Ciabatta Madness!

I picked up these little take-and-bake ciabatta buns from the grocery and was really happy to learn they are vegan! I made two awesome sandwiches with them that quickly became favorites for me.

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. 

The Impromptu Scone.

I need to concede that I dislike fake meat. Most fake meat, anyway. I do like tofurky and the soy Bacos, but most of the time it doesn't sit right with me. I made an otherwise-awesome enchilada recipe today (with avocado instead of cheese) but the fake chicken ruined the experience for me.

I've been a really good girl lately. I'm exercising (not well, but still) and trying to eat well. I needed a treat after this sadness. I didn't have much in the fridge- we just got back into town and all the bills were due the moment the plane landed- but we had some coconut milk I knew was destined for something good.

I was unsure about the batter when I first saw it because it was so moist, but it was amazing, tender and delicious- not too sweet and melt-in-your-mouth. My only criticism was that I couldn't taste the lime much. I think next time I will use lime zest instead of lime juice, or a personal household favorite- rose water. I modified this recipe to make it my own (out of necessity) but the original is on Art of Dessert (theirs is an adaptation too) and calls for adding fruit and nuts!

I cannot wait to eat one of these for breakfast, warmed up and buttered with Earth Balance.


Vegan Coconut Milk Lime Scones


2 cups all-purpose flour
1/3 cup sugar
1 Tbs. baking powder
1/2 tsp. salt
1 tsp. lime, orange or lemon zest (or rose water- play with the options! Maple might be great too)
1 cup canned coconut milk (cold)
1 small container Amande vegan almond milk yogurt (I used coconut flavor)

...and...

A couple tablespoons of sugar for sprinkling

Heat oven to 425. Combine all dry ingredients, then add coconut milk, vegan yogurt and your flavor add-in.

Place heaping ice cream scoops of the batter onto a baking sheet about a half-inch apart. Generously sprinkle with sugar.

Bake for 15-20 minutes or until golden brown.