The second installment of sandwiches contained secrets like how to make perfectly fluffy chickpea and herb falafels, and how to make a 100% vegetarian meatball sub that is so good your Italian friend asks for the recipe. And lots of fresh and grilled vegetables from around the Mediterranean resulted in some excellent summertime dinners. Although the “Summer of Sandwiches” extended through Fall, many of these recipes will reappear at the table in the future. Includes links to recipes and notes about how to make them vegetarian and vegan friendly.
Part 3 of 3 features 11 sandwiches from Argentina, Trinidad, and across Mexico and the United States.
Continue reading “A Full Season of Sandwiches”
The first 10 sandwiches of this delicious endeavor featured vegetarian favorites like banh mi with marinated tofu and avocado toast topped with an egg. But it also included new recipes like homemade plant-based sausages with lemongrass, green onions, ginger, and garlic for Laotian khao jee. Let’s continue the sandwich quest in a new region of the world. Includes links to recipes and notes about how to make them vegetarian and vegan.
Part 2 of 3 features 9 sandwiches from Senegal, Israel, the Middle East, the Mediterranean, Greece, England, and Italy.
Continue reading “Scores of Sandwiches”
Everybody loves sandwiches, right? Everywhere you go, there is always some local version made with whatever ingredients are on hand. They are versatile and eaten for breakfast, lunch, or dinner. Many of the most well-known creations have meat: doner kebab sandwiches, the muffaletta, chicken shawarma, a grilled Cuban. But what about the vegetarian and seafood sandwiches of the world? Includes links to recipes and notes on how to make them more vegan friendly.
Part 1 of 3 features 10 sandwiches from India, Pakistan, Laos, Thailand, Singapore, Vietnam, Japan, and Australia.
Continue reading “Summer of Sandwiches”