See more
Ingredients Green Harissa – 2 green Anaheim peppers, or 1 poblano – 2 garlic cloves – 2 tablespoons lemon juice – 1/2 teaspoon ground cumin – 1/2 teaspoon ground coriander – 1/2 teaspoon sea salt – 1/2 teaspoon honey or maple syrup – 3/4 cup cilantro – 1/4 cup pepitas – 2 tablespoons extra-virgin olive oil – freshly ground black pepper
Read more
Grilled Cheese – 8 sourdough bread slices – A few handfuls of spinach leaves – 2 to 3 cups grated havarti cheese – Extra-virgin oil, for grilling Instructions – Make the green harissa. Char the peppers over a gas burner or under a broiler until the skin is blackened all over. Remove from the heat and place in a bowl and cover with a towel or plastic wrap for 10 minutes.
Read more
Slice off the stem and place the peppers, garlic, lemon juice, cumin, coriander, salt, honey, cilantro, pepitas and a few grinds of black pepper into a food processor and pulse until combined. Drizzle in the olive oil and process until smooth. – Make the grilled cheese. Slather the green harissa on the insides of each slice of bread. Assemble with spinach leaves and cheese. Pre-heat a cast iron skillet or grill pan over medium heat. Brush the outsides of the sandwich with olive oil and grill on each side until the cheese is melted.
Read more
Ingredients – , sliced in half4 (3.5-inch)Focaccia squares – Handful of arugula – 1 (8-ounce) fresh mozzarella ball, sliced – 2 tomatoes, sliced – 1/3 cup Roasted Cherry Tomatoes, optional – Pickled Onions, optional – Basil leaves – Extra-virgin olive oil, for drizzling – Flaky sea salt and freshly ground black pepper
Read more
Instructions – Assemble the sandwiches on the focaccia with the arugula, mozzarella, and tomato slices. Add the roasted tomatoes and a few pickled onions, if desired. – Top with basil leaves, a drizzle of olive oil, and season with salt and pepper. Notes For a vegan version, use sliced avocado and a slather of vegan pesto in place of the cheese.
Read more
Ingredients – 1 (14-ounce) package extra firm tofu (see notes) – extra-virgin olive oil, for the pan – 4 baguette pieces, sliced in half – Good quality mayo, or vegan mayo – A few sprigs of cilantro per sandwich – Sriracha Pickled Veggies: – 1 small daikon, sliced into matchsticks – 2 small carrots, sliced into matchsticks – 1/2 small cucumber, seeded & sliced into matchsticks
Read more
– 1/2 jalapeño, thinly sliced – 1/4 cup white wine vinegar, more as needed – 1/4 cup rice vinegar, more as needed – Pinches of sugar – Pinches of salt Tofu Marinade: – 1 tablespoon olive oil – 2 tablespoons tamari – Juice of 1/2 lime + a little zest – 1 garlic clove, minced – 1/2 teaspoon minced ginger – Freshly ground black pepper
Read more
Instructions – Make ahead: Place the daikon, carrots, cucumbers, and jalapeños in a medium jar with the white wine vinegar, rice vinegar, sugar, and salt. If the liquids don’t cover the veggies, add about 2 tablespoons water and more vinegar if necessary. Let chill for at least an hour, or store in the fridge for up to a week. – Drain the tofu and slice it into 1/2-inch slices. Place it on a towel and gently pat dry to remove excess water.
Read more
– In a small bowl, whisk together the olive oil, tamari, lime juice and zest, garlic, ginger, and pepper. – Place the tofu in a shallow pan and pour the marinade on top. Flip the tofu to fully coat it, adding more tamari if necessary. Let the tofu marinate for at least 15 minutes. – Heat a nonstick skillet to medium-high heat. Add a little oil to the pan and place the tofu pieces with enough space between each so that they’re not too crowded, working in batches if necessary.
Read more
Without moving the tofu slices around too much, let them cook for a few minutes per side until they’re deeply golden brown and caramelized around the edges. Remove from heat and season to taste. – Assemble sandwiches with the baguette, mayo, tofu slices, pickled veggies, and cilantro, and serve with sriracha. Notes For the pickled veggies: if you can't find daikon, use a few red radishes or just skip it.
Read more
If you're sensitive to spice, go light on the jalapeños. For seared tofu, I like to use West Soy Extra Firm Tofu. I find it to be a bit less watery (and easier to work with) than other brands of firm tofu.
Read more
Ingredients Chickpea Salad – 1½ cups cooked chickpeas, drained and rinsed – 2 tablespoons tahini – 1 teaspoon Dijon mustard – ½ garlic clove – 1 teaspoon capers – 1 green onion, chopped – 2 tablespoons chopped cilantro – 2 tablespoons fresh lemon juice – sea salt and freshly ground black pepper
Read more
For the sandwiches – handful of thin green beans, trimmed – 1 soft baguette, sliced in half – 8 to 10 Kalamata olives, pitted and sliced in half – thinly sliced red onion, rinsed and dried – vegan mayo (or regular mayo), for spreading – ¼ English cucumber, thinly sliced – 1 radish, thinly sliced – 6 to 8 fresh basil leaves – sea salt and freshly ground black pepper
Read more
Instructions 1. Make the chickpea salad: In a food processor, combine the chickpeas, tahini, Dijon mustard, garlic, capers, green onions, cilantro, lemon juice, and pinches of salt and pepper. Pulse until combined, but do not puree. Season to taste. 2. Blanch the green beans. Bring a small pot of salted water to a boil and place a bowl of ice water nearby. Drop the green beans into the boiling water for 1½ minutes, then scoop into the ice water to stop the cooking process.
Read more
Once cool, drain, pat dry, and chop into 1-inch pieces. 3. Assemble the sandwiches: Spread the chickpea salad on one side of the baguette. Press the chopped green beans into the chickpea salad and top with the olives and red onion slices. Spread of layer of mayo on the other half of the baguette and top with the sliced cucumbers, radishes, and basil. Season with salt and pepper, to taste. Press together, slice, and enjoy!
Read more