Vegan "tuna" sandwich

I was cleaning out the fridge this afternoon and noticed that I had a container with some cooked chickpeas, and we needed lunch. Easy to whip up I made these "tuna" sandwiches for the family. Chickpeas are a good source protein!

Vegan "tuna" sandwich

1/4 cup vegan mayonnaise
1 stalk celery- minced
1/4 onion-minced
2 cups chickpeas- chopped roughly
1 sheet nori- toasted and crushed
1 tsp dulse
1/2 tsp sea salt
squeeze of half a lemon
a few shakes of Tabasco

In a food processor add celery and onion- pulse until minced and scoop into a medium sized bowl.
Add chickpeas to food processor and pulse until roughly chopped, scoop and add to onion and celery mixture. Over an element on high hold nori sheet over until crispy. Crush into bowl of chickpea mixture.
Add mayo and the rest of the ingredients, stir and spread onto bread. Enjoy!

*sniff * sniff*

Okay so I am not that sad about it, but as of yesterday I have been without a kitchen. That means no more home cooked meals, for a little while (unless peanut butter sandwiches fall into that category). The house is now an official disaster zone. I just keep trying to picture the new kitchen in my mind, reminding myself it is all worth it.

So for the next few weeks I will be sharing photos of my kitchen, and maybe doing a review or two on some convenience vegan food products. Right now I am sticking to veggie dogs, salads, fresh fruit and sandwiches. Any tips would be greatly appreciated.

Bánh mì vegan sandwich: pickled daikon

When I was in Toronto over the holidays we were 2 blocks away from the best Vietnamese sandwich place, I went there every day and picked a couple up. Who can argue with a delicious $1.75 sandwich?  Being back home is nice but I miss the perks of city living.

With all the left over seitan, that I made on my last post, I decided to try and recreate them. I learned how to make pickled daikon when I was working in the restaurants. I have a jar in my fridge!

What you  need:

buns or baguette
grated carrot
fresh cilantro
mushroom ( not necessary, but I love'm)
seitan- sliced
onion- sliced
vegan mayo
pickled daikon 

Vinaigrette 

4 tbsp tamari
4 tbsp canola oil
2 tbsp maple syrup
2 tsp dulse flakes
1/4 tsp sesame oil
pinch of chilies

Combine all ingredients into a mason jar and shake.

Saute the seitan with the onions and mushrooms. 
Assemble sandwich style



To make pickled daikon: peel and chop daikon into sticks. Make a solution of 1 to 1 vinegar/sugar. Blend until dissolved. Fit as much of the daikon into mason jar and pour the vinegar over. 
Keep in the fridge

Lentil Loaf Leftovers

Lentil loaf is great to make for dinner, but the best part about it is when you have leftovers. It makes great sandwiches, almost like a pate. A slice of lentil loaf, lettuce, tomato, vegan mayo and a squeeze of mustard, on fresh bread served with a dill pickle. Feels like I am reading a deli menu.

• 1 cup dried brown lentils-cooked
• 1/2 cup brown rice-cooked
• 2 tbsp-sunflower oil
• 1 onion-small diced
• 1 carrot-minced
• 1 celery stalk-minced
• 2 cloves garlic-minced
• 2 tsp poultry seasoning
• 1/2 cup oats
• 2 tbsp ground flax seed-mixed with 6 tbsp boiling water
• 2 tbsp dijon mustard
• 2 tsp apple cider vinegar
• 1 tbsp balsamic vinegar
• 1/4 bread crumbs
• 1 tbsp nutritional yeast
• 4 tbsp flour
• sea salt
• freshly ground pepper
• 1/4 cup ketchup

Cover lentils with water and cook until soft then drain them.
Cook rice according to directions.
On medium high heat in a saute pan, add oil, onion carrot, celery, and garlic, saute for 4-5 minutes, until soft.
Add poultry seasoning.
In a large bowl mix lentils and rice and onion mixture together.
Add the rest of the ingredients, mixing well to form a mushy consistancy.
In a greased loaf pan, pat down the mixture. Spread ketchup all over the top.

Bake in a 375 oven for 45 minutes