The most perfect sandwich, ever.January 11, 2011 at 2:21 pm | Posted in baking, cooking, dehydrator, Life, vegan, vegetarian | 1 Comment
Tags: baking, cookies, dehydrator, hummus, jerky, prasadam, seitan, tempeh, tofu, vegan
No really, this is the most perfect sandwich I have ever had. After eating this particular sandwich I realized that I really can be vegan the rest of my life. The sandwich I am talking about is the Hummus, Tempeh, and Cucumber Wrap out of Skinny Bitch in the Kitch. These Skinny Bitches know whats up too as every recipe that I have used out of this book is easy and foolproof. This was my first vegan cookbook, back when I didn’t know what seitan was. No really, one of the recipes calls for seitan and I bought tempeh. It took me an entire year to figure out why the recipe came out so bad. My husband makes the best hummus, he is the Hummus Master and I made the tempeh. I guess that makes me the Tempeh Mastah. Basically the sandwich is a hummus wrap filled with cucumber, tomato, and tempeh. (The book has cucumber, lettuce, and tempeh.) We wrapped them in warmed whole wheat tortillas. I steamed the tempeh before I cut and fried it in the spices. Steaming tempeh before use reduces some of the bitterness and makes it more ready to absorb flavors. Steaming tempeh also gives it an undeniably moist and delicious texture. The spices and flavoring stuck nicely to the tempeh forming a tasty crust.
I am currently making tofu jerky in the new dehydrator that I got for Xmas. It’s not done yet, but it will be soon. Well I hope so because I don’t want to have to stay up all night waiting for it. It’s been in the dehydrator for almost four hours. I have tempeh in the marinade right now that I plan on dehydrating overnight, I did not steam it before marinading as I want the jerky to have a chewy texture. I am also afraid that steaming it might cause it to fall apart in the dehydrator.
Here is the recipe I found online. I kept seeing it everywhere so I figured this must be the “official” vegan jerky recipe. Then I found it that it’s by my vegan fashion heroine Sara Kramer out of How It All Vegan. I still don’t own any of her cookbooks, but my house smells like jerky and I can’t honestly understand why I don’t yet. This will have to change sometime soon.
- 1/2 cup soy sauce
- 3 to 4 tbsp liquid smoke
- 1/8 cup water
- 1 tbsp onion powder (devotees use hing instead of garlic and onion powder, about a tsp.)
- 1 tsp garlic powder or 1 clove crushed fresh garlic
- 1 tbsp fresh ground black pepper
- 1 tsp agave
- 1 pound firm or extra firm tofu
In other food news I ate the most delicious prasadam bagel for breakfast this morning. Thank you Aarti. 🙂 It was a sweet little mini bagel. I now wish all bagels came in that size as I didn’t have to slice it to make it fit in the toaster. And I covered it in Toffuti Better than Cream Cheese.
Here is the recipe.
Original Nestle Toll House Chocolate Chip Cookies:
2 1/4 Cup flour
1 teaspoon baking soda
1 teaspoon salt
1 cup soft butter (margarine)
3/4 cup sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
2 eggs (I used powdered Energy egg replacer)
2 cups chocolate chips
1 cup nuts (I left these out)
Combine flour, soda, and salt.
Beat butter, both sugars, and vanilla in a large bowl. Add the egg substitute and beat once more. Slowly add the flour mixture until well combined. Stir in chocolate chips and nuts.
Drop rounded tablespoons of batter onto baking sheets.
Bake in a preheated 375-degree oven for 9-11 minutes, or until golden brown.
PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15″x10″ jelly-roll pan. Bake in preheated 375ºF oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.