vegan fish cake num pang

There's banh mi and then there's Cambodia's version of the perfect sandwich: num pang.

They both have a lot in common, but there are a few subtle differences, as the owner of New York's Num Pang describes in his interview HERE, including the subtle differences in bread, ingredients (fresh vs. leftover) and toppings.

I wanted to try making it for myself and I chose to make a vegan fish cake for the bulk of this sandwich.

I was inspired by the Jazzy Vegetarian's (Laura Theodore) Not So Crabby Cakes recipe, which I took for a test run last year and simply adored!

For this version of fish cakes I used tofu, bread slices, hearts of palm and dulse.

The toppings are homemade chili mayo, pickled carrots, cilantro and cucumber slices.

If I could have made homemade bread using my Refrigerator Dough aquafaba recipe, this sandwich would have been even better, but as it was, it was pretty fantastic.

You can air fry these babies or pan-fry them, as you wish, but don't skip on the toppings - they really do make this sandwich authentic and amazing.

And now for the winner of the Vegan Air Fryer cookbook, by JL Fields: it is the comment made by....

Natalie Cartledge! Congratulations! Contact me at zsu at zsusveganpantry dot com.

Vegan Fish Cakes Num Pang
Makes 4 sandwiches

Pickled Carrots:
1/4 cup sugar
1/4 cup apple cider vinegar
1/4 cup rice vinegar
2 tablespoons water
1 teaspoon sea salt
1 cup grated carrot

Fish Cakes:
3 slices bread
3/4 container of firm tofu, pressed 10 minutes
1 (14-ounce) can hearts of palm
1/2 cup parsley
2 scallions
2 teaspoon grated ginger
2 teaspoons toasted sesame seed oil
2 teaspoons coriander seeds
1 teaspoon dulse
1 tablespoon cornstarch
Zest of 1 lime
Panko crumbs, as needed

Chili May:
1/2 cup firm tofu
2 tablespoons water
1 tablespoon garlic chili sauce (or sambal oelek)
1 tablespoon rice vinegar
1 teaspoon sugar
1/2 teaspoon sea salt 
1/2 teaspoon black pepper

Other:
4 crusty burger buns, toasted
Sliced cucumbers
Cilantro

1. Carrots: Combine the sugar, vinegars, water and salt in a mason jar. Mix well until the sugar dissolves. Add the carrot and set aside for at least 20 minutes.
2. Cakes: Add the bread to a food processor. Pulse until ground. Remove and set aside in a large bowl. Add the tofu, hearts of palm, parsley, scallion, ginger, oil, coriander, dulse, cornstarch and zest to the food processor. Pulse into a coarse grind. Add to the bowl with the bread and season with salt and pepper.  Set aside to firm up for 20 minutes. 
3. Sauce: Combine the tofu, water, garlic chili sauce, vinegar, sugar, salt and pepper in a small blender. Blend until very smooth, adding a little water if needed. Taste and adjust seasoning.
4. Heat a large skillet over medium heat or preheat the air-fryer. Divide the fish cakes mixture into 4 portions and press into a patty. Dredge the cake in panko crumbs and fry in oil or air-fry until crisp.  
3. Assemble the burgers: bottom bun, sauce, cilantro, cucumber, cake, carrot and top bun. Serve immediately. 


© 2017 Copyright Zsu Dever. All rights reserved.

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mediterranean burger

Happy Thursday! A bit of recap: if you haven't yet entered to win The Vegan Air Fryer cookbook by JL Fields, why not enter now? Contest ends June 26, 2017, and is open to US residents. Enter HERE.

This week's sandwich is another burger, but this one features a homemade patty. I was in the mood for something Greek or Mediterranean and something with olives and sun-dried tomatoes. And speaking of air fryers, you can pan fry these or air fry them.

This version of Mediterranean Burger (as I am sure there are quite a few!) features a tzaziki type of sauce, meaning it is yogurt and cucumber based.

The patty is made with white beans, kalamata olives, garlic, sun-dried tomatoes, parsley and oregano. It features a lot of those familiar flavors from the region. It's actually a simple burger to put together.

The binding is dried bread crumbs and I was pushing the envelope in this case because I wanted to see how much is too much crumbs. It turns out the limit lies between a half cup and three-quarters cup, depending on the moisture of your beans. If you add too much the burger goes from being too soft to being so dry that it crumbles.

The burger has some delightful pops of flavor because of the minced sun-dried tomatoes and olives and it gets a hefty kick because of the garlic in the sauce. Enjoy!

Mediterranean Burger

Makes 4 burgers 

Tzaziki Sauce:

1/2 cup shredded cucumbers

1/2 cup vegan unsweetened yogurt

2 tablespoons tahini

2 tablespoons minced fresh mint or 1 tablespoon minced fresh oregano

1 tablespoon fresh lemon juice

Sea salt and black pepper

Patty:

1 3/4 cups cannellini beans

6 garlic cloves, minced

1/4 cup parsley

1/4 cup kalamata olives

4 halves sun-dried tomatoes, minced

1 tablespoon fresh oregano

Sea salt and black pepper

1/2 cup dried bread crumbs (not panko)

Other:

4 burger buns, toasted

Sliced tomatoes

Slices red onions

Baby spinach

1. Sauce: Squeeze the moisture from the shredded cucumber using your hands. Combine the cucumber, yogurt, tahini, herb, lemon juice and salt and pepper, to taste, a small bowl. Mix well and set aside. 

2. Patty: Add the beans, garlic, parsley, olives, tomatoes, oregano and salt and pepper to a food processor. Pulse until only a few beans are left discernible. Remove to a bowl and add the breadcrumbs. Set aside for 5 minutes and check if you need to add more crumbs. Don’t add more than a few tablespoons more. Season to taste. Form the mixture into 4 patties that fit your bun and air fry or pan fry. 

3. Assemble the burgers: bottom bun, spinach, onion, tomato, burger, sauce and top bun. Serve immediately. 

© 2017 Copyright Zsu Dever. All rights reserved.

shooter's sandwich

I stumbled on a British sandwich that apparently became quite popular a few years ago because someone in a column somewhere claimed it was the BEST sandwich in the universe -  or something to that effect.

I assumed that Shooter's sandwich meant in the sense of shooting a shot of liquor - that's where my mind went to - but when I asked my daughter her opinion, she thought of shooting a gun or hunting. Turns out she was right: Shooter's sandwich became a thing because someone can shoot a gun while aiming at animals to kill and eat at the same time. Great.

I am instead claiming the word "shooter" (in this instance) to mean shooting a camera - as in "he's one of the best shooters of wildlife in all of professional photography" (credit: Merriam-Webster site).

Originally, the sandwich was a sort of portable Wellington - steak, mushrooms, horseradish, mustard and bread. The sandwich is pressed overnight so that once cut into, nothing falls out.

This, of course, is way too involved a project when I'm hungry, and, thus, here is my version of this camera-ready sandwich. Okay, maybe you need two hands to hold it. A sacrifice worth an overnight stint under a pile of cast iron pans.

I used mushrooms and kale as the base of the sandwich, topped it with some crunchy cucumber slices and slathered with horseradish-Dijon sauce. Broil the bread instead of toast it - this way, the inside stays soft and the outside is crisp. Toasting it just makes it way too crisp.

Enjoy!

Shooter's Sandwich
Makes 2 sandwiches 

Horseradish-Dijon Sauce:
4 tablespoons Dijon mustard
2 tablespoons prepared horseradish
2 tablespoons vegan mayo (optional - I skipped it)

Filling:
10 ounces mushrooms, cut thick (about 1/4 -inch)
1 bunch kale, tough stems removed and chopped
Sea salt and black pepper
1 tablespoon neutral oil or vegetable broth (I used the oil so the mushrooms can caramelize)
6 garlic cloves, minced
1/2 teaspoon smoked paprika
1 tablespoon reduced-sodium tamari

Other:
4 slices bread, toasted (broiled) on one side
12 slices cucumbers

1. Sauce: Combine the mustard, horseradish and mayonnaise (if using) in a small bowl. Mix well and set aside. 
2. Heat a medium skillet over medium heat. Add the mushrooms, season with salt and cook until the mushrooms give off moisture, about 6 minutes. Add the kale and cook for another 5 minutes. Add the oil, garlic, paprika and season with black pepper. Cook until the mushrooms are golden brown but do not burn the garlic. Add the tamari and cook until evaporated, about 1 minute. Remove from heat 
3. Assemble the sandwiches: bottom toast, sauce, mushroom mixture, cucumber slices and top toast. Serve immediately. 


© 2017 Copyright Zsu Dever. All rights reserved.

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pantry+ bean boulangerie

This classic dish is the French version of potatoes gratin. Traditionally, the uncooked dish was taken to the local baker and placed in their oven to bake for a few hours. The result was creamy and luscious potatoes that melted in your mouth.

The potatoes are simply cooked with broth, olive oil and plenty of thyme, but I've taken this dish and made it into a complete meal that is also Pantry+ friendly.

The recipe needs only 6 fresh ingredients and 5 pantry ingredients. Although it is easy to put together, it does take 2 hours to bake, so plan accordingly.

Bean Boulangerie:

Equipment:
baking dish
mandolin [this is the one I use]

Pantry ingredients are:
White beans
Diced tomatoes
Vegetable broth
Olive oil
Balsamic vinegar

Fresh ingredients are:
Carrot
Onion
Thyme
Potatoes
Lettuce
Cucumber

I'm going to recite this recipe in layers of pictures since the dish itself is in layers. Use your mandolin to slice the vegetables directly in the dish and you will avoid an added bowl to clean.

Layer 1: the beans.  I used chickpeas that were crushed, but I recommend cannellini or another tender white bean instead.

Layer 2: carrots.

 Layer 3: onions.

Layer 4: tomatoes and fresh thyme.

Layer 5: potatoes.

Layer 6: seasonings, thyme, olive oil, broth.

Cover and bake and serve with a simple salad of lettuce and cucumbers, dressed with olive oil and reduced balsamic vinegar to cut through the richness. It is amazing how broth and potatoes can create such a creamy and succulent dish!

Bean Boulangerie (a Pantry+ recipe)

Makes 4 servings

Pantry list is HERE.

2 cups cooked white beans, rinsed and drained if canned

2 medium carrots

1/2 medium onion

1 cup canned diced tomatoes, drained 

8 sprigs fresh thyme, divided

3 large red potatoes, peeled (about 24 ounces)

Sea salt, black pepper

3/4 cup vegetable broth

3 tablespoons olive oil, divided

6 cups lettuce, chopped

1 small cucumber, peeled and seeded, chopped or cut into thin strips

1 tablespoon balsamic vinegar or reduction*

1. Preheat the oven to 400-degrees F. Add the beans evenly to a 9x9-inch casserole dish. Use a mandoline to cut the carrots into thin strips on the diagonal and add it on top of the beans evenly. Use the mandoline to cut the onions into thin slices, adding it evenly to the casserole. Add the tomato evenly.  Add half the time on top of the tomatoes. 

2. Use the mandoline to cut the potatoes into thin slices and layer it evenly on top of the tomatoes. Add the rest of the thyme and season generously with salt and black pepper. Add the broth to the casserole and drizzle with 2 tablespoons of olive oil. Cover the dish with parchment paper and then cover well with foil. Bake for 45 minutes. Uncover, reduce the temperature to 350-degrees and continue to bake until tender and golden brown, about 45 more minutes.

3. Allow the casserole to rest for 5 minutes before serving. Make the salad by combining the lettuce and cucumber in a medium bowl. Drizzle with the vinegar and the remaining olive oil. Season with salt and pepper and serve with the casserole.  

*Balsamic Reduction

1 cup balsamic vinegar

Add the vinegar to a medium saucepan. Turn on the oven vents; the vinegar smell will be quite strong. Bring to a boil, reduce to a strong simmer and cook until reduced to 1/2 cup. Transfer to a mason jar set on a kitchen towel and allow to cool completely. Store in an air-tight container in the pantry. 

© 2016 Copyright Zsu Dever. All rights reserved.

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nothing fishy burgers

Day 19 Vegan MoFo is the final burger in this burger marathon and it is my Nothing Fishy Burger. This is in lieu of salmon burgers, crab cakes and other sea animals, that are best left in the ocean and not piled onto a sandwich.

This burger utilizes oyster mushrooms, which have an awesome texture for this type of a filling and it is accented with a hint of seaweed. I use my absolute favorite sea vegetable: dulse flakes. They are just a reminder of the sea instead of a harsh sea flavor, and therefore, they are perfect for the uninitiated.

I top this burger with a Caper-Relish Sauce, which is a kicked-up tartar sauce (because we can't have any repeats this month!) thanks to the capers and chipotle peppers. To cool things down, the Cucumber Slaw is a welcome addition for its effect and it's crunch.

I've made a crab-cake like sandwich before: Crabby Cakes, HERE, which we loved, too. Those are made with tofu and these Nothing Fishy Burgers are soy free. Oh, the choices!

Now that the burgers are all done, what will tomorrow bring, the final Vegan MoFo Day of 2014? A Round Up, of course, and ...perhaps some tips and advice on how to make your own vegan burgers. Let me, one whose made the mistakes, let you in on a few tips of the trade.

NOTHING FISHY BURGER PRINTER-FRIENDLY RECIPE

Nothing Fishy Burger

Makes 5 burgers

3 tablespoons neutral oil, divided

1 large onion, minced

6 garlic cloves, minced

Sea salt and black pepper

1 pound oyster mushrooms, trimmed

2 teaspoons dulse flakes, divided

¼ cup vegan mayonnaise

1 ½ teaspoons Old Bay seasoning

½ cup plus 2 tablespoons dry bread crumbs, divided

¼ cup chopped parsley

Cucumber Slaw, recipe below

Caper-Relish Sauce, recipe below

5 burger buns, toasted

1. Heat 1 teaspoon oil in a large skillet over medium heat. Stir in the onions and cook until golden, about 5 minutes. Stir in the garlic and season with salt and black pepper. Cook for another 2 minutes and remove from skillet to a large bowl.

2. In the same skillet, add 1 tablespoon oil, increase heat to medium-high and add half the mushrooms. Cook, stirring infrequently, until golden brown, about 5 minutes. Transfer mushrooms to work surface and chop well, but do not mince. Repeat with remaining 1 tablespoon oil and mushrooms.

3. Add the chopped mushroom to the large bowl with the onions. Add 1 teaspoon dulse, mayo, Old Bay, ½ cup bread crumbs and parsley. Mix well and season with salt and black pepper. Divide into 5 portions and form into burgers. Handle them carefully. Just like crab cakes, these are delicate and will fall apart if handled with a harsh hand. Gentle dredge each burger in the remaining bread crumbs.

4. Heat the skillet again, add a little oil the remaining dulse flakes and cook them until golden brown, about 3 minutes per side.

5. Assemble the burgers by spreading the bottom bun with the sauce, adding a burger and topping with the slaw. Serve.

Cucumber Slaw

½ large cucumber, cut into julienne strips

1 medium carrot, cut into julienne strips

1 tablespoon white vinegar (such as white balsamic or coconut vinegar)

1 tablespoon toasted sesame seeds

½ teaspoon natural sugar

¼ teaspoon sea salt

1. Combine all the ingredients in a medium bowl. Sti well. Adjust seasoning with salt and black pepper

Caper-Relish Sauce

¼ cup vegan mayo

¼ cup vegan sour cream

1 tablespoon fresh lemon juice

1 tablespoon drained capers

1 tablespoon sweet relish

2 teaspoons minced chipotle

Sea salt and black pepper, to taste

1. Combine all the ingredients in a small bowl. Stir well and season with salt and black pepper.

© 2014 Copyright Zsu Dever. All rights reserved

gyro tempeh burger

Day 15 VeganMoFo is all about gyros and tempeh. Making this Gyro Tempeh Burger was just like eating a wonderful gyro, burger style. The tempeh is marinated in a Greek seasoned oil and is then served with a Cucumber Tzaziki.

I served these burgers on flat rounds, which mimic a pita quite nicely, but you can, of course, serve them in pita bread. Even if you use regular pita, make sure to toast it well to offer some desired crunch.

The tzaziki adds enough of a sauce-feel that there is no actual need for anything additional.  Gyros were one of my most favorite sandwiches pre-veg days, so I wouldn't steer you wrong.

If you happen to have Everyday Vegan Eats, make sure to check out my Greek Gyro with Tzaziki Sauce (page 77) for a more authentic version of a gyro.

Just as Tami Noyes (Vegan Finger Foods and American Vegan Kitchen) will make a Reuben out of anything, (really ANything,  I mean ANYTHING), I'll do the same with a gyro, hence this not-so-traditional burger.



This is the very last day to enter the giveaway for "Vegan Tacos" by Jason Wyrick. Enter HERE!

GYRO TEMPEH BURGER PRINTER-FRIENDLY RECIPE

Gyro Tempeh Burger with Cucumber Tzaziki

Makes 4 burgers

1 (8-ounce) package tempeh

4 tablespoons Gyro Seasoned Oil, divided, recipe below

3 tablespoons fresh lemon juice, divided

¼ teaspoon sea salt

Fresh ground black pepper

1 medium cucumber, peeled into thin stips

¼ cup unsweetened plain vegan yogurt

¼ teaspoon red chili flakes

4 thin burger rounds or two pita bread, halved and split

Lettuce, tomato and onion, as needed

1. Cut the tempeh in half. Cut each half in half diagonally. Cut each quarter in half through the middle so that you have 8 thin slices of tempeh. Combine 2 tablespoons oil, 2 tablespoons lemon juice, salt, black pepper and sliced tempeh in a large bowl. Set aside for 10 minutes.

2. Squeeze the cucumber slices with your hand to eliminate much of the liquid. Make the tzaziki by combining the cucumber, remaining 2 tablespoons oil, 1 tablespoon lemon  juice, yogurt, and chili flakes in a medium bowl. Set aside.  

3. Heat a large skillet over medium heat. Cook the tempeh in the skillet until golden, about 3 minutes per side. Take care adding the tempeh to the hot skillet; the marinade will sputter.

4. Add the reserved marinating onion and herbs to the skillet and cook until golden.

5. Oil the rounds with the seasoned oil and toast in the skillet until golden.

6. Assemble the burgers by layering lettuce, tomato onion, 2 tempeh slices and tzazki on each bottom toasted round and finish with the top buns. Serve.

Gyro Seasoned Oil

½ cup neutral oil

10 garlic cloves, minced

½ medium onion, thinly sliced

1 tablespoon oregano

1 teaspoon Rosemary

1. Combine the oil, garlic, onion, oregano and Rosemary in a small saucepan. Bring to a simmer and cook for 10 minutes.

2. Strain the oil, reserving the vegetables.

3. The oil will keep in an airtight container in the refrigerator for up to 3 weeks.

© 2014 Copyright Zsu Dever. All rights reserved.

lentils and cauliflower with gremolata salad

LENTILS AND CAULIFLOWER PRINTER-FRIENDLY RECIPE

Above is a Lentil and Cauliflower Stew topped with a Gremolata Salad. Gremolata is a traditional Italian condiment of chopped parsley, minced fresh garlic and lemon zest. It is a great punch of flavor. I decided to create a cooling salad using cucumber, roasted peppers and toss it with gremolata.

The salad adds a different dimension to the old stand-by of lentil stew, which, in this case, also contains cauliflower that has been steamed with the stew. 

This was a great variation on a favorite legume dish.

Cost Breakdown

gremolata: $1

cucumber, pepper: $2

lentil: $.50

broth: $1

cauliflower: $2

onion, oil: $.25 

Total to make 5 servings:

$6.75

gyro

European

Having lived in Chicago fifteen years ago and having worked in almost a dozen Greek restaurants, I am very familiar with the Gyro. Interestingly, having been back here for over a year now, I've yet to rediscover those familiar Greek  joints - not that I could eat at them anymore, but still, where have they gone?

Gyro is basically a bunch of meat skewered onto a vertical spit and roasted as it turns. The meat is sliced off in pieces, put on a pita with tomatoes, onions and tzaziki sauce. And please do not pronounce it as the orientation-stabilizing device, for it is not. It is not a hero, either.

It is: year-o.   

For the meat I used the Firm Seitan, but I have had delicious luck with using Tender Seitan. The seitan is cooked as a roast, is then sliced thin and marinated in olive oil, garlic, lemon juice, oregano and rosemary. Before you throw it into a pita, saute the pieces until some of it gets a little crisp.

The tzaziki sauce is soy yogurt with shredded and drained cucumbers (so your sauce isn't too thin), garlic, lemon juice, oregano and a little olive oil.

This is so worth making every time! My family loves it and if any of my old Greek bosses could taste it, they'd love it, too.

Cost Breakdown

seitan: $4

pita: $3

olive oil, lemon, herbs: $2

yogurt: $1

tomato, onion: $1.50

Total to make 7 servings:

$11.50 

gazpacho salad

Gazpacho Salad. Yup. And why not? The soup it refers to is a bunch of vegetables and fruit with liquid. Replace the liquid with the salad greens and presto - Gazpacho Salad.

Here is your inspiration to convert any soup into a salad. Pretty simple idea, right? I'd love to take credit, but I believe I saw the idea while cruising through a cookbook - a Robin Robertson one, to be exact. It is the avocado that caught my eye. Throw avocado anywhere in a recipe and I'll give it grave consideration. During the summer I have to weed through all the avocado recipes, since I probably add at least three onto each week's menu. Although very healthy for the kids, I encourage them to eat as many as they would like, I'm too old to handle too many, as much as I love them.

That certainly does not mean I never eat the fruit and here it is in this salad.

There are two key components to a good salad:

The Dressing

The Size of the Veggies

I'm sure we are all aware of how important the moisture on the lettuce is - whether it is just a squeeze of lemon or a favorite dressing like Ranch - but, is it really well-known how important the cut of the veggies is?

Dice or thinly slice cucumbers, peppers, onions, tomatoes (after seeding them) and they take on

a-whole-nother appeal for the diner. Big, clunky veggies are okay, but to really get someone to dig in, consider how you cut them.

My diced veggies and fruits were tossed with a little walnut oil (which has Omega-3) and lime juice. I seasoned them with salt, pepper, garlic (minced) and cilantro and tossed them with chopped lettuce.

A bit of Summer in the middle of Winter.

Cost Breakdown

lettuce: $3

onion, pepper, cuke, tomato: $4

garlic, cilantro: $1

avocado: $2

walnut oil, lime: $1

Total for 4 large servings:

$11.00