pantry+ caprese sandwich

There is a restaurant in San Diego that serves a Caprese Sandwich that I have been eyeing. It's actually pretty simple: fresh mozzarella slices are marinated in olive oil with garlic and capers. Of course, the rub is that it is not vegan. In cases such as these we again turn to the Great Sandwich Remake!

What makes this sandwich even more special is that it is a Pantry+ recipe, to boot! (Find the limited pantry list HERE.)  It requires only 3 pantry items and 5 fresh items. Rejoice!

Caprese Sandwich.

Equipment:
Bowl
Toaster
Medium pot

Pantry ingredients are:
Capers
Balsamic Vinegar
Olive Oil

Fresh ingredients are:
Basil
Tomato
Bread
Garlic
Fresh vegan mozzarella

Ah! I hear the breaks screeching to a halt. What about the fresh vegan mozzarella?!

Yes, you definitely need that for a caprese anything! Fortunately, it really isn't that difficult or time consuming to make. Or even buy.

But, I did make my own and it turned out really good!

I've collected a few great looking recipes, so go forth and make a batch!

Fresh Mozzarella Recipes from around the web:

Buffalo Mozzarella from DIY Vegan by Nicole Axworthy and Lisa Pitman [AMAZON]. Recipe is available on Dianne's Vegan Kitchen. [Incidentally, I bought this book and it is very good.]

Easy Buffalo Mozzarella by Miyoko Schinner on Artisan Vegan Life. [Of course, I bought her Artisan  Vegan Cheese [AMAZON] and her Homemade Vegan Pantry [AMAZON], too, both great books.]

Fresh Mozzarella by Jay Astafa (video by Jay).

If you really don't want to make it, you can even buy Follow Your Heart block mozzarella [AMAZON] and use that. The texture and flavor of that version is highly appropriate in this recipe.

Now that you are comfortable with your ability to make fresh vegan mozzarella, let's turn it into a slammin' sandwich.

Marinate those babies:

Yes, I used a ton of garlic! It's good for you!

Um, yeah, that's about it. Toast your bread lightly and build your sandwich right away, while the bread is still warm (it's better that way.)

Naturally, use a good crusty bread for this. When ingredients are limited, quality counts so don't gyp yourself; bake or buy some delicious bread.

A word about the balsamic reduction. It is really, really good! Grab a sauce pot and reduce the balsamic vinegar by half. Make sure to turn on your stove fans because it does get sour before the sweet.

Caprese Sandwich (a Pantry+ recipe)
Makes 4 sandwiches
Pantry list is HERE.

2 tablespoons extra virgin olive oil 
4 garlic cloves, sliced
2 teaspoons capers, drained
4 balls of fresh vegan mozzarella, about 6 to 8 ounces
Freshly ground black pepper
8 slices freshly lightly toasted bread, still warm
2 medium tomatoes, cut into 4 slices each
8 leaves fresh basil
2 tablespoons balsamic reduction*

1. Add the oil, garlic, and capers to a medium bowl. Slice the mozzarella into 1/4-inch thick slices and add to the bowl. Season with black pepper to taste. Mix the ingredients gently and set aside until needed (or at least 5 minutes).
2. Add 2 slices of tomato to each of 4 warm toasted breads. Add 2 leaves of basil. Season with salt if the cheese is not too salty. Divide the cheese evenly over the 4 sandwiches and drizzle with the reduction. Add the other bread slices and serve immediately. 


*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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sriracha

That's correct. I ran out of sriracha. This is the Trader Joe's version, but I am also out of the Whole Foods (Squirrel something) version and the Rooster version (the most popular one), as well. One might expect that I would simply add it to my shopping list, but I am committing to using less and less plastic, and I thought, why not start here??

It's not like sriracha is an essential ingredients. Yeah, right. Of course, it is!

As it turns out, Sriracha is very similar to sambal oelek and garlic chili sauce. All three start with the same red jalapenos, salt and vinegar, but that is where the similarities end.

Sambal Oelek is just the chilis, salt and vinegar, ground, cooked and packaged.

Garlic Chili Sauce is sambal oelek with garlic added, ground, cooked and packaged.

Sriracha is garlic chili sauce that is fermented for about a week, strained and sweetened.

As you can see, sriracha is definitely the most difficult of the three, as far as "difficulty" goes - I mean, it is just a matter of setting the ground chilis aside to ferment and then cooking it. I can think of things far more difficult than that. Like making dinner.

The real question is the issue of the chilis.

I could not find red jalapeno chilis anywhere (maybe because Huy Fong Foods has monopolized them all!) which is what the green top brand uses exclusively, so I had to settle for Fresno peppers and green jalapenos. I cut off the stems but left the crown of the peppers because they add a fruity flavor (so I read).

Then I ground them all with salt, vinegar and garlic. The salt is crucial in fermentation such as this because it prevents unwanted bacteria from forming while allowing the good bacteria to flourish. This is true for all vegetable/(some fruit) fermentation.

Then I packed it in a jar, covered it tightly with a lid and let it do its work. I stirred it (more accurately shook the jar) every day and waited. Tough, I know. After all, I was out of sriracha by this point!

After 5 days the mixture actually smelled like sriracha! I was very excited!

Add caption

You can see that the fermentation was working because there were bubbles everywhere, and that was before I shook the jar. Once I shook it this final time the bubbles were just popping up all over, very much like making rejuvelac.

At this point I added the whole thing to my blender, added the sugar and buzzed it until it was as smooth as I could get it.

Then it was just a matter of passing it through a fine (not very fine!) mesh strainer to remove any seeds or pepper skins and then cooking it until the desired consistency was achieved.

Now, admittedly there are a few things I will change when making it the next time:

1. I over fermented it, I think. A day less would have done it. This version turned out a bit too ripe.
2. I will change up the peppers next time. Fresno cost me $7 a pound and I used 1 pound of it, plus the green jalapenos. The cost was way too much. I'm going to try using red bell peppers with green jalapenos. It might be even better because the bell peppers are a bit sweeter.
3. I clearly didn't make enough. But when you are experimenting, you don't want to risk a bunch of wasted product.

Overall, I'm very happy to keep a few more bottles of plastic out of my life and this is so easy and simple to make that I don't hesitate calling this a win-win. For more information, I blog at Plastic Free Vegan.

Sriracha
Makes 1 1/4 cups
www.ZsusVeganPantry.com

1 pound fresno peppers
1/2 pound green jalapenos
2 garlic cloves
1/4 cup rice wine vinegar
2 teaspoons sea salt
1/4 cup sugar

1. Cut the stems (but not the crowns) off the peppers and add them to a food processor. Add the garlic, vinegar and salt. Process until finely ground. Transfer to a 1/2-gallon glass mason (to make it easy to stir) and cover tightly with a lid. Place the jar aside, out of sunlight, for 3 to 5 days. Stir the chili mixture once a day and taste after three days. If it tastes fermented it is ready for the next step.
2. Add the chili mixture to a blender along with the sugar. Blend until very smooth. Transfer to a fine mesh strainer (not a very fine mesh) and pass all the mixture through as you possibly can. Don’t forget to scrape the underside of the strainer where pulp accumulates. 
3. Add the strained mixture to a medium saucepan. Cook the mixture over medium heat until it is at the consistency that you like. I reduced mine to 1 1/4 cups. Taste and adjust seasoning with salt and sugar. Store in an air-tight container in the refrigerator. 

*Note: I will update this recipe as I continue to update the process.


© 2016 Copyright Zsu Dever. All rights reserved.

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