Italian Caprese Sandwich

Yes. Hello! Once again, I've been blog-delinquent, and while I have a few fairly valid excuses (end of the school year, my oldest Sprout graduating, dead computer, etc) I think I'm up and running again and have several new posts I'm excited to share in the next few weeks! Please stay tuned. No more wandering off...

Vegan Caprese Sandwich

"Caprese" is a traditional Italian combination of tomatoes, fresh mozzarella, and fresh basil. While it's usually served as a salad, I like to serve it on crusty bread or focaccia.

I also skip the mozzarella (even though I know this is a signature ingredient in the "traditional" sandwich) and use either marinated, thinly sliced tofu, or, since the introduction of a fairly good vegan mozzarella (Teese) sometimes I'll use that. Either way, use garden-ripened tomatoes and lots of basil and the end result is fresh tasting, easy and the perfect picnic food!


For about four people:
Bread for four people: Crusty baguettes or rolls, chewy ciabatta or focaccia bread (Safeway bakery makes some beautiful, little, all-vegan, ciabatta rolls that are perfect here!)
2 cloves garlic, peeled
1/4 cup olive oil
1/3 cup fresh basil leaves
4 garden-ripe fresh tomatoes
4 thin slices very fresh, firm tofu, marinated** OR thinly sliced Teese brand mozzarella-style vegan cheese
salt and fresh ground pepper to taste

Cut bread in half. Lay, cut-side up, on baking pan and toast under broiler until just barely starting to toast.
Remove from oven and rub with clove of garlic, as much or little as you like. Drizzle just a tiny bit of olive oil on bread.
Layer sliced tomatoes and sliced tofu or cheese evenly over four sandwiches. Lay basil leaves on top. Season with salt and pepper. Make into sandwiches and cut in half for easier eating.
Can be wrapped well and kept for a day or so in the fridge or ice chest. The flavors soak into the bread and are DELICIOUS!!

**Marinated tofu: thinly slice 1/2 a block of firm tofu and lay in shallow glass dish. Sprinkle heavily with salt and pepper. Pour 1/2 cup FRESH squeezed lemon juice over tofu and turn to coat. Refrigerate several hours or overnight, turning several times. The lemon juice won't cover all of it and it won't really soak in, just flavors the outside. Drain and pat off excess marinade to use.

I'll proudly leave you with a picture from Jessika's high-school graduation two weeks ago - because even though it's not actually food-related, I'm just that proud.

I Have Crazy Children.

I do, I have crazy Sprout children. Of course I love them to death in spite (or because) of their craziness, but they keep me on my toes never knowing what to expect next.

I present the following evidence.
My Middle Sprout's latest and most favorite Panini Sandwich invention:

The Grilled Spaghetti-Garlic-Bread-Sandwich

(I told her I was going to blog about it and she didn't believe me. It's really pretty good, and if nothing else, it's a rather original use for leftovers.)


Should you choose to try this, here's what you do:

• 2 slices hearty French or Sourdough bread
• 2 tsp vegan margarine
• 1 clove pressed garlic
• 1/2 cup cooked spaghetti or angel hair, chopped up - aprox 1 inch pcs.
• 1 Tbsp. sauce
• 1 Tbsp olives, chopped
• 1-2 slices "meltable" vegan cheese slices

Mix pressed garlic with margarine. Spread thinly on bread.
Mix sauce into spaghetti. Stir in olives.
Crumble the cheese and mush it around into the spaghetti.
Lay 1 slice bread on heated Panini Grill, buttered side down.
Heap spaghetti mixture onto bread and spread evenly to edges.
Lay remaining bread slice on top, buttered side up.

Grill until sandwich is toasty and cheese is melty.
Dip in additional sauce if you want. YUMMMMMM

Have a great week.

Curried "Chicken" Pitas

I'm probably more of a "fake meat" fan than many veg. type people, but I swear I don't use it ALL the time.
It seems that recipes I post often do have it for one reason or another. Maybe because these seem to be the recipes that people request and are the most popular with my friends and family? Who knows.
You could probably use tofu, tempeh crumbles or any "chicken-y" seitan product here, I just happen to like the taste and texture with the Morningstar product.
At any rate, here's our lunch.

Curried "Chicken" Sandwiches

1 Package Morning Star Farms Chicken-Style Meal Starter Strips,
thawed but NOT cooked
(or other vegan "chicken"-strip style product).
2 stalks celery
1/2 small, mild onion
3 Tb. Vegenaise or to taste (depends on how much dressing you like)
1 Tb. sweet pickle relish or to taste
2 tsp. Madras curry powder, or to taste (I use lots more)
pinch salt
pinch sugar
pinch sage
couple grinds black pepper
1/4 cup golden raisins or dried cranberries
2 Tb. chopped, roasted cashews (or peanuts or almonds)

Leaf Lettuce
Pita Bread
Mango Chutney (optional but it's good if you just happen to have a jar of it randomly sitting in your fridge).

Put "Chicken" in bowl of food processor and pulse several times until chopped medium-fine (or as chunky as you like it - my kids like it finely textured, I like it very chunky).
Dump in a small mixing bowl.
Put celery and onion in food processor and chop coarsely.
Add to chicken.
Put Vegenaise, relish and seasonings in small bowl and whisk with a fork. If too thick add a bit of soymilk.
Mix dressing into chicken mixture.
Adjust seasonings to your taste.
Stir in raisins and nuts.
Serve in pita bread, with lettuce and chutney.
Insanely yummy-liciousness.
Makes about 3 or 4 pita

----Thanks to fellow VBer "sallyomally" for the wonderful suggestion of adding chutney and almonds (sorry, all I had was cashews and they tasted pretty good so I went with those). I think chopped apples or grapes would be good in this too!