Sandwiches: Condiment Love

I've recently been a fan of making my own condiments: vegan cream cheese, pesto, applesauce, anything. It goes along with my pledge to eat as sustainably as possible; most vegan substitutes rely heavily on manufactured ingredients, hydrogenated oils, and palm oil. Kenji from Serious Eats beautifully expresses my philosophy on faux meats in an article here.

But enough with the banter and linkage, you guys didn't come here to be lectured.


Displayed above is the result of my experimentation. Artisan sourdough (from the talented Josey Baker), smothered with kale walnut pesto, tofu cream cheese, and tomato jam. Layered on top is a roasted red pepper, spinach, and marinated tofu.

I'm still perfecting the cream cheese and tomato jam recipe, but I'm pretty proud of my pesto. If there's anything I like more than sandwiches, it's garlic. What's that recipe? You call for 2 cloves of garlic? That's cute, I'm adding in 4. No overrated vampire 'dreamboat' will approach me now!

I digress. The pesto recipe below was passed on to me from a neighbor who made batches of fresh pesto and always called on me to taste test. Although I was young, I remember always joking with him, saying it needed more garlic. The best part of the recipe (aside from the ridiculous amount of garlic it contains) is that it's easily adaptable with any green (arugula, cilantro, beet tops) or nut (walnuts, almonds). Pine nuts are expensive and I'm cheap, so I am fond of walnuts in my kale pesto.

Not-For-The-Faint-of-Heart Kale Pesto
adapted from George's Basil Pesto and Isa's Bestest Pesto recipes

1/2 cup walnuts
16 medium cloves of garlic
2/3 tsp coarse salt
3 cups fresh kale
2 tbsp nutritional yeast
1/2 cup olive oil (or 1/4 olive oil, 1/4 water)
1 tbsp fresh lemon or lime juice

Toast the walnuts in a skillet for about 10 minutes, until slightly browned.

Transfer to a food processor. Add in garlic and salt, then process.

Add kale using repeated pulses to mince. Add olive oil and nutritional yeast and pulse to combine. Slowly add in olive oil and lime/lemon juice, pulsing in between. Process for one minute, do not over-process. Pesto should have a somewhat gritty texture.

Pour into a glass jar and seal mixture. It can be covered with a thin layer of olive oil to retard discoloring. Will keep a week in the refrigerator or can be frozen.

Sunday Brunch

Hungover and tired on a Sunday morning, waiting for the kombucha to kick in, Paola and I decided to remedy the situation with brunch.

Tofu scramble was a must. Tempeh bacon was also mandatory. And carbs, the ingredients had to be surrounded by carbs. Oh and I guess some greens would be nice too.

I decided on a breakfast sandwich. Who doesn't like sandwiches? Paola and I have determined if we open a restaurant, anything that isn't a sandwich must be wrapped in something equally full of wheat and carbs.

We had to name our creation something that reflected the goodness of consuming brunch after a night out. 'Hangover Brunch Sandwich' wasn't entirely true, since it required some preparation, and we weren't that hungover.

Thus, the Morning-After Sandwich. No, not that morning after. This sandwich does not void any bad decisions from the night before, but it will make you feel better.

Paola: I'm going to hell, aren't I?
Kelly: At least this sandwich is bomb.


Morning-After Sandwich
Tofu scramble:
1 tbsp olive oil
2 cloves garlic
1/2 package of firm tofu, pressed and drained
1 tsp tumeric
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp thyme
salt and pepper
handful of chopped green onions

4 slices tempeh bacon (Tofurky is da best)
roasted red pepper (tomato would work for those of you who are less prepared)
handful of spinach
veganaise and dijon mustard
sandwich bread, toasted

Warm the olive oil and garlic in a skillet (preferably cast iron) over medium heat. Add in tofu, cutting into bite-sized chunks with a spatula. Sauté tofu for 10-15 minutes, occasionally stirring. I let my tofu get crispy and stick somewhat to the pan before scraping it with the spatula.

Add in spices and stir to coat tofu. Remove from heat, add green onions and toss to combine.

Warm a non-stick skillet over medium low heat. Add tempeh bacon, let cook for 4-5 minutes on each side, until browned.

Smother bread with vegan mayo and mustard. Add spinach, bacon, scramble, and red pepper (or tomato). Attempt to eat without dropping scramble everywhere.