pepperoncini | anunrefinedvegan

May 21 2013

38 Comments

The Fixings Sandwich: That Lunch You Have to Get At The Deli (only better) Cuz They Don’t Have Any Vegan Stuff

Deli Sandwich That sinking feeling when – desperate for food – you walk into a deli, knowing that all you’ll be able to get is a sandwich with the veggie fixings… What does a vegan sandwich look like at your standard deli? Shredded iceberg lettuce, sun-starved tomatoes, a few desultory slices of onion, and maybe a pickle chip or two. On white bread of course, or its simpering cousin – the one that masquerades as “healthy” whole wheat. Probably sweetened with honey. Be still my beating heart.

The deck is stacked against us because the deli case is filled with slices of salami, ham, turkey, capicola, mortadella, pepperoni, Swiss, American, Muenster, Havarti, and provolone. Simply no room for roasted veggies, blackened tofu, chickpea salad or tempeh bacon. Not even room enough for a mere schmear of peanut butter.

Here’s what a deli sandwich looks like in my house:

The Fixings Sandwich
Makes 2

4 slices really good bread (recipe for my olive tapenade swirl bread coming soon)
2 tomatoes, thinly sliced
couple of slices red onion
a handful of pepperoncini
a handful of romaine lettuce, chopped
squirt lemon juice
ground black pepper
Vegenaise or Nayonaise

Fixings

In a small bowl, mix the romaine with the lemon juice and black pepper. Set aside.

Coat two slices of bread with vegan mayo and top with tomatoes, onions, pepperoncini and lettuce. Top with remaining two slices of bread. Press down and cut sandwiches in two and eat.

Deli Sandwiches

Tagged deli sandwich, easy, lettuce, lunch, Nayonaise, onion, pepperoncini, quick, sandwich, tomato, vegan mayo, Vegenaise

Apr 11 2012

30 Comments

7 Days of Salad, Lunch, Salads, Vegetables

7 Days of Salad. Day 3: Orzo with Black-Eyed Peas, Olives & Cucumber

Orzo Day 3 A quick public service announcement via Tiny Kitchen Stories: I will be participating in Automattic’s Worldwide 5k WP event taking place between April 23-29. If the idea of running 3.1 miles “along” with a bunch of other bloggers appeals to you, get the details at Automattic Worldwide 5k WP. After you run, blog about it.

Onward. Day three. Pasta salad. But not PASTA salad, because there’s a nice balance of vegetables to go along with the carbs. I love having a salad that I can mix up early in the day for dinner that night; the flavors just get better.

Orzo Salad with Black-Eyed Peas, Olive & Cucumber
Serves 4

1 15 oz. can black-eyed peas
3/4 cup whole wheat orzo
1 tomato, chopped
2 tbsp. fresh parsley, chopped
2 tbsp. red wine vinegar
2 tbsp. orange juice
2 cloves garlic, minced

1/2 English cucumber, cored and diced
1/2 cup pitted Kalamata olives, chopped
1/3 cup red onion, chopped
1 tsp. lemon zest
2 tbsp. lemon juice
2 tbsp. vegetable broth
1 tsp. dried oregano
1/4 cup pepperoncini, chopped

First, cook the orzo according to package instructions; drain and set aside.

In a large bowl, combine the black-eyed peas, tomato, parsley, garlic and the red wine vinegar and orange juice. Add a pinch of salt and pepper, stir and let marinate for about 15 minutes.

In another bowl, combine the orzo, cucumber, olives, red onion, lemon zest, lemon juice, broth, oregano and pepperoncini. Add a pinch of salt and pepper. Now you’re ready to combine the black-eyed peas mixture with the orzo mixture.

If desired, layer plates with fresh greens and then top with the orzo salad.

Whole Wheat Orzo, Dry

Tagged 7 Days of, 7 Days of Salad, black-eyed peas, cucumber, easy, kalamata olives, no-oil dressing, orzo, pasta, pasta salad, pepperoncini, postaday, quick, red onion, salad, whole wheat orzo, wwwp5k

Apr 04 2012

55 Comments

Salads, Sandwiches, Side Dishes, Tofu

Tofu Salad Sandwiches with Roasted Bell Pepper & Olive Salad

Tofu Salad Sangies Somewhere and at some time I vowed never to include a tofu salad recipe on my blog. I lied. Actually, it’s more accurate to say that at the time that I said that, I couldn’t foresee wanting to include a tofu salad recipe. Tofu salad. Blah. After all, one of my favorite all-time sandwiches was egg salad. Specifically my mom’s egg salad which had the exact right ration of creaminess to tanginess (and, incidentally, we were a Hellman’s household as opposed to a Miracle Whip household). How could I expect to replicate that with tofu? But, times have changed. After conquering scrambled tofu, it seemed right to explore tofu salad. Mom’s recipe was the inspiration.

Tofu Salad Sandwiches
Serves 4

Tofu Salad:
14 oz. package firm or extra firm tofu, drained and pressed
1/2 cup Vegenaise
1/4 tsp. dried dill
2 tsp. Dijon mustard
2 tbsp. red onion, chopped
1 tbsp. sweet pickle relish
2 stalks celery, chopped
1/4 cup green olives, chopped
2 tbsp. pepperoncini, chopped
pinch turmeric
pinch garlic powder
salt and pepper, to taste

4 Whole Wheat Pita Breads
lettuce, tomato, sprouts, avocado…the works

Slice the tofu block in half. For one half cut into 1/4″ slices lengthwise, then into 1/4″ pieces width-wise – so you have small cubes. Put the cubes in a large mixing bowl. Now, crumble the other half of the tofu block into the bowl. Add the remaining ingredients and stir gently to combine.

When ready to serve, slice the pitas in half and lay in with the tofu salad and toppings. Serve alongside a big scoop of Roasted Bell Pepper & Olive Salad.

Roasted Bell Pepper & Olive Salad
1 red bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
1 onion, thinly sliced
2 garlic cloves, sliced
1/4 cup vegetable broth
1-2 tbsp. Bragg Liquid Aminos
ground black pepper, to taste
1/4 cup Kalamata olives, sliced
1-2 tbsp. parsley, chopped
salt and black pepper to taste

Preheat the oven to 425F. In a medium-sized baking dish, combine the vegetable broth, pepper and Liquid Aminos. Add the bell peppers, onion and garlic and stir. Bake in the oven, stirring frequently, until peppers and onions are tender. Add more vegetable broth and Liquid Aminos as needed – you want this to be a little bit juicy.

Remove pan from the oven and stir in the olives and parsley. I like to serve this at room temperature.

Bell Pepper & Olive Salad

Tagged bell peppers, Bragg Liquid Aminos, celery, Dijon mustard, green olives, kalamata olives, mom, mom's egg salad, pepperoncini, pickles, red onion, sweet pickle relish, tofu, tofu salad, tofu scramble, Vegenaise

anunrefinedvegan

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Tag Archives: pepperoncini

The Fixings Sandwich: That Lunch You Have to Get At The Deli (only better) Cuz They Don’t Have Any Vegan Stuff

7 Days of Salad. Day 3: Orzo with Black-Eyed Peas, Olives & Cucumber

Tofu Salad Sandwiches with Roasted Bell Pepper & Olive Salad

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