A Hearty Book of Veggie Sandwiches
Vegan and Vegetarian Paninis, Wraps, Rolls, and More
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- 10,99 €
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- 10,99 €
Beschreibung des Verlags
Two truths: Americans are eating more plant-based meals and we love sandwiches. Here are 40 simple and delicious vegetarian and vegan sandwiches, sauces, and schmears to satisfy every craving.
Close to fifty percent of Americans eat a sandwich every day which means it's easy to get stuck in a rut. With more of us eating plant-based meals or just eating less meat, you can up your sandwich game with tempting vegan and vegetarian fillings that are paired with a variety of breads and other essentials (like something with a bit of crunch) to excite your taste buds. You'll find open-faced crostini, bruschetta, and tartine recipes, along with burritos, paninis, and wraps. Chapters include grilled, stacked, and stuffed sandwiches as well as classic favorites. Recipes are flexible as most of the vegetarian fillings include vegan substitutions. There's also a section devoted to making your own sides like cashew ricotta, quick pickles, and homemade tapenade.
Plant-based sandwiches are fresh, tasty, filling, and easy to prepare. This book offers delicious recipes with easy to find ingredients that won’t break the bank. Whether your diet is entirely plant-based or you just need a break from heavier fare, you’ll find something to tickle your palate.
A taste of what's included:
• The Elevated Grilled Cheese
• Avocado and Grapefruit Tartine with Pickled Onions
• Roasted Fennel with Gorgonzola, Apricot Jam, and Pistachios Panini
• Toasted Cheesy Egg Salad
• Roasted Eggplant with Mint and Honey Crostini
• Black-Eyed Pea Sloppy Joes
• Pulled Barbecue Jackfruit Sandwich
• Eggplant Muffuletta
• Curried Red Lentil and Mango Salsa Burritos
PUBLISHERS WEEKLY
Chef Freeman (Easy Beans) ably proves a good sandwich is more than just "slapping ingredients between two slices of bread" in this innovative and enticing collection. Espousing the healthy, economic, and planetary advantages of occasional plant-based "mindful" eating, Freeman celebrates the meat of the sandwich—"filling, satisfying, and packed with umami"—sans "the actual meat." Instead, she offers savory substitutes including eggplant, mushrooms, tempeh, and tofu as the foundation for balancing ingredients, textures, layers, and flavors. Choosing the right bread ("the exoskeleton of the meal") is equally crucial, Freeman notes, the four "basic forms" being "the slice," loaf, wrap, and roll. From this base, she builds out a robust offering of sandwich recipes, with chapters devoted to singles (open-faced toasts or canapés), among them a standout avocado Hollandaise-sauced Tofu Benedict; seared options like a grown-up grilled cheese, and maple tempeh with ricotta and caramelized onions; stacked "favorites," which, for instance, tweak the classic BLT into a mushroom bacon, lettuce, and tomato affair; and stuffed stars that riff on quesadillas, burritos, pitas, and even French toast. For added tang, color, and crunch, she also recommends favored mustards (Freeman's "ride or die favorite"), mayos, pesto, schmears, and quick pickle recipes. Loaded with flavor, this takes the simple sandwich to delicious new heights.
