DDD #95 – Vegan Vietnamese Chicken Banh Mi Sandwich with Pickled Vegetables & Sriracha Mayo

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All Photos © Christine Elise McCarthy 2018

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Click the image above to watch the video. This fucker was awesome!  There are a few steps to assemble the ingredients but they are all easy.  You can make this with any sort of chicken substitute you might like.  I am obsessed with Beyond Meat strips.  They do not have an overpowering taste & can easily be manipulated & I like the texture, too. Seitan works nicely, too!

Traditionally, banh mi have pork in them but I haven’t found a decent fake pork – unless you believe that pork is “the new white meat.”  If so – this fake chicken could masquerade as fake pork, too.

This takes a few hours of planning ahead so that you can marinate the chicken & pickle the carrots & jalapeno & daikon.

If you cannot find vegan fish sauce – there are lots of pretty simple recipes for vegan fish sauce HERE.  Whatever you do, do not skip the marinade because it tastes great & the sriracha mayo is good enough to eat with a spoon.

 

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Marinated Chicken Banh Mi Sandwich

Makes two sandwiches

INGREDIENTS

2 crusty rolls or some high quality baguette

8 oz faux chicken

1 avocado – cut into slices

1/2 cucumber – sliced thin

leafy lettuce

2 radishes – sliced thin

1 jalapeno – seeded & sliced thin

cilantro

Olive oil or cooking spray

For the pickled vegetables

1 carrot – cut into matchsticks

daikon – cut into matchsticks

1 jalapeno – seeded & cut into matchsticks

3 cups warm water

3 TBS sugar

2 TBS salt

4 TBS white or rice vinegar

For the marinade

1/4 cup low sodium soy sauce

6 garlic cloves (or to taste) – minced

4 shallots (or 1/2 small onion) – diced

2 TBS fish sauce (vegan version – or omit it)

1 tsp sugar

2 tsp Chinese five spice

1 TBS hoisin sauce

1 tsp sriracha (or to taste)

For the spicy mayo

1/4 cup vegan mayo

1 lime

3 TBS sriracha

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DIRECTIONS

Heat the oven to 350.

For the pickled vegetables

Warm the water & add the sugar, salt & vinegar & stir until the sugar & salt dissolve.  Put the matchstick veggies in a bowl or jar & cover with the warm water mix.  Store in the fridge for at least and hour or two.

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For the marinade

Blend all the marinade ingredients & add the chicken to it.  Store in the fridge for at least an hour.

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For the spicy mayo

Blend the mayo with the sriracha & the juice of the lime.  Store in the fridge.

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For the Banh Mi

Prepare the cucumber, avocado, radishes & jalapeno.  Set aside.

Heat a frying or grill pan.  Treat it with cooking spray or olive oil & cook up the marinated chicken.  Set aside.

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Scoop the soft part of the bread out & throw it away.  Heat the bread in the warm oven for 5 minutes.

To assemble – simply spread some spicy mayo on the bread.  Then layer on some chicken.  Then pickled veggies (drained well!) & radish slices.  Add sliced cucumber & jalapeno.  Add lettuce & cilantro.  Add some avocado.  Smash it together.  Shove it in your face – and feel free to dip it in the extra spicy mayo.

See?  What’d I tell you?

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DDD #94 – McDonald’s Copycat – Vegan Filet-O-Fish Sandwich & Tartar Sauce

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All Photos © Christine Elise McCarthy 2018

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Click the image above for the video.

McDonald’s Copycat – Vegan Filet-O-Fish Sandwich & Tartar Sauce

for the fishless filets

1 lb block extra firm tofu

1 sheet roasted nori – cut into squares the size of your tofu cakes

1/2 cup all-purpose flour (or your flour of choice)

Water

1 TBS flaked roasted seaweed

1 TBS kelp granules

pinch salt

1 TBS fresh lemon juice

Panko or other bread crumbs – about 1/2 cup or more

Cooking spray

2 slices vegan cheese

2 buns

for the tartar sauce

1/4-1/3 cup vegan mayo

1 tsp sweet relish

1 tsp chopped dill pickle

1 tsp minced onion

1 tsp fresh lemon juice

pinch of salt

Heat the oven to 400 degrees.

Split the tofu in half & then press them between paper towels with something heavy on top.  After 20 minutes or so – cut the two slices into squares.

Put panko in one bowl.  In another, whisk enough water in with the flour, flaked seaweed, kelp granules, lemon & salt so you get a thin batter.  Put a square of nori on each tofu cake & dredge through the batter & then the panko – getting all sides covered.  Place on a cooking sheet topped with parchment paper.  Spray with some cooking oil & bake for about 30 minutes or until the breadcrumbs are golden.  Top with cheese & cook until melted.

While they cook, whisk the tartar sauce ingredients together.

When the tofu is golden & the cheese melted, place each tofu cake on a bun & top with tartar sauce.  Enjoy!

 

Video Vegan #14 – Vegan Philly Cheese Steak Sub

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Click the image to watch!


I used this vegan roast beef that was DDD #6.  Click the image to watch.  You can use any vegan “beef” substitute.


Vegan Crab Cake Po’ Boy with Avocado, Purple Coleslaw on a Homemade Pistolette Roll

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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See that gorgeous slaw?   My recipe for it is HERE.  It takes ten minutes & can be made even a day or two in advance.  I used just a hint of Just Mayo in it.  If you are curious about vegan mayonnaise – there is a great article about how the various brands fared against each other & against egg mayo – HERE.

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Because I am trying to spend as little money as possible on groceries & I needed a roll for my Po’ Boy – I had to make my own bread!  I used Deep South Dish’s recipe found HERE for Pistolette Sandwich Rolls.  There were several steps but none were difficult.  Plus – the whole house smelled like freshly baked bread – a WONDERFUL thing anytime but especially in colder weather.  Here are some photos of my process:

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I put a little dish of water in the oven while they baked & they came out golden & crusty on the outside & soft in the middle.  They would make amazing dinner rolls or as an accompaniment to cheese like – maybe – my Vegan Spicy Jalapeno Cilantro Cashew Nut Cheese – seen just above.  That is a raw cheese and can be made in minutes.

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Vegan Crab Cake Po’ Boy with Avocado

Serves one

INGREDIENTS

As many Gardein Crabless Cakes as you desire – fried or baked (I fried mine in a little olive oil)

The roll of your choice

Avocado slices

Lettuce

Coleslaw

Sliced radishes (optional)

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DIRECTIONS

Assemble your Po’ Boy!  It is just that simple.  Some bread, a bit of lettuce, a few avocado and/or radish slices, your crabless cakes & some slaw!  BOOM!  Enjoy!

I initially assembled the sandwich with the crab cakes whole but mashing them up made the Po’ Boy easier to eat & more appetizing to look at.  It looks like crab!

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Vegan Tomato Basil Bisque and a Grilled Cheese & Chiles Sandwich

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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This soup was just a way for me to use up some vegetables & create a creamy, warming bisque – with tomatoes out of season.  Fresh tomatoes would be better but I did not have any & I am attempting to eat only what I have on hand – without spending any money on groceries.  I call it “the pantry challenge.”  I have done it a few times in the past with very strict rules.  This time – I have allowed a few cheats but I am still saving a ton of money.  I have so many leftovers frozen away & so many canned & dry goods – I could literally last months.  The only problem is that produce gets scarce – so – I have allowed a twice-monthly delivery from Farm Fresh to You.  Anyway – I a rambling.

This soup is easy & customizable.   You could sub out or lose a few of the veggie ingredients to suit your fancy.

For the sandwich – I used my homemade Vegan Basil Mozzarella Cheese for Grating & Melting – seen below.

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You can use any cheese you prefer.  I also topped it with some hot green chiles of the ilk seen above.  You can use whatever level of heat suits you.

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Grilled Cheese & Chiles Sandwich

INGREDIENTS

Bread of choice

cheese of choice

vegan butter or cooking spray

Chiles of choice

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DIRECTIONS

Treat a pan with cooking spray or melted butter.  Butter one side of each slice of bread & spray with cooking spray.  Over medium heat, place the UNBUTTERED side of each slice down for a few seconds to warm them.  Then flip one slice, top with cheese & chiles & the other slice of bread – buttered side up.  Grill, flipping a few times & pressing with a spatula until the cheese gets soft and/or the bread id grilled to your taste.

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 Vegan Tomato Basil Bisque

Makes a lot – enough for 4 to eat as a meal or for more people as a side

INGREDIENTS

2 TBS olive oil

1 leek – sliced (or a small onion)

1 red bell pepper – seeded & chopped

3 garlic cloves

5 carrots – chopped

1 jalapeno – seeded & diced (optional)

52 ounces of tomato sauce or diced tomatoes (6-7 cups)

1/4 cup or more fresh basil

1/4 cup vegan cream cheese

1/4 cup vegan milk or cream

S&P

Garnish – fresh basil & maybe vegan cream or sour cream

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DIRECTIONS

Heat the oil in a large stock pot.  Add the veggies (carrots, leek, bell pepper, jalapeno) & saute a few minutes – until the leek (or onion) is soft.  Add tomato sauce & garlic.    Bring to a boil.  When the carrots & other vegetables are soft, add the cream cheese, milk & basil.  Combine.  Now – in batches – blend with an immersion blender or a regular blender.  Season with salt & pepper.

Serve with fresh cracked pepper & basil leaves.  Swirl in some cream or sour cream, if you desire.

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Vegan Cream Cheese Tea Sandwiches with Cucumber, Fennel & Arugula

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or just print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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These are not technically a purists version of a tea sandwich – as most tea sandwiches use white bread & have the crusts cut off.  And – you can opt to do that with these but I thought some healthier bread would be nice & I like the crust of the bread.

I used Ezekial 4:9 Low Sodium bread but you can use whatever you like.  I also used Tofutti brand vegan cream cheese.  You can use your own favorite brand.  And – I used thinly sliced cucumber & fennel & a few arugula leaves – and this was quite a yummy lunch.

This isn’t really a recipe – as you can pile as little or as much of each ingredient onto your bread as you desire.  I’m just making suggestion about the flavor combo.   This sort of light sandwich is traditionally served with tea in the afternoon – to stave off appetites until dinner.

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Vegan Cream Cheese Tea Sandwiches with Cucumber, Fennel & Arugula

INGREDIENTS

Bread of your choice – crusts cut off or left on

Vegan cream cheese

Fresh fennel – sliced very thin

Cucumber – sliced thin

Arugula

S&P

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DIRECTIONS

Spread some cream cheese on both pieces of bread and add S&P.  Top with the veggies & assemble the sandwich.  Cut crusts away if you prefer.  Slice up the sandwich.  Eat – especially with some nice hot tea.

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Vegan Grilled Reuben Sandwich with Homemade Spicy Vegan Thousand Island Dressing

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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So – I made that vegan roast above – Annie & Dan Shannon’s Vegan Yankee Pot Roast Dinner – but I have lots of leftovers.   What to do?  What to do?  I know!  A Reuben!  And it came out so insanely delicious – I devoured the whole thing.  For lunch.  Bread, butter, cheese, Thousand Island dressing.  Fatty & greasy & I gave absolutely no fucks.  I shoved it in my face in record time.   I made homemade vegan Thousand Island – but bottled Thousand Island – or even Russian – dressing will do.  Traditionally – a Reuben uses Swiss cheese but I am not a fan so – I used provolone.  Real provolone.  If you are vegan – use whatever vegan cheese you like but one that melts well is best.

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Homemade Spicy Vegan Thousand Island Dressing

INGREDIENTS

1/2 cup vegan mayo

2 TBS ketchup

2 TBS relish (sweet is traditional but I used that Bubbie’s you see above)

1 small garlic clove – minced

1 tsp white vinegar

2-3 dashes hot sauce (I used Crystal)

1 tsp sriracha (or more – to taste)

Pinch of S&P

DIRECTIONS

Blend well.

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Vegan Grilled Reuben Sandwich

Quantities of ingredients are up to you.

Rye Bread

Vegan butter

Sauerkraut

Cheese slices (Swiss is traditional) – Vegan or not – depending on your diet

Vegan meat (I used slices of  Annie & Dan Shannon’s Vegan Yankee Pot Roast Dinner)

Thousand Island dressing (recipe above)

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DIRECTIONS

I melted vegan butter in a grill pan & got the bottom of two slices of bread buttered that way.

Layer your ingredients & close the sandwich.  Grill until it is golden & crispy and (hopefully) your cheese has melted.  Eat it without any regard for decorum or decency.

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