Wednesday, June 20, 2012

Summer Sandwich filling staples (no animal protein)

With summer here and not wanting to heat up the kitchen it may be time for nice and easy sandwiches.  The problem comes when you're trying to not use any animal protein.  Well at least it is a problem until you figure out a few quick and easy solutions.

You can always of course just do a veggie sandwich.  We love sliced tomatoes, cucumbers and sprouts on a toasted bagel with a homemade Veganaise (non dairy mayo.)  Sometimes I'll throw on green or red peppers too for added crunch.  Besides store bought bagels Plymouth Bread is great toasted and topped the same way.  The cornmeal in it when toasted is excellent.  Of course sometimes it's too hot to bake, although if you're thinking ahead Plymouth Bread does freeze well.

Plymouth Bread
 4 cups water
1 cup cornmeal
Cook until thickened and remove from heat.
1/2 cup butter (I use non-dairy margarine, like Willow Run)
1/2 cup molasses
1/2 cup maple syrup
2 T. salt
1 cup cool water
Put all of the above ingredients in mixer with dough hook.  Make sure it is not too hot (that's why cool water) and add 3T. yeast and 5 cups of bread flour, stir slightly.  Let the mix rest for 15 minutes.  Now add more flour till dough cleans away from sides of bowl.  Just add enough for a soft, workable dough.  Knead on medium speed for 6 minutes.  Oil hands and make into 4 loafs and place formed loaves into greased pans.  Let rise till doubles (about 1/2-1hr.)  Bake at 350 for 35 minutes.  Remove from pans to cooling rack after 5 minutes of cooling time then cool completely before slicing.

Once you get tired of veggies, or don't have any fresh in the house, what do you do?  There's a couple of sandwich fillings which we generally have the ingredients for that go great on plain old bread or could be wonderful in a pita.

Both of the original ideas for these came from The McDougall Quick & Easy Cookbook, but I have modified to our tastes.

Mock Tuna Salad
1 15 oz can garbanzo beans (chick peas)
1/2 cup chopped celery
1T. dried chives
2T. snipped green onions (if I have them, sometimes double and leave out chives)
1 T. lemon juice (I use bottled)
1/4 cup non-dairy mayonnaise (more or less to consistency)
salt to taste

I put the beans, celery, onions and chives in my food processor and chop.  Leave it a little bulky to get the right texture (unless you like your tuna really creamy, I don't.)  Add the mayo and lemon juice and spread on sandwiches.  That's it!

Mock Egg Salad
1 package lite firm silken tofu
1/4 cup non-dairy mayonnaise (more or less to consistency)
2T. chopped green onion or dried chives if I'm out of green onion
2 t. vinegar
1/2 t. turmeric
1/4 t. onion powder
1/2 t. dill weed
salt  and pepper to taste

Pulse the tofu till you have little chunks in the food processor or do by hand with a fork.  Don't get it too fine.  Add the rest of the ingredients, stir and let set in fridge for at least 20 minutes or so for flavors to blend.  Spread on sandwiches and enjoy!

It's such a hot day here I'm thinking mock tuna sandwiches and a pea salad will make a great dinner tonight!

No comments:

Post a Comment