Archive for the ‘Sandwiches’

Marinated Portobello Torta with Chipotle Mayonnaise

January 05, 2014 By: Megabeth Category: Main Dishes, Recipe, Sandwiches

Marinated Portobello Torta with Chipotle Mayonnaise

I’ve had this recipe on my “to do” list this summer and finally got around to trying it out. I’m glad I did. It was very easy to make and is really a unique play on a BBQ with southwestern flavors.

The recipe is pretty forgiving as I was missing some of the ingredients, including the chipotle pepper in adobo. Instead I used an adobo chili power and a dash of cayenne in the mayonnaise. And, instead of sliced jalapenos I used a hot jalapeno pickle relish which ultimately added a further depth of flavor.

Recipe: Marinated Portobello Torta with Chipotle Mayonnaise

Summary: A spicy vegan sandwich with bold flavors.

Ingredients

  • Marinated Portabellos
    • 3-4 small portobello mushrooms (Megabeth adjustment: I bought presliced portobello mushrooms to save some time.)
    • 1/4 cup freshly squeezed lime juice
    • 1/2 cup olive oil
    • 3 tbsp tomato paste
    • 2 cloves garlic, smashed
    • 1 tsp dried oregano
    • 1 tsp ground cumin
  • Sandwich
    • 2/3 cup vegan mayonnaise
    • 2 chipotles in adobo sauce, seeds removed (Megabeth adjustment: use a dash cayenne and 1 teaspoon adobo chili power if you don’t have chipotles.)
    • 1 cup refried beans (Megabeth note: Check to make sure they are vegetarian.)
    • 1 ripe avocado, peeled, seeded and sliced into 1/4 inch slices
    • 4 pickled jalapeno peppers, sliced very thinly (Megabeth adjustment: I used 4 Tablespoons jalapeno pickle reslish)
    • 1 red onion, sliced into thin rings
    • 1/2 lb shredded romaine or iceberg lettuce
    • 4 crusty French or rustic-style sandwich rolls, or sandwich buns

Instructions

  • Prepare the mushrooms first. Whisk together the lime juice, olive oil, tomato paste, garlic, oregano and cumin.

Marinated Portobello Torta with Chipotle Mayonnaise

  • Coat the mushrooms with marinade and let stand for 20 minutes. Warm a skillet over medium-high heat and add the mushrooms, cooking for 5-7 minutes on each side. You can also cook these over a BBQ. Once cooked through, remove from heat.
  • To make the chipotle mayonnaise, pulse the vegan mayonnaise and chipotle peppers (or the seasoning if using) in a food processor until smooth. Warm the refried beans either in the microwave or on a stovetop, adding a little water if necessary to create a spreadable consistency. Have ready the tomatoes, avocado or guacamole, lettuce and red onion rings.

Marinated Portobello Torta with Chipotle Mayonnaise

  • Slice each sandwich roll in half horizontally, and, if desired, remove some of the bread inside to allow more room for the filling. Toast or grill each roll half until hot.
  • Assemble sandwich by spreading the inside of a roll with chipotle mayonnaise, then topping that with the refried beans. Stack on the bottom half a generous layer each of eggplant, tomato, avocado, shredded lettuce, jalapeno and some onions. Top with the upper half of the roll.

Preparation time: 30 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 4

Artichoke and Chickpea Chipotle Chow

July 01, 2012 By: Megabeth Category: Sandwiches, Snacks/Appetizers

This recipe was inspired a shopping trip to the local organic market. I found a jar of organic spicy chipotle relish and I really, really wanted to make something good with it.  The original recipe that I found, from A Veggie Venture, used little tiny pickles, so I substituted the relish for them. And, double bonus points, I had to do less chopping as a result.

This recipe can be easily changed to perhaps an Old Bay Seasoning or Lawry’s Season Salt flavor profile. Just adjust the type of relish and seasonings you use. I also used a soy mayonnaise to make it vegan.
It’s a versatile and spicy chow – spread it on crackers, sandwiches, tortillas…you name it.
Artichoke and Chickpea Chipotle Chow
Inspired and Adapted from A Veggie Venture

16 ounces canned artichokes, drained
16 ounces canned chickpeas, drained
1/2 a small onion, roughly chopped
1/4 cup spicy chipotle relish
1/3 orange bell pepper, roughly chopped
1 rib celery, roughly chopped
1 teaspoon capers
1 clove garlic
1/4 cup soy mayonnaise
2 teaspoons olive oil
1 teaspoon good mustard
Salt and pepper to taste

Place all ingredients in a food processor or blender.

Process until mixed but still chunky. Refrigerate for a few hours preferably overnight to let the flavors meld.

 

Sweet Potato and White Bean Veggie Burgers

May 05, 2012 By: Megabeth Category: Main Dishes, Sandwiches

This was sort of a recipe experiment in my  quest to come up with some good veggie burger recipes for this summer. The combo of the sweet potatoes and white beans goes nicely with the smoky adobo spice seasoning. If you don’t have adobo spice seasoning, then try some chipotles in adobo sauce or cajun seasonings which would also work well.

It took a little trial and error to figure out how to best cook these. Because the sweet potato is a bit sticky and the final mixture is a bit mushy, it takes a little bit to get it into a state where the patties won’t fall apart. You’ll need to adjust the amount of wheat flour and breadcrumbs you put into the mixture. Refrigeration before forming the mixture into patties helps and then refrigeration after you’ve made them into patties also helps.

I found the best way to cook these is to make smaller patties and put them into the oven to slow roast. Frying is fine, but you might find a little shove in the oven at the end may help solidify them a bit. So, just be prepared to do your own experimentation with refrigeration and the amount of breadcrumbs and flour you add into the mixture. I don’t think these would do well on a grill, but are fantastic as leftovers.

Sweet Potato and White Bean Veggie Burgers
by Megabeth

1 sweet potato, baked/cooked and peeled
2 15oz cans cannellini beans
1/2 cup wheat flour
1/4 cup breadcrumbs
2 teaspoons agave syrup
2 teaspoons hot sauce (or more to your liking)
3 teaspoons adobo seasoning
freshly ground pepper, to taste
panko crumbs

Place baked potato into bowl and mash with beans.

After the mixture is smooth from mashing, add all seasonings except for panko crumbs. Add more breadcrumbs to thicken mixture as needed.

Place in refrigerator, covered, for at least 30 minutes to solidify mixture. Form into patties and place back into refrigerator for at least another 30 minutes.

Coat patties with panko or breadcrumbs. Preheat oven to 425 degrees.

Add one tablespoon olive oil to bottom of cast iron pan. (Or, try some avocado oil in the pan.) Place patties on pan and bake for 30 minutes, flipping burgers halfway through. (Depending on size of patties, it may take longer than  30 minutes.) Towards the end of cooking, add cheese on your patties, if desired, and toast your burger buns in the oven. (Daiya vegan pepper jack shreds go well with these burgers.)

Serve with toppings of your choice – avocado, lettuce, tomato, onion, etc.

Veggin’ Cookbook Chronicles: Panini with Grilled Eggplant, Roasted Peppers, and Spinach-Pesto Sauce

September 03, 2010 By: Megabeth Category: Cookbook Chronicle Challenge, Main Dishes, Sandwiches

Last year, at the DC Green Festival, I picked up Vegan Italiano – a cookbook featuring “meat-free, egg-free, dairy-free dishes from sun-drenched Italy.”

This cookbook proves that the vegan diet can indeed be adventurous and delicious.

Donna Klein begins Vegan Italiano with a quick overview of cooking in the various regions of Italy and then provides a little information about ingredients and how nutritional information was calculated. Then, it’s off to the races with 225 recipes including the whole gamut of soups, salads, pasta, rice/grains, vegetables, beans, pizza, breads, sandwiches and desserts.

There are no pictures in the book, but there are quick introductions to each recipe providing a serving suggestion, a hint or a menu idea. In paging through this cookbook, I noted how many of the vegetable dishes would be perfect on a Thanksgiving table – carrots with basil, butternut squash puree, green beans with wild mushroom and tomatoes. Many of these vegan recipes could be added to the table without the carnivore being any the wiser.

For the panini recipe, I used a whole wheat ciabatta bread and cooked everything under the broiler. Be aware when making the spinach-pesto sauce. I used three cloves of a very fresh organic garlic bulb and let’s just say that the In-house Taste Tester and I scared off all vampires in a 3-mile radius from our house after eating these sandwiches. So, if you want less pungent results perhaps cut down the amount of garlic and add more after you have a chance to taste test it.

These sandwiches were fresh and light on a summer’s evening and would be perfect to make when grilling because there really isn’t a lot of preparation involved. (You could make the pesto a day in advance.)

Panini with Grilled Eggplant, Roasted Peppers, and Spinach-Pesto Sauce
Vegan Italiano

1 large round eggplant (about 1 pound), cut into ½-inch-thick rounds
Table salt
1 medium green or red bell pepper (about 6 ounces, cut lengthwise into eights (Note: I used yellow pepper…I also considered using an orange pepper. The recipe is flexible.)
1 medium red onion (about 6 ounces), cut into ½-inch-thick rounds
2 ½ tablespoons extra-virgin olive oil
½ tablespoon balsamic vinegar
salte, preferably the coarse variety, and freshly ground black pepper, to taste
8 large slices Italian bread (about 1 ¼ ounces each) (Note: I used whole wheat ciabatta.)

Spinach-Pesto Sauce (recipe below)

Sprinkle the eggplant slices with table salt and set in a colander in the sink to drain 30 minutes.

Prepare a medium-hot charcoal grill or gas grill, or preheat a broiler. Position the grill rack or over rack 4 to 6 inches from the heat source. If broiling, lightly oil a large baking sheet and set aside. Or, place a stovetop grilling pan with grids over medium-high heat.

Rinse the eggplant slices under cold-running water and drain well between paper towels.

Brush the eggplant, bell pepper, and onion on all sides with 2 tablespoons of the oil.

Grill or broil the vegetables until browned and tender, working in batches as necessary. As a general rule, cook the bell pepper 3 to 4 minutes per side, and the eggplant and onion 2 to 3 minutes per side. Place the vegetables on a large baking sheet with sides as they finish cooking.

When all the vegetables are done, drizzle with the remaining ½ tablespoon oil and balsamic vinegar, and the sprinkle with salt and pepper. Toss gently with a large spatula to combine. Cover with foil and keep warm while grilling bread.

Grill or broil the bread on both sides until nicely toasted. Divide the vegetables evenly among 4 slices of the bread. Spoon equal portions of the Spinach Pesto Sauce (recipe below) over the vegetables. Top each with a slice of toasted bread and serve at once.

Spinach-Pesto Sauce
1 cup loosely packed fresh basil leaves
1 cup loosely packed baby spinach leaves
3 large cloves garlic, finely chopped
¼ teaspoon coarse salt, or more to taste
2 tablespoons extra-virgin olive oil

Combine the basil, spinach, garlic, and salt in a food processor fitted with the knife blade, or in a blender.

Process until finely chopped. Add the oil and process until smooth. If not using immediately, store tightly covered in the refrigerator up to 2 days.

Note from cookbook: This tasty pesto is also wonderful tossed with pasta, gnocchi, boiled potatoes, or steamed vegetables.

Spinach Pesto Nutrition Information
Per serving (about 4 teaspoons)
Calories 76
Protein 2g
Total Fat 7g
Sat. Fat 1g
Cholesterol 0mg
Carbohydrate 3g
Dietary Fiber 0g
Sodium 130mg

Sandwich Nutrition Information
Calories 393
Protein 9 g
Total Fat 18g
Sat Fat 3g
Cholesterol 0mg
Carbohydrate 50g
Dietary Fiber 8g
Sodium 549g


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