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Vegan Thanksgiving Sandwich

October 22, 2019 His Bite, Her Bite1 Comment

Nora: This sandwich is a combo of The Moistmaker (a Thanksgiving sandwich mentioned in Friends which contains a gravy-soaked slice of bread) and the turkey sandwich we served at the diner I served at in High School. It is a BIG sandwich that does not require any side dishes. Bring a fork so you can salvage any delicious bits that escape the bun!

Josh: Thanksgiving leftovers don’t have to be leftover anymore. Take leftovers out of tomorrow and into today! Take the best of Thanksgiving and stick it on some bread. Gardein brand Turkey cutlets are delicious and crispy, and even come with their own gravy. Make some stuffing because the bakery rolls are not enough bread for this sandwich. Cranberry sauce gives some sweetness and some zest to the other flavors. And finally, crispy fried onions because crispy fried onions. You’ll faint, it’s so good. You’ll also make a mess eating this so prepare for a fully indulgent experience.

Vegan Thanksgiving Sandwich

Recipe by: HisBiteHerBite

Serves: 2, stuffed to the brim

Time: 20 minutes

Ingredients:
-1 pack (4 cutlets) Gardein Turk’y Cutlets
-1 gravy pouch from above-mentioned cutlets
-2 bakery hoagie rolls (NOT the kind you find by the sliced bread and buns. They are too mushy. Check the case where your grocery store bakery stocks the donuts.)
-2/3 can of cranberry sauce (save the rest for a midnight snack)
-1/2 bag of cubed stuffing
-vegan mayo
-2 tbsp vegan butter
-1 cup veggie broth
-1/4 cup crispy fried onions

Directions:
1. Cook the turkey cutlets in your oven or toaster oven for 20 minutes, flipping over halfway through cooking. Place the unopened gravy packet in a small dish of water to thaw.
2. After you flip the cutlets, melt the butter in a small sauce pan. Add broth and bring to a boil. Remove from heat, stir in stuffing cubes, cover. Let sit 5 minutes.
3. Open the cranberry sauce and slice about as thin as the cutlets.
4. Slice the rolls lengthwise, coat the bottom with a thin layer of vegan mayo to prevent sogginess.
5. Pour thawed gravy into a tiny dish and microwave 30 seconds or until hot.
6. Assemble! Thusly: bottom bun with mayo, cutlets (side by side), cranberry sauce slices, stuffing (pressed down with fork), drizzle of gravy (or apply to top bun and let it soak in for less mess), crispy onions.
7. Press flat gently with your hands, then devour.

Closing Arguments

None needed, this feast speaks for itself.

Main

Butternut Squash and Cream Cheese Soup

August 31, 2019 His Bite, Her Bite1 Comment

Nora: This is one of the earlier recipes from our collection. The ol’ recipe book says we’ve been making this since 3/25/17. It’s a good, simple soup that’s pretty quick to throw together and only needs a 25 minute simmer. Good for dinner even when you get home late. You could even chop the onions (store in the fridge) and mix the spices ahead of time so you or a responsible teenager can easily throw everything in the pot with minimal brainpower.

Josh: This is a fun soup to make because it is a little off the beaten path – it isn’t a brothy soup or a traditionally creamy soup, as it has a lot of sweetness and spice (butternut squash, cinnamon, etc.). The inclusion of the chickpeas/garbanzos add a lot of protein and fiber to this recipe, on top of the vitamins and nutrients you get from the squash, onions, garlic, etc. We always include spinach, which ups the health count, and the roasted cauliflower gives great crunchy texture to contrast the thick, smooth soup. This is a whole food, plant based meal with no need for anything artificial (no processed fake meats or dairy involved), the vegetable sources stand tall and delicious of their own merit. This is a great cold weather soup but frankly we’ve eaten it year round with no regrets. This soup will show you who is a butternut.

Butternut Squash and Cream Cheese Soup

Adapted From: Everything Vegan Cookbook

Serves: 6

Time: 10 active, 25 passive. 35 total.

Omnivore Index: It’s a thick, creamy soup but with no chicken broth. Great cold weather soup for all.

Ingredients:
-1 onion, chopped
-3 cloves garlic, minced
-3.5c veggie broth (we like Better than Bullion)
-20-24oz frozen squash cubes (our store recently changed bag sizes. Avoid the brick of frozen squash if possible. It’s very hard to cook down.)
-1 15oz can chickpeas, drained (can use 2 cans if you like lots of protein or tend to get hungry shortly after vegan meals)
-1 tbsp curry powder
-2 tsp salt
-1/2 tsp chipotle powder
-1/4 tsp cinnamon
-1/4 tsp ginger
-1/4 tsp nutmeg
-4 oz cream cheese (store-bought comes out a little creamier, but it’s expensive so we usually use homemade – recipe here)
-spinach
-1 head cauliflower, roasted (recipe below)
-2 tbsp oil
-2 tbsp spice blend, variety or store bought (we like Montreal Steak, 21 Seasoning Salute, or Everything Bagel)

Directions:
1. Preheat oven to 425F. Cut cauliflower into florets. Toss in a bowl with oil and spice blend. Roast for about 20 minutes or until cauliflower is slightly charred at the tips and starting to soften.
2. Sautee garlic and onion in a little oil until soft and starting to brown. Stir in spices and toast for 30-60 seconds, until fragrant, being careful not to burn.
3. Add broth, chickpeas, frozen squash. Simmer about 25 minutes or until squash is tender.
4. Remove soup from heat. Using a potato masher (for chunkier soup) or immersion blender, puree soup to desired texture.
5. Return heat to low, stir in vegan cream cheese. Salt and pepper to taste. Remember that your cauliflower spices may have salt and/or pepper already.
6. For softer veggies, mix cauliflower and spinach into soup pot and cook on low for about five minutes. For crisper veggies, add to bowl and then ladle soup on top.

Closing Arguments

Nora: It’s full of vitamins and fiber. It’s basically exactly what your doctor wants you to eat. It is also delicious.
Josh: This soup is one of my favorites because it has an indulgent taste and texture, yet it is entirely derived from plants and packed full of health-promoting goodness. You really can have it all.

Parts / Components

Cream Cheese

August 31, 2019 His Bite, Her Bite1 Comment

Nora: Well, it is a thick creamy spread that you can use in place of cream cheese.

Josh: It’s cream cheese, except non-dairy and homemade rather than expensive and processed. Do with it as you will, flavor it up, go wild, the world is your bagel and you get to make the cream cheese. Cashews are amazing, they can do anything.

Cream Cheese

Adapted From: Connoisseurus Veg

Time: 10 mins (if skipping cashew soak and blending extra with blender/food processor), or 4 hours (if soaking the cashews), or 25 minutes (if boiling the cashews instead of soaking)

Makes: Roughly 4.5oz

Omnivore Index: It is thick, creamy, and great for shmearing on stuff. You tell me.

Ingredients

1 cup (4.5 oz) cashews, soaked or boiled
2 tbsp nootch (nutritional yeast)
1/4 cup (4 tbsp) lemon juice
1/2 tbsp oil
1/4 tsp salt
1 tsp apple cider vinegar

Recipe

-If soaking or boiling cashews, soak cashews 4 hours or boil for 15 minutes. Then drain cashews.
-Blend until smooth (approximately 1 minute, unless skipping soak/boil in which case blend for longer).
-Add everything else, stir or blend together.
-Chill before serving.

Closing Arguments

Nora: It’ll do.
Josh: It’s cream cheese. So… What else do I need to say?

Loaded Junk Food · Main

BBQ Cauliflower Pizza

March 29, 2019 His Bite, Her BiteLeave a comment

Who doesn’t love pizza? Even if you don’t love one pizza, there are so many others that can cater to your needs. It is a magical food, the ultimate delivery method of deliciousness that can be adapted to any situation and any craving.

This is arguably our favorite pizza. When it comes down to it, we make this pizza far more frequently than any other. It has the richness of a pizza with the cheese and barbecue sauce, the hardiness with the roasted cauliflower, and the protein with the chickpeas. Cheap to shop for, easy to prepare, and exceedingly delicious to eat. Plus the leftovers are just as good!

BBQ Cauliflower Pizza

Makes: dinner for four, or dinner and leftovers for two

Omnivore Index: Everyone will know this is a vegan pizza, and everyone who tries it will not mind at all.

Ingredients

–Quick Rise Pizza Dough (recipe)
-1 head of cauliflower
-Vegetable oil or equivalent
-Spices of choice (salt and pepper, steak seasoning, TraderJoe 21 Seasoning Salute – for a few examples)
-1 can of chickpeas, drained (you can save the aquafaba for other recipes)
-Babecue sauce of choice (we use Sweet Baby Ray’s)
-Cheddar or pepperjack nondairy cheese

Optional ingredient suggestions: this goes great with avocado slices!

Instructions

-Prepare the Quick Rise Pizza Dough and cover bowl to let rise in bowl (follow that recipe and then use these toppings to finish pizza)

-Clean and chop cauliflower into florets
-Put cauliflower into large bowl, drizzle with oil, and sprinkle in spices of your choice, then toss gently to distribute oil and seasoning
-Bake cauliflower on baking sheet at 425°F for 20 minutes
-Roll out dough after at least 20 minutes rising
-Remove cauliflower from oven
-Top dough with cauliflower first, then chickpeas
-Drizzle barbecue sauce across the pizza and top with cheese
-Bake in the oven at 525°F for 12 minutes, letting stand 5 minutes to cool before cutting and eating

-Optionally, top with green onions and avocado slices before serving

Closing Argument

This pizza has the satisfying hardiness of a bbq chicken pizza without any need for animal products. Topped with avocado for healthy fat, it really delivers maximum yum.