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9.28.2011

Crunchy Rainbow Slaw

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My sister arrives today from Houston. I am so excited to have her for a whole week! Can you tell???? I have shared with friends that we will be having visitors over the next few weeks before the baby arrives and people are just surprised, but I think it is a perfect time. You know why? It will keep me less occupied and thinking of the baby's arrival. I am looking forward to entertaining, sitting and laughing with my younger sister. Her husband then arrives a few days later.


Yesterday i took advantage of getting a hair trim. My hair has been getting tangled and Ryan has even noticed knots in my hair. Well, that is what happens when it is time for a haircut! I am looking forward to a different style, perhaps some highlights after the baby is born though.


I was home alone yesterday and usually I do not feel like cooking for myself, sometimes, but last night I knew I had to follow through with a quick recipe I have been wanting to make. It was a combination of Angela's Detox Salad:


Detox Salad by Oh She Glows

or Vanilla Sugar's salad:

Extra Crunchy Broccoli Salad by Vanilla Sugar
I had a 12-ounce bag of Rainbow Slaw that I had picked and wanted to use, which consisted of shredded broccoli, cauliflower, carrots, and red cabbage. I made it my dinner folks. It was SO filling and delicious. I added ginger-agave cashews, garlic sesame sticks, raisins, and the dressing and BOOM! An explosion of flavors.

I hope you get to try this as a lunch or dinner salad. I believe your whole family will love it and it will be ready in minutes!



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Crunchy Rainbow Slaw

serves 1 large dinner portion or 2 lunch portions

Salad
1 1/2 cups rainbow slaw, prepackaged or make your own
(broccoli, cauliflower, carrots, and red cabbage)
1/4 cup garlic sesame sticks
1/4 cup candied ginger-agave cashews, or other nuts
1/4 cup raisins, golden or regular

All ingredients to a medium bowl and toss well.

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Dressing
3 Tablespoons Earth Balance Mindful Mayo (vegan)
2 Tablespoons red cider vinegar
2 teaspoons sriracha sauce or 1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1/2 Tablespoon agave nectar

Mix dressing well until combined and add to the salad. May be refrigerated before serving. Leave nuts and sesame sticks to the end if you add the dressing to the salad and then toss in the nuts and sesame sticks when ready to serve to keep salad crunchy.

9.27.2011

Red Velvet Cheesecake Brownies and Winners

Red Velvet Cheesecake Brownies

I actually took my husband's advice last night. He told me to take a break from chores, cleaning or anything baby-related and sit down to read a random book. He did not think I was going to do it because I tend to be concentrated on tasks on hand.


He was surprised to see me lounging on the couch last night. He was so happy I took his advice. I started reading My Sister's Keeper by Jodi Picoult. I might be the last person reading this but it was recommended to me and I luckily found it at a garage sale for 0.25 cents. How about that? I have to say it is a VERY good read and I believe I will be done with this book in 2 days. Anyone read it or watched the movie?


Anyway, after a quick dinner last night I decided to to get to making dessert. I was inspired by the Secret Recipe Club when I saw a recipe for Red Velvet Brownies and decided I was going to veganize them and make them OUR dessert for the evening. YUM! Actually I wanted an excuse to use my Natural Decorating Colors from India Tree.


I know I have seen recipes for red velvet desserts using beets as the colorant but I liked the fact that these colors are made from all natural ingredients, like red cabbage, beet and turmeric. Amazing! I hope now you can see why I was excited to use them.


The recipe calls for the brownies to be made in a 9x9 pan but I only had a 10x10 pan for the moment since the others were occupied with casseroles. I actually liked them thinner brownies because it meant I could half 1 1/2 pieces. Ha ha ha, lousy excuse, eh?


My cream cheese topping did not swirl as much as the original recipe but I believe it had to do with not having a thick enough brownie layer so I will try it with the 9x9 dish next time. 


Can you believe you do not need eggs to make this dessert set? Flax seed meal played a great part even for the cream cheese topping. Try it! This would be perfect to go with National Coffee Day on Thursday, so have a pan ready.


Who wants to know who won?  Random.org chose number 6 and 20, so here are the winners:

Athena@ Goddess Foodie and Liz @Southern Charm


Please send me your mailing address ASAP so I can mail them today! Thanks!


Red Velvet Cheesecake Brownies-2

Red Velvet Cheesecake Brownies


adapted from Sweet as Sugar Cookies


makes 9 brownies


Red Velvet Layer:
3/4 cup whole wheat-wheat flour
1/4 cup cocoa powder
Pinch kosher salt
1 stick Earth Balance margarine, at room temperature
3/4 cup sugar
2 eggs or 2 flax seed "eggs" (2 Tbsp flax seed meal + 6 Tbsp water)
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
1 tablespoon all-natural red food coloring

Cream Cheese Layer:
8 ounces Tofutti cream cheese or regular cream cheese, softened
1/4 cup sugar

1 teaspoon all-natural red food coloring
1 egg or 1 flax seed "egg" (1 Tbsp flax seed meal +3 Tbsp water)
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F. Butter an 8 by 8-inch baking pan, and set aside.

Brownie layer: Sift together the flour, cocoa powder, and salt and set aside.

Add softened margarine to the bowl of an electric mixer fitted with the paddle attachmend. Add the sugar and beat until well-combined. Prepare the flax seed "eggs" and set aside for 5 minutes for it to set a bit. Beat in the flax seed "eggs", vinegar, vanilla, extract, and food coloring into the margarine/ sugar mixture, making sure to mix completely before each addition. Add the dry ingredients and mix until just combined. Pour the batter into the prepared baking pan.

Cream cheese layer: In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, sugar, "egg", and vanilla until smooth. Gently spread the cream cheese layer on top of the brownie batter in the pan. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. 



Bake the brownies for about 30 minutes until set. Remove to a cooling rack and allow them to cool completely 
before cutting.
Red Velvet Cheesecake Brownies

9.26.2011

So Delicious Coconut Coffee Creamer Review and Giveaway

This is all I can muster right now folks. I am pressed for time and am really busy cleaning the house (nesting), preparing for this baby girl to arrive in 3 weeks!


I pretty much have everything done except for 1/2 the hospital bag and the car seat installed in the car, oh, and looking for a pediatrician. WHEW! So many new things to handle with a new life coming into our lives. It is terribly exciting. :D


I will be going to Zumba again tonight. I am determined that this baby will come out dancing and full of great moves, hahaha. 


My sister and her husband come in this week. I am SO excited to see my sister. I have not seen her since she got married in May so I am glad she is coming even if it is before the baby is born. I have missed her a whole bunch.


Before I let you go I want to leave you with a fun review. Did you know that September 29, 2011 is National Coffee Day? Well, coffee day is always everyday for me but officially it is Thursday.






So Delicious were real generous with sending me 3 of their coffee creamers, a fun red mug and some Peets coffee. Thank you! 






Their coffee creamers are my favorite and I only use them along with the So Delicious coconut milk. They are under 100 calories, vegan, kosher, dairy-free, soy-free, and cholesterol-free.  Here are the flavors they sent me:


Hazelnut coconut milk creamer: A delicious hint of hazelnut flavor with a delicious, light coconut flavor. 


French Vanilla coconut milk creamer: French vanilla, all-natural flavor and perfect coffee enhancer.


Original coconut milk creamer: It has 1 gram of sugar and is 32 calories a serving and perfectly sweetens coffee without the need to add more sugar. 


I also have cooked with their creamers and substituted heavy cream or any cream ingredient with the Original coconut milk creamer with no problems! Check out my Hazelnut Plum Crumb Tart.


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I want 2 people to have a chance to try these coconut milk creamers and to enjoy them the way I have. There are so many artificial creamers out there and even ones claiming to be all-natural but nothing compares with these products especially since they are DAIRY-FREE too!


The giveaway is TWO coupons for Free So Delicious products.


This contest is open to US readers and I will pick a winner tomorrow morning! I will mail ONE coupon to TWO winners just tell me the following:


Which coconut milk creamer would you like to try?


Extra entries:


2. Follow So Delicious on Facebook and Twitter


3. Follow Opera Singer in the Kitchen on Facebook and Twitter


4. Tweet the following: " Coconut Coffee Creamer Review & Giveaway. OPEN all day. Winners picked 2morrow!  -free  "




Giveaway ends TONIGHT at midnight EST, September 26, 2011 so that I can mail the coupons in time for you to try this creamer by National Coffee Day. Good luck!

9.23.2011

Navitas Naturals Giveaway Winner

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Happy Friday everyone! I am just going to announce the winner of these yummy snacks and then write another post.


Thank you everyone for entering and for those who did not win, check  these snacks out at the listed stores. I can't wait to have them with me at the hospital.


Kaycee from The Vegan Machine won her choice of these yummy snacks: Email me your address! :D


"The Cacao Goji Superfood Power Snack looks delicious!
My favorite go-to snacks are chips and salsa and Larabars! Yum! Thanks!


9.21.2011

Peaches and Buckwheat Shortcakes / Blogiversary Winners

Peaches & Buckwheat Shortcakes 

Happy Wednesday! I can't believe that it is the 21st of September and that this week is almost over. Whoa! Is it going by fast for anyone else?


I am glad that my headache is gone after going through one the WHOLE day yesterday. There was a lingering fog most of the morning so I attributed the headache to a pressure and temperature change. Oy! What matters the most is that today is a new day and it feels better.


Before I share with you the easiest but most delicious dessert I want to announce the winners of the blogiversary giveaway.


#56 ---Rebecca Block won Two coupons for one FREE So Delicious Dairy Free Item and 3 coupons for 0.75 off cultured coconut milk

#19---Glo from Glo's Kitchen won Two coupons for one FREE So Delicious Dairy Free Item and 3 coupons for 0.75 off cultured coconut milk

#42----Ellen won One coupon for one FREE So Delicious Dairy Free Item and 3 coupons for 0.75 off cultured coconut milk and $1.00 off Earth Balance coconut spread


#68-Peggy from My Fiance Likes It So it Must be Good--won the copy of The Voluptuous Vegan.


#8-Caitlin from Vegan Chickpea--won 2 books! Lickin' The Beaters: Low Fat Vegan Desserts and Lickin' The Beaters 2: Vegan Chocolate and Candy

Congrats to the winners and thank you for everyone who entered! I will some other giveaways coming up soon.

Winners, make sure to contact me by email with your full address. Thank you!!

So now to this recipe.

I recently bought some peaches and was VERY disappointed that they were tasteless and mealy. Anyone had this issue? I did not have a chance to go to an orchard and pick my own so buying them at the store seemed to suffice. NOT!

I decided to make a quick and healthy dessert by making a spiced peach compote and making shortcakes but with buckwheat flour.

Buckwheat Shortcakes 

Buckwheat flour is not something I bake with often but I thought this would be a great time to use contrasting flavors and make a different version of shortcakes. Buckwheat is high in iron and amino acids and is an herb plant related to rhubarb.

While my recipe for the shortcakes is not gluten-free, I am sure that substituting the wheat flour for Bob's Red Mill gluten-free flour would work well. 

When these shortcakes finished baking, I assembled them and served them. Ryan thought he was eating chocolate shortcakes but I quickly let him know they were not chocolate. They were delicious and after 2 dollops of So Delicious Coconut Ice Cream, it made it a complete dessert! YUM.

Peaches & Buckwheat Shortcakes-2 

Peaches and Buckwheat Shortcakes

serves 4

Shortcakes:
1/2 cup buckwheat flour
1/2 cup whole wheat white flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 Tablespoon baking powder
3 Tablespoons vegan sugar
2 Tablespoons coconut oil
1/2 cup So Delicious coconut milk + 2 teaspoons apple cider vinegar
(makes "buttermilk")

Spiced Peach Compote:
5 peaches, peeled, pitted, and sliced
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/4 cup orange juice
1/2 cup brown sugar or agave
1 Tablespoon arrowroot or cornstarch powder + 1 Tablespoon water (thickener)

serve with So Delicious Coconut Ice Cream

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet w/ parchment paper.

For Shortcakes:

In a medium bowl, mix the flours, salt, baking soda, baking powder, and sugar. Cut the coconut oil into the flour until well mixed.

Prepare the "buttermilk" by mixing the coconut milk with vinegar. Let it stand for several minutes and then add to the flour mixture and combine well.

Divide dough into four shortcakes on cookie sheet and bake for 10-12 minutes.

For Spiced Peach Compote:

In a medium pot, add the peaches, orange juice, spices, and sugar. Cook the peaches for 20-25 minutes on medium heat. Lower the heat and prepare the arrowroot or cornstarch mixture with water. Add the mixture to the peaches and mix well until it thickens. Cook for another 5 minutes. Remove from heat and cool. 

Assembly:

Cut each shortcake in half, place bottom half in a bowl or plate and add 1/2 cup peach compote and cover with top half of shortcake. Add 2 small scoops of So Delicious coconut milk ice cream and sprinkle with powdered sugar. Repeat with the rest of the shortcakes and devour!

Peaches & Buckwheat Shortcakes-3

9.19.2011

35 weeks + Navitas Naturals Power Snacks Review w/ Giveaway

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  I am actually starting my 36th week of pregnancy this week! I keep on looking at the counter on the website and I can't believe the amount of time left for this baby girl to arrive! I have actually been feeling well except that now I am waking up more often at nights and changing pillows and positions in order to feel comfortable. I am also going through awful heartburn, which I am glad I had one night free from that last night, praise the Lord!


I spoke to my mother because she was a little concerned I mentioned to someone that I was doing fair but in reality I have been doing better than fair. If anything, the heartburn has been the biggest pain in the butt or gut, but all in all the Lord has blessed me with a great 2nd and 3rd trimester. My mother reminded me that I was going to continue to feel the heartburn until I had the baby so I was to eat light fare. Boo! I guess I will have to try my best but my meal plan for this week is no too much on the light side. I have lots of food to use in the freezer and fridge before the baby arrives. I am also planning on making freezer meals this weekend, God-willing.


On Friday I had my last baby shower thanks to the girls from MSU. A grad student's wife and a master's student hosted an evening shower that was really beautiful! I embrace and thank the love and generosity I have felt the last few months just going through this transition. I know there is more to come. Each guest was asked to bring their favorite book as a gift for the baby. Here is a picture of the fun books:


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Did you know that Ryan received a gift too?  Does anyone get it?  :-)


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I took a self-portrait at 35 weeks. I did my best!


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I am happy to share a new product I got to review that comes in really handy! I know I have told you that I am not a big snacker but since becoming pregnant I have been forced to eat snacks in order not to get nauseous.  Navitas Naturals has come out with 2 new flavors of Organic Raw Power Snacks. Both snacks are gluten- and dairy-free, high in fiber and vitamin C, and with absolutely no refined sugar.


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  The first bag I opened was the Citrus Chia Superfood Power Snack. They are bite-sized and after eating two bites I am satisfied. Look at the awesome and simple ingredients: date paste, chia seeds, cashews, sesame seeds, dried apricots, raisins, coconut, flakes, maca powder, camu camu,powder, lucuma powder, natural orange flavor. I definitely liked the citrus flavor and the crunchiness of the chia seeds.


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  The second bag is called Cacao Goji Superfood Power Snacks. These were definitely my favorite. Anything with chocolate and cacao wins me over. The flavor is decadent but not because it is but because the flavor combination is perfect. I am very much looking forward taking these as my snacks to the hospital. Look at the ingredient list: date paste, chia seeds, raisins, sesame seeds, cacao powder, goji berry powder, sunflower seeds, maca powder, camu camu powder, sunflower meal,lucuma powder.


What are those ingredients known for or what benefits do they have for our bodies?



Meet the Superfoods in Navitas Power Snacks
The many nutritional attributes of the key ingredients in Navitas Power Snacks are worth noting*

Chia is a high-energy superseed that offers a unique blend of protein, fiber, essential fats, antioxidants, complex carbohydrates, and vitamins and minerals.  Perhaps most notable, chia is a rich source of essential fatty acids - more than 3 times the concentration of most grains.  Chia is also a robust source of protein (more than 20%) with all of the essential amino acids.

Cacao is a raw form of chocolate that is one of the world’s best sources of powerful antioxidants, and is the richest food source of magnesium.  Cacao also provides a vast array of essential minerals and nutrients including: Iron; Potassium; proteins; beta-carotene; and alkaloids. 

The Goji Berry is one of the highest known sources of antioxidants and it contains 18 amino acids and all essential amino acids.  Rich in beta-carotene, polysaccharides, riboflavin and carotenoids, the goji berry is known to help foster a long life and strengthen the immune system.

Camu-Camu is most famous for its abundant concentration of vitamin C - containing up to 60 times more than an orange. This antioxidant-rich berry is also a great source of potassium, calcium, protein, beta-carotene and other powerful phytochemicals and amino acids that are known to have a wide range of therapeutic effects.

Maca is rich in amino acids, vitamins B1, B2, C and E, calcium, magnesium, phosphorous, potassium, sulfur and iron, and is a good source of sterols and fatty acids.  It has long been used in traditional medicine to increase stamina, boost libido and combat fatigue. Alkaloids in maca are known to nourish the endocrine system - responsible for production and maintenance of hormones.

Lucuma is naturally sweet, but low on the glycemic index.  This alternative sweetener is also a good source of iron, zinc, potassium, calcium, magnesium, vitamin B3, beta carotene, fiber and bio-available protein. 

These snacks have healthy fats and ingredients that are super nutritious for the body without adding chemicals or artificial ingredients. Be on the look out for the third flavor, Blueberry Hemp to come out later this year.


You can find these treats Navitas Power Snacks and other Navitas products are available at a wide variety of retail locations throughout North America including Whole Foods Markets, Wegmans and HEB, and at many online stores such as Amazon.com and NavitasNaturals.com.


But wait!  ONE reader will have a chance to win and choose a snack of their choice to try! 


How to enter? Answer the following questions:(leave in ONE comment)

  1. Which snack would you choose?
  2. What is your go-to snack and do you have a recipe?
Good luck everyone!  This is only open to US readers, sorry, but remember to enter my Second Blogiversary Giveaway that is open to ALL readers. 

This contest will be open until Thursday, September, 22nd at midnight, EST.  Good luck!

9.16.2011

Mini Chocolate-Cinnamon Cake Donuts {Vegan & Gluten-Free}

Chocolate-Cinnamon Mini Donuts 

The weekend is finally, well, almost here! I am looking forward lounging a little more this week because I feel like I have been going to to sleep way to late and working myself a tad too hard.


Wednesday I attempted to do Zumba like I normally do, but it had been 3 weeks since my last Zumba session. (I sound like I am in confession right now. LOL) I arrived at the gym 20 minutes before the class started so I could stretch and then get on the treadmill. It felt wonderful so I was almost confident I would get through Zumba.


Zumba started and I was only able to get through 30 minutes of the hour class in. I felt bad but at the same time I knew I had a limit. Looks like eights and treadmill are my only friends for the time being. I will take it and embrace that. I know the time will come when I will be able to return to my normal activities but I seriously decided not to dwell on it too much, especially when I continued hurting the rest of the evening.


The yoga ball was my friend.


Last night we had a great rehearsal for our choir and then our the whole choir presented us with a nice gift card! When I think of the amount of diapers we will need for our little girl then I am thankful for all or any help we receive.


Tonight I have my last baby shower hosted by some of the graduate students and spouses. I am very much looking forward to it especially since I have never attended an evening baby shower. Once this shower is past then I will know definitely what I will have left to buy for the baby. In reality I am not worrying about it. Tomorrow I hope to have the car seats installed so that it can be checked. 5 weeks and less in counting friends! Excitement indeed!






This morning I woke up early and made some delicious goodies for you, I mean for us. Many know I have been having a hankering for donuts but I had not really done anything about it. Probably a good thing. I check out BabyCakes newest cookbook called BabyCakes Covers the Classics: Gluten-Free Vegan Recipes from Donuts to Snickerdoodles. I really was excited to try the different donut recipes they covered so I decided to make their recipe for Chocolate Cake Donuts.


I only adapted the recipe because I remembered from previous recipes I have made from their other cookbook that they add just a little too much sugar for my liking. I decreased the sugar and added cinnamon to the mix and then dusted the donuts with cinnamon sugar. It was really delicious.


Do you know I only own ONE mini donut pan??? Someone needs to help me remedy this. Anyone?


Anyway, the recipe made 3 dozen mini donuts and they were so moist and dense. These were probably the best that I have had. You have to make them! Make them for your families tomorrow morning. Who knew that vegan and gluten-free donuts could be good?

I am now currently enjoying 1 with some iced-coffee. Follow my lead.....


Mini Donuts


Chocolate-Cinnamon Cake Donuts


makes 3 dozen mini donuts or a dozen regular donuts

1/3 melted coconut oil ( I used Tropical Traditions)
3/4 cup vegan sugar (original recipe calls for 1 1/3 cups!)
1/2 cup white or brown rice flour
1/3 cup garbanzo and fava bean flour
1/2 cup unsweetened cocoa powder
1/3 cup potato starch
2 Tablespoons arrowroot powder
1 1/2 teaspoons baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon xanthan gum
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
1/2 cup hot water

Cinnamon-Sugar Sprinkle

1 Tablespoon ground cinnamon
1/4 cup vegan sugar

Add mix to a brown paper bag and toss each donut gently with sugar


Preheat oven to 325 degrees Fahrenheit. Brush donut trays with non-stick spray or with coconut oil and set aside. 

In a medium bowl, whisk together the sugar, flours, cocoa powder, potato starch, arrowroot, baking powder and soda, salt, cinnamon and xanthan gum. 

In a small bowl, add the hot water and coconut oil and let that melt, then add the applesauce, and vanilla and mix with a rubber spatula just until the ingredients are combined. Add the wet ingredients to the dry and fold the ingredients until well combined.

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  Using a tablespoon, drop either 1 Tablespoon of batter to mini donut pans or 2 1/.2 Tablespoons of batter to the regular donut pans.

Bake for 8 minutes, rotate, and bake for another 8 minutes more. Let cool in the molds for 5 minutes before sprinkling with cinnamon sugar.

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  Run a knife around the donuts in the molds, lift them out and place them on a baking sheet. Enjoy!



Mini Chocolate Cake Donuts

9.15.2011

Veggie Muffulettas

Finished sandwich 
Two days ago I told my husband that I was no longer cooking. Well, no, not really. I told him that I was only going to make sandwiches, salads and soups for dinner because not only were they easier and quick to make but it would be perfect for my digestive system.


As the baby has been growing, my tummy has been pretty high and so acid reflux has been my friend these last couple of weeks. Temperature changes are making me nauseous and so having to find different solutions has somewhat been working.


There have been several mornings after taking a warm shower that I have called out to Ryan to either bring me a banana or granola bar because I was about to get sick in the shower. Imagine that! Munching food inside the shower!! Unheard of....or is it?


Back to lighter foods. Not only has my desire been to make lighter foods but I am just craving more sandwiches. If I could I probably could eat at Chipotle, Subway, or Jimmy John all the time. I will probably loathe sandwiches after I have this baby, hee hee, but in the meantime I have been looking for delicious recipes and thinking of my own creations.


giardiniera in sourdough bread

I found a Food Network Kitchens Cookbook in the library and found a recipe for a standard muffuletta. I knew that everything on the list of ingredients sounded perfect except for the mortadella and salami, so I decided to make it a vegetarian sandwich. Ryan made sure he asked for the salami so I made his with it.


It was hard trying to find the right bread specifically for this sandwich so I bought sourdough soup boules. They were not as big as imagined and once you put a weight on the sandwich to flatten it, the bread works perfectly for the recipe. I love sourdough bread, especially from bakeries. I would love to make my own sourdough starter but who has time for that?


Giardiniera 

  The most exciting part of this recipe was the homemade giardiniera . It was not the typical recipe with jalapeños and peppers but it was made more veggie based giardiniera. I modified the recipe, because I always have to. The only thing pickled about the salad were the olives and the banana peppers but the recipe just called for seasoned veggies. I was looking forward trying it.


I have to say that the finished product was VERY delicious! I will definitely be eating and making this again. You can of course use vegan cheese slices, melt Daiya shreds, but I will be adding avocados to this sandwich next time. I had some but they were not ripe yet. :-( I really recommend this recipe! It was a perfect and quick dinner recipe.


If you get a chance, remember to vote for my Veggie Chilaquiles with Mole' Sauce. Polls close on 9/16.


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Veggie Muffulettas


makes 4 sandwiches

Olive salad
1/4 cup olive oil
6 Tablespoons water
3 small carrots, peeled and sliced thinly
1 1/2 cups small cauliflower florets
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 cup sliced green olives with pimentos, chopped finely
plus 3 Tbsp of olive brine
1/2 cup sliced black olives, chopped finely
1/2 teaspoon kosher salt
1/2 cup red onion, chopped finely
1/2 cup banana peppers, chopped finely
3 Tablespoons flat Italian parsley, chopped

Sandwiches
4 sourdough soup boules
8 slices of Meunster cheese or vegan cheese
1 avocado, sliced
Vegenaise or olive oil

For the olive salad:
Put the olive oil, water, carrots, cauliflower, thyme and oregano in a medium saucepan. Bring to a boil over medium heat and then reducing the heat to medium-low, simmering until the vegetables are crisp-tender, about 6 minutes. Transfer the mixture to a bowl and stir in the olives, red onion, banana peppers, parsley and salt. 

Note: You could hand chop everything or just place the veggies in a food processor and coarsely chop the ingredients.

Assembly:

Preparing Muffuletta

Slice each boule in half. Take each bottom half and remove some of the inside of the bread to make a pocket. Spread some olive oil or Vegenaise then pack the bottom with the olive salad. Add 4 slices of avocado and layer with 2 cheese slices and top with the bread.

Wrap the muffuletta very tightly with plastic wrap and in place the sandwich in a shallow container and weight it with something heavy, like a cast-iron skillet for 30 minutes, or devour immediately if terribly hungry. ( I did this, but weighed down Ryan's sandwich since he was not home yet)

Cut muffuletta in half or in fours and enjoy!

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