The classic sandwich, recreated.
Note: You’ll need to make a batch of coconut bacon, which takes just minutes and is a snap to do!

coconut BLTs

 

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The classic sandwich, recreated.

Author: APB: Eats

Ingredients

• 8 slices of your favorite sandwich bread (toasted or not, your call)
• Vegan mayo (I use Just For All brand)
• 2 cups of coconut bacon
• 1 large, ripe tomato
• Lettuce, spinach, arugula, or your favorite greens

Instructions

1. Spread every slice of bread with a generous amount of vegan mayo.
2. Top the mayo with about ½ cup of the coconut bacon per sandwich.
3. Add tomato slices and greens. Close up each sandwich, cut each in half with a serrated knife, and serve immediately.

3.5.3251

Eggs: higher in fat, calories, and cholesterol than tofu — the USDA won’t even allow them to be labeled “nutritious” or “healthy.” Hmm.
Important note: To get that distinctive egg flavor in your tofu “egg” salad, you must use Indian black salt (also called kala namak). What is this, you ask? Read all about it, here.
Tip: Tofu “egg” salad is easy to make and adaptable to anyone’s taste: include dill or sweet pickles, paprika, scallions, and/or celery. Or omit them all if you’re a purist. 

Tofu "Egg" Salad

 

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Author: APB: Eats

Ingredients

• 1 pound extra firm tofu, drained
• ¾ cup to 1 cup vegan mayo (I used Hampton Creek's Just Mayo)
• 2 to 3 teaspoons mustard
• 1 teaspoon turmeric
• ¾ teaspoons Indian black salt (also called kala namak), plus more to taste; do not omit or substitute with regular table salt as this is what gives it that distinctive egg taste!
• black pepper, to taste
• paprika, to taste (optional)
• ½ cup diced celery (optional)
• ¼ to ½ cup diced sweet pickles (optional)
• 2 to 3 teaspoons sweet pickle juice (optional)

Instructions

1. Using a fork or you fingers, crumble tofu into a large bowl.
2. Mix in vegan mayo, mustard, turmeric, Indian black salt (kala namak), black pepper, and paprika (if using).
3. Stir in celery, pickles, and pickle juice (if using). See the Notes section for substitutions and other options. It's your salad -- go crazy!

Notes

To get that distinctive egg flavor in your tofu "egg" salad, you must use Indian black salt (also called kala namak) -- regular table salt won't do it. This salad is easy to make and adaptable to anyone's taste: include dill or sweet pickles, paprika, scallions, and/or celery. Or omit them all if you're a purist.

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Fresh, crunchy, simple — a real crowd-pleaser.
Tip: Make the candied almonds and dressing ahead of time, and putting the salad together will be even easier.

Mandarin Orange Salad with Candied Almonds

 

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Fresh, crunchy, simple -- a real crowd-pleaser. Make the candied almonds and dressing ahead of time, and putting the salad together will be even easier.

Author: APB: Eats

Ingredients

• ¾ cup slivered almonds
• 2 heaping tablespoons vegan granulated sugar (I use Florida Crystals)
• 14 ounces Romaine hearts (or your favorite crunchy lettuce combination), sliced crosswise into ½-inch strips (roughly 13 loosely packed cups)
• 1¼ cups diced celery
• ½ cup diced scallions
• ¼ cup chopped fresh parsley
• 11-ounce can organic mandarin oranges in water (drained, but with mandarin water from can reserved!)
• ¼ cup olive oil
• 2 to 3 tablespoons agave syrup (or your favorite sweetener)
• 2 teaspoons white vinegar
• ½ teaspoon salt, plus more to taste
• Black pepper, to taste
• ⅛ to ¼ teaspoon red pepper flakes (optional, but a nice touch)

Instructions

1. Combine almonds and sugar in a small skillet over medium heat. Stir frequently until sugar is melted and almonds brown (do not allow to burn). Remove almonds from heat, spread them onto wax paper in a single layer, and allow to cool.
2. In a large bowl, toss together Romaine hearts, celery, scallions, fresh parsley, and mandarin oranges. Set salad aside.
3. In a tightly covered container, combine ¼ cup of the reserved mandarin orange water, olive oil, agave syrup, vinegar, salt, black pepper, and red pepper flakes (if using). Shake vigorously.
4. Add the candied almonds and dressing to salad and toss. Serve immediately. (See Notes!)

Notes

Be sure to store the candied almonds and the dressing in separate containers, and assemble the salad only when you're ready to serve it (otherwise you'll have soggy lettuce and chewy -- not crunchy -- almonds)! The dressing should be stored in the refrigerator until you're ready to use it.

3.5.3208

Rustic French bread + sweet eggplant + creamy aioli = perfect sandwich.

Roasted Eggplant Sandwiches with Creamy Aioli

 

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Rustic French bread + sweet eggplant + creamy aioli = perfect sandwich.

Author: APB: Eats

Ingredients

For the aioli:

• ¼ cup vegan mayo (preferably Hampton Creek's Just Mayo)
• 1 tablespoon olive oil, plus more for pan
• 1 tablespoon freshly squeezed lemon juice
• 1 garlic clove, minced

For the sandwiches:

• 1 eggplant (around 1 pound), cut crosswise into ¼-inch-thick slices
• 1 teaspoon thyme
• 1 teaspoon parsley
• ½ teaspoon rosemary
• Salt and pepper, to taste
• Rustic french bread (get my recipe here), or use bread of your choice (preferably bakery-fresh)

Toppings:

• Sliced red onion, sliced tomato, arugula, and fresh basil leaves

Instructions

For the aioli:

1. Combine all mayo, 1 tablespoon olive oil, lemon juice, and minced garlic, whisking until creamy. Cover and refrigerate.

For the sandwiches:

1. Preheat oven to 350 degrees.
2. Combine thyme, parsley, and rosemary in a bowl.
3. Place eggplant on parchment-paper-lined baking sheet. With a pastry brush, lightly coat both sides of eggplant slices with olive oil or cooking spray. Sprinkle with herb mixture, and shake on salt and pepper to taste. Turn slices over and do the other side. Bake eggplant for approximately 30 minutes or until tender.
4. Spread aioli on both sides of the bread, then assemble the sandwiches by dividing the eggplant up evenly and topping with slices of red onion, tomato, arugula, and fresh basil leaves.

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