The Husband’s Lunchtime Peanut Butter Sandwich (vegan)

He has eaten a peanut butter sandwich every day since I’ve known him.  He now eats a much healthier version, using whole wheat tortillas, natural peanut butter and blueberries rather than white bread, Jif or Skippy and sugar laden jelly. It will be a somewhat messy affair.  The husband loves licking his plate which always has a bit of warm peanut butter and blueberry juice on it.  He never fails to get a bit of blueberry on his nose.  It makes him happy.

½ cup frozen blueberries (We buy these in big bags at Costco.)
1 whole wheat tortilla (We buy these at Trader Joes.)
2 heaping Tablespoons peanut butter (Trader Joe’s sells unsalted peanut butter with roasted peanuts being the only ingredient)

1. Put the blueberries in a small microwave save bowl.  Microwave for 30 seconds to 1 minute or until they completely thaw with juices running a bit. Set aside.
2. Cut the tortilla in half.  Bend each half so that they fit in the toaster.  Toast on the light setting.
3. Carefully remove the tortilla halves.
4. Spread the peanut butter on the toasted tortilla.  (The peanut butter will soften.)
5. Spoon the blueberries with their juices over the peanut butter. 
6. Fold the tortilla halves in half and enjoy.

Basic Delicious Tofu Scramble

Recipe from Alice’s Kitchen
Makes about 3 servings (335 g  or 11 oz. each) 

There are loads of scrambled tofu recipes out there, but when I want to make a simple, quick, and tasty version on food prep day, this is the one I go with. It’s quite nutritious and filling.  Serve it just like you might with scrambled eggs.  I like mine on toast or a tortilla spread with hummus, greens and topped with a fresh tomato.  

1 Tablespoon olive oil or vegan butter
16 oz. super firm tofu, patted dry and crumbled 
1 teaspoon onion powder 
1 teaspoon garlic powder
1 Tablespoon nutritional yeast
Kosher salt, to taste 
Freshly ground pepper, to taste 
½ cup unsweetened soy milk or more (other unsweetened plant based milk will do too)
2-3 cups or a large handful of baby kale or baby spinach (optional)

Heat a non-stick skillet to medium high.  Add the olive oil.  Add the crumbled tofu.  Sprinkle with the onion powder, garlic powder, nutritional yeast, salt and pepper. Stir to coat the tofu with the spices.  Allow the tofu to sit a minute so that it begins to get a tiny touch browned.  Stir it around to cook for a few minutes more.  Add the milk, stir and allow to cook for a few more minutes until the milk is absorbed.  Add the greens and stir just until they wilt and turn bright green.  Serve.

*Tofu scramble is a good dish to make on food prep day.  Just make a batch or two and store in an airtight container in the fridge.  Then, just scoop out what you need and zap it in the microwave to reheat.

Nutritional Information: (1 of 3 servings) 139 calories; 7 g fat (1 g saturated fat); 6 g carbohydrates; 15 g protein; 25 mg sodium; 0 mg cholesterol; 1 g sugars; 2 g fiber; 7 mg vitamin C; 234 mg calcium; 2 mg iron; 135 mg potassium; 87% DV vitamin A; 23% DV vitamin K; 19% DV vitamin B12

Pineapple Chickpea Salad (Vegan/WFPB/Oil-Free)

Yield: 5 generous servings

Recipe from Monkey and Me Kitchen Adventures
Husband-Tested in Alice’s Kitchen
 
Creamy, flavorful, and hearty, this wholesome, oil-free Vegan Pineapple Chickpea Salad recipe is a vegan spin on the popular Pineapple Chicken Salad.  Sweet pineapple, smashed chickpeas, crunchy veggies, and toasty pecans all coated in an irresistible sweet and tangy sauce for the perfect cold salad on a hot summer day. Enjoy it in a wrap, on toasted sourdough bread, in a lettuce cup or on a bed of greens. This is great for lunches, picnics, and potlucks. It’s Whole Food Plant Based, Vegan, oil free, refined sugar free, gluten free and it’s free from highly processed ingredients.

Food Processor Ingredients:
2 (15.5 oz.) cans chickpeas, drained and rinsed
¼ cup pineapple tidbits *

Salad Ingredients:
1 cup celery, diced 
½ cup red onion, fine dice 
1 to 1½ cups pineapple tidbits
¼ to ½ cup toasted* pecans, coarsely chopped 

Blender Sauce Ingredients: (This made more sauce than needed for the salad, in my opinion.  I like my salads to be lightly coated in sauces/dressings. I will use the leftover sauce for another salad.)

½ cup (raw, unsalted) cashews (I soaked them in hot water for about 20 minutes.)
½ cup pineapple tidbits
¼ cup pineapple juice (from can of pineapple tidbits)
2 Tablespoons distilled white vinegar
2 teaspoons pure maple syrup 
1 teaspoon hot sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 Tablespoon dried minced onions (I used 1 Tablespoon red onion.)
¼ teaspoon sweet paprika
½ teaspoon dried ground mustard powder
1/8 teaspoon black pepper 
¼ to 1 teaspoon sea salt 

Place the cashews into a small bowl, cover with boiling water for 15 minutes. After 15 minutes, drain off water (discard water or you can save water to make Homemade Vegan Aquafaba Mayo) and place the soaked cashews into a high-speed blender.
Make the Sauce by placing all the remaining Sauce Ingredients into a high-speed blender with the soaked cashews. Blend until smooth and emulsified. Refrigerate until ready to use.
Rinse and drain the chickpeas, shake off any excess water. Place the chickpeas into a food processor along with ¼ cup of pineapple tidbits, pulse a few seconds just until roughly chopped. Place the contents into a large bowl.
Place all the Salad Ingredients into the large bowl with the chopped chickpeas and pineapple mixture.
Pour the sauce over the mixture, gently toss. Taste test for flavor.  Add more seasoning, if needed.  Refrigerate for an hour to allow the flavors to marry. Leftovers will generally keep for 4-5 days in the refrigerator.  Store in a covered container.

Nutritional Information (1 of 5 servings, not including bread) 230 calories; 11.7 g fat; 0 mg cholesterol; carbohydrates 27.9 g; fiber 5.1 g; protein 6.6 g; 5% calcium; 13% iron

Notes regarding ingredients: 
Pineapple Tidbits: We used a 20 oz. can Dole Pineapple Tidbits in 100% pineapple juice. You will need to separate the tidbits into 3 portions, ½ cup is in the sauce, ¼ cup is chopped with the chickpeas in the food processor.  The remaining amount is just over one cup, roughly 1½ cups and used in the salad portion of the recipe.
Pineapple Juice: Place a strainer over a bowl and dump the pineapple tidbits into the strainer to collect the juice. You will use 1/4 cup of this juice when making the sauce.
Hot Sauce: We used Frank’s Red Hot Original Hot Sauce.
Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Cashews: If you wish, you can substitute the ½ cup of cashews for Vegan Mayonnaise. You may need a little more mayonnaise largely dependent on how dry or moist you prefer your salad.
Toasted Pecans: Toasting the pecans is an additional step and is totally optional. Toasting pecans adds an extra element of flavor that one doesn’t get with untoasted pecans. (350F for 5-10 minutes) If pressed for time and effort, you can add the pecans in untoasted. (You can substitute toasted sliced almonds for the pecans if you wish.)

Vegan Gluten-Free Lunch Meat

Recipe from Plantifully Based

Husband-Tested in Alice’s Kitchen
Makes 4-6 servings

Well, I’ll be danged!  This was super easy to prepare and makes a heck of a sandwich. This lunch “meat” is gluten free because the main ingredient is super firm tofu. Using a Y-vegetable peeler, the tofu is sliced quite thin and then simmers in an herby broth until all the flavors permeate the slices. It looks and tastes very similar to thin slices of deli chicken or turkey.  Add some to some toasted bread, smear on some Homemade Vegan Mayo and then pile on some cucumbers, Sumac Onion Salad, tomato slices, and greens.  This sandwich, along with some fresh fruit, will make a stupendous lunch. 

1 block (16 ounces/454g) super firm tofu

1½ cups (360ml) water

2 Tablespoons (30g) Better Than Bouillon,** seasoned vegetable base OR 1½ cups vegetable broth in place of the Better Than Bouillon/water mix 

3 sprigs rosemary or 1 teaspoon dried rosemary

5 sprigs thyme or 1 teaspoon dried thyme

1. Use a vegetable peeler to thinly slice and peel the tofu. If you find some pieces are becoming uneven as you peel it you can use a sharp knife to thinly slice some of the tofu.

2. Prepare the Better Than Bouillon by adding the 2 Tablespoons into warm water into a large pan. Mix around until the Better Than Bouillon is mostly dissolved. (The rest will dissolve when it is cooked.)

3. Add in the remaining water, the tofu and the seasonings.

4. Bring to a simmer over medium high heat, then reduce the temperature down to medium to keep the simmer going. Stirring occasionally to make sure all the pieces of tofu are in the mix.

5. Simmer it for about 15 to 20 minutes or until all the broth has been soaked up. You want to be careful to not simmer it too high because it can cause the tofu to break apart. 

Notes:

This is a base recipe, it is delicious on its own but if you want to add in more flavors you can try one of the variations below.

Lemon & Black Pepper: if you like a little black pepper and lemony flavor this would be a great way to brighten up the flavor. You can just sprinkle in about ⅛ teaspoon black pepper in and the juice of ½ lemon while simmering. You can then taste it and add more flavor accordingly.

Maple “Turkey”: Adding 1 Tablespoon of maple syrup while it simmers will add in a bit of sweetness.

Buffalo Sauce: Add in 1 Tablespoon of buffalo sauce while simmering.

Better Than Bouillon is available at most super markets.  Be sure to purchase the vegetable broth OR the "no-chicken" broth to keep this vegan.

 

Tofu Souvlakia (vegan)

Here it is on naan served with Vegan Tzatziki Sauce,
a simple salad plus grapes.

Here it is served on whole grain lavash.

Servings: 2-4 sandwiches
Recipe from Julia Maiten YouTube Channel

Husband-Tested in Alice's Kitchen

This turned out to be a really delicious Tofu Souvlakia.  In the photo, you’ll see this Vegan Tzatziki Sauce beneath the tofu souvlakia. (The sauce should be made in advance.)  I didn’t have traditional pita, so I used whole wheat lavash.  I sprinkled a bit of fresh lemon juice and kosher salt over the arugula and tossed for some green freshness. This was so dang good.

Ingredients
1 package super firm or extra firm tofu, pressed

Marinade Ingredients
¼ cup olive oil (plus more for the grill pan)
Juice and zest from 1 large lemon
1 Tablespoon dried oregano
1 Tablespoon maple syrup
2 cloves garlic, minced or crushed

For serving:
Whole wheat pitas or lavash
Vegan Tzatziki Sauce
3-4 cups fresh arugula tossed with 1 Tablespoon fresh lemon and sprinkled with salt and pepper, to taste

Instructions
Cut the tofu into large cubes.  (I was able to cut the tofu into 16 cubes.) Thread the tofu cubes onto skewers. Set aside.
Put the marinade ingredients into an airtight glass container and whisk together.  Add the tofu skewers and turn them so that they are completely covered in the marinade.  Place in the fridge to marinate for at least an hour or overnight.
Heat a grill pan to medium high. Brush generously with olive oil.  Add the skewered tofu directly on the grill pan.  Leave them to grill until you see grill marks.  (You can add a bit of olive oil to the leftover marinade and brush the tofu cubes with that while they grill.) Turn and continue to grill on the other side. Remove the skewers before assembling the sandwiches.
To make a sandwich, fill the pita/lavash with the sauce, top with the tofu and arugula.  

Peanut Miso Cucumber Crunch Sandwich

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

I’m not a huge fan of sandwiches, but this one is quite delish.  I love that you can make the components in advance and then, come lunch time, place them on your favorite whole grain bread and enjoy. Easy peasy, tasty, tasty.

1 English cucumber, thinly sliced 
Pinch of kosher salt 
¼ cup cilantro leaves, minced 
1 scallion, thinly sliced 
3 Tablespoon finely chopped peanuts 
Zest and juice of 1 lime 
1 heaping Tablespoon natural unsalted peanut butter 
2 teaspoons soy sauce or tamari
1 teaspoon sriracha 
1 teaspoon maple syrup (optional)

1 (15 oz can) chickpeas, drained and rinsed 
2 teaspoons white miso paste 
2 scallions, thinly sliced ,
1 clove garlic, grated 
2 Tablespoons natural unsalted peanut butter
Pinch of salt 
1 Tablespoon sriracha 
2 teaspoon maple syrup 
2 teaspoon rice wine or brown rice vinegar 

Slices of whole grain sourdough bread or whole wheat bread or whole wheat lavash or whole wheat pita

Add the cucumbers to a medium bowl and top with a pinch of salt, cilantro, scallions, peanuts and lime zest. To a separate small bowl add the lime juice, peanut butter, soy sauce, sriracha and maple syrup and whisk together until evenly mixed. Pour the mix overtop the bowl of cucumbers then toss everything to combine and place in the fridge.

To a separate medium bowl, add your chickpeas and miso then use a fork to mash them together. When mashing, mash as much of the chickpeas as you personally like.

Add the scallions, garlic, peanut butter, sriracha, maple syrup, and rice wine vinegar then stir together well to combine into a uniform mixture. Refrigerate the mixture until ready to enjoy.

To assemble a sandwich, add a few spoons of the peanut miso chickpeas onto a slice of bread and spread it out evenly. Then layer the cucumbers on top. Cover with the other slice of bread then enjoy! (I would recommend adding some of your favorite greens to your sandwich as well.) Serve with some seasonal fruit or berries for a wholesome lunch.

Nutrition: (1 of 4 servings) 360 calories; 14g fat; 3g saturated fat; 0g trans-fat; 0mg cholesterol; 700mg sodium (This could be reduced by using tamari in place of soy sauce); 50g carbohydrates; 10g fiber; 3g sugars; 12g protein 

Tempeh Bacon (vegan)

Recipe from Nisha Vora of Rainbow Plant Life

Husband-Tested in Alice’s Kitchen
Servings: 4

I can always count on Rainbow Plant Life for great recipes.  Here’s a delicious tempeh “bacon” to try when the farmers market tomatoes are at their peak.  

Ingredients
1 (8-ounce/230g) block tempeh (See below for how to prepare it.)
2 Tablespoons olive oil or neutral-flavored oil of choice, divided
1½ Tablespoons rice vinegar or apple cider vinegar
1½ Tablespoons maple syrup
3 Tablespoons tamari or soy sauce 
2½ teaspoons toasted sesame oil 
2½ teaspoons liquid smoke 
¼ teaspoon kosher salt
¼ teaspoon cayenne pepper 
½ teaspoon onion powder
¾ teaspoon smoked paprika
Smoked sea salt for finishing (I used Malden smoked sea salt.)

Instructions:
Remove the block of tempeh from the package. Cut the tempeh block in half crossways.  Place in a steamer basket.  Bring about an inch of water in a pot to a boil.  Add the steamer basket to the pot.  Turn down the heat so the water is simmering.  Place a lid on the pot and set a timer for 10 minutes.  When the tempeh is steamed, remove it from the pot and onto a cutting board.  Slice the tempeh crosswise into thin strips, almost as thin as you can, about ⅛ inch thick.
Whisk together ½ Tablespoon of olive oil, sesame oil, vinegar, maple syrup, tamari, salt, cayenne, onion powder, smoked paprika, and liquid smoke in a medium bowl.
Marinate the tempeh. Transfer the tempeh to a shallow dish with an airtight lid and pour on the marinade. Seal the dish with the airtight lid.  
Marinate in the fridge for at least 1 hour, or 8 hours or overnight for the most flavor. Gently flip the dish a few times during this time to evenly distribute the marinade.
Cook the tempeh bacon. Heat a 12-inch nonstick frying pan over medium heat with 1 Tablespoon of olive oil. Once the oil is shimmering (it might take a few minutes), arrange about HALF of the tempeh slices or as many as you can in a single layer, leaving behind excess marinade.

Notes: 
Don’t skip the steaming step as it will prevent the tempeh from tasting bitter.  Tempeh can easily crumble, so handle it gently.  
Don't try to cook all the tempeh at once, or it won't crisp up.
Cook for 3½ to 4 minutes. About 1 minute before flipping, generously brush the top side of each tempeh piece with some of the reserved marinade.
Now flip each piece and cook on the second side for 2 to 2½ more minutes until seared on the other side, generously brushing more marinade on the top in the last minute.
Repeat with the rest of the tempeh and ½ Tablespoon of olive oil (you shouldn’t need a full Tablespoon since there’s oil residue in the pan). The second batch usually cooks quicker because the pan is hotter, 2½ to 3 minutes on the first side, and 2 minutes on the second side.
Regarding the tempeh…You're looking for plain tempeh, not any pre-seasoned tempeh or any other varieties like "three grain tempeh" (the grains get crunchy and detract from the texture). 

Nutritional Information: (per serving) calories 229; fat 15.5 g; saturated fat 2.6 g; cholesterol 0 mg; carbohydrates 12.2 g; fiber 0.3 g; sugars 4.9 g; protein 13.1 g; calcium 80 mg; iron 2 mg; potassium 315 mg

Vegan NOT Chicken Salad

Recipe from Jill Dalton via plantbasedcookingshow.com 
Husband-Tested in Alice’s Kitchen
Makes 4 servings

What a nice salad to make for a picnic lunch!  No need to use chicken in this recipe because it calls for Butler Soy Curls.  The texture is quite similar to chicken and so they are perfect for this plant based salad.  Feel free to add your favorite veggies to this salad such as cucumber or zucchini or peppers.  If you like things spicy, add some Sriracha or salsa.  Serve it up on top of a bed of greens or as part of a sandwich with tomato and/or avocado.

Ingredients

1½ cups Butler Soy Curls 

2 cups vegetable broth or No-Chicken Bouillon 

Dressing Ingredients

½ cup sunflower seeds (no shells)

1 Tablespoon fresh lemon juice

1 Tablespoon white wine vinegar

1 teaspoon Dijon mustard

1 teaspoon white miso paste

1 pitted date

½ teaspoon onion powder

¼ cup water

Other Ingredients

1 carrot, grated

1-2 stalk(s) celery, diced

2 teaspoons capers or diced dill pickles

¼ cup red onion, diced (optional)

Kosher salt, to taste (optional)

Freshly ground pepper, to taste (optional)

Hot sauce, to taste (optional)

Place the Butler Soy Curls and broth into a saucepan and bring to a boil.  Reduce the heat to a simmer and cook for 10 minutes.

Drain the Butler Soy Curls and lightly press out the remaining broth.

Add the dressing ingredients to a high speed blender and blend until smooth.

Lightly chop the soy curls on a cutting board.

Add the soy curls, dressing and other ingredients to a mixing bowl and stir well.

Keep in an airtight container in the fridge.

Nutritional Information: (1 of 4 servings excluding optional ingredients) 238 calories; 16 grams carbohydrates; 15 grams protein; 15 grams fat (2 grams saturated fat; 9 grams polyunsaturated fat; 3 grams monounsaturated fat; 0.03 grams trans-fat); 394 mg sodium; 513 mg potassium; 7 grams fiber; 5 grams sugars; 2604 IU vitamin A; 4 mg vitamin C; 94 mg calcium; 4 mg iron

Tofu “Egg” Salad (Vegan)

Recipe from Simnett Nutrition

Adapted and Husband-Tested in Alice’s Kitchen

Make 4-6 servings

When it's too hot to turn on the stove or the oven, take a few minutes to make this delicious salad. Serve it atop some sourdough toast or greens and top with sprouts, another drizzle of Sriracha Sauce and sprinkled on some Homemade "Bacon-ish" Bits (vegan).  

Ingredients

1 package of firm tofu, drained and pressed 

¼ – ½ package of silken tofu, drained a bit 

2 stalks celery, minced

¼ purple onion, minced

2 dill pickles, chopped

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon kala namak

1/2 teaspoon celery seeds 

1/4 teaspoon turmeric 

1/4 teaspoon black pepper

1 heaping Tablespoon vegan mayo

big squirt of Sriracha sauce

1/4 cup fresh dill 

2 teaspoons fresh lemon juice

1 Tablespoon capers, drained

Sea salt, to taste

Instructions:

Place all the ingredients in a large bowl and mix well. 

 

Buffalo Soy Curl Wraps (Vegan)

Recipe from Dianne's Vegan Kitchen

Husband-Tested in Alice's Kitchen

Makes 4 Servings

We are a bit new to soy curls, but what we've experienced has been super. I buy soy curls from Amazon because I can't seem to find them anywhere locally. You can also purchase them directly from the Butler website. Soy curls must be stored in the fridge or freezer to prevent them from going rancid. The soy curls are very easy to prepare. Because they're dehydrated, they must have a soak in hot water for about 10 minutes before using.  After that, just drain and then squeeze out as much water as possible and then use in your favorite recipe. This delicious dinner using soy curls took all of 30 minutes to make.  Once you've made the Buffalo Soy Curls, you can serve them up the way you like.  We thought these wraps were delish!  The Vegan Ranch Dressing is also excellent.  It can be thinned out a bit to use as a salad dressing, if you wish.  Mine turned green because I used fresh herbs that I had on hand and blended them up with the rest of the dressing ingredients.  I think that these wraps would make party fare.  My husband doesn't like things too spicy, but these had just the perfect amount of kick to make us both happy.

For the Buffalo Soy Curls

4 ounces Butler Soy Curls** (half a package) 

2 cups hot water

1 teaspoon neutral-flavored oil (I omitted the oil and used a good non-stick skillet.)

¼ cup hot sauce such as Frank’s or Cholula

2 tablespoons vegetable stock

For the Wraps

½ cup Vegan Ranch Dressing (Recipe below)

4 10-inch whole grain or gluten-free tortillas or flatbread

2 cups shredded lettuce

2 Scallions (optional)

2 Small Tomatoes (optional)

Cucumber, cut into matchsticks (optional)

Quick Pickled Onions (optional)

INSTRUCTIONS

Re-constitute the soy curls by placing them in a bowl and pouring the hot water over them. Let them sit for about 15 minutes. Once they’ve softened, drain them, pressing out as much excess water as possible.

Heat a large pan over medium high heat, and add the oil and the soy curls. Cook, stirring often, until they begin to brown. This will take about 10 minutes or so.

Whisk together the hot sauce and the stock and add the mixture to the pan. Continue cooking the soy curls until most of the liquid has been absorbed, about 3 to 5 minutes

To make assemble the wraps, place the tortilla on a flat surface and spread on about 2 tablespoons of the Cashew Ranch.

Place a quarter of the cooked soy curls on each wrap, about an inch from the bottom edge and two inches from the sides. Top with ¼ cup of the shredded lettuce. Starting at the bottom, carefully roll the wrap, tucking in the sides as you go.

Repeat with the remaining tortillas.

Nutritional Information: 

Calories: 277

Vegan Ranch Dressing

1/2 cup raw cashews soaked for at least 2 hours, drained and rinsed

1/4 cup non-dairy milk (more if needed)

1 tablespoon lemon juice

1 tablespoon apple cider vinegar

1 garlic clove

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon sea salt

1 1/2 teaspoons fresh chives or dill

1 1/2 teaspoons fresh parsley

 

Place all of the ingredients except the fresh herbs in a high-speed blender or food processor and blend until smooth and creamy. If it’s too thick, add a little more non-dairy milk or a bit of water one teaspoon at a time. Pulse in the herbs.

Nutritional Information: 

2 Tablespoons = 54 Calories

**More Information About Butler Soy Curls

Soy Curl Ingredients:

Soy Curls™ are made from select, non-GMO, whole soybeans (Soy), grown without chemical pesticides.

Soy Curls™ are:

100% Natural

Contain the whole soybean

High in protein

Good source of fiber

Gluten-free

Vegan

Non-GMO - no chemical pesticides

Grown & made in the USA

0 trans fats

No sodium

No cholesterol

CHIP approved

Roasted Bell Pepper and Cannellini Bean Dip/Spread (Vegan)

Here you see some whole grain toast spread with
Roasted Bell Pepper and Cannellini Bean Dip/Spread 
and topped with lettuces, sprouts and fresh tomato slices
and sprinkled with Everything But the Bagel Seasoning. 
This open face sandwich is served along
with fresh grapes for a light and yummy lunch.

Recipe from Good Eatings

Husband-Tested in Alice's Kitchen

Makes about 2 cups

This bean spread is perfect for meal prep day since it can be made in advance and stored in the fridge for up to a week.  It can be used to add a little something special to a sandwich or as a dip for veggies for snacking.  

2 roasted red bell peppers from a jar

1 (15 oz.) can cannellini beans, rinsed and drained

Juice from 1/2 lemon

1-2 cloves garlic, chopped

2 Tablespoons nutritional yeast

1 teaspoon ground cumin

1/2 teaspoon Aleppo pepper or pinch of cayenne pepper

1-2 teaspoons maple syrup (I think 1 teaspoon is plenty.)

Garnish (optional) Aleppo pepper and fresh parsley, minced

Place all the ingredients in a food processor or blender and blend until the mixture is smooth.  Scrape down the sides of the processor, if needed.  Taste for seasoning and adjust, if needed.  Garnish, if desired.

Keep in an airtight container in the fridge for up to 1 week.

Air Fried Extraordinary Grilled Cheese (Vegan)

From Monson Made This

Husband-Tested in Alice’s Kitchen

Makes 1 Sandwich 

I had some Roasted Tomato Soup from veggies I bought at the local farmers market that I needed to use up.  And what goes with tomato soup?  Grilled cheese, of course.  This is no ordinary grilled cheese, I can tell you that.  When I first saw the YouTube video showing how to make it, I thought to myself, this is either going to taste fantastic or horrid.  Well, we tested it and it definitely is fantastic!  Whoever thought of putting cheddar cheese, fig jam and nut butter together was a genius.  My husband said I could keep these sandwiches coming. ;-) I just purchased an air fryer and made this recipe using it.  But, I’m sure these would work perfectly fine on a griddle.

Thick Sliced Sourdough Bread

Vegan Mayonnaise 

Cashew Butter (I used Kirkland’s Mixed Nut Butter with Seeds because that’s what I had on hand.)

Fig Jam

Vegan Cheddar Cheese (I used Violife Cheddar Shreds.)

Spread a generous layer of nut butter onto one slice of bread. Flip the bread over and spread a thin layer of the mayo on the other side of that slice of bread.  (Mayo works well because it’s easier to spread than butter and it browns up nicely.) Place the mayo side down on the air fryer basket.  (I use a silicone mat on the bottom of the air fryer basket to help with clean-up.) Sprinkle a generous helping of the vegan cheese onto the nut buttered bread that’s in the air fryer.  Spread a layer of fig jam on the remaining slice of bread.  Flip it over and spread a thin layer of mayo on the opposite side.  Place the fig jam side down onto the cheese/nut buttered bread so that you have a complete sandwich.  There should be a mayo side down against the bottom of the air fryer and a mayo side facing up at you.  Air fry at 390F or 400F for about 4-5 minutes or until toasty brown on top.  Carefully flip the sandwich over and air fry for another 4-5 minutes or until toasty brown.  Remove the sandwich from the air fryer.  Be careful, because the jam inside gets really hot.  Allow to cool just a bit before slicing the sandwich in half for serving.  

Ode to Toast

From Alice's Kitchen

Here are just a few of my favorite toast meals/snacks.

This toast makes a very satisfying breakfast.  Toast up your favorite bread and smear it with nut or seed butter.  Add thinly sliced apple, nectarine, strawberries, peach, kiwi (you get the idea) Sprinkle with some hemp seeds, cacao nibs and sea salt.  

This toast makes a filling lunch.  Toast up your favorite whole-grain bread.  Mash an avocado on a plate using a fork.  Add some thawed frozen peas and mash them up a bit with the avocado.  Spread the avocado/pea mixture onto the toast.  Add some sliced tomatoes and sprinkle with Everything But the Bagel seasoning.  Serve along with some fresh seasonal fruit.

I'm thinking this one is my favorite.  Toast up your favorite whole-grain bread.  Mash up an avocado using a fork.  Smear it on the toast.  Drain some of the liquid from your favorite kimchi.  Spoon the kimchi over the top of the avocado.  Serve this open face sandwich with seasonal fruit.

Oyster Mushroom Bacon (vegan)

Recipe from Nikki Vegan

Serves 2 

I've learned so much about eating meatless, vegan and/or plant based meals from YouTube videos.  One of my favorite channels is Nikki Vegan.  She prepared this "bacon" using oyster mushrooms that looked so dang good, I just had to try it.  I was lucky to find some locally produced oyster mushrooms at the farmers market this past weekend and so I was all set.  This is delish and definitely a keeper of a recipe.  Now that I know how to make this bacon, I'm looking forward to tomato season!

1 heaping teaspoon white miso paste

1 Tablespoon tomato sauce or puree

1 teaspoon smoked paprika

1-2 cloves fresh garlic, minced

1 teaspoon oil (olive oil, canola oil, or avocado oil)

1 teaspoon liquid smoke

1 teaspoon soy sauce

1 teaspoon maple syrup

Kosher or sea salt, to taste

Freshly ground black pepper, to taste

Olive oil or avocado oil or canola oil (for brushing griddle)

2-3 large oyster mushrooms, torn into pieces

Mix the marinade ingredients until well combined.  Heat a griddle or skillet to medium-high.  Add the mushrooms.  Use another small skillet or a grill press to press down the mushrooms.  Leave them be for a few minutes or until they are browned with grill marks on the bottom.  Remove the grill press.  Flip the mushrooms over.  Brush some of the marinade onto the mushrooms.  Leaves the mushrooms be for a couple of minutes or until the bottoms are browned.  Flip them over once again and brush the tops with the marinade.  Continue to cook a bit longer to allow the mushrooms to caramelize with a bit of charring. Serve.

These taste terrific as a topping to Mashed Avocado & Pea Toast.  

Toast up some whole grain bread.  While the bread is toasting, mash 1 avocado with about 1/2 cup peas.  (I use thawed frozen peas.) Add a sprinkling of nutritional yeast, rice vinegar (and/or tamari) and salt and pepper.  Spread it over the toast.  Add the Oyster Mushroom Bacon on top.

Here's an updated photo of the scrumptious
Oyster Mushroom Bacon sandwich.

Baja Hearts of Palm "Fish" (Vegan)

 

Recipe from NikkiVegan One of my favorite YouTube channels

Husband-Tested in Alice's Kitchen

Makes 2-3 servings

This was fantastic! The hearts of palm "fish" mimicked the texture and taste of fish fillets. I served these as fish tacos, but they would also taste great on their own or in a sandwich. I did use a bit of avocado oil to fry these “fish” (hearts of palm) but I suppose those of you who have an air fryer could use that.

1 can/jar hearts of palm, drained and rinsed

1/4 cup brown rice flour or rice flour

1/4 cup corn starch

1 teaspoon taco seasoning

1/3 cup water

Avocado oil or other oil for frying

Sea salt (I use Maldon sea salt.)

Place the hearts of palm on a dry towel and gently rub them dry. Using the palm of your hand, press each piece to flatten a bit. In a pie plate, mix together the rice flour, corn starch and seasoning. Add the water and mix thoroughly. Coat the hearts of palm in the batter. Pan fry the hearts of palm "fish" in several Tablespoons of oil until golden brown on each side. Remove to a paper towel or clean kitchen towel to drain. Sprinkle with sea salt immediately. Serve.

Serving Suggestions:

Lemon wedges

Avocado slices or Homemade Guacamole

Vegan Mayo or Non-Dairy Yogurt (Mix in some fresh lemon or lime juice and sprinkle with some salt for a simple sauce)

Fresh Cilantro

Corn or Flour Tortillas

Purple Cabbage Slaw (Shred some purple cabbage into a large bowl. Squeeze the juice of one lime over the cabbage. Sprinkle with salt, to taste. Massage the cabbage for about 1 minute. Set aside while you prepare the "fish." The cabbage will become more limp and tender. Add some minced cilantro, if you wish.)

Quick Pickled Red Onions

No Tuna, Tuna Salad (Vegan)

No Tuna Tuna Salad served on corn tortillas with Cilantro Lime Avocado Sauce 
shredded carrots, cucumber slices, hot sauce with Wild Rice Salad on the side

Recipe from Rainbow Plant Life

Husband-Tested in Alice’s Kitchen

Makes 4 servings

Well, this was marvelously good and no little fishies were required in the making of it.  The Nori or Dulse will give the salad a taste of the sea.  The chickpeas give the salad a meaty feel with the tender hearts of palm giving it smoothness.  I didn’t use the optional pickle relish because I prefer my salads not to have much sweetness.  Though this was delish as is, next time I make it, I will add some capers and some scallions as I do when I’ve made tuna salad.  I served this on warmed corn tortillas along with veggies because that’s what I had on hand.  This takes only a few minutes to prepare and would make an excellent Meatless Monday lunchbox addition.

1 (15 oz.) can chickpeas, rinsed and drained

1 cup canned or jarred hearts of palm (This was about ½ jar, 4 “hearts.”)

1/3 cup vegan mayo

4 teaspoons spicy brown mustard or regular mustard or Dijon mustard

2 celery ribs, diced

2 teaspoons celery seeds

2 Tablespoons sweet pickle relish (optional)

2 Tablespoons nutritional yeast

2 Nori sheets, crumbled OR 1 Tablespoon Dulse flakes

2 Tablespoons freshly squeezed lemon juice

Sea salt or kosher salt, to taste

Fresh dill, optional

*I think 1 Tablespoon capers would be excellent in this.  Also, maybe a scallion.

Place all the ingredients in a food processor.  Pulse 15-20 times until well combined, but still a bit chunky.  Taste and adjust seasonings. 

Serve on whole grain toast or bread. 

For sandwich embellishments, add cucumber slices, shredded carrot, fresh tomato slices, greens, pickles, jalapeno slices, onions or even pickled onions, etc.

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