The first was a portabella sandwich with roasted red pepper and garlic-chive vegan cream cheese. I simply sautéed a mushroom cap in some oil, red wine vinegar, garlic and rosemary, then added jarred roasted red peppers and a schmear of the cream cheese onto a toasted mini ciabatta. Voila.
The second came from a take-home recipe magazine from Kowalski's Market and inside it was a recipe for a Mexican chicken sandwich that looked pretty good... so I veganized it.
On second thought I kind of wish I had called this blog, "Veganize This." Because I feel like all I do is take "regular" recipes and make them vegan. You can find the original recipe here on their website, and then you can say, "OOOH, I see what she did there."
Mexican Veggie Ciabatta Sandwiches
- 1/3 cup Veganaise
- 1 tbsp. fresh squeezed lime juice
- 1 tsp. grated lime zest
- salt and pepper to tastes
- 1 tbsp. Kowalski's Extra Virgin Olive Oil
- 1/2 cup canned black beans, rinsed and drained
- 2 tbsp. chopped red onion
- 6 mini sweet peppers, sliced into rings
- 1/4 cup fresh, canned or steamed corn
- 1 tbsp. finely chopped fresh cilantro
- 1 tsp. ground cumin
- 2 tsp. chili powder
- 3/4 tsp. cayenne pepper
- handful of Daiya pepperjack cheese
- 4 mini ciabattas
- 6-8 tomato slices
- Wholly Guacamole or fresh avocado
Heat oven to 350 and heat the ciabattas after cutting in half (open-face style). After removing from the oven, place a handful of Daiya pepperjack on one side and allow it to melt.
Combine the Veganaise with lime juice and zest, and set aside (refrigeration is a good idea). Heat the olive oil over medium, and sautee the black beans, red onion, peppers and corn until heated through but still crisp. Season while still warm.
Spread lime vegan mayo on one side of the ciabatta and top with avocado or guacamole, and tomato. fill the sandwich with the bean and veggie mixture.
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