Tag Archives: VegEZ

Fiona’s Fabulous Turkey, Bacon and Avocado Club Sandwich

best club sandwichWhat better way to celebrate Meatless Monday and all of our wonderful turkey friends than with a super simple, delicious Vegan Club Sandwich? Inspired by Fiona the Turkey who I had the pleasure of meeting on my recent visit to Peace Ridge Farm Sanctuary , this sandwich is stacked and packed with so much traditional flavor I guarantee you’ll never miss the turkey, bacon and cheese!

Fiona at peaceridgesanctuary
Fiona

 

 

 

Makes three triple deckers

1-2 tablespoon of oil, olive or vegetable

9 slices whole grain bread, lightly toasted

1 package (15 slices) Deli Style Tofurky Oven Roasted Turkey

1 package (14 slices) Litelife Smart Bacon or tempeh bacon

2 vine ripened organic tomatoes, sliced

2 avocados, sliced

8 leaves organic green lettuce leaves, washed and dried

¼ red onion sliced into thin rings (optional)

¼ cup vegan mayo (or sandwich dressing of choice)

3 teaspoons Dijon mustard

 

Heat a skillet on medium. Add the oil and spread evenly into the pan. Use a little more as necessary. Next add the bacon and fry on both sides until lightly crisped. Drain on paper and set aside. Begin assembling the sandwiches. Lay out three columns of three slices of bread. Spread mayo on the first and last slices. Spread mustard on the center slice. On the bottom slices begin with a layer of lettuce followed by the tomato and onion. Cover those with the center slices of bread. Layer on your turkey, then your bacon and finish with the avocado. Season if desired with a little fresh ground black pepper. Top with the last slice and cut in half or cut into the traditional diagonal quarters.

 

Note# Want a great sandwich fast? Sometimes store bought prepared quality ingredients are the way to go, especially when time is of the essence! Shop wisely for packaged goods that have ingredients in them you can read! For these sandwiches, the overall cost of the turkey, bacon, tomato and avocado is about $11.00, or roughly $3.60 per serving. Generous, healthy , delicious and VEGAN!

Rotisserie Style Tempeh

Rotisserie Style Tempeh cuweb Rotisserie Style Tempeh

by Toni Fiore, from the VegEZ  podcast and soon to be released VegEZ e-cookbook.

serves 2-4
In honor of The Great American Meatout today we’re posting a crowd favorite. Whether you’re new to using tempeh or, like me a tempeh addict, this is a delicious quick, versatile and economical recipe that anyone can make.
1- 8 oz Pkg tempeh any style (gluten free use soy based tempeh)
2-3 T Veg oil (any neutral oil will do)
2 T. Rotisserie seasoning
Preheat your oven to 375. Set the rack in the middle.
Cube the tempeh into 1/2 inch cubes. In a small bowl add the oil and the seasoning. Blend well. Add the tempeh and turn to coat all the pieces. Place the tempeh into a shallow roasting dish, preferably in a single layer and set into your oven. Roast for 20 to 30 minutes until the tempeh is nicely browned and crispy. Serve hot, warm or room temperature.

Double the recipe and use on sandwiches, salads or instead of meat crumbles in burritos.

Rotisserie Style Tempeh dish web

Can’t Beat Beets

Like Cilantro it seems that people either love beets or hate them! Tonight I made Beet Burgers (recipe courtesy of Didi Emmons and in my book “Totally Vegetarian”) for a couple of friends who swore they would never (ever) develop a liking for this sadly underused root vegetable. Even though I’m seeing beets making more frequent appearances on menus in upscale dining establishments, I find that very simple preparations not only taste better but are more economical for the everyday cook. This particular recipe is really easy to pull together, full of fiber, nutrients and makes enough for a couple of meals worth of burgers. Extra plus is that there is no added fat. I cook my burgers in a cast iron pan with barely a tablespoon of vegetable oil, however in a ceramic non stick pan they can be cooked fat free. Just watch the heat! I served these crisp on the outside warm and crumbly on the inside burgers without a bun, topped with a generous squeeze of Sriracha sauce. I complimented these flavorful and subtly “beety” burgers with a simple side of rosemary roasted potatoes and sweet organic pears. I’m happy to say, much to everyone’s surprise, that the entire dish was a hit! Be sure to buy your beets with nice fresh leafy tops. Tomorrow all of those glorious greens are going to find their way into a hearty minestrone.