Mango Masala Panini

*Courtesy of Chef Chloe Coscarelli

Serves 4 to 6

Tamarind Mango Chutney

Ingredients: 

• 1 cup diced mango, fresh or frozen
• 2 tablespoons brown sugar
• 1 teaspoon tamarind paste
• 2 tablespoons water

Directions: 

1. Combine mango, brown sugar, tamarind, and water in a medium saucepan.
2. Cook over medium-low heat for about 10 minutes, or until mango is tender.
3. Pulse a few times in food processor so that mixture is spreadable yet chunky, and store in refrigerator.

Spiced Chickpea Masala

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• Sea salt
• 3 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon ground turmeric
• ½ teaspoon ground cumin
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cloves
• 1 large pinch cayenne
• 1 (15-ounce) can chickpeas, rinsed and drained
• 2 tomatoes, finely chopped
• ½ cup water
• Freshly ground black pepper
• ¼ cup finely chopped fresh cilantro
• 1 tablespoon brown sugar or maple syrup
• 2 teaspoons lemon juice

Directions:

1. In a large skillet, heat oil and sauté onions over medium-high heat. Season with salt, and let cook until onions are soft and lightly browned.
2. Add garlic, ginger, turmeric, cumin, cinnamon, cloves, and cayenne, and let cook for a few more minutes until fragrant.
3. Add chickpeas, tomatoes, and water. Season with salt and pepper.
4. Reduce heat to medium and let simmer for 10 minutes.
5. Mix in cilantro, brown sugar, and lemon juice and adjust seasoning to taste.
6. Let cool and pulse in food processor until mixture comes together but is still chunky. 

Roasted Cauliflower Curry

Ingredients:

• ½ head cauliflower, cut into florets
• 4 tablespoons olive oil, divided
• Sea salt 
• Freshly ground black pepper
• 1 small russet potato, peeled and diced
• ½ onion, finely chopped
• 1 ½ teaspoons curry powder 
• ¼ teaspoon ground ginger 
• 1/8 teaspoon turmeric 
• 1 ½ tablespoons brown or black mustard seeds
• 1 tablespoon lemon juice 
• ¼ cup frozen peas
• 4 ciabatta rolls, sliced in half, or 8 slices sandwich bread 
• ½ cup spinach
• Olive oil for brushing

Directions:

1. Preheat the oven to 400 degrees. 
2. In a large bowl, toss cauliflower with 2 tablespoons olive oil and generously season with salt and pepper. Transfer cauliflower to a 9- x 13- inch pan and roast for 30 minutes, or until florets are fork tender. If cauliflower begins to burn, cover with foil. Remove from oven, let cool slightly, and pulse until finely chopped. Set aside.
3. Place potatoes in a small saucepan and cover with salted water. Bring to a boil and let cook until fork tender. Drain and set aside.
4. In a medium skillet, heat remaining 2 tablespoons oil over medium heat and sauté onions with ½ teaspoon salt until soft and lightly browned. Add curry powder, ginger, turmeric, and mustard seeds, and cook for a few more minutes until fragrant. Transfer onion mixture to a large bowl and add roasted cauliflower, potatoes, and lemon juice. Mash it all together and stir in peas. Adjust seasoning to taste.

To assemble the Panini:

1. Spread Tamarind Mango Chutney on each bread slice and layer Spiced Chickpea Masala, Roasted Cauliflower Curry, and a few leaves of spinach in between slices.
2. Brush the outsides of the panini with oil and press carefully on a hot panini press so that the filling does not come out the sides.
3. Slice panini in half diagonally and serve immediately.

Falafel Sliders with Avocado Hummus

*Courtesy of Chloe Coscarelli

Serves 4

Make-Ahead Tip:

• Uncooked Falafel Sliders can be made in advance and kept refrigerated until ready to cook. Tahini Sauce can be made in advance and kept refrigerated.

Falafel Sliders

• 1 (15-ounce) can chickpeas, rinsed and drained, divided
• ½ red onion, finely chopped
• 2 cloves garlic, quartered
• 5 sun-dried tomatoes packed in oil, drained
• ½ cup packed fresh Italian parsley
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon sea salt
• ½ cup garbanzo flour (or other flour of choice)
• 2 tablespoons olive oil

Avocado Hummus

• ¼ cup chickpeas, reserved from sliders
• 1 avocado, pitted and peeled
• 1/3 cup packed fresh Italian parsley
• ¼ cup olive oil
• 1 clove garlic
• 1 tablespoon lemon juice
• ½ teaspoon sea salt
• ¼ teaspoon cayenne

Tahini Sauce

• ½ cup tahini
• ½ cup water
• 1 clove garlic
• 1 tablespoon lemon juice
• ½ teaspoon salt

Also:

• 14 mini buns or dinner rolls sliced in half, toasted
• 2 small tomatoes, thinly sliced

Directions:

Falafel Sliders

1. Reserve ¼ cup chickpeas for the Avocado Hummus. Place remaining chickpeas, onions, garlic, tomatoes, parsley, cumin, coriander, salt, and flour in a food processor and pulse until combined, stopping frequently to scrape down sides. Using the palms of your hands, form mixture into 2-inch by ½-inch patties.
2. In a large nonstick skillet, heat oil over medium-high heat and pan-fry patties in batches, letting cook about 3 to 5 minutes on each side, until nicely browned.  Do not crowd the pan. Remove from pan and drain on paper towels.

Avocado Hummus

1. Combine ¼ cup chickpeas, avocado, parsley, oil, garlic, lemon juice, salt, and cayenne in food processor and puree. Adjust seasoning to taste.

Tahini Sauce

1. Puree tahini, water, garlic, lemon juice, and salt until smooth.

To assemble:

1. Layer the Falafel Sliders, Avocado Hummus, Tahini Sauce, and sliced tomato on the buns.

Bulgogi Steak Sandwich

*Courtesy of Allyson Kramer

Cheesesteaks

Makes two 10-inch Cheesesteaks

Ingredients:

• 1 Recipe Bulgogi Tofu (below)
• Hoagie roll Recipe (below)
• Chili Garlic Sauce
• Daiya Mozzarella Style Shreds
• 1 green pepper, thinly sliced and sautéed
• 1 red pepper, thinly sliced and sautéed
• 1 sweet onion, thinly sliced and sautéed until caramelized

Bulgogi Tofu

Makes 4 servings

Ingredients:

• One block very dense extra firm tofu
• 4 green onions, chopped
• 3 cloves garlic, minced
• 1/2 average sized onion, sliced
• 1 heaping tsp fresh grated ginger
• 2/3 cup wheat free tamari or soy sauce
• 4 tbsp toasted sesame oil
• 6 tbsp organic sugar
• 1 tsp black pepper
• 1 tsp crushed red pepper flakes
• 4 tbsp mirin
• 2 tbsp rice vinegar
• 1/4 cup shredded pear, skin and all

Directions:

1. First, make sure your tofu is very well drained. Wrap it up in towels and press between two plates with something heavy on top to get all the water out.
2. Once it has drained for a good long time, slice the block in half.
3. Then, make thin slices to resemble little tofu steaks.
4. Arrange them in a deep dish where they will be able to soak up lots of marinade.
5. Cover the tofu slices with your chopped onions, green onions, ginger and garlic.
6. In medium sized bowl, combine the tamari, sesame oil, sugar, black pepper, mirin, rice vinegar, red pepper flakes and shredded pear. Stir really well to complete mix all ingredients together. Pour over tofu and veggies.
7. Cover and let marinate at least 8 hours.
8. After 8 hours has passed, separate the tofu strips from the marinade. Reserve the veggies and sauce for cooking.
9. Heat up a cast iron skillet over medium heat and drizzle with some sesame oil.
10. When your skillet is nice and hot, place the strips into the pan in an even layer so that there is adequate room for them to fry up. Unless you have a very large frying pan, you will have to cook the tofu in two batches.
11. Pour enough of the marinade onto the tofu just to cover, allowing some of the vegetables to cook along with the tofu.
12. Let cook until most of the marinade has reduced, and the bottoms of the tofu slices are a nice caramel brown. Flip over tofu strips and cook until other side turns brown. Continue to cook until all tofu has transformed into delicious Korean bulgogi tofu.

Long Hoagie Rolls (Gluten Free)

Makes two 9 inch hoagie rolls

Ingredients:

• 1 ½ cups sorghum flour
• 1 cup brown rice flour, finely ground
• ½ cup potato starch
• 3 tsp xanthan gum
• 1 ½ tsp baking powder
• 1 tsp sea salt
• 2 tbsp dry active yeast
• ¼ cup organic sugar
• 2 cups warm almond milk
• 2 tsp vinegar
• 2 tbsp flaxseed meal mixed with 4 tbsp water
• 4 tbsp olive oil

Directions:

1. In large mixing bowl, sift together sorghum flour, brown rice flour, potato starch, xanthan gum, baking powder and salt.
2. In smaller bowl, proof yeast in sugar and almond milk until foamy (about 5 minutes). Once yeast has proven itself to be worthy of baking, add in vinegar, prepared flaxseed meal and olive oil.
3. Stir wet ingredients into flour mix. If using an electric mixer, mix on medium-high for about 2 minutes. If doing by hand, vigorously mix together the ingredients until a sticky dough forms… then continue to mix until the dough becomes slightly fluffy.
4. Divide dough in half.
5. Using lightly oiled hands, shape one half of the dough into a 9” long bread loaf (like a long hoagie roll). Place onto lightly oiled cookie sheet or silpat mat. Repeat with other half of dough so that you have two 9” hoagie rolls.
6. Let rise in warm place for about 50 minutes.
7. Preheat oven to 375 degrees F.
8. Bake rolls in preheated oven for about 25-30 minutes, or until golden brown on top. Let cool and then slice in half.

To Assemble:

1. Slice one hoagie roll in half lengthwise and slather on some chili garlic sauce. Top each side of the bread with Daiya cheese and broil until cheese is melted (about 5 mins).
2. Pile on Bulgogi, Sautéed Onions and Peppers, and more chili garlic sauce.
3. Devour!

Grilled Cheese with Smoky Tomato Soup

*Courtesy of Erin Wyso

Makes 2 servings

Ingredients:

Cheese

• 1/2 can full-fat coconut milk
  
• 1/2 tsp coconut vinegar
  
• 1/2 tsp salt
  
• 1 tsp agar powder
  
• 1/2 TB tapioca flour
  
• 1 TB nooch
• OR USE Daiya Cheese Shreds 

Tomato soup

• 1 TB olive oil
  
• 1 small onion, chopped
  
• 4 garlic cloves, smashed
  
• 1/2 tsp dried thyme
  
• 1/2 tsp dried basil
  
• 1/2 tsp dried oregano
  
• a few dashes of hot sauce (or liquid smoke)
  
• 1 cup of prepared crushed roma tomatoes 
  
• 2 cups of vegetable stock

Sandwich

• Earth Balance vegan butter, softened at room temperature
• 4 pieces of sandwich bread
  

Directions:

Cheese

1. Combine all of the cheese ingredients except for the nooch in a small saucepan. Whisk briskly continuously until the mixture comes to a boil. Remove it from the heat, stir in the nooch and transfer it to a small pyrex dish. Cover and chill in the refrigerator for at least an hour.
2. Or use Daiya Cheese Shreds. 

Tomato Soup

1. Heat the oil in a medium-sized saucepan over medium heat. Add in the onions and saute until translucent and slightly browned, about seven minutes. Reduce the heat to medium low, then add in the garlic, spices and liquid smoke. Allow to saute for about 3 minutes, stirring occasionally. Now add in the prepared roma tomatoes and vegan broth. Return the heat to medium until the soup comes to a very small boil. Then dial the heat back down to low and allow to simmer for about 15 minutes. 
2. At this point, you can remove the soup from the heat and blend well with an immersion blender. You can also transfer to a blender, just make sure that the soup has completely cooled before doing so.

Sandwich

1. Place a 1/2 Tb of Earth Balance into a skillet over medium heat. 
2. Spread one of the slices of bread with a thin layer of the cheese, then place the bread, cheese side up, on the skillet. Swirl it around to ensure it gets coated well with the vegan butter. Spread the other slice of bread with the softened butter and place it, butter side up, on top.
3. Allow the bread to nicely brown on one side before flipping it over with a spatula, about 4 minutes. Sprinkle with a little salt on top if desired.
4. Serve immediately with the warmed soup.

Sweet Potato Veggie Burgers

 *Courtesy of Kathy Patalsky

Makes 7-8 large patties

Ingredients:

• 2 cans cannellini white beans, drained
• 1 large sweet potato, baked/peeled/mashed (about 2 cups)
• 2 Tbsp tahini
• 2 tsp maple or agave syrup
• 1 tsp lemon pepper seasoning OR Cajun seasoning
• ¼ cup wheat flour
• Panko crumbs
• Safflower oil for pan
• Add to burgers: Avocado, Dijon mustard, grain buns, romaine, onion, olive oil, pepper

Directions:

1. Bake sweet potatoes at 400° F. Pierce each sweet potato several times with the tines of a fork. Place the sweet potatoes on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes. Peel, place in large mixing bowl.
2. Add washed and drained beans to mixing bowl. Mash beans and potato together.
3. Mash in seasoning and flour. Add more flour or a scoop of breadcrumbs to thicken the mixture if needed.
4. Heat 1 Tbsp safflower oil in a pan over high heat.
5. Form a patty from mixture and thickly coat in Panko crumbs. Then place the patty in the pan. Repeat until the pan is filled. Cook until browned on both sides. You could also bake the patty, if baking use less Panko.
6. Transfer cooked patties to paper towel. Cool for a few minutes.
7. Serve on toasted bun with toppings.