Chick'n Salad Sandwiches- MoFo Day 12.

I just recently found out that Schneider's Oh Naturel line is now vegan! Can you hear me screaming, singing, rejoicing? The chick'n nuggets were a favorite of mine when I was vegetarian, they taste so close to the real thing it is almost hard to believe. I was really sad when I realized that I could no longer eat them but thanks to a friend I met on the Vegan Forum  I was able to rekindle my love with these little golden nuggets of joy! They are amazing on their own, but since I discovered the awesome yeast free sourdough from Bubby Rose's Bakery  I have been obsessed with sandwiches.

Chick'n salad was the first thing that came to mind. Instead of the traditional mayo base, I used plain soy yogurt for a lower fat version. I have also recently become obsessed with turmeric and find a way to incorporate it in almost every dish so that's why my mixture is a tad on the orange side.

Ingredients:
10 Schneiders Oh Naturel Meatless Chick'n Nuggets (cooked and cooled)
1 stalk celery
1/4 white onion
1 green onion
1/2 single serving size of plain soy yogurt (use 2/3 for a creamier mixture)
1 tsp flax oil
pinch of garlic salt
couple shakes of mustard powder
1/4 tsp turmeric
couple shakes of dried dill
pepper to taste


Cut up the chick'n nuggets into small peices. Mince the celery & onion (you can do larger chunks if you like, I prefer mine to be small). Put veggies in a bowl, add the flax oil, garlic salt, pepper, turmeric, mustard powder and dill. Toss in your chick'n bits, then add the soy yogurt and mix thouroughly. At this point, taste the micture and add any spices you feel it may be missing. Spread onto your favorite bread, toasted if you like.

You could also add dried chopped cranberries or pumpkin seeds to give it a warm, winter flavour!

The BATmelt...MoFo Day 10

I will apologize in advance as I am feeling rather lethargic today and this post will be short.

I love sandwiches. Everything about them is awesome. Bread! Yes, bread...oh so carby and delicious. Mayo! YES freaking please...slather that shit on there. Avocado! Tomato! Cucumbers! Pickles! Cream Cheese! You name it, I want to put it in there. My moto for sandwiches is the more the better. I like a good messy sandwich that you stuff so full things fall out and then you get mini meals. lol. One of my favorite pregan sandwiches is the BLT. Although it is not as complex as I like my sandwiches to be, it is the perfect combination of flavours! I have never been one for lettuce in a sandwich, I feel like it is just filler and really, who wants filler? watery filler. No thanks. Instead of lettuce, I prefer avocado. Creamy, buttery, subtle and delicious. So instead of a BLT, I am more into what I call the BAT, Bacon, Avocado, Tomato. Booyah! what better to enhance a sandwich than cheese and so the BATmelt was born. dundundun.

To start this sandwich right I used an awesome multigrain bread from Bubby Rose's Bakery, lightly toasted with a bit of margarine and Spectrum Light Canola Mayo a cheaper alternative to Veganaiise and also a little more mainstream. I like fatty sandwiches, so I butter and mayo both sides! Next up is Yves Veggie Bacon, I must say I am very impressed with this product, it reminds be more of turkey bacon. Then I add some mozza Daiya shreds and toast for about 30 seconds under the broiler, browning it slightly. Thick slices of avocado are next, followed by thinly sliced beefsteak tomato. Slap those suckers together and BAM! Sammich time. oh oh oh oh. (Sung to the tune of Hammer Time!)

Well ladies and gents, I hope you enjoy my version of a timeless classic. Enjoy :)

Cream of Brocolli Soup. Mofo Day 9

So I am not quite sure what happened, it would seem the last 4-5 days vanished into thin air...Redemption time? Me thinks so. Cream of Brocolli soup has been on my mind for quite some time now. I made a version not too long ago using Rice Dream , it was a little on the sweet side but I kind of liked it. However, I was really craving that super rich, creamy, homemade soup that I grew up with. It was the only way I would eat brocolli as a kid.

I recently got the chance to go to Food Fight in Portland and I picked up some Mimicreme. I have been dying to try it and it just made sense to snatch it up because I don't even know where I would find it here. It is damn good, but super rich. I'm going to share my recipe with you but I would highly suggest halving the creme and using veggie broth otherwise you may not make it through a bowl in one sitting. What better to go with soup than a grilled Daiya & Tofurky sandwich!

You will need:

1-16oz (473mL) Mimicreme
2-3 tbsps vegan margarine
3 large heads brocolli, chopped (no stems)
1/2 yellow onion, chopped
3 cloves garlic
1/2 package Daiya shreds, I used mozzarella
1-2 cups Rice Dream or Veggie Broth
Turmeric
Mustard powder
Salt
Pepper

In a large pot, melt margine over medium heat, add brocolli, garlic & onion with a little salt & pepper. Cook over medium heat until soft. You can add a bit of water and throw a lid on to speed up the process. I was doing other things and lost track of time but I would guess it was around 10-15 mins. Turn head Pour in Mimicreme, and a bit of veggie broth or Rice Dream, I used 1-2 cups, you can use more for a thinner soup. (Rice Dream adds a subtle sweetness, veggie broth will keep it savory). Throw in your spices. I just sprinkled the turmeric in, probably a 1/2 to 1 tbsp. Go easy on the mustard powder unless you like it really spicy. Add you Daiya and let the soup simmer on low for 10 minutes to let the cheese melt and spices do their thing. The longer you leave it, the more the flavour develops. I like quick easy soups, I would say start to finish it took about 30 mins. The flavour was awesome but was really good the next 2 or 3 days that I ate it. More time=more flavor!