These are delicious little sandwiches that are both filling and light. They’re simple to make, as they only require two parts, and most of the “cooking” time is idle. Try these out for any brunch party, or the inevitable late wake up the day after a party ;)

1. I cannot stress this enough, and I’ll never stop stressing this: always press your tofu well before you put it in a frying pan. I usually press mine, then go take a shower, then cook my tofu. For this sandwich, you’ll be making the hummus while you wait. So cut a block of extra-firm tofu in half, then in half again, into little patty-like shapes. Take two of those quarters and press them for at least 30 minutes.
2. In your favorite blender/food processor, pour 1 can of drained & rinsed white/cannellini beans, 2 tbsp nutritional yeast, 1 tsp garlic paste, 1 tsp yellow miso, a few splashes liquid smoke, a pinch of sea salt, and a tbsp low-sodium soy sauce. Keep the soy sauce on hand.
3. Blend until everything is consistent, adding a little soy sauce if needed. I suggest just wiping down the sides with a spatula, rather than adding a ton of soy sauce. I poured in, at most, between 1/8-1/4 cup total. This hummus recipe will make enough for about 4 sandwiches.
4. Your tofu should now be much denser and drier. Coat the tofu in BBQ sauce and salt and pepper. Place the patties on a grill pan, or just a regular pan if that’s what you have. Flip them every minute or so, until the tofu is hot. Don’t worry if the sauce isn’t very thick on the final product, the amount of BBQ flavor works well with the cheezy hummus.
5. Put it all together! I suggest a ‘grilled cheese’ sort of setup, where you butter (earth balance) each side of the sandwich and grill/fry it. The crispiness of the bread is so good with the hummus & tofu.

(Source: sewindie.com)

vegan egg salad

this recipe is a cinch to make - besides pressing time, it takes less than 5 minutes to go from ingredients to plate. not only that, but it really does taste JUST like how i’ve always remembered it. PLUS it’s got all that coveted protein and calcium that we vegans are always apparently desperate for! nothing could be better than that, in my vegan book :p

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i started out this morning unable to wait for lunch. i was going to eat one of the fantastic chickpea burgers i had made earlier in the week. (that’s the beauty of making your own meatless burgers - you can make them exactly how you’d want them, and you can make a ton at a time.) but when i went to make the sandwich, i realized, to my own kind of horror, that we were out of bread. i really  wanted this burger - so i decided to make my own bread. that’s how good this burger is; i never make my own bread unless under extreme food shortages like today’s, especially not bread that needs time to rise.

to make the burger:

• cook/uncan 5 cups chickpeas. working with them while still warm is a good idea here, it makes them easier to break down.
• place them in a bowl with 3/4 cup rolled oats, 1/2 cup ground rolled oats (i do that in my coffee/nut grinder), 2 tbsp ground flax seed, 1/4 cup water, 3/4 cup oil (i used olive), heaping amounts of spices like oregano/thyme/sage/tarragon/parsley/etc., freshly ground pepper and a couple heaping pinches sea salt. (obviously you’ll want to taste the mixture once you’ve beaten it together, and add spices as needed. if you’re storing them for the week, keep in mind that the flavors intensify as they “age.”)
• using a handheld or standing mixer, beat together the ingredients until well combined. (i like my burgers to be consistently textured but have a little bit of whole veggies/beans, so that’s what i shoot for.) add water and/or oil as necessary (i had to, but not too much.) the mixture should start easily sticking together by itself; if not, add a little more ground rolled oats and/or oil, depending on if it’s too dry or moist. these burgers held together better than any i’ve made so far, so if you have any issues let me know and i can probably troubleshoot it.
• from there, form the mixture into patties about the size of your palm. i’ve found that bigger veggie burgers fall apart very easily, especially when flipping. this recipe makes 10-12 patties, so you could simply layer them with parchment paper in a sealable fridge container for later cooking.
• when cooking, there’s no real need to fry them in any extra oil, because of the oil content in the original mixture. just place the burger on a high-heated flat pan and let each side crisp up on its own.