Sandwiches and Wraps

 
Online Cooking

Bacon/Rice Paper    Bacon w Streaks    Bacon/ Portobello   Bacon/ Eggplant  Bacon/Tofu
Vegan Bacon Strips    Portobello Bacon    15 Vegan Bacon

Mushroom Veggi Burger   Veggie Burger  3 Veggi Burgers  8 Veggi Burgers
Jerk Burger    6 Veggi Burgers   Portobello Burgers   Hi-Tech Veggie Burger
Black Bean Quinoa

Falafel    Falafel    Falafel Bowl
Hummus Sandwich    Hummus

Meatless "Meat"balls 4 Ways
BBQ Mushroom
Spring Rolls  Shrimp Avocado Spring Rolls   Vietnamese Spring Roll
Cilantro-Lime Shrimp and Avocado Wraps


My Favorite Grilled Cheese
Grill one side of buttered whole grain bread slices with cheese on one side.
Spread one side with avocado mixed with a bit of horseradish. And then what ever I have in the middle: lettuce or spinach, heritage tomato slices, mushroom, red onion, red pepper.

Cucumber Sandwich2 thick slices whole wheat bread, 2 tablespoons cream cheese soft (dill and/or mint is good),
6 slices cucumber, 2 T alfalfa sprouts, 1 t olive oil, 1 t red wine vinegar, 1 tomato sliced
1 leaf lettuce , 1/2 avocado, mashed
Spread each slice of bread with 1 tablespoon cream cheese. On one slice of bread, arrange cucumber slices in a single layer. Cover with sprouts, then sprinkle with oil and vinegar. Layer tomato slices, lettuce. Spread other slice of bread with mashed avocado.

Falafel15oz can chickpeas drained
1 onion chopped, 1/2 cup fresh parsley, 2 cloves garlic chopped, 1 egg, 2 t cumin, 1 t coriander
S/P, 1 pinch cayenne pepper, 1 t lemon juice, 1 t baking powder, 1 T olive oil, 1 C bread crumbs
oil for frying
Sauce 1 (6 ounce) container plain yogurt
1/2 cucumber - peeled, seeded, and finely chopped
1 teaspoon dried dill weed
salt and pepper to taste
1 tablespoon mayonnaise
Directions
In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.
Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides.
In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise. Chill for at least 30 minutes.

Maple Roast PortabellaWipe with olive oil + garlic. Lay gill side up and bake at 400 for 20 minutes.
Drizzle: 2 T maple syrup + 2 T Vinegar.
Sprinkle: Thyme + salt. flip and bake a bit more.
Serve with tomato, avocado and red onion on a bun.

Grilled Mediterranean Sandwich
1 eggplant, sliced into strips, 2 red bell peppers, 2 T olive oil divided, 2 portobello mushrooms sliced, 3 cloves garlic crushed, 4 T mayonnaise
focaccia bread
Preheat oven to 400 degrees F
Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.
Meanwhile, heat 1 tablespoon olive oil and cook and stir mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves. Peel cooled peppers, core and slice. Arrange eggplant, peppers and mushrooms on focaccia. Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving.

California Grilled Sandwich
1/4 C mayonnaise, 3 cloves garlic minced, 1 T lemon juice, 1/8 C olive oil, 1 C sliced red bell peppers, 1 small zucchini sliced, 1 red onion sliced, 1 small yellow squash sliced,
2 (4-x6-inch) focaccia bread pieces split horizontally
1/2 C crumbled feta cheese
Mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator. Preheat the grill for high heat. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

Grilled Cheese and AppleMulti-grain bread, Granny Smith Apple slices, Gruyere Cheese, honey, S/P
Layer apple slices, cheese and honey evenly onto buttered bread in skillet. Sprinkle with salt and pepper. Top with remaining bread, butter side up. Grill till brown.

Mock Tuna
1 (19 ounce) can garbanzo beans (chickpeas), drained and mashed
2 T mayonnaise, 2 t spicy brown mustard, 1 T sweet pickle relish, 2 green onions chopped. S/P

Portobello
2 cloves garlic minced, 6 T olive oil, 1/2 t dried thyme, 2 T balsamic vinegar, S/P.
4 large portobello mushroom caps and 4 hamburger buns
1 large tomato, sliced and 4 leaves lettuce
Sauce: 1 T Capers and 1/4C Mayo
Turn on broiler, and adjust rack so it is as close to heat source as possible.
In a medium-size mixing bowl, mix together garlic, olive oil, thyme, vinegar, salt and pepper.
Put the mushroom caps, bottom side up, in a shallow baking pan. Brush the caps with 1/2 the dressing. Put the caps under the broiler, and cook for 5 minutes.
Turn the caps, and brush with the remaining dressing. Broil 4 minutes. Toast the buns lightly .
In a small bowl, mix capers and mayonnaise. Spread mayonnaise mixture on the buns, top with mushroom caps, tomato and lettuce.

Curry Cashew Burger
2 C plus 2 T, divided, 1 C diced carrots, 1/2 C red lentils, rinsed (see Ingredient note), 3/4 t salt divided, 3/4 C raw cashews, 6 t extra-virgin olive oil divided, 1 C chopped onion, 1 clove garlic minced, 2 t curry powder
Combine 2 C water, carrots, lentils and 1/4 t salt in a saucepan. Bring to a boil. Reduce heat to low. Partially cover and simmer until the lentils are tender and falling apart, 12 to 14 minutes. Drain in a colander, gently pressing out excess liquid.
Transfer to a plate; let cool to room temperature, about 20 minutes. Meanwhile, toast cashews in a small dry skillet over medium-low heat, stirring, until golden and fragrant, 2 to 4 minutes. Transfer to a plate to cool. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until softened, 5 to 8 minutes. Add garlic, curry powder and the remaining 2 tablespoons water; cook, stirring, for 1 minute. Remove from heat and let cool.
Pulse the cashews in a food processor until finely chopped. Add the lentils and the onion mixture; pulse until the mixture is cohesive but still somewhat textured.
Transfer to a bowl and stir in breadcrumbs, the remaining 1/2 teaspoon salt and pepper; mix well. With dampened hands, form the mixture into six 1/2-inch-thick patties, using about 1/2 cup for each. Using 2 teaspoons oil per batch, cook 2 to 4 patties at a time in a large nonstick skillet over medium heat until evenly browned and heated through, about 4 minutes per side.

Lentil Almond Burger
6 C water,1 C lentils, 2 T extra-virgin olive oil divided, 3/4 C finely chopped carrot, 1/3 C finely chopped shallots, 1/3 C finely chopped celery, 1/4 C sliced almonds,1 t fresh thyme, S/P, 1 egg yolk lightly beaten, 1 T lemon juice
Bring water to a boil in a large saucepan. Stir in lentils, reduce heat to medium-low and simmer until very tender and beginning to break down, about 25 minutes for brown lentils or 30 minutes for green lentils. Drain in a fine-mesh sieve.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add carrot, shallots and celery and cook, stirring, until softened, about 3 minutes. Add almonds, thyme, salt and pepper; continue cooking until the almonds are lightly browned, about 2 minutes.
Transfer the mixture to a food processor; add 1 cup of the cooked lentils. Pulse several times, scraping down the sides once or twice, until the mixture is coarsely ground. Transfer to a large bowl; stir in the remaining lentils. Let cool for 10 minutes. Mix in egg yolk and lemon juice. Cover and refrigerate for 1 hour.
Form the lentil mixture into 5 patties. Heat the remaining 1 tablespoon oil in a large nonstick skillet, preferably cast-iron, over medium-high heat. Add the patties and cook for 3 to 4 minutes. Turn gently and continue to cook until lightly browned and heated through, 3 to 4 minutes more. Serve immediately.

Pecan Mushroom Burger
2/3 C bulgur, 3/4 t salt divided, 1 C boiling water, 6 t extra-virgin olive oil divided, 8 oz mushrooms chopped, 1 1/2 C chopped onion, 1 1/2 T balsamic vinegar, 3/4 C pecan halves, 1 egg lightly beaten, 1/2 C fine dry breadcrumbs, Freshly ground pepper, to taste 8 whole-wheat buns, (optional)
Place bulgur and 1/4 teaspoon salt in a small bowl. Pour the boiling water over, cover and set aside until the water is absorbed, about 20 minutes. Drain in a sieve, pressing out excess liquid. Meanwhile, heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add mushrooms, onion and remaining 1/2 teaspoon salt; cook, stirring, until the vegetables are softened, 8 to 10 minutes. Stir in vinegar.
Immediately transfer the mixture to a plate and let cool to room temperature, about 30 minutes. Toast pecans in a small dry skillet over medium-low heat, stirring, until fragrant, 4 to 6 minutes. Transfer to a plate to cool. Combine the vegetable mixture and pecans in a food processor; pulse briefly until coarsely chopped. Add egg and the bulgur; pulse briefly, scraping down the sides if necessary, until the mixture is cohesive but roughly textured.
Transfer to a bowl; stir in breadcrumbs and pepper. Mix well. With dampened hands, form the mixture into eight 1/2-inch-thick patties, using about 1/2 cup for each. Using 2 teaspoons oil per batch, cook 4 patties at a time in a large nonstick skillet over medium heat until evenly browned and heated through, about 4 minutes per side

Veggi Wrap
cucumber chopped, carrot chopped, 1/2 C lettuce chopped finely, 1/4 C mint leaves3 T pickled ginger finely sliced, 1/4 C chives, 1/8 C mushrooms finely sliced, 2 T olive oil,S/P, 3T peanut chopped, 4-6 T cooked rice1 pkt rice paper sheets (3" x 9")
Mix all the chopped vegetables, pickled ginger, rice and mushrooms together. Drizzle with the olive oil, salt and pepper, and toss around so they are evenly coated.Soften rice paper sheets by soaking in warm water for approximately 30 seconds each.

When soft and pliable, remove and place on a clean cloth or cutting board. Gently lay a small amount of the filling along the centre of the rice paper. Add the peanut powder on the top. Fold the sheet from one side to the other forming a neat wrap.

Veggi Wrap2rice vermicelli noodles, rice-paper wrappers, mint leaves cucumber sliced lengthwise, carrot finely sliced lengthwise1 C sprouts, ½ C finely chopped roasted cashews or peanuts
Put together as above.

Veggi Wrap 3
2 limes juiced and segments of 1 lime, 1 T Dijon mustard, 1 T brown sugar, 1/4 C grape seed oil, 1/4 C Thai basil leaves, bean sprouts,red bell pepper julienned, carrot julienned, smoked tofu or tempeh, julienned
Put together as above

Dipping SauceChili Sauce Juice and grated rind of 1 lime, 1 T sesame oil, 1 T chilli sauce, 1 stem of lemon grass white part finely chopped 1 red chilli, seeded, finely sliced

Hoisin-Chili Sauce 3/4 C hoisin sauce, 1/4 C minced onion, 3 T rice vinegar, 2 T water, 2 to 3 t Asian Red Chili Paste, 2 T minced salted roasted peanuts
In a medium saucepan over medium-high heat, combine Hoisin sauce, onion, rice vinegar, and water; heat and stir approximately 3 minutes until mixture comes to a boil. Remove from heat and stir in chili paste. Let sauce cool at least 30 minutes. Just before serving, stir in peanuts.

Curried Mayonnaise Sauce 1/2 C mayonnaise, 1 t fresh lime juice, 1/4 t water, 2 t curry paste (or to taste) Whisk together mayonnaise, lime juice, water, and curry paste. Refrigerate until ready to serve.

Garlic-Lime Sauce 1/4 C sugar, 1/4 C hot water, 1 red serranto chile pepper seeded and finely chopped, 2 cloves garlic minced, 1/3 C fresh lime juice,1/4 cup fish sauce (or soy)Combine sugar and hot water; stir to dissolve the sugar. Whisk in chile pepper, garlic, lime juice, and fish sauce. Serve at room temperature.

Strawberry Sauce 2 T extra-virgin olive oil,1 T sesame oil, 3 T rice vinegar, 1 clove garlic minced, 1 t soy sauce, 1 t strawberry preserves, 1/2 t freshly grated ginger root, 1/4 t crushed red pepper Whisk together olive oil, sesame oil, rice vinegar, garlic, soy sauce, strawberry preserves, ginger, and red pepper. Serve at room temperature.

Spicy Peanut Sauce cilantro leaves, 1 C smooth peanut butter, 1 T sesame oil, 1/2 C soy sauce, 2 1/2 T sugar, 3 cloves garlic minced, 1 T hot chili sauce,1 T rice vinegar, In a food processor or blender, place the cilantro leaves, peanut butter, sesame oil, soy sauce, sugar, garlic, chili sauce, and rice vinegar. Process until smooth. Serve at room temperature.