Veg Sandwich with Sprouts and Hummus

These yummy sandwiches are one my favorite things to have for lunch! Every bite is fresh and crispy and filled with flavor. You can use any veggies you like, but I usually just use cucumber, red pepper and a green, such as spinach, baby kale or lettuce. For me the red pepper is a must. The sweet flavor is the perfect contrast for a nice garlicky, sesame hummus.

Sprout sandwich

I need to blog my hummus recipe sometime because it deserves a post of its own, but it's actually pretty basic and typical anyway, other than skipping the extra oil. The only oil in this one is from the tahini, and you could reduce it from 2 tbsp to 1 if you wanted to; would just have a bit less sesame flavor.

Hummus
1 can chickpeas (drained)
2/3 cup water
1 bulb garlic (peeled)
2 Tbsp tahini
Juice of 1 lemon
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp salt

Throw it all in the food processor and whiz on high a minute or two until creamy.

The Sprouts

We've been sprouting on and off for about four years. Sprouting is easy to do and sprouts are extremely packed full of nutrition. We've sprouted broccoli, fenugreek, mung beans and red clover. We buy our seeds and sprouting lids from Mumm's Sprouting Seeds and we're still using some seeds that we bought four years ago, although the germination rate isn't quite as high.

Sprouting lids on mason jars

Greening up in the window

Drying on paper towel

There are a lot of benefits of eating sprouts. They help with digestion, reduce acidity, they help build immune system, increase protein content, and they are highly nutritious.

Red pepper, kale and sprouts on flatbread with hummus

Mock Tuna Salad (No Oil)

I've posted a recipe for Mock Tuna Salad before, but as I am currently avoiding oil I have had to modify the recipe a bit, and I thought I would re-post my new, improved, modified recipe.

Oil-free Mock Tuna Wrap

I was hesitant to even try this recipe without the mayo, and I admit, I just made it without looking at the original recipe, so it's a bit different, but it was fantastic! Filling and very satisfying. Satisfies that "I need a sammich" thing we get...

Side Note: I've been following the Engine 2 Diet since May 21, 2017 and it's been an amazing journey. I have lost 12 lbs in 3 weeks and I feel more energetic and motivated to keep going. The founder, Rip Esselstyn says, "The fat you eat is the fat you wear." Of course, plant fats such as those found in nuts, seeds and avocados are fine in moderation.

Recipe:

1/2 can chickpeas drained
Roast on baking sheet at 300 for 15 minutes then toss them into a food processor.

Add to chickpeas:
1 1/2 tbsp dijon mustard
1 tbsp ACV (with mother)
Pinch of freshy ground black pepper

Pulse a few times until chickpeas are about halfway mashed but not pureed. There should be lots of big pieces. Pour into a salad bowl and add:

1/2 carrot grated fine
3 tbsp minced red onion
1 apple chopped fine
15 green olives, minced

Stir and serve on a bed of fresh spinach in a tortilla.

Make it Gluten-Free

I am also eating gluten-free so I had mine on a gluten-free tortilla (made from rice).

Gluten-free Tortillas

I don't have an allergy to gluten, but perhaps a bit of intolerance or sensitivity and I find I feel better when I eat gluten-free. I tend to have symptoms such as bloating and gas, brain fog and lack of energy when I fall off that particular wagon, and that's no fun. Eating gluten-free is also no fun sometimes, but there are more and more options available now, and it's still worth it to keep feeling my best.

French Dips

Laura has made these twice now, and we've decided they're definitely a favorite.

French Dip Sub

Ingredients

about 2 tbsp. olive oil, divided
1 medium onion, sliced into half rings
2 garlic cloves, minced
3 portobello mushroom caps (about 20 oz. total), cleaned and sliced into thin strips
1 cup vegetable broth
1 tbsp. soy sauce
1 tbsp. vegan Worcestershire sauce
1/2 tsp. dried thyme
1/4 tsp. liquid smoke (optional, but highly recommended)
1/4 tsp. black pepper

For Serving

2-6 inch sandwich rolls or baguette sections, sliced open
horseradish mustard
Instructions

Directions

Coat the bottom of a large skillet with 1 tablespoon of oil and place over medium-low heat. Add onion and toss a few times to coat with oil. Allow to cook until caramelized, about 20 minutes, flipping occasionally. Add garlic and cook about 2 minutes more. Transfer onions and garlic to a plate.
Coat skillet with another tablespoon of oil and raise heat to medium. Add mushroom strips. Avoid overcrowding the skillet. A little overlapping is okay, but work in multiple batches if needed (I needed two), adding a bit of oil between batches if needed. Cook until lightly browned, about 5 minutes. Flip and cook 5 minutes more on opposite sides.
Return onions to skillet and add broth, soy sauce, Worchestershire sauce, thyme, liquid smoke and pepper. Bring to a simmer and allow to cook, stirring occasionally, until liquid is reduced by half, about 5 minutes.
Slather the insides of rolls with horseradish mustard. Use a slotted spoon to remove onions and mushrooms from skillet, pressing lightly to squeeze out any excess juice. Divide onions and mushrooms into rolls. Pour cooking liquid into a small bowl and serve with sandwiches, for dipping.

Mock Tuna Salad Sandwich

We've had this a few times now, so I guess you could call it a favorite. I mean, tuna salad, come on. Only not tuna! It doesn't really taste the same as tuna either, but it has a similar texture and flavor. You could always add nori to make it taste fishier, but the chickpeas already have a somewhat briny taste.

Mock tuna sandwich

Chickpeas Roasted & Whizzed

The lovely lady who tipped us off about the existence of this delightful sandwich also recommended we roast the chickpeas, although the recipe doesn't say to do that. It gives them a chewier texture. Another thing I do with the chickpeas is toss them into the food processor an pulse it a couple times after they've been roasted and whiz them up a little so they don't roll out of your sandwich.

Mock Tuna Salad Recipe

Original recipe
1 can of chickpeas, drained and roasted (350 for 15 mins)
2 tbsp vegenaise
2 tsp dijon
1 tbsp relish
2 green onions
Salt & pepper

We like to serve it on a bed of lettuce on a toasted bun.

Make it Your Own

You can also tweak the recipe to your own taste or according to what's on hand. For instance, we didn't have relish so we diced a garlic dill. We snipped a pile of chives instead of using green onions. And, we've also added fresh dill weed and diced Granny Smith apple.

Vegan Sausages

Vegan sausage with fries

How Yummy Were They?

I was doubtful about the sausages but man, these things are way better than any store-bought kinds we've tried. I LOVED them! But then, I'm not a fan of soy-based food, so the ones at the store generally stay right there on the shelves for the most part. We had them a couple times but they don't hold a candle to these.

This was our second meal of them and Missy happened to stop by so she got to try them as well. She also really enjoyed them. Definitely worth keeping the recipe - and sharing it for any of you who want to try. You'd be surprised how much you might enjoy them!

Sausages and onions frying

The sausages are boiled first then cooled, then fried. They puffed up a lot during the steaming and we found them to be pretty thick so we sliced them in half before frying, and found that they made a more manageable meal.

Vegan Sausage Recipe

Original recipe here.
Modifications to original recipe include:

• Added 2 tsp ground fennel 
• Added an extra tsp smoked paprika
• Didn't have chick peas; substituted 1/2 cup chick pea flour and 1/3 cup water
• Didn't have veg broth; substituted vegetable cocktail (like V8)
• Omitted the oil
• We're not sure the flour was gluten as the bag was unmarked

Ingredients:
½ cup chickpeas, rinsed and drained
1 cup cold vegetable broth
1 TBSP olive oil
2 TBSP soy sauce
1¼ cups vital wheat gluten
¼ cup nutritional yeast
1 tsp thyme
1½ tsp garlic powder
1 tsp onion powder
2 bay leaves, finely crumbled
1 tsp red pepper flakes
1 tbsp smoked paprika
1 tsp sage
1 tsp sugar
1 tsp salt
1 tsp freshly ground pepper

Directions:
Mix wet and dry ingredients separately, then combine. Roll into sausage shapes. Wrap in parchment paper and twist the ends to shape them. Steam for 40 minutes. Ready to freeze or refrigerate, then you can take them out and fry them or throw them on the barbeque.

Rolling sausages

We think they will be fantastic on the barbeque with some of my yummy homemade BBQ sauce.

Steamed sausages

My BBQ Sauce

1/2 cup ketchup
1/4 cup balsamic vinegar
2-3 tbsp brown sugar
1-2 cloves garlic, pressed through a garlic press
1/2 tbsp dijon mustard
1/2 tsp onion powder
Pinch of hot chili pepper

Roast "Beef" Sandwich

I think I gave up beef about 5 years ago. I have not had a roast beef sandwich in a very long time. Now, it may be the case that I don't really remember what one is supposed to taste like, but I don't think that is the case. At all. In fact, I had a couple other people try this sandwich and they both agreed it was pretty darn close if not just like the real deal. Only again, no beasts were harmed.

Roast "Beef" Sandwich

Seitan Mushroom Roast

Laura made the seitan roast for Easter dinner. It was good although it didn't have an exact roast beef taste or texture. But, it was comparable.

Mushroom Seitan Roast recipe here.

Seitan Loaf

The next day, I had the idea to slice it thinly and use it to make a sandwich. And wow. It was the most amazing thing! The texture was very believable, the taste, with the mustard, was crazily similar to real beef, and I was in heaven to find another of my old favorites revamped to be enjoyed as a vegan meal.

Sandwich & Potato Salad

Was so good served with a scoop of potato salad!