Awwww yesssshhh Homemade pulled “pork” sandwiches. I used jackfruit & hearts of palm for the meat with some greens, @followyourheart cheddar, @miyokoscreamery mozz on @daveskillerbread and slapped that into thei air fryer til it was golden and crispy. Served with a side of smashes pinto beans & green chiles accompanied with liquid of choice in one of my fave @blackcraftcult mugs. Bangaranggggg . . . . #motd #mua #vegan #crueltyfree #goth #blackcraftcult #sandwich #nomnomnom #getinmybelly #eatyourveggies #astoria #washyourhands #followyourheart #carbs #grunge #daveskillerbread #gothdecor #miyokoscreamery #vegansofig #mug (at Astoria, New York) https://www.instagram.com/p/B_DiGbRBnRW/?igshid=1v8fs1r39h2kl
Next in The Great State Project, Nora visits her home away from home, Mexico City! Watch this little video to learn about the quintessential Mexican sandwich — the torta — and then make one for yourself:
Preheat oven to 325ºF and line your baking sheet with parchment paper or a silicone baking mat.
Whisk together in a medium-sized bowl:
1 1/2 cup whole wheat flour
1 cup all-purpose flour
1/2 cup wheat bran
3/4 tsp baking soda
3/4 tsp salt
In a stand mixer with a paddle attachment cream together until smooth:
1 cup butter, unsalted
1 1/2 cup brown sugar, light
3/4 cup granulated sugar
On low speed, beat in until thoroughly mixed:
1 egg, large
2 egg yolks
3 tsp vanilla extract
In batches, add flour mixture into butter mixture until thoroughly combined. Stir in by hand:
2 cup chocolate chips, bittersweet
Scoop out a scant ¼-cup of dough and use two spoons to place the dough on the prepared baking sheet and form a ball. Space the dough balls with 2-3 inches of space in between and from the edge of the baking sheet. Bake for 15-17 minutes until cookies are lightly browned. Allow cookies to cool in the pan for 5 minutes then remove with a spatula and place on a cooling rack to cool completely, about 30 minutes. When cookies have completely cooled, you can use immediately for ice cream sandwiches or store for up to 10 days in a sealed container at room temperature. If using for ice cream sandwiches, place one heaping scoop of ice cream for each sandwich, using approximately:
Yield: 8 rolls, 16 meatballs with sauce and 4 cups of potato chips
Hoagie Ingredients: 1 package active yeast 1 and ½ cups warm water (approx 110 degrees) 1 Tablespoon sugar 1/8 cup vegetable oil 2 teaspoons salt 4 to 4 and ½ cups all-purpose flour Melted butter, for brushing
In the bowl of a stand mixer fitted with the dough hook, combine water, yeast and sugar. Stir until combined and let sit until foamy, approximately 5-8 minutes. Add flour, salt, and vegetable oil and mix with dough hook until dough comes together and pulls away from the side of the bowl, 6-8 minutes. Add more flour if needed, but dough should be just barely sticky and manageable by hand. Form into a ball and place into a greased bowl, flipping once to grease all sides of dough. Cover and let rise in a warm, draft-free area for 45 minutes.
Once risen, punch down dough and separate into 8 equal pieces. Form each piece into an oval and place on a sil-pat or parchment covered baking sheet, 2 inches apart. Use scissors or a knife to cut two slices across the top of the bread, approximately ¼ inch deep. Cover and let rise again for 20 minutes. Meanwhile, preheat the oven to 400 degrees.
Bake for 13-18 minutes or until golden brown. Remove from oven and immediately brush with melted butter. Sprinkle with garlic salt if desired. Let cool completely before slicing with a serrated knife for serving.
Homemade Potato Chips Ingredients: 3-4 medium russet potatoes Sea Salt 4 cups vegetable or canola oil
Preheat oil (in a safe place, out of child’s reach) to 400 degrees. Using a mandolin, slice potatoes as thin as possible. Place sliced potatoes in a big bowl of cold water and let sit for 15-20 minutes. Rinse well, and place potatoes in a single layer over paper towels to dry completely.
15-20 slices at a time, carefully drop potatoes into hot oil. Allow potatoes to cook for 3-5 minutes per batch, or until chips are completely crispy and light golden brown. Remove from oil and place on a paper towel covered plate and allow to drain. While draining, season the chips with your choice of seasoning. Repeat process until all chips are cooked.
These don’t have to be served warm and can be made in advance. They will stay crispy if stored in an airtight container once cooled. Please be careful using hot oil with children around!
Italian Meatballs: 2 Tablespoons olive oil 2 Tablespoons unsalted butter 1 pound ground beef 1 large onion, finely chopped, divided (½ for meatballs, ½ for marinara) 1 cup italian style bread crumbs (or panko or white instant rice) 1 large egg 2 Tablespoons dried basil 2 teaspoons black pepper 1 teaspoon salt 1 teaspoon garlic powder (or 4 cloves of fresh garlic, chopped) ¼ cup of milk or half and half
In a large dutch oven, heat butter and olive oil over medium heat. In a large bowl, combine beef, ½ of a large onion, bread crumbs, egg, basil, pepper, salt, garlic powder and milk. Use your hands to combine. Form mixture into meatballs, approximately 1 to 1.5 inches in diameter. Place meatballs into dutch oven and brown slightly on all sides, using a pair of tongs to carefully flip as needed. Preheat oven to 350 degrees and transfer par-cooked meatballs to a parchment or sil-pat lined baking sheet. Bake for 20-30 minutes or until meatballs are cooked through.
Quick Marinara Sauce: 15 oz can of tomato sauce or diced tomatoes Drippings from above meatball recipe ½ of a large onion, finely chopped ¼ cup unsalted butter 1 Tablespoon black pepper 1 Tablespoon dried oregano
After removing the meatballs from the dutch oven, add the other onion half and saute until onions are becoming clear and transparent. Add tomatoes, butter, pepper and oregano and simmer until meatballs come out of the oven, about 25 minutes. Add meatballs back to the sauce or serve the sauce separately for topping.
To prepare sandwich: Slice bread with a serrated knife. Place 2-3 meatballs on each sandwich, and top with warm marinara and shredded mozzarella cheese. Top with your favorite sandwich toppings – we use grated parmesan, black olives and pickles at our house!
Christmas Season is here! I love snow, winter sunsets, looking at snow and sitting at home and enjoying breakfast in bed in worm cozy pajamas. How about you? This Raw Vegan Fruity Sandwich it’s perfect for holiday breakfast or afternoon snack, great with tea or warm almond-chocolate milk. You can use any fruits you have at home.
For my yummy sandwich I used:
dragon fruit
star fruit
mango
persimmon
spinach
raw almond butter
Raw Bread:
ripe bananas
carrots
flax seeds
cinnamon
ginger
Mix all in the Vitamix, make little patties and dehydrate for 115 degrees for about 8-10 hours. If you don’t have dehydrator use oven on a lowest setting for 20 minutes. When ready to eat place your raw bread on the plate and spread some raw almond butter and layer sliced fruits and spinach. Enjoy with tea or hot cacao. Happy Holidays and Merry Christmas!
