Grilled Avocado Sandwich

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Tomato soup has a new BFF and doesn’t have cheese.  Glorious avocado steals the show in the tasty grilled sandwich.  Yea, yea grilled cheese sandwiches are awesome but this isn’t trying to replace it.  It is its own kind of awesome and it also pairs exceptionally well with tomato soup.  Of course you could add other things to the sandwich but I like to keep it simple, just a little S+P, maybe a dash of garlic powder, and all that rich, buttery avocado. Pair with some of this yummy tomato soup and enjoy!

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Makes one sandwich

Ingredients

2 slices of bread

3-4 Tbsp mashed avocado (about 1/4 of an avocado)

Salt and pepper to taste

Dash of garlic powder (optional)

Earth Balance vegan butter spread, room temp

Method

Heat skillet over medium heat (I use a cast iron skillet). Mix your mashed avocado with salt, pepper and garlic powder if using.  Spread butter on a slice of bread, on the other side spread on your avocado.  Place the other slice on top and spread with butter.  Cook in skillet for 2-3 minutes on each side or until golden brown.

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White Bean & Herb Burgers

I love, love, love sandwiches.  There’s just something awesome about stuffing a bunch of stuff between bread.  I like making vegan burgers with beans because it’s great vegetarian protien component.  You can also freeze these so you have them on hand.  For toppings I used arugula tossed with lemon vinaigrette, tomato and of course avocado, just because I add it to everything and it’s fantastic.  Next time I would try topping it with sauteed garlic mushrooms…mmmmm!  As for bread, it would be great on artisan bread but I just happened to have an everything bagle slim and although not that fancy, it was still great!

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Makes 6 burgers

Ingredients

1/4 cup diced onion

2 cloves garlic, chopped

1 tsp. chopped fresh rosemary

1 tsp. fresh thyme leaves

1 15oz. can cannellini beans

1 Tbsp fresh lemon juice

1 Tbsp tahini

1 tsp salt

1/4 tsp black pepper

1/2 cup breadcrumbs (or gluten-free flour)

1/2 cup frozen shredded hashbrowns or cooked brown rice

Canola oil

Method

Pre-heat oven to 375 degrees.

Optional step: lightly saute onion and garlic before adding to food processor.

Add onion, garlic and herbs to food processor and pulse until finely chopped, scraping down the sides as needed.

Add beans, lemon juice, tahini, salt and pepper.  Pulse several times until mixture comes together but is not pureed.  A few pieces of beans and texture is good in these.  Transfer mixture to a mixing bowl and stir in breadcrumbs and shredded hashbrown pototoes or rice.

Divide mixutre in to 6 portions and roll into balls.  They should be equal size so make any adjustments then form into patties.  Lightly dust each one with flour on each side.

Heat lightly oiled skillet and cook each patty 2-3 minutes on each side or until lightly browned.  Transfer to baking sheet and finish in the oven for 15 minutes.

BBQ Tempeh Sandwich with Coleslaw & Avocado

Can it just be summer already!?  The days are getting longer, the flip flops have had a couple outings, and baseball is here but I’m done with wearing a coat to the games.  So yea, I’ve been daydreaming about all things summer and it shows with what I’ve been craving.

This is the first of many summer recipes that I’ll be cooking up.  The marriage of a smokey barbecue sauce and a tangy coleslaw is simply divine.  Add in the avocado, put it between bread, and it’s heaven!  It’s important to get a stellar barbecue sauce and if you’re vegan, read the ingredients.  Some have worcestershire sauce in them and therefore can have anchovies (yes, many worcestershire sauces have anchovies).  Some BBQ sauces also have honey so heads up for those who may avoid that as well.  I love Stubb’s or Trader Joe’s Kansas City Style Barbecue Sauce, which is pretty kickass.  Check out it’s 5 out 5 stars  review on this site loaded with reviews of barbecue sauces.

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Makes 2 sandwiches

Ingredients

Tempeh

1/2 package of tempeh, sliced

Barbecue sauce

Coleslaw

2 Tbsp unsweetened almond or soy milk

2 tsp distilled white vinegar

1 tsp lemon juice

2 Tbsp vegan mayo, such as Earth Balance or Vegenaise

1 Tbsp sugar

1 Tbsp grated onion

Salt and pepper to taste

2 cups shredded or chopped cabbage

1 small carrot, grated

Slice bread or roll

Avocado, mashed

Method

Place sliced tempeh in a shallow tupperware or dish.  Slather on the barbecue sauce with a brush (a small spatula or spoon will work) getting it all nice and coated. Let it sit in the fridge for an hour.

While it’s marinating, make your slaw.  This is also best if it has a little time to sit.  Mix your almond milk, vinegar and lemon juice in a bowl.  Give it a stir and let it sit for a 5 minutes.  Now whisk in your mayo, sugar, onion, salt and pepper.  Make any adjustments to suit your taste.  Add cabbage and carrot and toss to thoroughly coat.  Set in the fridge.

Pre-heat oven to 375 degrees.  Take tempeh slices and lay on a baking sheet lined with parchment or a silpat.  Bake for 10-12 minutes, flip pieces and bake another 10-12 minutes depending on how thin the tempeh is sliced and how crispy you want it.

Take some mashed avocado and spread on one or both slices of bread.  My favorite way to assemble is bread w/ avocado, tempeh, spread on a little extra barbecue sauce, coleslaw, bread w/ avocado.  Dig in!