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cookbook review

Welcome back to another day of Vegan Mofo 2015. Best sandwich ever? Ar you kidding me? I don’t have best sandwich recipe ever, but I have a best sandwiches ever book. Vegan Sandwiches Save the Day came out three years ago and I still use it on a regular basis. It’s been a life saver during this crazy hot summer, even though many recipes call for baking or frying something. But it’s easy to make a lot of things in advance and have them handy once you get super hungry and don’t feel like preparing an elaborate meal. The following recipe shares the title “Best Sandwich Ever” with several other recipes in this book by Celine Steen and Tamasin Noyes and it has been on our plates several times since the book came out. I love that there are two different marinades, which are also very flexible. Instead of Cajun spice mix I have used curry or berbere. Both the tofu and the eggplant slices make a lot. I usually store them in the fridge and use them as sides for other dishes as well. (If you cut the tofu into slices thinner than 1/4 inch.)

marinated eggplant sandwich | Vegan MoFo 2015

Marinated Eggpland Sandwich {Vegan Sandwiches Save the Day}

4 Sandwiches

Ingredients

For marinated eggplant
1 small (14 ounces, or 400 g) eggplant, cut in half widthwise, then cut lengthwise into 1/4-inch (6-mm)-thick slices
1/4 cup (60 ml) olive oil, divided
2 tablespoons (30 ml) apple cider vinegar
2 teaspoons Cajun spice mix
2 teaspoons vegan Worcestershire sauce
1/2 teaspoon liquid smoke
For tofu
1/4 cup (60 ml) white balsamic vinegar
2 tablespoons (30 ml) olive oil
2 tablespoons (15 g) nutritional yeast
1 teaspoon onion powder
2 cloves garlic, pressed
Salt and pepper, to taste
1 pound (454 g) super-firm or extra-firm tofu, drained, pressed, and cut lengthwise into four 1/4-inch (6-mm) steaks
For sandwiches
1/2 cup (112 g) vegan mayonnaise
4 sub sandwich rolls or mini baguettes, 6 inches (15 cm) long, cut in half and lightly toasted
1 1/3 cups (96 g) shredded lettuce

Instructions

To make the marinated eggplant: Preheat the broiler to 450°F (230°C, or gas mark 8).

Place the eggplant on one or two large baking sheets.

In a small bowl, combine 2 tablespoons (30 ml) of the olive oil with the vinegar and Cajun spice mix.

Lightly brush this mixture on both sides of the eggplant slices.

Broil for 4 minutes on each side, or until dark brown.

In the meantime, in another small bowl, combine the remaining 2 tablespoons (30 ml) olive oil with the Worcestershire sauce and liquid smoke.

Carefully remove the baking sheet from the oven.

Brush both sides of the eggplant slices with the Worcestershire mixture and let them cool on a wire rack.

Let stand for at least 30 minutes before serving, or even better, up to overnight.

Store leftovers in an airtight container in the fridge for up to 4 days.

To get the best out of the flavors, bring back to room temperature before serving.

To make the tofu: Combine the vinegar, oil, nutritional yeast, onion powder, garlic, salt, and pepper in a large rectangular shallow dish.

Add the tofu and turn to coat thoroughly; let marinate for 30 minutes.

Decrease the oven temperature to 425°F (220°C, or gas mark 7).

Bake the tofu for 30 minutes, flipping once halfway through. Note that the tofu will become chewier once cooled.

To assemble the sandwiches: Spread 1 tablespoon (14 g) mayonnaise on each side of the roll.

Place 1/3 cup (24 g) shredded lettuce on top.

Place 1 tofu slice on each sandwich and place 4 to 6 slices marinated eggplant on top.

Serve immediately.

Notes

Recipe from Vegan Sandwiches Save the Day by Celine Steen and Tamasin Noyes. Fair Winds Press 2012. Recipe published with kind permission from the author Celine Steen.

http://www.seitanismymotor.com/2015/09/marinated-eggpland-sandwich-vegan-sandwiches-save-the-day/

Whenever I go on vacation I try to learn something about the local cuisine. Often there is a lack of authentic vegan food though. Most of the time that means I impulse buy a cookbook, I write down ideas, I search the internet, I veganise one or two recipes. Then I move on because that vacation was only for a week and what could you possibly learn in a week? But what if it was possible to spend more time in a certain spot, what if there was a chance to really get to know both the people and their food? What if you have the time to create your own vegan versions of the food you see around you? That is exactly what Justin P. Moore did with his second book. “The Lotus and the Artichoke ¡Mexico!” is about a three month trip the author and his family made to Mexico. In the introduction he talks about how easy it was to find vegan food there. He also got to know chefs  and hosts who taught him a lot about the local cuisine. He then developed his own recipes inspired by the local cuisine and put them all together in his new book on Mexican cooking.

The book is small and light and every recipe goes with a picture. Some of them were familiar to  me because I already own Terry Hope Romero’s Vegan Latina book, but that way I can get a better understanding of this kind of food and learn about alternative preparation methods. All of the recipes I tried were simple and delicious. Because of the appetising pictures it was very hard to decide what to make. For this review I had to stop somewhere but I am not putting this book down anytime soon. The recipes are flexible and the author offers many ingredient alternatives and substitutions. I also like Justin’s attitude towards cooking. He doesn’t see it as an exact science and encourages his readers to experiment. I often found the ingredient lists a bit confusing though. Ingredients are not always listed in the order they are used. That can sometimes be uncomfortable, you have to go back to the book and find the ingredient you need to use next.

book review: the lotus and the artichoke mexico by Justin P. Moore | seitanismymotor.com

1. Mango-Limetten-Ceviche (Mango Lime Ceviche): I have to admit I was very sceptical about this recipe at first. I have never had ceviche before and had no idea what to expect. I liked the way the the tofu was prepared and that’s why I made it. You sauté it with onions, garlic, ginger, anc chili and that is one of my favourite ways to prepare tofu. But then there were other ingredients like mango and radicchio and I honestly couldn’t imagine I would like that. Sweet and bitter and savoury? No, thank you. I made it anyway and I am so glad I did. This was the first recipe I tried and that was the one that won me over. There’s only a little radicchio and the tofu mango combination worked really well for me.

Kochbuchrezension: The Lotus and the Artichoke Mexico von Justin P. Moore | seitanismymotor.com

 2. Caldo Tlalpeño: This soup reminded me of Hungarian goulash soup. It’s made with TVP but the author suggests alternatives such as smoked tofu or seitan. I used the TVP and the soup came out very thick and chunky, which I liked a lot. It was a quick, tasty and comforting meal.

Kochbuchrezension: The Lotus and the Artichoke Mexico von Justin P. Moore | seitanismymotor.com

3. Pizza de Papas: This pizza is made by frying the topping before placing it on the pizza and I think that’s what makes this  really special: crispy, aromatic, and spicy. We loved this a lot.

Kochbuchrezension: The Lotus and the Artichoke Mexico von Justin P. Moore | seitanismymotor.com

4. Tacos de Lentejas: The original version of this calls both for lentils and potatoes. I was out of potatoes so I used the suggested cauliflower as a substitute. I think the potato version is probably amazing, but the cauliflower version was, too! Like everything else this was delicious and filling. I am fortunate to have access to great organic wheat tortillas which taste like actual food, but if you can’t find decent tortillas Justin also has recipes both for flour and corn tortillas.

Kochbuchrezension: The Lotus and the Artichoke Mexico von Justin P. Moore | seitanismymotor.com

5. Mexican Magic Rice: Rice, seitan, and olives, for me the perfect comfort food. I’m repeating myself, I don’t know what else to say. This recipe was easy to make and delicious. It can be made ahead and then you can keep it in the fridge, take servings to work, eat its leftovers for lunch, etc.

Kochbuchrezension: The Lotus and the Artichoke Mexico von Justin P. Moore | seitanismymotor.com

 6. Chimichurri Tofu: This was the only recipe that didn’t work for me. First of all the instructions didn’t seem very clear. It says to preheat the oven but doesn’t mention where to put the tofu. I used a baking dish but maybe a baking sheet would have been better? I also didn’t have enough sauce. The recipe calls for a bunch of parsley, which is usually about 50 g where I live. Next time I’d double it because it simply didn’t make enough for me. You are supposed to brush the tofu before and while baking. That didn’t work out  because I had used up everything the first time around. And that was even though I had reduced the amount of tofu from 400 g to 300 g. I also didn’t like the preparation method because most of the hearbs looked pretty dark and wilted to me after baking. (But, mind you, that was only because I had already used up the sauce.) The sauce itself is good and I would probably make this again with a couple of changes. Either I would double the amount of sauce or I would  pre-bake the tofu and also brush it wish some soy sauce. I would only add the sauce at the end of the cooking time, maybe 10 minutes before the tofu is done baking.

Sometimes things go wrong and that shouldn’t reflect badly on this cookbook because I think it is an inspiring book full of interesting and delicious recipes. They call for fresh vegetables and herbs, are easy to prepare and don’t take super long to prepare. I am very happy that this book is now a part of my cookbook shelf and I am looking forward to making more amazing recipes from it.

Buchcover "The Lotus and the Artichoke Mexico" von Justin P. Moore, erschienen im Ventil Verlag.

The Lotus and the Artichoke ¡Mexico! is a new vegan cookbook by Justin P Moore. I reviewed the German version but the English version is available, too. Justin has another cookbook out, which you can check it out here. Don’t forget to browse through the recipe section on Justin’s page, where he features many of his awesome international recipes. I got my review copy for free from the publisher Ventil Verlag.