes.
If using the optional garnishes, be sure to add them as you serve the salad, so that they stay fresh.

Pickled Jalapeños

Recipe from Love and Lemons 
Husband-Tested in Alice’s Kitchen
Makes about 2 (1-pint) jars depending on the size of the peppers.

These pickled jalapeños are the perfect sweet & spicy addition to salads, tacos, burgers, and more! The longer they sit in the fridge, the sweeter and milder they'll become.

Ingredients
10 jalapeño peppers, thinly sliced
2 whole garlic cloves, peeled
1 cup distilled white vinegar
1 cup water
⅓ cup sugar
1 Tablespoon sea salt

Instructions
1. Divide the jalapeños into 2 (16-ounce) lidded jars and place a garlic clove in each jar.
2. In a small saucepan over low heat, simmer the vinegar, water, sugar, and salt, stirring occasionally, until the sugar is dissolved, about 5 minutes. Pour the brine over the jalapeños. Let cool to room temp, then cover and chill for at least 30 minutes. Store in the fridge for up to 2 weeks.

Creamy Vegan White Chili

Servings: 6 bowls
Recipe from Make It Dairy Free
Husband-Tested in Alice’s Kitchen

This was a pretty tasty chili with the bonus of having roasted cauliflower (a cruciferous veggie) as one of its stars.  Top it with some salsa and/or guacamole or just a mix of fresh tomatoes and avocado.

  
For the cauliflower
2 tablespoons olive oil
1 head cauliflower, cut into florets
½ teaspoon salt
½ teaspoon black pepper

For the chili
2 tablespoons olive oil
1 yellow onion, diced
1 green bell pepper, diced
6 cloves garlic, minced
1 fresh jalapeno, diced
2 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon chili powder
½ teaspoon black pepper
¼ teaspoon cayenne pepper
4 cups low-sodium vegetable broth 
30 oz cannellini beans, rinsed and drained
1 cup full-fat coconut milk
8 oz diced green chiles 
15 oz corn kernels
¼ cup fresh cilantro, chopped, plus more for serving
2 tablespoon fresh lime juice
4 scallions chopped, for serving

Instructions
Preheat oven to 425˚F and grease a baking tray. In a large bowl, add cauliflower, drizzle with olive oil and stir. Then sprinkle evenly salt and pepper. Add to your prepared baking sheet in an even layer with the cut side facing down. Roast for 20 to 25 minutes, or until a fork pierces through easily. Heat olive oil in a large pot over medium-high heat. Add onion, bell pepper and sauté 4 minutes until softened. Add garlic and jalapeño and sauté 30 seconds longer. Add in cumin, oregano, salt, chili powder, black pepper and cayenne. Stir until fragrant about 30 seconds. Add veggie stock and bring mixture to a boil then reduce heat to medium-low to simmer. Meanwhile, to a blender, add 1 cup of beans, ¼ cup broth from soup, 1 cup coconut milk, and both cans of green chilis. puree until nearly smooth**. Add pureed mixture, along with corn and remaining beans and stir well. Simmer for 10-12 minutes. Stir in cilantro, cooked cauliflower, and fresh lime juice. Let cook for 2-3 minutes or until everything is the same temperature. Serve with more cilantro, scallions, avocado slices and tortilla chips if desired.

Notes
Why does it matter the cut side is down on the cauliflower? This will increase the level of caramelization, which adds flavors to the overall dish.
For reduced spice: Leave out the fresh jalapeño and either use 2 cans of mild diced green chilis or for a really reduced spice, only use 1 can

Salsa Verde Bean & Rice Soup (Vegan)

Recipe from This Savory Vegan

Husband Tested in Alice's Kitchen

Serves 6

This yummy comfort food quick vegan dish is the thing to make on a busy week day.  

Ingredients

2 Tablespoons oil OR water sauté

1 yellow onion diced

1 red bell pepper diced

3 cloves garlic diced

1 jalapeño diced, optional

1 packet taco seasoning OR 1-2 Tablespoons Homemade Taco Seasoning

½ block firm tofu drained & pressed

1 6-ounce can tomato paste

12 ounces salsa verde homemade or store bought

3 cups low sodium broth

2 15-ounce cans pinto beans drained & rinsed

2 Tablespoons cilantro chopped, plus more for serving

1 lime juiced, plus more for serving

2 cups cooked brown or white rice for serving (Other grains will work as well.)

Pickled Onions, optional, for serving

Scallions, corn chips, non-dairy yogurt, sliced radishes, optional, for serving

Instructions

Heat the oil in a stock pot over medium heat. Add the onion, bell pepper, garlic, jalapeño and taco seasoning. Cook down for a couple of minutes, stirring frequently.

Crumble up the tofu and add it to the pot. Pour in the tomato paste, salsa verde, broth and pinto beans. Bring to a boil, lower the heat & simmer for 10-15 minutes - stirring every couple minutes.

Before serving add cilantro & lime juice. Taste and adjust seasonings as needed.

To serve, add rice to each bowl and ladle the soup over. Serve with any of the optional toppings.

For Leftovers: Allow the soup to cool completely before transferring to individual containers. Reheat the leftovers in the microwave or on the stove until bubbling & hot.

Nutritional Information: Calories: 329kcal | Carbohydrates: 50g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 1299mg | Potassium: 720mg | Fiber: 9g | Sugar: 8g | Iron: 3mg

Authentic Vegan Black Eyed Peas (Vegan; Oil-Free and Instant Pot Option)

Here we have Authentic Vegan Black-Eyed Peas; Lemon Rice;
Steamed Beet Greens; No-Knead Multigrain Whole Wheat Bread

Makes 6 servings

Recipe from Sweet Potato Soul 
Husband-Tested in Alice’s Kitchen

I tried this recipe for our New Year's Day dinner, but these turned out so well that I will definitely make them throughout the year.  Because I only had ½ pound of dried black-eyed peas in the cupboard, I actually halved this recipe and used the Instant Pot Mini. The black-eyed peas turned out perfectly.  The recipe below is the original recipe, using 1 pound of beans.  If you decide not to halve the recipe and you wish to use the Instant Pot, be sure to use a 6 quart Instant Pot.

1/4 cup oil** (I made this without oil.  I just added a bit of water to the hot pot and sauteed the veggies.)
1 medium yellow onion diced
1 large red bell pepper diced
1 jalapeño pepper seeded and diced (optional)
1 cup diced celery
3 garlic cloves minced
1 pound dried black eyed peas sorted, rinsed, and soaked for 8 hours
6 cups veggie broth OR 6 cups water plus 6 teaspoons of vegetable bouillon paste, OR 6 cups water plus 2 veggie bouillon cubes
1 large bay leaf
1 tsp dried thyme and/or oregano optional
2 tsp smoked paprika
1 tbsp liquid smoke
1 tbsp soy sauce (Use tamari to make this gluten-free.)
1 tsp freshly ground black pepper
1/2 tsp cayenne pepper

Instant Pot Instructions

Set the Instant Pot to sauté on medium heat and add the oil. (I used water to sauté the veggies.) When the oil is hot, add the onion, bell pepper, jalapeño, celery, and garlic and sauté until the onion is translucent, about 3 minutes.  Add the soaked black-eyed peas, only enough veggie broth to cover the beans about 1 centimeter, and bay leaf.  Place the lid on the Instant Pot and lock in place.  Cancel the sauté and set the Instant Pot to pressure cook on high for 10 minutes. If you are using un-soaked beans (which is acceptable using the Instant Pot) pressure cook for 35 minutes.  Let the Instant Pot natural pressure release for 5 minutes, then vent fully and turn off the machine.  Carefully remove the top of the pot and stir in the smoked paprika, liquid smoke, soy sauce, pepper, and cayenne.  Remove from the heat and let the beans cool a bit before serving with collard greens and rice or cornbread.

Stovetop Instructions

In a large Dutch oven, heat the oil over medium-high heat.  Add the onion, bell pepper, jalapeño, celery, and garlic and sauté until the onion is translucent, about 3 minutes.  Add the black-eyed peas, veggie broth, and bay leaf.  Cover and bring to a light boil. Reduce the heat to medium-low and simmer for about 40 minutes, or until the beans are tender and the broth has thickened.

Stir in the smoked paprika, liquid smoke, soy sauce, pepper, and cayenne.  Remove from the heat and let the beans cool a bit.  Serve with collard greens and rice or cornbread.

NOTES:  These vegan black eyed peas make the best leftovers! They’re even tastier and creamier on day 2 and 3. They should keep fresh in the refrigerator for up to 5 days. Reheat your beans in a pot on the stove, or in the microwave.  Black-eyed peas freeze well. Store them in a freezer safe container for up to 3 months.

Nutritional Info:  (1 of 6 servings) 250 calories; 1.6 g fat; 0 mg cholesterol; 960 mg sodium (using vegetable broth); 53.8 g carbohydrates; 22.4 g fiber; 5.5 g sugars; 24.6 g protein; 7 mg Iron (37% daily allowance for Iron)

Vegan White Chili (Instant Pot)

Recipe from Lori Rasmussen of My Quiet Kitchen 

Husband-Tested in Alice’s Kitchen
Yield: 6 servings

Who doesn't love chili on a cold day?  This one is not only vegan, but it's gluten-free and can be made without oil.  It's quite meaty and so tasty!  This is an Instant Pot recipe, but can be made on the stove top.  Soy curls have been a revelation to me.  I buy mine on Amazon, but you can also get them from Butler.

2 teaspoons olive oil, optional (Omit or sub water or broth for sautéing oil-free.)
2 medium onions, chopped
1 large green bell pepper, chopped
6 cloves garlic, minced
2 large jalapeños, stems and seeds removed, diced 
1 Tablespoon cumin
1 teaspoon chili powder
1 teaspoon mushroom powder blend, such as Trader Joe's umami seasoning (Substitute powdered dried mushroom + a pinch of salt)
½ teaspoon poultry seasoning
½ teaspoon oregano
4 cups vegetable broth
1 (4 oz) can diced green chiles
1 ⅓ cups TVP (textured vegetable protein) or 2 cups crumbled soy curls (Use your hands to break soy curls into smaller pieces.)
2 (15 oz) cans white beans, such as cannellini or great northern, rinsed and drained
2 cups corn kernels, thawed if using frozen (I used frozen roasted corn.)
1 teaspoon fine sea salt
Black pepper, to taste

¼ to ½ teaspoon liquid smoke, optional
½ cup coconut milk
1 Tablespoon nutritional yeast
1 teaspoon sea salt
2 teaspoons fresh lime juice

Optional Garnishes:
fresh lime juice; cilantro; diced avocado; pico de gallo

In a 6 quart or larger Instant Pot, add the oil, if using, to the insert and turn on the sauté function. Add the onion and cook for 5 minutes, stirring occasionally.
Add the bell pepper and garlic. Stirring frequently, cook for 1 to 2 minutes. Add the jalapenos, cumin, chili powder, mushroom powder, poultry seasoning, and oregano. Stir and cook for about 1 minute.
Add the vegetable broth, green chiles, TVP or soy curls, beans, corn, salt, and pepper. Stir to combine, then lock on the Instant Pot lid. Make sure the valve is set to sealing. Cook on high pressure for 4 minutes.
While the chili cooks, make the cashew milk. Combine water and cashews in a blender. Blend on high speed until smooth. Add nutritional yeast, if using, salt, and lime or vinegar. Blend again to combine.
When the Instant Pot beeps and the 4 minutes at high pressure are complete, carefully quick release the pressure, and remove the lid. Stir the cashew milk into the chili. Let rest for about 10 minutes, stirring occasionally. Taste and adjust seasonings adding lime juice, salt and pepper, and/or liquid smoke, if desired. The chili will thicken as it sits.  Leftover chili can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 2 months.
Calories: 318 calories per serving

Instant Pot Frijoles (Vegan)

Recipe from The Vegan Instant Pot by Nisha Vora

Husband-Tested in Alice's Kitchen

Makes about 7 cups

These are very good, perfect for meal prep. There's only a 15 minute quick soak of the dried beans.  This short soak will result in more evenly cooked beans with few split skins. They can be eaten in a nourish bowl along with brown rice, your favorite veggies, greens and 1-Minute Sauce for a delicious healthful dinner or serve the Frijoles in tacos or burritos.  The beans can be frozen for later.  

1 pound dried pinto beans (about 2 1/2 cups)

1 Tablespoon olive oil* (I used about 1/4 cup veggie broth instead for sautéing.)

1 medium yellow onion, diced

1 red bell pepper, diced

2 teaspoons kosher salt, plus more to taste

Freshly ground black pepper

1-2 jalapeño peppers, diced

4 cloves garlic, minced

4 cups low-sodium vegetable broth

1 Tablespoon chili powder

2 teaspoons ground cumin

1 1/2 teaspoons dried oregano

1 1/2 teaspoons smoked paprika

1/4-1/2 teaspoon cayenne pepper (optional)

2 bay leaves

1 (14.5 ounce) can crushed fire-roasted tomatoes

1/2 cup fresh cilantro (optional)

Place the dried beans in a large bowl and cover with a generous amount of cold water.  Soak for 15 minutes.  Drain the beans in a colander and rinse with fresh water.

Select the Sauté setting on the Instant Pot.  When the pot has preheated, add the olive oil (or 2 Tablespoons veggie broth)  and sauté the onions and bell pepper.  Season with a bit of salt and pepper and cook for 4-5 minutes.  Add a bit more veggie broth (if using) to prevent the vegetables from sticking.  Add the jalapeños and garlic and cook for 1 minute, stirring frequently to prevent burning.  Select the Cancel setting.  

Add the soaked and drained pinto beans, vegetable broth, chili powder, cumin, oregano, smoked paprika, cayenne, bay leaves, 2 teaspoons salt and black pepper to taste.  Stir well to combine.  

Top the mixture with the crushed tomatoes but do not stir, but allow the tomatoes to sit on top.  (This prevents the tomatoes from blocking the Instant Pot's heat sensor and burning.) 

Secure the lid and set the Instant Pot pressure release to Sealing. Select the Bean/Chili  setting at High pressure and set the cook time to 50 minutes. 

Once the 50-minute timer has completed and beeps, allow a Natural Pressure Release. 

Open the pot, stir the beans, and discard the bay leaves.  Add the cilantro, if using, and taste for seasoning, adding more salt as needed.  

Nutritional Information: (1/2 cup serving) 132 calories; 0.7 g fat (0.1 g sat. fat); 0 mg cholesterol; 389 mg sodium; 23.7 carbohydrates; 5.9 g fiber; 2 g sugars; 7.9 g protein; 49 mg calcium; 2 mg iron; 512 mg potassium

Butternut Squash Salad with Feta, Dates, & Chile

Recipe from Emma Laperruque of Food52

Husband-Tested in Alice's Kitchen

Makes 4-6 side servings

I was intrigued with the idea of eating butternut squash raw.  This is an excellent way to serve it up without turning on the oven or stovetop.  Its vivid orange color is a nice foil to the bright green of the pepper and the white of the feta cheese.  We especially loved the texture of the raw sweet squash along with the tastebud party it provided when combined with the sweet dates and salty cheese.  This is definitely company worthy.  For an especially lovely, easy dinner, serve it up with some Instant Pot Rosemary and Garlic White Beans and some sauteed greens.  

1-2 fresh chiles (jalapeno or serrano)

3 Tablespoons vinegar (apple cider vinegar, brown rice vinegar, or white wine vinegar)

1 medium butternut squash

6 Medjool dates

4 ounces feta cheese (Use non-dairy feta if vegan.)

Extra-virgin olive oil

Thinly slice the chiles* (crossways) and combine the slices in a small bowl with the vinegar.  Set aside.

Peel* the squash and cut it into thin-as-possible matchstick pieces.  Add the squash to a large bowl and sprinkle generously with kosher salt.  Toss to combine.  Set aside.

Halve, pit and slice the dates.  Add them to the butternut squash, along with the chiles and vinegar.  Break apart the feta cheese with your fingers and sprinkle over the top.  Drizzle the salad with about 2 Tablespoons olive oil and toss.  Adjust the seasonings, if needed.

Transfer to a serving platter and serve.

NOTES: 

If you are a weenie when it comes to heat/spice, be sure to remove the seeds and membranes from the peppers.  You can also pick out the peppers from the salad after it's put together.  The peppers flavor the vinegar nicely, so don't omit them completely.

Butternut squash will stain your hands with a sticky substance, so I would highly recommend wearing gloves when peeling and cutting up butternut squash.

 

Cilantro-Lime Cashew Cream (Vegan)

Recipe from Rainbow Plant Life

Husband-Tested in Alice’s Kitchen

Makes about 2 cups

I love this sauce!  And, there are at least four more sauces using soaked cashews on the website where I got the recipe. Serve this as a dip for quesadillas, or spoon into burritos, dollop on top of tacos or on top of a Buddha bowl.  Use as a spread for wraps or as a spread for sandwiches in lieu of mayonnaise.  As you can see, I drizzled it over this salad plate.

1 cup raw cashews, soaked* in cool water for 8 hours

½ cup water (or more)

2 cloves garlic, roughly chopped

½ teaspoon Kosher or sea salt

Freshly ground black pepper, to taste

2 Tablespoons nutritional yeast

¾ - 1 cup fresh cilantro leaves

2-3 Tablespoons fresh lime juice

1-2 chopped jalapeno peppers**

¼ teaspoon smoked paprika

½ teaspoon ground cumin

Drain and rinse the soaked cashews.  Add the cashews and the remaining ingredients to a high speed blender.  Blend for 2 minutes.  (If you don’t have a high speed blender, you can use a food processor and process for 4 minutes.)

Taste the sauce and adjust*** any seasonings to your liking. 

Store in the fridge in an airtight container or glass jar with a lid for up to 1 week.

*Soaking the cashews will make them soft and easy to turn into a smooth sauce.  If you are in a hurry, you can cover the cashews with boiling water and allow them to soak for 1 hour.

**If you like things hot and spicy, leave the seeds and membranes in the peppers when you add them to the blender.  If you prefer a milder sauce, use only one pepper and remove the seeds and membranes.

***To make it spicier, add another jalapeno.  To make it saltier, add more salt. For a more cheesy/umami flavor, use more nutritional yeast.  To add more acidity, add more lime juice.

Curried Tofu/Tempeh Banh Mi

Recipe from Vegan Richa

Husband-Tested (and adapted) in Alice’s Kitchen

Serves 3

While on vacation in Barcelona, my husband and I found a newly opened deli called Ferment9.  It was a beautiful, locally-owned shop full of fermented foods.  We visited the shop more than once and each time I ordered their Banh Mi with Tempeh.  It was just the best sandwich ever.  Now, this recipe, while not exactly like Ferment9 sandwich, comes pretty close.  The original recipe from Vegan Richa (one of my favorite websites/YouTube channels) calls for tofu, but I had tempeh in the fridge, so I used that.  By the way, as much as I love bread, next time I make this, I’ll use a bread that’s not so thick because it can overwhelm the flavors of the sandwich.

Pickled Veggies

½ cup brown rice vinegar or apple cider vinegar

1/3 cup hot water

½ teaspoon sea salt

1 teaspoon maple syrup

2/3 cup thinly sliced or shredded carrot

½ cup sliced cucumber

½ cup shredded or thinly sliced daikon radish or regular radishes, shredded

1 jalapeño, thinly sliced* (You can omit this OR use jarred pickled jalapeño in the sandwich when you assemble it.)

Sauce

¾ cup full fat coconut milk

½ teaspoon flour (whole-wheat or rice flour)

½ teaspoon sea salt

¼ teaspoon garlic powder

¼ teaspoon sugar

Tofu/Tempeh

Oil, for searing

14 oz. firm or extra firm tofu (pressed for at least 20 minutes) OR 1 package tempeh (steam for 10 minutes, then pat dry with clean towel)

1 teaspoon curry powder

1 ½ teaspoon soy sauce or tamari

1 teaspoon maple syrup

¼ teaspoon sea salt

¼ teaspoon garlic powder

3 Tablespoon coconut cream (scoop from a can of full fat coconut milk)

2 teaspoons minced lemon grass (optional)

For Serving

Fresh cilantro or mint or both

Lettuce or crunchy baby greens

Sriracha or Sambel Oelek (optional)

Bread or baguettes (You could even use a lightly steamed collard leaf as a wrap for this sandwich instead of bread.)

Pickle the vegetables.  Combine the vinegar, water, salt, and maple syrup in a shallow container with a lid.  Mix well.  Add the veggies and press down to submerge them.  Close the lid and chill for at least an hour or overnight.

Make the sauce.  In a medium saucepan, mix together the coconut milk, flour, sea salt, garlic powder and sugar.  Bring to a boil, stirring occasionally. Simmer 2-3 minutes to thicken, then take off the heat.  Set aside while you sear the tofu/tempeh.

Sear the tofu/tempeh. Heat oil in a skillet over medium heat.  Place the tofu pieces or tempeh pieces in the skillet and allow the pieces to sear (brown) on one side and then flip the pieces over to sear the other side.  Meanwhile, measure out the curry powder, soy sauce, maple syrup, sea salt, garlic powder, coconut cream and lemon grass (if using) in a small bowl. When the tofu/tempeh is browned on both sides, add the curry powder mixture. Using a spatula, flip the tofu/tempeh over so that each piece is coated in the curry powder mixture.  Remove from the heat and set aside.

Assemble the sandwich: Drain the pickled veggies.  Toast or grill the bread, if desired. Place some greens/lettuce on one slice of the bread.  Place the tofu/tempeh on top of the greens. Drizzle with the sauce.  Add some pickled veggies, then cilantro/mint and jalapeno, if using.  Add some sriracha or sambal oelek for additional heat (optional).  Serve.

Nutritional Information: (for 1 sandwich, includes tofu with whole grain mini baguette) 369 calories; 44 g carbohydrates; 17 g protein; 13 g fat (5 g sat. fat); 642 mg sodium; 221 mg potassium; 3 g fiber; 5 g sugars; 223 mg calcium; 3.2 mg iron; 4750IU vitamin A; 2.4 mg Vitamin C