Meatless Muffaletta

During my trip to New Orleans this winter, I learned about a fabulous sandwich known as the "Muffaletta."

Shortly after learning about this so-called fabulous sandwich, I discovered that it would be nearly impossible for me to find a marvelously meatless version. Whereas most classic sammies have a vegetarian sister sandwich (Beanball Subs, anyone?), the Muffaletta boasts salami, pepperoni, capicola, and ham as its star ingredients.

With a filling that dangerously meaty, I quickly learned that a meatless muffaletta would look more like a grilled cheese.

But wait! The other hallmark of a Muffaletta is seasoned, marinated olive salad. I can make this work, right?

I am a lover of all-things-sandwich, and I refuse to be defeated by this New Orleans sammie that claims to have no meat-free counterparts. I will make this work.

Adam and I created a Meatless Muffaletta tonight, inspired by the pages of this month's Vegetarian Times. Our sandwiches feature a homemade Spinach-Garlic Hummus slathered on fresh bread, and topped with marinated Artichoke-Olive-Roasted Red Pepper salad.

Holy Moly.

I may have to re-vist New Orleans....and show that meat-happy Muff who's boss.

Meatless Muffaletta

Good news! If you're looking for a vegan Muffaletta, this sandwich is for you. Just omit the cheese and you won't even miss it. Also, If you're feeling industrious, make the Artichoke-Olive-Red Pepper salad from scratch (I wasn't feeling so industrious tonight...hence the pre-made salad).

Hummus Ingredients:

• 1 can (15 oz.) chickpeas, rinsed and drained
• 3-4 cloves garlic, minced
• 1/4 cup toasted sesame seeds
• 1 TBSP lemon juice
• 1 - 1/2 tsp. cumin
• 1 tsp. coriander
• 2 TBSP olive oil (or more, to taste)
• 1 cup (packed) chopped spinach leaves

Sandwich Ingredients:

• Homemade bread or sandwich buns
• Hummus
• Marinated Artichoke-Olive-Roasted Red Pepper salad (I cheated and purchased pre-made at the store!)
• Optional--Swiss cheese for topping (I went without; my cheese-head hubby loaded it on)

Directions:

1) To prepare the hummus, blend chickpeas in a food processor until thoroughly processed. Add remaining ingredients and process until smooth. Add more olive oil, as needed to reach your desired consistency.

2) To assemble sandwich: Toast bread or bun. Slather with hummus, top with marinated salad.

Yes...ANOTHER Meatless Burger

For those of you who are tired of my maniac meatless burger posts, I'm truly sorry.

It can all be blamed on the Veggie Burger Every Which Way cookbook.

Yes, this fabulous little cookbook has turned me into a veggie burger-obsessed mad woman. I crumble them on salads. I sandwich them between homemade buns. Occasionally I dream about them.

Friends, I almost ate a veggie burger for breakfast last week (there are worse morning meals, no?)

Miraculously, tonight's recipe didn't even come from the aforementioned veggie burger cookbook. Instead, it came right from the pages of Bryant Terry's Vegan Soul Kitchen. Adam pulled these suckers together in under 30 minutes, and we sandwiched them between a batch of homemade cornbread buns.

The not-so-secret-secret ingredient? Peanuts, of course. Did you think I could post a veggie burger recipe that didn't contain a nut and/or nut butter? (on that note, I also apologize to my loyal readers with nut allergies.).

Tonight's lesson: If you are what you eat, I've definitely turned into a mashed bean patty covered in guacamole and pickles. I'm not ashamed.

Black Bean + Peanut Patties

(adapted from Vegan Soul Kitchen Bryant Terry)

Don't be fooled by the short ingredient list for this recipe--it has a unique blend of flavors, highlighted by cider vinegar and sea salt. We topped ours with fresh guac, but a spicy chipotle mayo (or nayo) would also work nicely.

Ingredients:

• 1 can (15 oz.) black beans
• 1/2 onion, finely diced
• 1/2 cup unsalted peanuts, chopped
• 1/2 tsp. dried thyme
• 1/4 tsp. cayenne pepper
• 1 TBSP apple cider vinegar
• 1/4 cup + 2 TBSP water
• 1/4 tsp. salt
• freshly ground black pepper to taste
• 1/2 cup finely chopped bell pepper

Directions:

Preheat oven to 350 degrees. Coat a large baking sheet with cooking spray. Combine all ingredients in a food processor and pulse until well-combined. Shape mixture into 4 - 6 patties. Place patties on the baking sheet and bake for 10 - 12 minutes, or until bottom has turned golden brown. Flip patties and bake for an additional 10 minutes, or until bottom has turned golden brown (full disclosure: I did not use a timer when they were in the oven! I was roasting veggies at the same time, and thus never kept track of time, so these are merely time estimates).

Tempt Me, Smoky Tempeh

Liquid smoke is the best-kept dirty little secret of vegetarian cooking.

No, vege-heads don't eat meat. And no, most of us don't even miss meat.

But if you flash that smoky, meat-hungry seasoning in front of my nostrils, my olfactory glands go wild. I start salivating. My eyes might even bug out. Let's just say that you'd better not be standing between me and that tiny bottle of liquid smoke.

Tonight, we indulged in the best-kept dirty little secret of vegetarian sammies: Smoked Tempeh Sandwiches with Sauerkraut and veggies. It's no secret that I'm a freak for vege-head sandwiches. Better yet, I'm darn close to passionate about tempeh (who would have thought a girl could be passionate about fermented soybeans?)

But when my daring husband added liquid smoke into the mix, it was obvious that I would enter a food coma within 8 minutes of taking my last bite.

Adam seeped our sliced tempeh in a smoky marinade all day. Then, we topped homemade bread with the tempeh, sauteed onions and peppers, sour kraut, and some chopped bread n' butter pickles. While tonight's dish was vegan-licious for sure, you could certainly add some Gorgonzola or Blue Cheese crumbles if your dairy-loving heart desires.

Let me tempt you with tempeh tonight...

Smoked Tempeh & Sauerkraut Sammies

(Marinade recipe from Veganomicon)

For best results, be sure to let you tempeh marinade for at least 90 minutes. As mentioned above, you can keep it vegan-licious, or add some cheese if you're craving the dairy :)

Marinade Ingredients:

• 8 oz. tempeh, sliced
• 3/4 cup veggie broth
• 2 TBSP soy sauce
• 2 TBSP apple cider vinegar
• 2 TBSP liquid smoke
• 2 tsp. maple syrup
• 4 cloves of garlic, minced

Sandwich ingredients:

• Homemade bread or sandwich buns
• 1 bell pepper, sliced
• 1 large onion, sliced
• 4 cloves of garlic, minced
• 1 can of sauerkraut, drained
• optional: sweet pickles, finely chopped

Directions:

1) To prepare the marinade: Mix together marinade ingredients in a small bowl. Place tempeh slices in a shallow dish and pour marinade over the top. Allow tempeh to soak in the marinade for 1 - 2 hours, turning tempeh occasionally to make sure both sides get soaked.

2) Heat a dash of olive oil in a large skillet over medium heat. Place tempeh in the skillet in a single layer and pour half the marinade over top; saute until the bottom of the tempeh is lightly browned. Flip the tempeh and pour the remaining marinade over top. Cook until the liquid has evaporated and tempeh appears done (about 6 minutes per side). Remove tempeh from the skillet and set aside.

3) Using the same skillet (with the tempeh removed!), heat a dash of olive oil over medium heat. Add bell pepper, onions, and garlic and cook until nicely browned, about 7 - 8 minutes.

4) To assemble sandwiches: Pile your bread or bun high with tempeh, sauteed onions and peppers, sauerkraut, and pickles. Revel in the smoky goodness.

NFL Sandwich

Yesterday, Adam did the impossible.

The man created vegetarian "meat"ball subs. We're talking the REAL deal. Homemade hoagie buns, fresh marinara sauce, a healthy dose of bean-ball action, and a sprinkling of Mozzarella. Basically, it was an NFL-Football-Player-Turned-Vegetarian kind of sandwich.

And after waking up from my food coma, all googly-eyed and giddy, I knew I had to share this brilliant blip on the culinary radar with you.

I know what you're thinking: I'm a walking contradiction. I'm a vegetarian...creating and eating a mock-up of a meatball sub. Ah, but I subscribe to the vege-head lifestyle for many reasons...none of which include a loss of cravings for sloppy, gooey, NFL-gameday-type sandwiches that cause my heart to skip a beat.

Perhaps the best part of this sandwich was the homemade bread. As you know, Adam is quite the bread-making man in our house. While his weekly loaves may come out of the bread machine, today he kneaded and pounded his way by hand to fresh whole wheat hoagie buns. Holy moly, were they ever perfect! My bread expectations have definitely gone up a notch.

With that being said, go make yourself a honkin' big sandwich for dinner tonight. Personally, I recommend this one.

Vege-Head Bean-Ball Subs

(drawing on recipes from Veganomicon and Veggie Burgers Every Which Way)

Ingredients:

• 1 recipe for Bean-Balls
• Marinara sauce of your choice
• Shredded Mozzarella
• Hoagie buns (recipe below)

Hoagie Bun Ingredients:

• 1 cup warm water
• 3 TBSP warm milk
• 2 TBSP molasses
• 1 TBSP sugar
• 2 - 1/4 tsp. active dry yeast
• 1 egg, beaten
• 1 - 1/2 to 2- 1/2 cups bread flour
• 1 - 1/4 cups whole-wheat flour
• 4 tsp. salt
• 2 TBSP olive oil
• Eggwash (1 beaten egg plus 1 TBSP milk)
• Sesame seeds for topping

Directions for Hoagie Buns:

1) Whisk the warm water, milk, molasses, and sugar in a small bowl. Whisk in the yeast and allow to stand for about 5 minutes, until yeast begins to foam. In a separate large bowl, mix together 1 cup of the bread flour, all of the whole wheat flour, and the salt. Add the yeast mixture, oil, and egg.

2) Stir with a wooden spoon until well-combined, adding more flour as needed until it shapes into a ball. On a floured surface knead the dough until it's smooth--about 10 minutes--adding more flour as needed. Shape the dough into a ball.

3) Drizzle a little olive oil into the mixing bowl, place the dough in it and turn to coat. Cover the bowl with plastic wrap and allow it to sit in a warm place until doubled in size--about 1 - 2 hours.

4) After it has risen, separate the dough into 6 balls. Place them a few inches apart on a parchment-lined baking sheet. Cover with a towel and allow to rise in a warm place for 1 - 2 hours until doubled in size.

5) Preheat the oven to 400 degrees. Brush the buns with the eggwash and sprinkle with sesame seeds for garnish. Bake for about 16 - 18 minutes, rotating the pan halfway through the baking time.

Assemble Your Sandwich:

Split open a big, beautiful hoagie bun. Stuff with bean-balls, warmed marinara, and top with shredded Mozzarella. Grab a fork and a knife, and dig in.

Baked Cauliflower Dijon Patties

As you may have observed in the recipe photo to the left, today I'm dealing with one of the major foes of a food blogger: The Brown n' Beige Blahs.

You know the usual culprits: corn, potatoes, rice, bread. Try as they might, they're just not Cover Girl material. Food bloggers prefer the Heidi Klum's of the culinary world: bright green cilantro, vibrant red bell peppers, and juicy purple blackberries.

Today's recipe is freak-tastically good. It's finger-lickin' tasty. It's literally erupting with flavor. But let's face it, friends: These patties have a face that only a mother could love.

We're talking Baked Cauliflower Dijon Patties. Holy delicious-ness! We served ours on top of a bed of lettuce, smothered with sauteed onions, bell pepper, and garlic, and topped with chopped avocado.

Adam adapted these baked cauliflower delights from a recipe in Lukas Volger's Veggie Burgers Every Which Way. You MUST buy this cookbook. It's loaded with over 150 pages of meat-less burgers and (of course) burger condiments. We're hoping to cook our way through the entire book.

Lesson learned today: Don't judge a book by it's cover. You never know when your Beige n' Brown Blahs will turn into Cover Model material.

Baked Cauliflower Dijon Patties

(adapted from a recipe in Veggie Burgers Every Which Way by Lukas Volger)

You can't tell in the picture below, but there IS a Cauliflower Patty buried under that pile of veggies. While I LOVED the Parmesan crumb topping on these patties, you could easily vegan-ize the recipe by eliminating the cheese. If you're feeling daring though, go ahead and mix some Parmesan right into the burgers. A little more cheese never hurt anyone :)

Ingredients:

• head of cauliflower, cut into large florets
• 3 TBSP Dijon mustard
• 2 TBSP cornstarch
• 1 egg
• 1 TBSP lemon juice
• 2 - 3 TBSP dried parsley (use fresh if you have it; we just didn't have any on hand)
• 4 cloves garlic, minced
• Freshly ground black pepper
• 1 tsp. salt, divided
• 1 cup seasoned bread crumbs, divided
• 1/4 cup Parmesan cheese
• For topping: sauteed onions and bell pepper, spinach/lettuce, and chopped avocado

Directions:

1) Preheat oven to 350 degrees and line a baking sheet with parchment paper.

2) Over a saucepan of simmering water, steam the cauliflower for 8 - 10 minutes, or until very tender (easily pierced with a fork).

3) In a food processor, puree 2/3 of the cauliflower mixture with the mustard, cornstarch, egg, and lemon juice. Transfer to a large bowl. Chop the remaining cauliflower into small pieces and add to the processed mixture. Stir in parsley, pepper, 1/2 tsp. salt, and 1/2 cup bread crumbs. Shape into 6 patties.

4) Combine the remaining 1/2 cup bread crumbs, 1/2 tsp. salt, and Parmesan on a plate. Dredge the patties in the crumb mixture until they are fully coated on both sides. Place on prepared baking sheet and bake for 20 - 25 minutes, flipping halfway through, until burgers are nicely browned.

5) Serve on top of a bed of lettuce or spinach, topped with sauteed onions and bell peppers, and diced avocado.

French Toast Elvis Sandwich

Girlfriends are kind of the best, aren't they?

They call to talk just when you need it. They're always ready to share a dessert. They travel hundreds of miles in a day, just to hang out for 24 hours.

And sometimes, on those especially rockin' days, they send you a package filled with goodies.

My buddy Katie is 4 feet and 11 inches of Cleveland-born awesome-ness. Today I found an early birthday package from her on my doorstep, filled with treats she knew I would appreciate (read: cookbooks and food). Amongst the goodies, I discovered this:

Alas! My heaven-on-earth Saturday night dinner was born.

Picture it: 2 slices of homemade bread, slathered with White Chocolate Peanut Butter, sliced bananas, and a drizzle of honey. Bread is sandwiched together, dipped in a wonderful cinnamon-egg batter, and turned into a French Toast sammie that will bring you to your knees.

I rest my case. White Chocolate Peanut Butter is reason #237 why girlfriends are kind of the best :)

Peanut Butter-Banana French Toast Sandwich

(I'd like to say it's a Hungry Spoon original, but I think Elvis may have beat me to it)

This sandwich clearly shows why peanut butter banana sandwiches and French Toast are a match made in heaven.

Ingredients:

• 2 slices of homemade bread
• Plenty o' peanut butter (I used White Chocolate Wonderful Peanut Butter)
• 1 banana, sliced
• a drizzle of honey
• 1 large egg, lightly beaten
• a little milk
• a pinch of cinnamon
• a dash of vanilla
• a little butter (or Smart Balance) for the skillet

Directions:

1) Prepare a Peanut Butter-Banana-Honey Sandwich to your liking (My method: Spread peanut butter on each slice of bread. Place banana slices on one slice of bread. Drizzle lightly with honey and place the other piece of peanut butter bread on top. Sandwich complete!).

2) In a shallow dish (I used a small pie pan), whisk together one large egg, a little milk, cinnamon, and vanilla extract. Place the sandwich in the egg mixture and allow it to sit for about 30 seconds or so. Flip the sandwich and allow the other side to absorb the egg mixture.

3) Heat a little butter or Smart Balance in a skillet over low-medium heat. Place the sandwich on the skillet (you can pour any leftover egg mixture over top if you'd like) and allow the sandwich to cook until nicely browned on the bottom--about 4 minutes or so. Flip the sandwich and cook until the other side is also nicely browned. Serve with extra banana slices.

Open-Faced Awesome-ness

For as long as I can remember, my mom has prepared Pork Chops and Sour Kraut on New Year's Day, as tradition claims that this meal brings one good luck for the upcoming year.

Regardless of how marvelous my mom's p-chops are, I have to ask: Where does this meat-centric tradition leave vegetarians? In a perpetual cycle of bad luck...year after year?

Of course not, friends. We're simply left to create our own good-fortune meal.

Enter Open Face Barbeque Tempeh Sandwiches with Carrot-Cayenne Slaw. Yes, it's truly as awesome as it sounds...times ten.

We received a rockin' new cookbook under the Christmas tree this year: Vegan Soul Kitchen by Bryant Terry. This 5-star cookbook features healthy, high-quality vegan versions of all your Southern favorites. Tonight's recipe was highlighted in Terry's "Favorites" chapter, whereby he shares his top 6 favorite recipes (and who doesn't want to try a chef's personal favorite?).

You know I love fork n' knife vegetarian sandwiches, and this little number was no exception. I piled my bread mile-high with barbeque tempeh, slaw, and caramelized onions, and I'm already looking forward to the leftovers.

Do you have any New Year's food traditions?

Open-Faced BBQ Tempeh Sandwich with Carrot-Cayenne Slaw

(adapted from Bryant Terry's Vegan Soul Kitchen)

This flavorful vegan sandwich will fill you up for sure--and it will definitely bring you good luck for the new year!

Sandwich Ingredients:

• 3 TBSP apple cider vinegar
• 3 TBSP lime juice
• 3/4 cup reduced-sodium soy sauce
• 1/4 cup canned tomato sauce (plus more for later, if you like it saucy)
• 3 TBSP olive oil
• 1/4 cup honey
• 1 TBSP cumin
• 1/8 tsp. cayenne
• 2 TBSP water
• 1/2 pound tempeh, sliced
• Homemade bread, sliced
• 1 large onion, caramelized or sauteed until browned

Carrot Slaw Ingredients:

• 2 - 3 cups chopped cabbage (we used pre-chopped bagged cabbage)
• 2 large carrots, grated
• 1 tsp. Dijon mustard
• 1 tsp. honey
• 1/4 cup white wine vinegar
• 1 tsp. salt
• 1/8 tsp. cayenne
• 1 TBSP olive oil
• Finely chopped dill pickle (as much as you'd like! I probably added about 1/3 cup)
• 2 TBSP toasted sesame seeds

Directions:

1) Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.

2) To prepare the tempeh: In a food processor, combine the apple cider vinegar, soy sauce, tomato sauce, olive oil, honey, cumin, cayenne, and water. Divide sauce in half. Set one half of sauce aside, and add the tempeh to the remaining sauce. Stir to coat, and pour onto the prepared baking sheet. Cover with foil and bake for approximately 40 minutes.

3) When you remove the tempeh from the oven, dice it (so it's chunky!). If you like your barbeque tempeh saucy (like I do), you can mix your serving of tempeh with some of the reserved barbeque sauce, or extra plain tomato sauce.

4) To prepare slaw: Combine mustard, honey, white wine vinegar, salt, cayenne, and olive oil in a food processor and blend until smooth. Combine cabbage and carrots in a large bowl, and pour vinegar sauce over top. Stir to coat; stir in sesame seeds and chopped pickle.

5) To assemble: place a piece of toasted bread on your plate. Pile with tempeh, slaw, and caramelized onions. Rock out your New Year :) It's 2011: Bring it on!

Quinoa Burgers

Quinoa + Garlicky White Bean Dip = Extraordinary Veggie Burger Awesomeness...times ten.

I kind of went over the top with that one, didn't I?

These little patties just blew my mind though. I loved the surprising addition of quinoa, which kicked up the protein content supremely. And using Garlicky White Bean Dip as a binding agent? Pure brilliance, I tell you.

Tonight, we devoured these patties burger-style: loaded up with all the fixins' on a whole wheat sandwich thin (don't forget the avocado slices). And to top off the vegan-licious-ness of this dish, we used leftover Garlicky White Bean Dip as a spread for the buns. Tomorrow, these babies will transform into a crumbly mix-in for my lunch salad.

And yes, I'm one of those people whose office perpetually smells like garlic. I practically wear the stuff as perfume.

These burgers are dairy-free and vegan-happy, but if you're craving some cheesy goodness, a slice of white sharp cheddar melted on top would suit just fine.

(Psssst...If you're looking for more meat-less burger ideas, check out my Greek White Bean Burgers or Vegan Veggie Burgers).

Quinoa Vegan Burgers
(adapted from this recipe from the Savvy Vegetarian; makes about 6 patties)

These burgers are "soft" in nature, meaning they don't form a firm patty as you may be used to with other veggie burgers. Feel free to up the "filler" content (e.g., whole wheat flour perhaps) to make a firmer patty.

Ingredients:

• 2 cups cooked quinoa (we used red quinoa)
• 1/2 - 3/4 cup Garlicky White Bean and Pine Nut Spread (or about 1/2 cup of your favorite hummus)
• 1 TBSP tomato paste
• 2 TBSP ground flaxseed
• 1 TBSP soy sauce
• 1 tsp. garlic powder
• 1 tsp. dried basil
• 1 tsp. ground coriander
• 1/2 tsp. cumin
• 1/2 tsp. paprika
• 1/2 tsp. dried thyme
• Optional: a dash of whole wheat flour to bind/firm the mixture
• Burger fixins' (tomato, spinach leaves, avocado slices, pickle, and extra white bean dip)

Directions:

1) Super Easy! Combine all ingredients in a large bowl and mash/mix until thoroughly combined and you are able to form patties. Refrigerate for about 1 hour (if you have time. I didn't, so I skipped this step)

2) Form into 6 patties. Heat a dash of olive oil in a skillet over medium heat. Cook patties for about 3 - 4 minutes on each side, or until lightly browned. Serve with your burger fixins' or over a spinach salad.

Vegan Bean Burgers

In the world of vegetarian sandwiches, bean burgers are a classic.

Supremely healthy, loaded with flavor, and begging to be loaded with toppings--who needs a meat-burger when you've got beans on your side?

Tonight's vegan bean burger is a Moosewood favorite in our house, seasoned with chili powder, cumin, and soy sauce. Bonus: instead of using bread crumbs as a thickener, the recipe calls for oats! I prepared 6 of these hearty patties last night, with the intent of crumbling one over my lunch salad each day this week. What did I do with the extra one?

Enjoyed it burger-style for dinner, of course!

I kept up tonight's vegan theme by going cheese-less and topping my burger with tomatoes, spinach, avocado, mustard, and ketchup. (As a side note, if you don't mind the whole cheese factor, try my Greek White Bean Burgers...they've got feta stirred right into the mix!).

Enough bean-talk--let's get eating.

Vegan Bean Burgers

(recipe from the Moosewood Restaurant's Low-Fat Favorites)

I discovered this well-seasoned bean burger recipe a few years ago, and it's been one of my go-to classics ever since. Super simple, lots of fiber, and delightfully delicious!

Ingredients:

• 1 cup chopped onions
• 4 cloves garlic, minced
• a dash of olive oil
• 1 large carrot, grated
• 1 - 1/2 teaspoons chili powder
• 1 tsp. cumin
• Two 15 oz. cans of kidney beans, rinsed and drained
• 2 TBSP dijon mustard
• 2 TBSP soy sauce
• 2 TBSP ketchup
• 1 - 1/2 cups rolled oats
• ground black pepper to taste
• Burger fixins' : tomato, spinach or lettuce, avocado, pickle

Directions:

1) Heat a little olive oil in a skillet over medium heat. Add onion and garlic and saute until softened, about 4-5 minutes. Add carrots, chili powder, and cumin, and cook for an additional 3- 4 minutes.

2) In a large bowl, mash the beans. Add the mustard, soy sauce, ketchup, and sauteed veggies. Mix in the oats, and season with pepper.

3) Form the bean mixture into 6 - 8 patties. Heat a little olive oil in the skillet over medium heat, and cook the patties for about 4 - 5 minutes on each side, or until lightly browned.

4) To serve: Enjoy burger-style with all your favorite toppings. Or, crumble over a salad of spinach, avocado, tomato, toasted pine nuts, and your favorite dressing.

Happy 100th

Tonight and tomorrow will be devoted to baking and cooking for the T-Day feast at my parent's house on Thursday. I can't bear to photograph the superb Chocolate-Pecan Pie by my pathetic night-time kitchen lighting (it just doesn't do it justice), so your pie recipe will have to wait 'til morning.

Instead, today's post (written in between rolling pie crust and chopping sweet potatoes), will highlight my favorite Hungry Spoon recipes. Why, you ask, am I copping out on the biggest food week of the year? Because, friends, today marks my 100th post.

How do I feel about hitting the hot 100? This about sums it up:

If you need five more recipes to make before 2010 ends, please add these to your list.

1) Bulgur-Apple-Almond Salad: Super simple, lots of crunch, awesomely healthy (pictured above). Undoubtedly this is my favorite bulgur recipe--it was also my first post :)

2) Peanut Butter Blondies with Milk Chocolate Frosting: Anything that comes from Joy the Baker is a winner. Joy literally made me a winner when I entered these puppies in our county fair. (The county fair? I know, totally dorky. But don't expect me to be sewing a quilt anytime soon.).

3) Garlic & Pine Nut Bean Dip with Homemade Flat Bread: Oh goodness. I initially made the flatbread for a burrito recipe. When we discovered how magnificent it was all on its lonesome, the burrito recipe was scrapped and Garlic & Pine Nut Bean dip was born. Make it. Eat it. Love it.

4) Barbeque Tempeh Sloppy Joe Sandwiches: It's no secret that hearty, sloppy fork n' knife vege-head sandwiches top my list of favorite entrees. Within the category of favorite entree sandwiches, the Tempeh Sloppy Joe wins first place, hands down.

5) Pumpkin Cookies: As noted in the post, my family was on the brink of a collective food coma after eating these. What can I say? I have a shameless, unbridled enthusiasm for pumpkin cookies.

Thank you, Thank you, Thank you, dear readers! I love sharing recipes with you, and I'm truly grateful for each visit you make to the Hungry Spoon kitchen.

Tofu-riffic Dinner

Tofu: You either love it, or you hate it.

Or maybe you've never even tried it.

"Tofu, Kylie? Really? You expect me to eat a spongy white block of protein? Thanks, but no thanks. You keep your hippy-granola-bird food, and I'll keep my stick-to-your-ribs goodness."

Oh, no you don't. You're not going to get away with that kind of talk around here, friends.

I'll admit: Tofu was never my favorite amongst health foods. I always enjoy it in restaurants (thinly sliced, marinated, and baked or fried [!] until crispy). And of course I've always loved it in desserts (Whipped with melted dark chocolate? Tofu pudding here I come.).

Unfortunately, I always flopped when I tried to re-create the tofu-rrific dinners I gobbled up in restaurants. My fatal flaw? Not pressing the liquid out first. How foolish of me.

For tonight's dinner, Adam re-created the tofu sandwich he ordered at the Quiet Storm on Saturday. For the first time in the Hungry Spoon kitchen, we pressed our tofu. The result? Thinly sliced, perfectly marinated, sesame-seasoned tofu. While it still doesn't match up to the fried stuff (and in what alternate universe would it?), it provides a scrumptious, nicely textured, protein-rich addition to to a mile-high sandwich.

The non-optional condiment for this sandwich? Homemade guacamole with lots of garlic. That's right: mashed avocado, minced garlic, and a dash of lime juice. So simple. So necessary.

Friends, give tofu a try. As the queen of massive, messy, fork n' knife vegetarian sandwiches, I promise you won't go wrong with this one.

But then again, you can't go wrong with tofu n' chocolate either :)

Do you like tofu? What's your favorite way to eat it?

Sesame-Soy Tofu-rrific Sandwich

(Adam's recipe)

Marinating the tofu in a sesame-soy marinade transformed it into a flavorful protein-packed sandwich filler. Top with all your favorite sandwich fixins'. Just don't forget the guac!

Ingredients:

Tofu and Marinade:

• One 12 oz. package of tofu, extra firm
• 1/3 cup soy sauce
• 2 tsp. sesame oil
• Garlic powder to taste
• sesame seeds

Guacamole:

• 1 avocado
• 2 cloves of garlic, minced
• 2 TBSP diced onion
• 2 TBSP diced tomato
• splash of lime juice
• sprinkling of cumin

Sandwich Stackers:

• 1 green bell pepper, sliced
• 1 large onion, sliced
• 4 cloves garlic, minced
• a little olive oil
• Sliced tomato
• Bread or buns
• Optional: Swiss cheese

Directions:

1) To prepare the tofu, slice thinly (about 1/4 inch thick). Place tofu on a clean kitchen towel and gently press to eliminate extra liquid. Repeat again with another clean towel (until tofu is dry to the touch). Combine marinade ingredients in a baking dish. Place tofu in a single layer in the baking dish. Cover and refrigerate at least one hour (we left it all day while we were at work).

2) When you're ready to cook, preheat oven to 375 degrees (or higher? We did 375 degrees today, but next time we may go up 25 degrees), and lightly spray a baking sheet with cooking spray. Place tofu in a single layer on the baking sheet (discard marinade/extra liquid). Bake for 10 minutes. Flip the tofu onto the opposite side, sprinkle with sesame seeds, and continue baking for 10 additional minutes.

3) To prepare guacamole, peel avocado and mash in a bowl, add remaining ingredients and stir until combined.

4) To prepare pepper and onions, heat a little olive oil in a skillet over medium heat. Add bell pepper, onion, and garlic, and saute until softened and lightly browned ( about 5 -8 minutes).

5) Slice bread. Top each piece with one slice of Swiss cheese (if using) and toast bread in a toaster oven.

6) To assemble sandwiches: Layer your bread with guacamole, sliced tomato, tofu slices, and sauteed pepper and onions.

Sloppy Sandwich Night

As a child, I recall Sloppy Joe lunches as one of the dreaded days in the school cafeteria: The orange and brown sandwich filling scooped onto a bun was always a bit too mysterious. Add a side of canned corn and fruit cocktail, and you've got yourself a "well-balanced meal?"

I shudder at the memories.

I never could have dreamed that one day Sloppy Joes would rank near the top of my "Favorite Sandwich List" as an adult. Well, "Barbeque Tempeh Sloppy Joes" to be exact. (And yes, I do have a Favorite Sandwich List. Hey--we all have our priorities in life.).

This sandwich makes me weak in the knees it's so good.

I mean it, friends. You may never go back to eating meat again after you try this baby. The from-scratch sweet n' tangy barbeque sauce is bursting with flavor (yes, bursting!). Add sauteed onions and green pepper, and a sprinkling of blue cheese and voila! A hearty bite of heaven on earth. (If you're a true cheese-head like my husband, you could also add a slice of Colby-Jack or Swiss cheese to your sandwich.).

If you've never tried tempeh, this is a great dish to give it a first try. It's loaded with protein and makes an awesome vege-head sandwich filler when your veggies and beans just aren't enough.

So, may my Saturday night dinner inspire your dinner tonight. Everyone needs a Sloppy Sandwich Night in their life.

What's your favorite "ultimate" sandwich?

Barbeque Tempeh Sloppy Joes

(Adapted from a recipe found in Robin Robertson's The Vegetarian Meat and Potatoes Cookbook)

This sandwich fulfills my craving for a hearty fork and knife sandwich. If you're interested in cooking vegetarian cuisine for a heavy meat-eater, Robertson's cookbook is a fantastic starting point--all of her recipes are stick-to-your-ribs good.

Ingredients:

Barbeque Tempeh:

• 8 oz. of tempeh, cut into 1/4 inch wide strips
• 2 TBSP olive oil
• 1 onion, minced
• 4 cloves of garlic, minced
• 1 - 1/2 teaspoons fresh ginger, minced
• 2 cans of drained crushed tomatoes ( 14.5 oz. each)
• 1/4 cup molasses
• 2 TBSP dijon mustard
• 3 TBSP soy sauce
• 1 TBSP rice vinegar
• 1/4 tsp. ground red pepper

Onion n' Pepper

• 1 large onion, sliced
• 1 bell pepper, sliced
• a little olive oil

Sandwich Fixins'

• Bread or bun of choice (we just used our standard bread)
• Blue cheese crumbles
• Optional: sweet pickle slices (bread n' butter pickles)

Directions:

1) Heat olive oil in a large skillet over medium heat. Add tempeh slices, allowing to brown on one side (approximately 3 minutes). Flip, and brown tempeh on the other side. Remove tempeh from the skillet and chop into smaller pieces. Set aside.

2) In a pot, heat a little olive oil over medium heat. Add diced onion and saute until softened, about 5 minutes. Add garlic and ginger, and saute for another 2 minutes. Add remaining ingredients for the barbeque tempeh (through ground red pepper). Bring to a boil, reduce heat and simmer for 10 to 15 minutes, allowing to thicken. Stir occasionally. Add tempeh and allow sauce to cook another 5 minutes, until heated through. Your filling is done!

3) Heat a little olive oil in a skillet over medium heat, and add sliced onion and bell pepper. Saute until lightly browned, about

Bean Burgers in Paradise

As you may recall, I have an intense, passionate, and extraordinary love for vegetarian sandwiches. Nothing gets me dancing in the kitchen like a thick, loaded, fork-and-knife, meatless sammie.

Amongst the most classic of veg-head sandwiches is the bean burger. The variations you can create with these protein-packed patties are endless. Bean burgers provide the perfect base to get infinitely creative with your mix-ins, whether it's roasted red pepper and parsley, or chickpeas and shredded carrot.

When we set forth to do our weekly menu plan on Saturday, I had a bean burger craving that was roaring loud. And I'm not just talking any bean burger, friends. I'm talking about Greek White Bean Burgers. Did I mention there's feta cheese in them? And crunchy, toasted walnuts? Oh, for the love of beans!

These puppies are simple, awesome, and oh-so-healthy. Bonus: they also double as a topping for your lunch salad the next day. You can "soup up" your bean burger with whatever toppings your heart desires. We topped ours with spinach, tomato, chopped avocado, a little goat cheese, and some roasted garlic hummus.

We enjoyed our burgers on Adam's homemade bread, as somebody (me?) forgot to pick up buns. They'd be great in a pita or flattened and rolled into a tortilla (yep, I seriously just suggested flattening them).

I'm singin', bean burgers in paradise...

Greek White Bean Burgers

(Adapted from a recipe found in Simple & Delicious Magazine)

Who says a vegetarian can't enjoy a burger? These flavorful patties are perfect in a bun, on a pita, or crumbled over your salad.

Ingredients:

• 1/2 cup chopped walnuts (toast them first for even more flavor!)
• 1 medium carrot, shredded
• 1/3 cup crumbled feta cheese
• 1/2 of a small onion, diced
• 2 - 3 cloves garlic, minced
• about 1/4 cup chopped fresh parsley
• 1 can (15 oz.) white beans (like Great Northern beans), rinsed and drained
• salt and ground black pepper to taste
• a little splash of lemon juice (if needed)
• a little olive oil (for the pan)
• Burger fixins' : spinach or lettuce, tomato, avocado, (goat!) cheese, etc.

Directions:

1) In a food processor, combine walnuts, carrot, feta cheese, onion, garlic, parsley, black pepper, and salt. Pulse until thoroughly mixed. Remove from the food processor.

2) Place white beans in the food processor and pulse until smooth (well, as smooth as you can make food-processed beans.)

3) Combine first mixture with the beans in a large bowl. Add a small splash of lemon juice if any moisture is needed to hold them together. (Note: You can add dried bread crumbs to bean burgers if they're too wet to form into patties, or a splash of liquid--water, broth, etc.--if they're too dry). Form into 4 patties.

4) Lightly oil a skillet with olive oil (about 1 TBSP?), and place over medium heat. Add patties and cook on one side until lightly browned (about 3 - 4 minutes, but watch carefully). Flip patties and cook on the other side until lightly browned.

5) Load your burger up with all the tasty fixings you can find. Doesn't it feel like paradise?