Sandwich Elements:

Bread: sliced, focaccia, pita pockets, buns,

Spread: mayo, hummus, cheese, olive oil, dressing, ketchup, tartar sauce

Filling: oat burgers, falafels, sea cakes, tofu egg salad, bbq tofu

Vegetables: lettuce, onions, tomatoes, cucumbers, grilled vegetables

Preparation:

Begin by toasting the bread slightly, you can brush the bread with oil first.

Spread the spread of your choice on both halves of the bread

Place your filling of choice on one side and then your vegetables on top. Place the oter

half of the sandwich on top of and gently press into place.

Presentation:

Cut the sandwich in half from corner to corner and place on a plate with a garnish

 

 

Sea Cakes

 

4 c. onion (finely chopped)

1/2 c. oil

10 c. bread crumbs

6 c. mayonnaise

1 c. parsley (fresh)

2 Tb. basil

4 Tb. kelp powder

4 c. celery

20 c. tofu (mashed)

4 c. rice (cooked)

1 c. wheat germ

3/4 c. chicken-style seasoning

 

Saute celery and onion in oil. Place in bowl and add all other ingredients. Mix well.

Using a #12 scoop place on greased sheet pan. Flatten slightly to make patties. Bake at

350°F. Cook on lower rack ½ hour on one side, 20 minutes on the other.

 

 

Tartar Sauce

 

1 cup soy mayonnaise

3 Tbsp. lemon juice

1 tsp pickle relish

pinch of garlic powder

1/2 tsp salt

1 tsp salt

1 Tb. dill weed

1 Tb. chives

2 Tb. diced fresh onion

Place all the ingredients together in a bowl and mix together

 

 

Falafels

 

4 cups water

1 cups dry millet

 or

4 cups cooked millet or rice

1 1/2 cups nuts - walnuts, brazil or pecans - chopped

1 1/2 cups sunflower seeds - ground

2 1/2 cups cooked garbanzo beans - mashed

1/2 cup fresh parsley

1 Tb. salt

1 Tb. garlic powder

3 Tb. onion powder

1 Tb. cumin

1/2 cup tahini

2 tsp. coriander

2 tsp paprika

4 cups bread crumbs

1/4 cup honey

1/4 tsp cayenne

Cook the millet in the water till soft. Place the millet into a bowl and add the rest of the

ingredients and mix well. Form into round balls about 1 1/2” in diameter. Place them on

a oiled cookie sheet and bake at 350˚F for 20 minutes.

 

 

Veggie Burgers

 

1/2 onion chopped

2 cloves garlic minced

1 1/2 cups carrots ground fine

2 T oil

Sauté together in a skillet until soft.

4 cups quick oats

1 cup ground sunflower seeds

1 cup walnuts

1 cup TVP soaked in hot water till soft (optional)

6 T yeast flakes

1 t coriander

1/2 t marjoram

1 t basil

1 t Italian seasoning

Mix together in a large bowl and add the onions and carrots

1/4 cup oil

1/4 cup liquid aminos

1 t salt

3 cups water

1/2 cup soy supreme

Place in a medium size pot and bring to a boil. Pour the boiling liquid over the oat

mixture in the boil and mix well. Let the mixture soak for 10 min. Using an ice cream

scoop drop scoop size portions onto a cookie sheet press them out with a spatula or

burger press and bake at 350 for 15 min. Flip the burgers over and bake another 15

min.