I pride myself on my ability to make bread. I really do, as I still , to this day, always fear the dough will never rise. I know I have talked about this before, more than likely in other posts in the ” Rise” posts I have posted. But,I do. It is a bit scary, frightening, tormenting, to sit , or do whatever it is you do while you await your dough to rise. Honestly, I should have more faith by now, but that is just not who I am.
I fear that the dough will not rise!!!!!1111.Please gimme a sedative, maybe some whiskey, while I wait for this to happen.
Okay, maybe drinking , high on meds, would not be a good combination for cooking and baking. Or, maybe it would. Mmmhmm, I may be on to something.
but enough about me, and my yearn to be wasted while making breads.
I do worry about it, but I should not, I suppose.( out of ten times, it rises, and it tastes delicious. I mean, who does not love freshly baked bread? Rolls, loafs, buns, whatever, they are a delight.
Recently, as mentioned in my previous post, I took a trip trip out west to Buffalo. Sure, when you think Buffalo food, you think Buffalo sauce. That is a no-brainer. But, coming in a close second, would have to be Beef on weck, which is some meat and stuff on a kummelweck roll. These rolls are bad-ass, I assure you. If you like caraway seeds, anyways.
I had to make them, and so I did. I should maybe add the ” Beef” seitan recipe I made up for the sandwich, and maybe I will, we will see how lazy I am.
You should learn a bit more about this roll,if you are asking yourself, and now me, what the fuck is a kummelweck?
Well, it is basically like a kaiser roll, with salt and caraway seeds topping it. Sometime around 1900, some dude, who probably had facial hair, as they all seemed to around then, came up wit hthe beef on weck.Just imagine a bunch of people who look like the Pringles mascot guy. Well, in or near Buffalo, he decided it would be fucking tasty to slice up some beef, serve it in its juices, with some horsradish,in a roll.I do not know if he had a pickle on the side, but maybe would be wise if he had. Anyways, he picked the kummelweck roll. He did well in his choice. It is probably German, and he may have been German, but as the roll sounds German, I think I am on the right track.. Yeah, probably German.
There, some food history for you.
Kummelweck Rolls Ingredients
- One package of yeast.
- 2 teaspoons of kosher salt.
- 2 teaspoons of sugar.
- 1 and a half cups of warm water.
- 4 or so cups of flour.
- 3 tablespoons of Earth Balance shortening.
- 3 tablespoons of kosher salt.
- 1 to 2 tablespoons of caraway seeds.
Shall we begin? We shall. In large bowl, add kosher salt, sugar, and the warm water.Sprinkle the yeast over this, and let it sit for 5 minutes.Now, add about 3 cups of the flour, and the shortening.Mix that well, then add the remaining flour.
I am sure you could use your fancy mixer for it, and I suppose I could give instructions for that. But, you see, I tend to just use my hands and a spoon, like my archaic relatives did, so I am of no use.
Turn out the dough on a lightly floured surface, and kneed for 5 minutes, then place in a greased bowl, cover with a damp, warm cloth, and let it double in size. Let that Bad Larry rise, friend.
Now, while you await this, you could skip ahead in the post and make the seitan, if you wanted. I know I had said I may not include it, but let’s just say I feel inspired.Rather, I am just not feeling that completely lazy right now.
Heat your oven to 375 degrees.
The bread should be punched down, and rolled and formed into rolls. You will vary in how many, depending on the size of them. I think I had 6 of them.Place them on a greased or sprayed tray, and cover them and let them rise again, for about 40 minutes.
Now, slice them with a sharp knife. Make like a star shape or something on the top of them, is what I mean. Once this is done, brush them with melted butter, mix kosher salt wit hthe caraway seeds and sprinkle this on top of them. Cook them for 5 minutes, remove from the ye olde oven, sprinkle water on them, and then cook a further 20 minutes. You have made your kummelweck rolls.
Now, for the ” beef” that will allow you to have Beef on weck.
Beef on Weck Seitan
- 1 and a half cups of vital wheat gluten.
- 6 cups of vegetable stock, or 6 cups of water with one of those cubes or some of that powder one can make a stock or broth with.
- 1 tablespoon of paprika.
- 1 tablespoon of worcestershire sauce.
- 2 teaspoons of celery salt.
- 1 teaspoon of liquid smoke.
- 1 tablespoon of ketchup.
- 1 tablespoon of molasses.
- 1 teaspoon of pepper.
- 1 teaspoon of sea salt.
- 1 teaspoon of basil.
- 1 tablespoon of steak sauce.
- 1 package of yeast.
In a pot, combine all the ingredients minus the yeast and the gluten.I probably should have listed those two together, but I did not. Oops!
Combine the gluten and half the yeast in a bowl.Take a cup of the broth mixture you made in the pot, and mix that cup with the gluten. Mold into a shape, I dunno, like a roast, kinda.
Add the remaining yeast to your broth, and put it over low heat.Add the gluten to the broth, and let it sit in there and do what it does for an hour. I mean really low heat, you do not wanna see a boil. The longer you let this sit and cook, the more flavors.
Now, time to construct the sandwich.
You will need to slice up the seitan , thinly. I find that this is done a lot easier after a night of it sitting in the fridge. So, leave it in the broth it was cooked in, and let it sit over night. We will go from there. But, if you are impatient, you can just go ahead and do it right away.
But, I am gonna pretend you did. Slice it thinly, and while you are doing that, heat up some of the broth the seitan was cooked in. In a bowl, or ona plate, pour the hot broth over the sliced seitan, and then add the seitan to your kummelweck roll.You can add some horseradish to the roll, or keep it on the side and dunk it, or whatever.
You can also have some of the heated broth on the side, and dunk your sandwich into it with every bite. The world is yours.
Did I forget anything? Maybe, Oh, always have a pickle with your sandwich, it is only right.
Satan sucks, but seitan is okay.I do not like that, not a very good start to this post, but I was having trouble starting it.So, I guess now I can just start it by complaining about how I started it.That works for me!
I guess, I do not know, whatever.Anyways, I like seitan, and like playing with it, exploring how far I can go with it, and all that jazz.Some people do not, and that is their life.I would claim I do not judge, but we all judge, but I am pretty sure your opinion on seitan is not really high up on my list of things to judge.
Lately , I Have been judging men who have chin-strap beards.I do not understand them, nor do I enjoy them.Do they hold your hair in place? What is the appeal? What does this have to do with this seitan-bacon recipe? Absolutely nothing.
So, there you have it, my splendid introduction for seitan-bacon.I think I may call it Seitcon.I would be wise, or nice, or kind, or polite, whatever, to mention it was inspired by this recipe. So, thank you blogger person for inspiring me.
Ingredients.
- 3/4th cup of gluten.
- 1 teaspoon of garlic powder.
- 1 teaspoon of onion powder.
- 1/4th cup of imitation bacon bits.
- 2 tablespoons of water.
- 1 tablespoon of ketchup.
- 2 tablespoons of smoked paprika.
- 2 teaspoons of salt.
——————————-
- 1/2 cup of gluten.
- 1 teaspoons of yeast.
- 1 teaspoon of garlic powder.
- 1 teaspoon of garlic powder.
- 1 teaspoon of salt.
- 2 tablespoons of oil, your choice.
- 1 teaspoon of liquid smoke.
You will be steaming this, so it may be best to get that going as making this will not really take you all that long.I mean, if you are in no hurry, then sure wait till it is constructed before you steam it.
Alright, you may have noted that there is a line splitting up the ingredients? Oh, you! Nothing slips by you.Well, in two bowls mix up the wet ingredients , and in another two bowls mix up the dry ingredients.But, and please read before you run off, the water and bacon bits should be mixed, in yet another small bowl.
I probably should have said that first, to avoid confusion.I did not, so be it.
Now, take your soaked bits, ketchup and mix that together.Place all your dry ingredients from the first section into a processor, add in the ketchup and bacon bits mix, and process it.It should be somewhat slick, or wet.Mold into a ball, and put to the side.
Taking the dry and wet ingredients from section two and mix them well, in the processor, or blender, or a spoon,It does not matter.Mold that into a ball.
Find a flat surface, I generally find my table is flat, as most tables are in-fact flat.Lay out a piece of parchment paper.Split each ball of gluten into several pieces, at least two.Place one red or section one part on the parchment or wax paper, cover with another piece of paper, and roll it out so it is flat.I wold say maybe a bit less than half an inch, maybe less than that.
When it is rolled out, place the flattened piece of reg gluten on some tinfoil, and then repeat the process with a piece of the white or section two gluten, and lay that on top of the flattened out red gluten.
You get the idea? Roll out, layer it, red, white, red, and on and on.I think it is pretty simple, even if I am rambling like the mad scientist.So, you have the layers down, you will want to put some weight on them, so that the layers stick together.So, wrap it in the tin foil they were layered on, and place a heavy book on it.I would suggest ‘War and Peace” or perhaps ‘Moby Dick’.I hope you are cultured enough to have one of those books.
Let the book sit in the gluten for five to ten minutes, and now it is time to place it in your steamer.I cooked mine for about 40 minutes, or so.It should come out solid, but still be a bit “raw”.
Slice it up ,and fry it till it is crispy, or not.I made a delightful BLT, or should I say SLT?
I guess I should call it that, to be accurate, and honest.It is only right, after all.Someone tell me what I am talking about, because I am not so sure.
This post is a tad out of season, but so be it.I am one of those morons you see wearing a sweater and it is 68 degrees outside; I try and tend to succeed at ignoring seasons.I will enjoy a slushie in mid January, and wear a light jacket in August, if I wish to.So again, this post is not really in season, but who cares? Well, you might, but that is hardly my biggest concern.Sorry, but it isn’t.
What is among my concerns is that in the lats year , maybe two, I found out that on one side of my family I was directly related to a pilgrim on the mayflower.That is not really that big of a statement; Pilgrim blood can be found in what seems like half the damned country.They got around, I guess.
So, this recipe has some, what’s the word?Validity? Oh, I dunno, I guess this is a suitable recipe, even if it is nearing summer, and not Thanksgiving.So, we can use that as an excuse for this recipe now, and not in Autumn.
Or, we could just say I wanted to make this and that is a good enough damned reason for me to post it.That works, too.
There was some other point I had wanted to provide you, my lovely reader with, but it has escaped my mind.It must not have been that important.Though, that has never stopped me before.Oh, well.
“Turkey” Seitan Ingredients.
- 2 cups of the ever so vital gluten.
- 2 cups of water minus 4 tablespoons.
- 3 tablespoons of Soy sauce, or like me, Braggs Liquid Aminos.
- 1 tablespoon of steak sauce.
- 1 tablespoon of marjoram.
- 1 tablespoon of onion powder.
- 1 tablespoon of garlic powder.
- 2 teaspoons of poultry seasoning.
- 5-7 cups of vegetable stock.
- 4 tablespoons of nutritional yeast.
- 1 tablespoon of rosemary.
- Salt.
- Pepper.
Go into your kitchen, that would be a good start.Trying to make this in your bathroom or bedroom will just be a touch difficult, even if you are a cooking vegan guru or master.Plus, not sure how hygienic cooking in the bathroom would be.
So, in your kitchen, mix together all the ingredients up till the vegetable stock.I would advise, till my mouth dries, to mix the dry ingredients together, and then mix in the wet ones.You do not have to, but I suggest that you listen to me, rebel.
Mold and kneed the gluten, forming it into a loaf-like shape.Meanwhile, mix all the remaining ingredients, in a large enough pot, and bring to a nice simmer.Toss in the gluten loaf.Well, place it nicely, so as to no make a big splash;That way you avoid burning yourself and making a mess.Helpful hints, I am full of them.
Let this simmer, with a lid on, for about 40 minutes or so, you do not wish to over cook it and make it into some strange brick of gluten rubber.
You can slice it and dice it like one would do at a deli, for sandwiches, or what have you.
I , myself, made the Pilgrim.What is the Pilgrim you ask? Well, its bread, cranberry sauce, mayo, lettuce, and slices of “turkey” seitan. See, that is why I was rambling like a drunk school girl about pilgrims before the recipe.
I am not sure that is a proper metaphor, or even one that exists. so be it.Anyways, grab some bread, slather some mayo on both slices, then layer some lettuce, cranberry sauce, and the seitan.
How festive, like Thanksgiving in May.How very rich.
I should be upfront, and brutally honest, right now.Not that I am not, usually, to my own detriment, but you know what I mean, so stop pushing me on this.I want to be honest, so just let me.I have four,maybe five, maybe 6 recipes or things I have wanted to post, but I just put one off, or wanted best idea for it, then they just built up.
I cannot really explain it, other then I am lazy.Yeah, that works.If it does not work, well whatever.You can make up your own idea, I really do not care.
What I do care about is giving you some thrilling shit to read before I toss a recipe or two at you, and if you cannot forgive me in wanting to do it right then I just do not know where that leaves us.
Anyways, I am going to just get to what the main point of this post was, and just forget the oddness we just went through and try move on.
I had a flat bread craving,this week, so I made flatbread, for sandwiches, and pizza.Now, that does seem a bit odd, or not special, as most pizza is on some kind of flat bread, usually.Technically, sure, but…
This is different, because I say it is different.
Flatbread Ingredients.
- 2 and a half cups of flour.
- 1 package of yeast.
- 1 cup of warm water.
- 1 tablespoon of olive oil.
- 1 tablespoon of sugar.
- 1 tablespoon of salt.
- 2 tablespoons of olive oil.
- 2 teaspoons of oregano.
- 2 teaspoons of basil.
- 2 teaspoons of parsley.
You need that warm water, you need it now.But, first mix the yeast, salt, and sugar in a bowl, then pour in the warm water.Let it sit for about 5 minutes.Now, mix in your flour, till you have a nice, not sticky dough.Kneed the dough, like you need to.But, only for a few minutes.
Okay, now let it sit and rise for about a half hour, maybe an hour.You do not need it to double or triple in size, you just wanna see it rising.
Now, preheat your oven to 375 degrees, please.See, I can be remotely and marginally polite, sometimes.You want to lightly flour a surface, and then roll out the dough, I did it in two parts, one for a pizza, one to cut into pieces for sandwiches.
Yeah, I know, clever.That is how I roll, folks.
Once it is rolled out, and we are talking about half an inch, if that, lightly brush olive oil over the top and the edges, and sprinkle a mix of basil, oregano, and parsley.
Spray a pan, and bake for about 15 minutes, or so.Do not let it burn ,so keep an eye on it.
As for the pizza I made with it, it was a delightful pizza , using roasted garlic, spinach, mushrooms, and tomatoes.I do not think I need to tell you how to make that, do I ?
I also made a slew of sandwiches, which were also pretty much great, or I would not be bragging about them, clearly.
You may have noticed, I mentioned I had a bunch of things I could post, and yet I am only posting flatbread.Yes, it is probably better this way.Better in the sense that, as I pointed out, I am lazy.
I wish I had some clever tale to weave about this one, but I do not.I could make one up for you?
It was a hot day, I had just finished smuggling teddy bears into a teddy bear free zone, it was hot, did I say that already? Well, it was, and there I was, finished with my smuggling trip, and just a tad famished.I looked around, and to my great amazement, I found a small bistro that served vegan food. Which was odd, seriously, as this is like the desert, or jungle, or something.So, hungry as I was, I drifted into this dark and shadowy bistro, gazed at the menu and selected the first sandwich I saw, this sandwich.
Alright, fine, that is not even remotely accurate.A friend had a similar sandwich, and being enticed by her description, and knowing my fondness for open faced sandwiches, I set about making my own.
See, the first story was better, you should have just let me go with it, jerkfaces.
Ingredients
- 2 slices of bread, I made mine own, as I am awesome like that.
- 4 cups of vegetable stock.
- Half a brick or slab , whatever, of tempeh, cut up fairly small, cubes work, if they are small cubes.
- 2 tablespoons of Earth Balance. (I swear they pay me no promotional money , I am always just using them.)
- 2 tablespoons of flour.
- 1 tablespoon of gravy browner.They make vegan ones, find one.
- 1-2 cups of sliced mushrooms.
- 1 cup of diced onions.
- 1 tablespoon of thyme.
- 1 tablespoon of olive oil.
- Salt.
- Pepper.
I will get to the lovely side, in a moment, or when I am finished entertaining you with how I made the sandwich.
First, place the tempeh in a large or some what large saucepan, with two cups of the vegetable stock, cook on medium heat, till most of the broth is gone.
You can now either remove the tempeh, or move to the side, and add the tablespoon of olive oil, as well as the mushrooms and onions, add some salt, add some pepper, and add that tablespoon of thyme.Saute til the mushrooms and onions become tender.Tender? That is an odd way to describe it.Well, whatever.
Meanwhile, in another pan, over medium heat, cook the flour and earth balance, till it become like a goopy goo.Lower the heat, add the vegetable stock, some pepper, and the browner, and cook on low heat for about 10 minutes.You should whisk it as to not allow it to get all solid and clumpy.
Toast your bread slices, lay them down, top them with your tempeh, mushrooms, and onions and then top that with the gravy.
You have just made yourself a nice tempeh open faced sandwich.
Now for the side.
Ingredients.
- 2 cups of peeled, cut into sticks, carrots.
- 1/3rd cup of red wine vinegar.
- 1/3 cup of water.
- 1 tablespoon of olive oil.
- 1 Tablespoon of Dill.
- 1 teaspoon of oregano.
- 1 teaspoon of garlic powder.
- 1 teaspoon of onion powder.
- 1 tablespoon of kosher salt.
- 2 teaspoons of sugar.
- 2 teaspoons of pepper.
Steam the carrots for around 6- 8 minutes, just to soften them up a bit, and then put them aside.
Take all the other ingredients, and bring them to a simmer and cook for 20 minutes.Once you have done this, mix the carrots and the marinate in a bowl, and let it sit and marinate for at least 20 minutes,.
I prefer these at room temperature, but if you wish to meddle, and heat them up, go ahead.
I find taking appetizing photos of sandwiches hard, and an open faced one, with lots of gravy, even harder.Whatever.
On an interesting side note, and by interesting I mean actually fairly horrible, with a Boston accent like mine, tempeh starts to sound an awfully lot like “temper”.
Yeah, I know you really wanted to know that.
Just like just about everyone else, I probably spend more time then I need to on the world wide web, you know, that series of tubes that keep us all connected.How sweet, eh ?
So I see a lot of things; Porn, tweets, comments,photos, songs, videos, porn, you name it.I also see plenty of blogs and posts about vegan food, and plenty of vegan recipes.Sometimes, that inspires me to make something, sometimes it inspires me to steal something, you know how it goes.
I happened, in my journey to keep myself marginally interested in life, and not bored, came on a review of a sandwich someone had, and I kind of wanted it.You can see what I saw, here.
So, I said to myself, let me steal that idea, and see if can come up with something along those lines.So, I gave it a go Yes, that is how I roll, or something.
First, I had to think of a ham-like thing.When I say ham, I was thinking something red, smokey, and salty.I am sure it does not remotely taste like ham, so do not be so fucking scared to make it.I googled a bit, found this, changed it a bit, and off I went.
This also gave me the chance to risk my life and try out something I had bought at the local dollar store.
How exciting!
Ingredients.
- About a cup of the fake bacon bits.
- 2 cups of hot water.
- 5 tablespoons of ketchup.
- 1 tablespoon of liquid smoke.
- Half a box of tofu.I would say silken, but I was out of that, so I used what I had.
- 1 tablespoon of Bragg Liquid Aminos.
- 2 tablespoons of paprika.
- 1 teaspoon of garlic powder.
- 1 teaspoon of onion powder.
- 1 teaspoon of ground pepper.
- 2 teaspoons of salt.
- 2 cups of gluten.
- 2 tablespoons of flour.
Yeah, that is a long list of ingredients, and sure, you may be terrified, nut you can do this.Look at it this way, if I can, then surely you can.Alright, enough positive thoughts, let’s begin.
Soak the bacon bit thingies in the hot water, then toss them in your processor.Process that a bit, then add everything you see up above, other than the gluten and flour.Process, mix,blend, well.The smoother all this is, the better your final product will be.
Now you can mix this mixture into the bowl holding the gluten and flour.Blend, and then kneed it a bit.
Alright, now place it in a good sized baking pan, that has a lid, or you will need some tin foil to make a lid.
Now, make the liquid it will be cooking in.
Seitan Liquid Ingredients.
- 2 cups of water.
- 1 tablespoon of olive oil.
- 2 tablespoons of maple syrup.
- 1 tablespoon of paprika.
- 1 tablespoon of brown sugar.
- 2 tablespoons of ketchup.
- 1 teaspoon of garlic powder.
- 1 teaspoon of onion powder.
Even more ingredients, oh good! Mix those up, and then pour it over your seitan loaf , that should be sitting comfy in the bread pan.Cover it with a lid, or tin foil, and bake at 400 degrees, for two hours.
This came out pretty good, the flavor I wanted is there.It was however hard to thinly slice, which is one of the thigns I had wanted.But! I did cut it with a bit more ease, thinly, today , after it had been cooling over night in the fridge.So, who knows?
My sandwich, a thing of pure yummy-ness, was excellent.I put some mayo on both slices of bread,a layer of romaine,some tomato slices, the seitan slices, then topped with the ever glorious avocado slices.
It was very enjoyable, as far as I cold recall.I say that, as I have the bad habit of sucking down sandwiches as if I have been floating around the Atlantic for weeks in a lifeboat, with no food.
I was very manly, as you can tell, a sandwich, a beer, and I watch some hockey playoffs.I think all men should eat carrot stix, too.
Long time, no see.I would say I missed you, but then I would maybe be lying.I could also tell you that I have been busying doing lots of fun and exciting things, but again, I would be lying.So, why don’t we just cut pass the boring pleasantries and commence with this recipe?
A small background tale on this recipe.I formerly, as a young whippersnapper, despised lima beans.I refused to eat them, much was the case with most vegetables, actually.Yes, that is the cliched I hated vegetables as a child story.How droll.
Ingredients.
- Cup of lima beans.You can use frozen, dried, fresh, whatever.Just make sure you have cooked them, and that they are ready to go.
- 1/4th a cup of almond slivers.
- A small onion, chopped up.
- A carrot, grated.
- 1/4th a cup of breadcrumbs.
- 2 tablespoons of Braggs liquid aminos, or soy sauce.
- 2 tablespoons of olive oil.
- 2 tablespoons of sesame seeds.
- 3 tablespoons of chickpea flour.
- 2 teaspoons of cumin.
- 1 tablespoon of thyme.
- 1 tablespoon of cilantro.
- Oil for frying.
Place the lima beans, almonds, carrot, and onion in your processor.Process it!For about 2 minutes, or so.Gee, that was simple, and it really will not get much harder from here.If you mess this one up, you may want to return to making toast and cereal.Now add the remaining ingredients, and process yet again.
Now, if it seems too wet, add a combo of more breadcrumbs and chickpea flour.
Form the dough into patties, and fry for 5 to 6 minutes on each side, for a total of10 to 12 minutes.
I topped mine with a tangy beet relish.Maybe, just maybe, you would like to do that, as well.If not, suit yourself.See if I care.
Tangy Beet Relish.
- Beets, a cup and a half.
- 2 tablespoons of agave.
- Half a cup of vinegar.
- Teaspoon of allspice.
- Teaspoon of cinnamon.
- Teaspoon of cumin.
I used a jar of beets, but if you wish to make and cook your own, more power to you.I would say the jar was about a cup and a half of beets.
Just process all ingredients, till it is still chunky, not a puree.You can let it chill in fridge before serving, or if you are hungry and impatient, serve then.See how kind I am? Giving you choices, and such.You are welcome.
I have been lazy , lately.I put a lot of effort into these posts, you know.I do, or maybe I do not, that really should not be your concern.The point I am trying to make, I think, is sometimes, even when I have like 5 posts I could pop out, I just do not feel like doing it.Whatever.
So, I feel like I am a bit backed up, and should get back on track.Maybe I will, maybe I will not.Anyways, some time last week I made this sandwich, you could make it, too.But, only if you wanted.You could also lie, and say you did, and how delish it was.That way, I might feel better about myself, if you actually cared.Maybe you do, maybe you do not.
Ingredients.
- 8 slices of eggplant.
- Egg replacer, three ” eggs” worth, mixed with the specified amount of water.
- Bowl of bread crumbs.
- 1/2 cup or so of marinara sauce.
- 1/4 a cup or so of Daiya Mozz cheese.
- 1/2 a cup of zucchini, sliced.
- 1/2 cup of balsamic vinegar.
- 1/2 of sweet red pepper.
- A few tablespoons of pesto.
- Bread, obviously.I used a couple slices of the bread I had just made a few days before.
This is fairly easy.Preheat your oven to 350 degrees.Take your slices of eggplant, and dunk them in the egg replacer, then the breadcrumbs, and then lay out on a sprayed baking pan.Bake on one side for 2o minutes, flip them and cook for another 20 minutes.Once you put them in the oven, marinate the zucchini slices in balsamic vinegar.
Is the eggplant ready? Okay, now lay a layer of marinara sauce in a casserole dish, then lay the eggplant out, followed by the shreads of daiya cheese.Place in oven and cook for maybe 10 minutes, just till the cheese is a bit melty.
Now, using a spatula lay out the eggplant.You will only use half, as I had you make enough for two sandwiches,I am nice like that.Now add a layer of the zucchini, followed by the sweet red pepper, and top with the other slice of bread, which you should have spread the pesto on.
I would also suggest toasting the bread, if I was you.If you do not want to, that is your right, as a human.But, it may be a bit soggy.Whatever floats your boat, captain.
I will just judge you, harshly.
I could have come up with a better title, I suppose.I also suppose this may bother you,or not.Oh, well.The fact of the matter is simply I just do not think I need a better title for this post.So,fuck off.No, do not do that, I like my few readers, and I appreciate you, I do.Or, something.Whatever.
Anyways, recently had the pleasure of eating this greasy, yummy, oh so not healthy sub.It was beyond yummy, and I could have eaten two of them.I was in full pig mode.I told myself;I have to duplicate this.So, I did.Here is my work on this ever important subject.This is hardly original, and I am sure there is a million such recipes out there, on the world wide web.But, I could care less, or something.
So, I give you the vegan cheese steak.
Steak Seitan Ingredients.
- 1 cup of gluten.
- 4 Tbsp of Garlic powder.
- 3 Tbsp of yeast.
- 3 Tbsp of steak sauce.
- Half a Tbsp of Olive Oil.
- Fourth a cup of Braggs Liquid Aminos.
- Half a cup of Vegetable stock.
If you have your own seitan, or your own seitan recipe, then just use that, if you wish.Be that way, see if I care.Anyways, mix the dry ingredients in one bowl, and mix the wet ones in another.Then, I think you can guess what happens next? You can? You are so smart!
yes, mix them together.Mix and then knead till you have a stretchy dough.Elastic.Cut the dough up into some pieces and flatten out a bit.
Now, bring a skillet or pan to boil, with 4 cups of water, and 4 cups of broth, mixing in two tablespoons of garlic powder, and two tablespoons of steak sauce.Once this concoction is at a boil, place the gluten dough pieces inside, and bring the broth back down to a low simmer, instantly.Cook for about 45 minutes.
Okay, now for the rest of the sandwich.
Sandwich Ingredients.
- One medium sized green pepper.Chopped up into small pieces.
- Medium sized onion, chopped, diced, whatever.
- 2 Tbsp of Olive oil.
- 3/4th a cup of Daiya Cheese
- Salt.
- Pepper.
- Seitan, thinly sliced pieces.
- 2 Tbsp of Steak sauce.
Okay, use the oil, and fry up the onion and pepper till soft.
Add the seitan strips, and the salt and pepper, and the steak sauce.
Now,toss in the Daiya cheese.Mix a few times, the cheese will melt nearly instantly.Serve in a sub roll.
one of these days maybe I will get a better camera, or make a better effort to take better photos, but whatever.I do not care enough, this is about food, or something.Fuck it.
You may be dead inside if you do not enjoy sandwiches.I know, that is a bold thing to say.But, frankly, I think it is true.Sandwiches, if made correctly, with the right ingredients, are just simple awesome.No? Yes? Oh, whatever, I do not give a shit what you think.Sandwiches are king.
If not the king, this one is the bishop, or queen.No rook or pawn here.Pardon my nerdy chess reference.Or do not.Not my worry, friend.
Anyways, this one is great, with some chips, pickles, and a yummy side of this spicy cole slaw, that is also in the sandwich itself.
You cannot start or have a delicious sandwich without some good bread.Fresh, warm, straight out of the oven bread works best.So, I made some big bulky , yummy rolls for these.
Okay, so you have some decent rolls? Alright, then I shall allow you to continue on with making this sandwich.It deserves great bread, buddy!
You will need a good barbecue sauce, may I suggest mine ? Here, try this.
Okay, let’s begin.
You will need to set your oven to 350 degrees, and have a lidded dish at the ready.Have you got your tempeh yet? Oh , maybe I should help you out with an ingredients list? Fine, be that way.
Ingredients
- Tempeh, sliced into small fingers.
- Barbecue sauce, duh.
Okay, this is easy, take your sliced tempeh, and place in your dish.Slather on the sauce, making sure they all get covered with the barbecue sauce.Put the lid on the dish and pop into your oven.Cook the tempeh at 350 degrees for 45 minutes.
Meanwhile….
Spicy Cole Slaw
Okay, lets pretend you have already sliced and diced your cabbages and your carrots, and junk.You have not, well, do it!What the fuck.So, once you have your veggies read for the slaw we can make the dressing for them.Okay.
Ingredients
- Fourth a cup of Vinegar.
- 3 Tbsp of Olive oil.
- 1 Tbsp of Spicy Brown Mustard.
- 1 Tbsp of Cayenne Pepper.
- 1 Tbsp of mayo, vegan mayo, you bastards.
- A few shakes of salt and pepper.
Just mix all the ingredients, mix well.Then toss with your cabbages and such.Easy as taking candy from a baby, or something.
Okay, so those 45 minutes have passed.So, take out the tempeh.Grab your bread, I am hoping it is a roll, and slice it open.Lay a bed of slaw down on the bread, followed by a layer of tempeh, in a nice neat row.You can top with a bit more slaw if you wish.There, you have your barbecue sandwich.
As you can see, slightly, I use some also as an additional side, with pickles, and chips.Well, hopefully you can see that,or whatever.
