Chicken Curry Pitas

Use your favorite vegan chicken strips for this recipe - whether Beyond Meat or Gardein, though I chose the latter. For the chutney, choose medium or hot, depending on how much heat you can tolerate. I like Geeta's medium mango chutney, certified vegan by the U.K. Vegan Society.

Ingredients:

• 3 cups chopped and cooked vegan chicken*
• 1/3 cup chopped celery
• 1/4 cup vegan mayonnaise
• 2 tablespoons raisins
• 1 tablespoon chopped green onions
• 2 tablespoons mango chutney
• 1 teaspoon curry powder
• 2 teaspoons fresh-squeezed lemon juice
• 4 (6-inch) pitas
• 8 red leaf lettuce leaves

1. In a bowl, combine the chicken, celery, mayo, raisins, green onions, chutney, curry powder, and lemon juice.

2. Cut each pita in half, and line each half with a lettuce leaf.

3. Spoon about 1/2 cup chicken mixture into each pita half.

I recommend serving with a couscous salad: toss whole wheat couscous with crumbled vegan feta cheese, chopped tomatoes, and chopped cucumber.

Or, the pitas are also nice with a refreshing salad of mixed fresh fruit:

For dessert tonight, I intended to pick up a package of Fig Newman's, assuming they were vegan. A quick ingredient scan revealed - alas! - no. Luckily, on the next shelf over were Barbara's fig cookies, 100% vegan and satisfying my craving, a nice little discovery.

*Cook the chicken according to package directions ahead of time, then chop into bite-sized pieces and proceed with the recipe.

Nutrition Info:
4 servings (2 pita halves), Calories 363

Tasting Notes:
A great combination of spicy curry and sweet chutney coated the chicken. I would just amp up all the flavors here a bit more next time - more raisins and celery, and more curry powder especially. I'd like to try warming up the pita next time too, as I think that would make these even better. These pitas would definitely make a great picnic sandwich.

Rating:
4

Grilled Cuban Sandwiches

Finally I have my hands on Daiya's new Swiss slices. Swiss cheese was my absolute favorite as a vegetarian, so as far as I'm concerned, this is the greatest food item to join the vegan ranks since the invention of tofu. I decided to feature it in a Cuban sandwich, which is traditionally made of ham, Swiss, and pickles, and then grilled. The sandwich supposedly earned its moniker because it was a popular lunch for cigar factory workers in Cuba. It later made its way to factory workers in Key West, where the sandwich remains popular. This version isn't technically grilled, but placing a heavy skillet on top helps mimic the plancha sandwich press in which traditional versions are cooked.

Ingredients:

• 2 tablespoons Dijon mustard
• 1 (8-ounce) loaf French bread
• 8 slices Daiya Swiss cheese
• 12 slices vegan ham (such as Lightlife)
• 8 sandwich-sliced dill pickles

1. Cut the bread in half horizontally, and spread the mustard over the cut sides of the bread.

2. Arrange half of the Swiss slices and half of the ham slices on the bottom of the loaf.  Top with the pickle slices, and then with the remaining Swiss slices and remaining ham. Cover with the top half of the loaf. 

Look the Daiya Swiss even has holes!

3. Cut the sandwich into 4 pieces.

4. Heat a large heavy skillet coated with cooking spray over medium-high heat.  Add the sandwiches and cover with an additional heavy skillet (cast-iron works well).  Cook for 2 minutes on each side.

I served with baked chips to round out this easy meal.

Nutrition Info:
4 servings (1 sandwich), Calories 335

Tasting Notes:
Well, now I know - why serve pickles on the side when you can add them right to the sandwich? The Swiss was exactly like I remember Swiss cheese to be, and got nicely gooey, melting into the ham and pickles. My baguette was quite crispy/crunchy, so next time I might use a slightly softer loaf (Italian bread perhaps), but that doesn't stop this sandwich from earning a 5.

Rating:
5

Tofurky-Vegetable Wraps

Any kind of Tofurky slices would work in these wraps, but I particularly like the hickory smoked flavor.  If you're stumped on a vegan ranch dressing, try Organicville, available in health food stores or online.  I like to use whole wheat tortillas for an added nutrition kick, but white ones would work too.

Ingredients:

• 2 cups coarsely chopped hickory smoked Tofurky deli slices
• 2 cups gourmet salad greens
• 1/2 cup fresh corn kernels
• 1/2 cup chopped red bell pepper
• 1/4 cup thinly sliced green onions
• 3 tablespoons vegan ranch dressing
• 4 (8-inch) flour tortillas

1. Combine the Tofurky, salad greens, corn, bell pepper, green onions, and ranch dressing in a bowl, tossing to coat.

2. Warm the tortillas according to package directions. Top each tortilla with 1 cup Tofurky mixture. Roll up and cut in half diagonally to serve.

This wrap was begging for a summery coleslaw on the side. Try this simple tangy coleslaw: in a bowl, combine 1/4 cup vegan mayonnaise, 1/4 cup plain non-dairy yogurt, 1 and 1/2 tablespoons vegan sugar, 2 teaspoons bottled prepared horseradish, 1 teaspoon dry mustard, and 1/4 teaspoon salt.  Toss with 8 ounces packaged cabbage-and-carrot coleslaw, then cover and chill until serving time.

Finish off your summery meal with bowls of raspberry sorbet - bonus points for fresh raspberries and mint as garnish.

Nutrition Info:
4 servings (1 wrap), Calories 252

Tasting Notes:
The combination of smoked Tofurky and ranch dressing is to die for, and tastes perfect wrapped up in a warm whole wheat tortilla. I would add more corn since it's at its summer peak right now, but the amounts of greens and bell pepper were just right. I believe there were a few herbs, such as dill, in the "mixed greens" I bought, which added exceptional flavor, so if your packaged greens don't contain herbs, consider sneaking some in. I would leave out the green onion, but everything else was exceptional.

Rating:
4

Tofu Pita with Peanut Sauce

If you don't have an outdoor grill, prepare the tofu and bell pepper for these yummy sandwiches on an indoor grill pan. It's a hearty recipe for your next vegan cookout.  You can use either firm or extra-firm tofu for this recipe, but I chose the former.

Ingredients:
For the sauce:

• 1/4 cup light coconut milk*
• 2 tablespoons creamy peanut butter
• 1 tablespoon water
• 2 teaspoons vegan brown sugar
• 2 teaspoons fresh-squeezed lime juice
• 1 teaspoon low-sodium soy sauce
• 1/2 teaspoon curry powder
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 1 minced garlic clove

For the tofu:

• 1 pound firm tofu
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon salt
• 1 red bell pepper
• Cooking spray
• 3 cups trimmed watercress
• 1 large cucumber
• 3 (6-inch) pitas

1. To prepare the sauce, whisk together all ingredients listed under 'Sauce' above, whisking until combined.  Set aside.

2. To prepare the tofu, drain and cut into 3 slices lengthwise.  Cut each tofu slice in half vertically.  Place the tofu pieces on several layers of paper towels and cover with additional paper towels; let stand for 30 minutes, pressing down occasionally.

3. Whisk together 1 tablespoon soy sauce, the sesame oil, and 1/4 teaspoon salt.  Brush evenly over the tofu slices.

4. Cut the bell pepper into 1-inch strips.  Add the bell pepper and tofu to an outdoor grill or indoor grill pan coated with cooking spray, and grill for 4 minutes on each side - the tofu should be golden.

5. Halve the cucumber lengthwise, seed, and chop.  Combine the cucumber, watercress, bell pepper strips, and peanut sauce in a large bowl, tossing to coat.

6. Cut each pita in half, and fill each half with about 1/2 cup cucumber mixture and 1 tofu slice.

Note: To streamline preparation, you can prepare the sauce ahead of time, as well as chop and prep all the veggies. That leaves just the grilling and assembling until the very end.

*You'll have nearly a whole can of coconut milk leftover; transfer any remaining coconut milk to an airtight container and store in the fridge up to a few days. It's great for cooking couscous:

or rice:

using coconut milk in place of water for some or all of the liquid. 

Nutrition Info:
6 servings (1 pita half), Calories 204

Tasting Notes:
The flavors here are excellent, so my changes next time would be about presentation. No matter how soon before serving you stuff the pita halves, the pita bread becomes soggy the moment it touches the peanut sauce. It made these very difficult (and quite messy) to eat. Instead, I recommend preparing exactly as stated above, except serving over rice.  With that housekeeping out of the way, the light sesame flavor on the tofu is wonderful, and the grilled tofu could easily stand on its own as a main dish. The sauce had a creamy texture and great blend of peanut and coconut flavors, with just a hint of spice from the crushed red pepper.  The cucumber and watercress helped keep the overall flavor light and fresh. So a winner all around, if it weren't for that darn soggy pita bread.

Rating:
3.5

Asparagus Melt with Pesto Spread

Earlier this spring I made delectable wrap sandwiches with spears of asparagus.  This version presents the asparagus in open-faced form. My favorite vegan pesto is from Meditalia, but look for any version that doesn't contain cheese.  In a pinch, you can make your own pesto at home. For a good sliced vegan sourdough, try Rudi's Bakery.

Ingredients:

• 16 asparagus spears
• 3 tablespoons vegan mayonnaise
• 1 tablespoon bottled pesto
• 2 (2-ounce) slices sourdough bread
• 2 ounces vegan deli ham slices (such as Lightlife)
• 4 (1/4-inch thick) tomato slices
• 2 vegan cheese slices*
• Black pepper

1. Trim the tough ends off the asparagus and steam, covered, for 2 minutes, just until crisp-tender.

2. In a bowl, whisk together the mayonnaise and pesto.

3. Toast the sourdough slices, and spread 2 tablespoons pesto mixture over 1 side of each toast slice.

4. Layer each slice with 8 asparagus spears, 1 ounce ham, 2 tomato slices, and 1 cheese slice.

Note: This is the kind of recipe where it helps to have all your ingredients lined up on a platter or work surface, and ready to go.

5. Place the sandwiches on a baking sheet and broil for 3 minutes.  Sprinkle with black pepper to taste just before serving.

*Look for any vegan cheese sold specifically as slices. I used Galaxy Foods' vegan mozzarella slices for these sandwiches, but Daiya has new slices on the market which would probably also taste great. 

Nutrition Info:
2 servings (1 sandwich), Calories 343

Tasting Notes:
I had the hardest time rating this sandwich, because wow, the pesto spread was heaven on earth, and add to that the toasted sourdough, the melted cheese, and the warm ham slices, and that old cliche "died and gone to heaven" came to mind. The asparagus, while super tasty and fresh, was just out of place here - roly-poly under the other sandwich fixings, and let's face it, got in the way of the not-so-healthy parts of the sandwich. Here's what I recommend: 2 slices of bread and an extra slather of pesto mixture for a close-faced asparagus sandwich. Or, if you're going to go open-faced, nix the asparagus and pile on another slice or two of ham and cheese, in which case that sandwich would rate off the charts.

Rating:
4

Herb-Marinated Mozzarella Wraps

These make-ahead wraps are begging to come along on a spring picnic. Just don't make more than 4 hours in advance or the tortillas will become soggy.  The mozzarella from Vegan Gourmet is your best bet to mimic fresh buffalo mozzarella.

Ingredients:

• 3/4 cup diced Vegan Gourmet mozzarella
• 2 tablespoons chopped fresh basil
• 2 tablespoons pitted and chopped kalamata olives
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh oregano
• 1 teaspoon olive oil
• 1/4 teaspoon black pepper
• 4 ounces vegan deli ham (such as Lightlife)*
• 16 asparagus spears
• 4 (8-inch) fat-free flour tortillas

1. In a bowl, combine the mozzarella, basil, kalamata, chives, oregano, olive oil, and black pepper.  Cover and chill for 2 hours.

2. Meanwhile, steam the asparagus and chill until ready to assemble the wraps.

3. Arrange 1 ounce ham and 4 asparagus spears on each tortilla.  Spoon 1/3 cup mozzarella mixture over the asparagus, and roll up to serve.  Repeat with the remaining tortillas.

Round out your picnic with your favorite potato chips and fresh strawberries.

*If you prefer Tofurky to vegan ham, go ahead and swap in for the deli ham in this recipe. Even better, try their peppered Tofurky slices, in which case leave the black pepper out of the mozzarella-and-herb mixture.

Nutrition Info:
4 servings (1 wrap), Calories 230

Tasting Notes:
The fresh herbs in these wraps are just amazing, especially the oregano. As I expected the mozzarella and kalamata were fantastic, but unexpectedly, I also really loved the chilled asparagus. The flour tortilla was the perfect wrap to hold it all together, making this an exceptional sandwich. I have zero changes.

Rating:
5

Grilled Tomato Sandwiches

Buy the freshest field tomatoes you can, and turn them into this simple grilled sandwich; with height-of-summer tomatoes this good, who needs grilled cheese?  Whether from the farmers' markets, a roadside stand, or right from the farm... the fresher the better.  For the sourdough bread, any pre-sliced brand will do, but be sure to read ingredient lists for sneaky items like honey or nonfat milk.  I used the whole wheat sourdough from Vermont Bread Company.  Rudi's bread also makes a sourdough that is suitable for vegans.

Ingredients:

• 12 (3/4-inch thick) slices tomato
• 1/2 teaspoon salt, divided
• 12 (1-ounce) slices toasted sourdough bread*
• Cooking spray
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon black pepper
• 6 tablespoons vegan mayonnaise
• 1 teaspoon fresh-squeezed lemon juice
• 1 minced garlic clove
• 3 cups trimmed arugula

1. Sprinkle 1 side of the tomato slices with 1/8 teaspoon salt.  Place on paper towels, salted sides down, and let stand for 10 minutes.  Sprinkle the other side of the tomatoes with 1/8 teaspoon salt and repeat the procedure.

2. Grill the tomato slices and bread slices on an outdoor grill or indoor grill pan coated with cooking spray for 2 minutes, turning over halfway through.  Remove from the grill, and sprinkle the tomato slices with a final 1/4 teaspoon salt, the balsamic vinegar, and the black pepper.

3. Meanwhile, whisk together the mayonnaise, lemon juice, and garlic in a bowl.  Spread 1 tablespoon mayonnaise mixture over each of 6 toast slices.  Top each of those slices with 2 tomato slices, 1/2 cup arugula, and an additional toast slice.

The sandwiches are best served immediately, while warm, and before the tomato makes the bread soggy.

Perfect for a light supper with a bowl of Amy's alphabet soup:

*Toast the bread slices while the salted tomatoes are standing.  I like toasting under the broiler for just over a minute on each side.

Nutrition Info:
6 servings (1 sandwich), Calories 215 

Tasting Notes:
Exactly as fresh and flavorful as I was imagining and hoping.  The tomatoes became warm and soft on the grill (but not watery, thanks to the stint draining on paper towels), and are a great contrast to the peppery arugula and slight sourness of the sourdough bread.  I would definitely use more mayonnaise mixture next time, as the sandwich was a touch dry.  I also would toss the arugula in just a touch of balsamic vinegar, because the vinegar ran off the tomatoes and the flavor was lost.  I would like to try Rudi's sourdough next time, since it isn't made with whole wheat; the whole wheat sourdough I chose tonight felt a touch too... whole wheaty.

Rating:
3.5

Meat Loaf Burgers with Caramelized Onions

Your choices abound these days for meatless crumbles to shape into homemade burgers.  My preference is Lightlife's ground beef, which is moist and shapes well into patties, but Yves Veggie, Tofurky, and other brands also make great versions.  No pink slime here, just the taste of homemade meat loaf transformed into burgers.  Using rye bread instead of a bun adds a homey touch.

Ingredients:
For the onions:

• 1 teaspoon olive oil
• 4 and 1/2 cups vertically sliced red onion
• 1/4 teaspoon salt
• 1 tablespoon vegan sugar
• 2 tablespoons balsamic vinegar

For the burgers:

• Cooking spray
• 1 cup finely chopped green bell pepper
• 1 cup finely chopped celery
• 1 cup crushed whole wheat crackers*
• 1/3 cup ketchup, divided
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 14 ounces meatless crumbles
• 1 Ener-G egg
• 12 (1.25-ounce) slices rye bread

1. To prepare the onions, heat the olive oil in a large skillet over medium-high heat.  Add the red onion and 1/4 teaspoon salt; saute for 12 minutes.  Stir in the sugar and balsamic vinegar; cook for 30 seconds.  Remove the onion mixture from the pan.

2. Coat the pan with cooking spray, and add the bell pepper and celery; saute for 3 minutes.

3. Combine the bell pepper and celery in a bowl with the crushed crackers, 1/4 cup ketchup, thyme, 1/4 teaspoon salt, meatless crumbles, and Ener-G egg.  Mix with your hands and divide into 6 portions, shaping each into a 1/2-inch thick patty.

4. Cook on a grill rack or indoor grill pan coated with cooking spray for 5 minutes.  Turn the patties over and brush with the remaining ketchup.  Cook for a final 5 minutes.

Note: you can also broil the burgers for the same amount of time.  Either way, take care when flipping them over, as the addition of all those veggies makes the patties delicate.

5. Toast the bread slices - I recommend toasting in the oven, otherwise you'll be swapping batch after batch from a countertop toaster for a while.  Try toasting under the broiler for about 1 to 2 minutes on each side.

6. Place 1 patty on each of 6 toast slices.  Top each patty with 1/4 cup onion mixture, and an additional bread slice.

Round out your burger menu with corn on the cob. 

If you want the easiest dessert ever, try this quick peach crisp: drain 2 (14.5-ounce) cans Whole Foods 365 sliced peaches, and arrange the peaches in an 8-inch square baking dish.  In a bowl, combine 3/4 cup crushed gingersnap cookies (such as Mi-del) and 2 tablespoons vegan brown sugar; sprinkle over the peaches.  Bake at 400 degrees for 15 minutes. 

*For the crackers, try Whole Foods' wheat square crackers, or any other organic cracker similar to wheat thins.  The easiest way to crush them is to place in a large zip-top plastic bag and seal; pound with a meat mallet into crumbles.  You can use the same method for the gingersnaps in the peach crisp. 

Nutrition Info:
6 servings (1 burger), Calories 419 

Tasting Notes:
Awesomely awesome.  The meat loaf has all the homey flavors you no doubt  remember from childhood, except fresher and lighter from the addition of celery and bell pepper. In combination with the rye bread and the just-sweet-enough caramelized onions, you'll get a perfect bite every time.  Every diner in town should start serving this burger.

Rating:
5