Veganomicon: The Ultimate Vegan Cookbook (36 page)

Read Veganomicon: The Ultimate Vegan Cookbook Online

Authors: Isa Chandra Moskowitz,Terry Hope Romero

Tags: #food.cookbooks

Roast the eggplant slices:
Rinse the salted slices with cold water, rub with olive oil, and lay in a baking sheet (some overlapping is okay). Roast in the preheated oven for 20 to 22 minutes, flipping once, until the eggplant is browned and tender. Place the hot eggplant slices on top of the spinach and toss to combine (the hot eggplant will slightly wilt the spinach leaves).
 
 
Assemble the sandwich:
 
Insert a thin, sharp knife into the side of the round loaf at a slightly downward angle. Cut the loaf in half, working the knife on the angle to create a shallow bread “bowl.” Remove some of the bread from the bottom and top interior of the loaf to deepen the bowl (save the bread guts for crumbs or use it to nosh on leftover olive relish).
Spread the olive relish very thickly on each side of the loaf, making sure to get lots of the oil and juices onto the bread. Drizzle on a little extra olive oil if the relish looks a little dry. Layer the bottom with eggplant, spinach, roasted red peppers, more eggplant, and top with last of spinach. Replace top of the loaf and press down very firmly with your body weight on the entire sandwich; don’t be afraid to smush it down. Wrap tightly in foil, then wrap again in plastic wrap or a few resealable plastic bags. Refrigerate, putting a few heavy items on top of the sandwich to help press it down even further (one or two unopened boxes of soy milk work nicely). For maximum flavor, allow to sit at least 3 hours—or even better—overnight. To serve, hold the sandwich firmly and cut in half with a sharp serrated knife, then slice again into four wedges.
 
➣
To make chipotle mayo, add 1 canned chipotle long with a little of its sauce to cup of veganaise and mash well with a fork.
VIETNAMESE SEITAN BAGUETTE WITH SAVORY BROTH DIP
 
SERVES 4
 
TIME:
30 MINUTES
(NOT INCLUDING PREPARING SEITAN)
 
 
We are proud to present this whimsical marriage of the traditional Vietnamese sandwich, bánh mì, and the American classic “French Dip” sandwich.While both sandwiches are traditionally a parade of meat products, our meatless version still delivers a savory bite with grilled Seitan Cutlets (page 132). The sharp fresh flavors of cucumber and cilantro then team up with a spicy dipping broth that really satisfies. How to eat? Select a corner of your sandwich; dip in broth, bite, yum, repeat, yum.
 
Dipping broth:
2½ cups broth from the preparation of Seitan Cutlets
(page 132)
4 cloves garlic, left whole with peel but gently
crushed
1-inch piece ginger root, sliced into ⅛-inch pieces
and gently crushed
½ teaspoon five-spice powder
1 teaspoon red pepper flakes
1½ teaspoons sugar
2 tablespoons lime juice
 
Sandwiches:
4-8 Seitan Cutlets (page 132), grilled, baked or fried,
cut into thin slices
4 (6-inch) French baguette, or individual mini-
baguettes
Several sprigs fresh cilantro
Red onion rings, sliced thinly
Cucumber (seedless is best), peeled and sliced into
long, thin strips
Prepared vegan mayonnaise or Silken Mayo (page
92), several tablespoons per sandwich or to taste
 
Prepare the broth dip first:
In a 2-quart saucepan, combine the broth, garlic, ginger, five-spice powder, and pepper flakes. Don’t cover the pan. Bring to a boil and boil for 5 minutes, then turn down heat to medium-low and simmer for another 10 minutes. Turn off the heat, stir in the sugar and lime juice, and cover the broth to keep it warm until ready to serve. You may strain the broth before serving; it’s easily done by ladling individual servings through a mesh strainer into serving bowls.
 
To assemble the sandwiches:
Warm the seitan slices in a pan or keep warm in the oven until ready to use. Slice each baguette in half. Keeping one long side intact, open up and lightly toast. Spread mayonnaise on each half of the baguette and layer one side with cucumber, onion rings, and seitan slices; top with the cilantro. Close the sandwiches and press down on top to smush down a little. Holding it firmly, slice each sandwich in half on the diagonal. Serve with a small cup of hot broth.
 
➣
Use a good-quality French bread for this sandwich, the kind with a crunchy, shiny crust and a chewy interior. Avoid the generic, soft, thin-crusted bread typically found in grocery store chains. It will disintegrate when the sandwich is dipped into the broth.
 
➣
Preparing sandwiches for a crowd? Tuck the sliced seitan into split baguettes, wrap in foil, and keep warm in the oven until showtime.
 
➣
Don’t have any leftover broth from making seitan? Just use ready-made veggie broth plus 2 tablespoons soy sauce. Proceed as directed for making dipping broth.
BBQ SEITAN AND CRISPY COLESLAW SANDWICH
 
SERVES 4
45
 
TIME:
45 MINUTES (NOT INCLUDING MAKING SEITAN)
 
 
Serve this luscious and saucy sandwich to any vegan food naysayer and it will whip that bad attitude right into shape. Nobody can resist this rich and savory grilled seitan served up BBQ style with cool coleslaw and stuffed into a hearty sandwich. We were inspired to create this recipe after tasting a similar sandwich at the delightful S’nice café in Manhattan. Use any kind of sandwich roll you like, except too-soft hamburger-style buns. The recipe is designed for use with a cast-iron grill pan, but you can also use a regular cast-iron pan. Or, try an outdoor grill; just be sure to use a high-heat-sustainable nonstick spray, as the seitan has a tendency to stick on the grill. This BBQ sandwich is delightful served with thick-cut potato chips or crisp, chilled baby carrots.
 
 
Slaw:
¾ cup Silken Mayo Dressing (page 92) or slaw dressing
(recipe follows)
3 cups finely shredded purple or white cabbage (or a
combination of both)
1 carrot, peeled and shredded finely
Pinch of dried dill (optional)
 
Slaw dressing:
¼ cup prepared vegan mayonnaise
2 tablespoons plain soy milk
1 tablespoon lemon juice
Pinch of white pepper, or to taste
Pinch of mustard powder, or to taste
1 recipe Simple Seitan (page 131), sliced into ½-inch-
thick strips
1½-2 cups Backyard BBQ Sauce (page 207) or your
favorite prepared BBQ sauce
Peanut oil for grilling
4 large, hearty sandwich rolls or sliced baguettes
Vegan mayonnaise (optional)
 
FIRST, PREPARE the slaw. If also creating slaw dressing, whisk together the dressing ingredients in a large plastic bowl. If using Silken Mayo Dressing, pour directly into the bowl. Add the shredded cabbage, carrot, and dill. Toss to combine with dressing, cover tightly with plastic wrap, and refrigerate until ready to use.
Pour the BBQ sauce in a pie plate or medium-size shallow bowl and keep near the stove. Heat a cast-iron grill pan over medium heat and brush generously with peanut oil. Place a layer of sliced seitan on the grill, brush with more peanut oil, and grill on each side for about 3 minutes until browned and sizzling. Use metal tongs to turn the seitan; grill in two batches. When cooked, toss the seitan in the BBQ sauce to coat.
Brush the grill with a little extra peanut oil and grill the sauce-covered seitan in two batches, turning strips once. The strips should be slightly browned and some of the edges just beginning to crisp when it’s ready to remove from the pan. Place the seitan back in pie plate or bowl; if not serving right away, cover with aluminum foil and keep warm in the oven.
 
 
To assemble the sandwiches:
 
Slice the rolls in half horizontally, spread with mayonnaise, and drizzle a little extra BBQ sauce if desired. Pile the slaw generously on the bottom half of the rolls, top with seitan, and press down top half of rolls. Cut in half and serve.
MIX AND MATCH
 
VEGETABLES • GRAINS • BEANS • TOFU, TEMPEH, AND SEITAN
 
I
N THE BEGINNING, Cro-Veganon man (and woman) subsisted primarily on extra helpings of side dishes (potatoes, corn niblets, frozen peas, etc.) while eschewing the meat in the center of his or her plate. This was called dinner. Then, he/she evolved, developing taste buds and culinary skills (even some of the Cro-Veganon’s more carnivorous brethren started to get the drift that eating meat ain’t cool). More and more palatable and interesting faux meat options began to appear. The former empty spot in the middle of that dinner dish could once again be claimed by these wondrous, newfangled delights. Suddenly the great plains of the supermarket and grocery store were flooded with herds of veggies burgers, tofu dogs, dairy-free cheeses, and soy kielbasa (yes, it’s out there if you want it). And all was good.

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