Chow Vegan

Mini Sloppy Joes

June 22, 2012 By chow 15 Comments

I’ve fallen behind on so many things lately but at least on one thing, I’ll be on time and well prepared. A tasty Fourth of July meal of mini sloppy joes and fries. Easy and quick to make, you’ll be out of the kitchen and relaxing in no time.

For an extra flavorful filling, I went with a combo of Turtle Island’s Smoky Maple Bacon Tempeh and soy chorizo. With such strong flavors already, I didn’t bother to add any more spices (you could if you wanted to or if you’re using just plain tempeh).

If you’re lazy like me, grab a pack of Trader Joe’s mini hamburger buns and a bag of Alexia Spicy Sweet Potato Fries with Chipotle Seasoning and you’re all set. If you’re the baking type, Vegan Dad has a great whole wheat hamburger bun recipe here. And if you don’t want frozen fries, here’s for my recipe for Spicy Baked Sweet Potato Chips.

Mini Sloppy Joes
Makes about 8 mini sandwiches

1 tablespoon olive oil
1/2 small onion, chopped
2 garlic cloves, minced
1 small carrot, finely chopped
1/2 package soy chorizo
1 package Turtle Island Smoky Maple Bacon Tempeh, crumbled
4 ounces tomato sauce (1/2 of an 8 oz. can)
2 tablespoons tomato paste
1 cup water
1 package of Trader Joe’s mini hamburger buns

Heat wok or skillet to hot. Add the oil and swirl to coat the wok. Add the onions and garlic, cook until translucent. Add the carrot and cook another minute or so.

Add the soy chorizo, breaking it up with the spatula in the wok, stir to combine. Add the tempeh and continue to stir until well mixed. Add the tomato sauce, tomato paste, and water. Stir and bring to a boil. Reduce heat and let simmer for about 10 minutes. Serve on toasted mini buns.

I’ll Melt For Grilled Cheese

June 14, 2012 By chow 14 Comments

You have by now heard of my trials and tribulations of getting vegan cheese to really melt. I’ve carried on and on about how it never really does, no matter what I do. That is, until now.

I found the new Daiya Cheese Wedges at my local Whole Foods. On sale no less. Packaged as a block shape, it comes in 3 flavors: Cheddar Style Wedge, Jack Style Wedge and Jalapeño Garlic Havarti Style Wedge. As only the first two were on the store shelf, I went with Cheddar.

First order of business is a grilled cheese sandwich, like the kind I had as a kid where it’s plain – no butter, spreads or anything fancy, just bread and melted cheese. Since I’m in the Bay Area, my choice of bread is a locally-made, crusty-on-the-outside, fluffy-on-the-inside loaf of rustic sourdough.

Patiently heated on a cast iron skillet until it’s all toasted and melted, it’s got the same salty, Cheddar-cheesy tangy flavor, and Velveeta-like texture as I remembered. I’ve been eating them all week, an indulgent blast to the past.

The taste and texture is also very good straight out of the package, virtually unthinkable with some other brands. I can’t wait to get my grubby little hands on the other two flavors. I see a veggie cheeseburger happening in my near future.

We Sushi Veggie Burrito

May 25, 2012 By chow 6 Comments

Swung by the food truck event at the Hiller Aviation Museum in San Carlos for lunch the other day. I usually only stop by after going to the gym – working out justifies the eating out, right? Of course it does.

Asked what’s vegan at the We Sushi truck, the two people at the window immediately said “veggie burrito,” assorted vegetable tempura with WE dressing wrapped in sushi rice and nori for eight bucks. It’s like a giant sushi roll in the shape and size of a burrito and sliced in half instead of a bunch of pieces.

Besides the tempura veggies, there’s also avocado, cucumber and seaweed. I was only able to eat about two-thirds before I was full, and saved the rest for a little later. So good and filling. And the wait wasn’t too long either especially for being freshly made.

I’m thinking next time I try making sushi at home, they’re going to be sushi burritos instead of rolls. They just seem easier and more fun. I sushi. You sushi. We Sushi.

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