Banh mi (vegan)

This is the vegan’s version of a barbecue sandwich. Layers upon layers of flavor and absolutely impossible to eat without making a mess. But you won’t care cuz it’s just that good.

I tried a different technique with the tofu–slicing into 1/2 inch, marinating and then baking it. It got a little texture on the outside but still plenty moist. It has the appearance of something other than tofu, which may be important to some folks.

I also used a readymade cabbage slaw for the pickled vegetables. That’s speeds things up too. I had black currant vinegar on hand which blended the tart/sweet punch perfectly!

You can pretty much accessorize with any crunchy vegetables you have though. I had radishes, daikon radish sprouts and a jalapeño. I thought about slicing a cucumber too but it was already too fat to fold 😉

Fresh herbs–mint and cilantro–and a Sriracha mayo finish it up. Round 2 was open-face sandwich style.

Creating this feels like creating art: between the colors and flavors it turns out differently each time, but always delicious! Easily my favorite sandwich and WAY better than barbecue.

Banh mi (vegan)

• Baguette
• 1 block extra firm tofu, sliced into 1/2″
• 2 tbsp tamari
• 1 tbsp sesame oil

2 tbsp Sriracha, divided

Juice of 1/2 lime

1/2 cup vegan mayo

1 cup coleslaw blend

1/2 cup vinegar–apple cider or another fruit based cider works well

2 tbsp sugar

Sliced radishes

Sliced jalapeño

Sprouts or lettuce

Cucumbers

Mint and cilantro leaves

Drain and slice tofu. Mix tamari, sesame oil and 1 tbsp Sriracha. Coat tofu and allow to marinate for at least 30 minutes.

Microwave vinegar about 1 minute until just warm enough to dissolve sugar. Cool, then add coleslaw and allow to soften for about 30 minutes.

Bake tofu on tinfoil at 375 degrees Fahrenheit for 25 minutes. An ambitious person would flip it halfway through.

Mix mayo with remaining Sriracha and lime juice. Adjust heat to your preferences.

Slice cucumbers, radishes and jalapeño. Prep mint and cilantro leaves.

Assemble sandwich by putting mayo, herbs, vegetables and tofu on one side, slaw on the other.

BLT chicken salad sandwiches (and thanks mom!)

My mom grew up on a dairy farm and learned resourcefulness from my grandmother, who was an incredible cook and seemed to be able to whip up something out of nothing. (I’m pretty sure always having cream and butter on hand helped!) 

During my childhood I remember end of week being a bit ragged in the fridge–not much left. The hopeful look from dad: are we going to have to go out? Mom saw that as a challenge–She’d always figure out how to put a meal together. Poor dad, Mom always won. (Side note: we took mom out for her birthday a couple weeks ago for breakfast. Dad ate 4 courses, topped off by wild rice ice cream with a butterscotch sauce. It was 9am. He’s still always hungry.)

I faced a similar end of week dilemma, several miscellaneous ingredients to use up. Not enough of any one thing to make it the star, but gosh darnit when you put a bunch of those things together in an unexpected way it can be pretty tasty! 

Plus I am super excited because it was plant sale day so I have a whole lotta herbs to go to now, and a bit of tarragon or any other fresh herb can make any plain jane dish better. Yea spring! And thanks mom for doing the herb shopping. Happy Mother’s Day! 😊

BLT chicken salad sandwiches 

• 2cups shredded rotisserie chicken 
• 3 pieces cooked bacon, chopped 
• Handful of grape tomatoes, halved 
• Handful of baby arugula 
• 1/3c mayo
• 1 tsp fresh tarragon
• Squeeze of lemon juice if you’ve got it
• Salt, pepper, dash of onion powder

Mix it all up and serve on buns.

Basil, oregano, mojito mint, thyme, lemon thyme, dill, parsley, sage, lavender, rosemary, succulents and 3 types of tomatoes ready to plant!

Chicken sage pesto sandwiches

Using up the last of the herbs from the summer garden–this week: Sage. This savory herb is great inside a whole roasted chicken, I also like to make this sandwich, with a fresh take on pesto using sage.

Chicken sandwiches with sage pesto

For chicken:

• 4 chicken breasts
• 2 garlic cloves chopped
• 1/4c vinegar (I used VOM FASS calamansi–light and citrusy)
• 1/3c olive oil
• Baguette
• Granny smith apple

For pesto:

• 1/3c sage leaves
• 1/2 bunch arugula
• 1/4c walnuts (or pine nuts)
• 1/3c parmesan
• 1 clove garlic
• Olive oil, salt and pepper

Tenderize chicken, marinate in garlic/olive oil/vinegar mixture for at least a couple hours. Make the pesto by processing sage, arugula, walnuts, parmesan and garlic in a food processor or blender. Add oil until the mixture is smooth. Season with salt and pepper. Grill the chicken. Top baguette with chicken, sage pesto and sliced granny smith apples.