Vegan Sandwiches Save the Day: A Review & Giveaway!!!

In case you didn’t already know, Celine Steen and Tamasin Noyes, authors of the almighty Vegan Sandwiches Save the Day, have been doing a blog tour for the last 5 weeks to promote their book. This is the final week and I feel honored to be taking part in such a fun and tasty adventure. ***GIVEAWAY INFO AT END OF POST***

I have been following the talents of these two ladies for quite some time and am always impressed to the max with their recipe creativity skills. I was especially excited about Vegan Sandwiches Save the Day because like most folks, I love a good sammie – any time of day. They are portable, versatile, filling, and just plain fun to eat.

This book is gorgeous (GORGEOUS!!!)! Celine’s photography skills grace the pages and the recipes are clever twists on classics, plus new creations you won’t want to refuse. There is even a nifty chapter on how to make your sandwich building experience a breeze (we aren’t all born sandwich-making artists, myself included). Other chapters include breakfast sandwiches, topless sandwiches, cold sandwiches, classic sandwiches, bold new sandwiches, sweet sandwiches, and sandwich building blocks. Your bases are definitely covered.

When I first opened my copy, I tabbed so many recipes to make that I got overwhelmed. Decision making is not my strong suit. With the help of Tim, we narrowed the recipes down to a more manageable handful for review purposes. The first recipe we made was the Green Monster Bread (there is a bagel variation), which would be used later for The Incredible Green Sandwich.

These green hued bagels are packed with spinach and dotted with garlicky goodness. While the dough was a bit finicky to work with, these came out of the oven golden on top, chewy on the inside, and damn delicious.

And there was the sammie:

The Incredible Green Sandwich is a combination of garlicky avocado spread, greens, and sprouts (which we had to do without since Portland seems to have a sprout shortage right now) on Green Monster Bread (which can be made into bagels or rolls too). If you love avocados, this is the perfect choice for you! Plus, on a dreary gray day, green foods always brighten my mood.

Next up, we made the Almo-Cado Sandwich. This clever creation uses almond butter as a spread and seasoned shredded beets, micro greens, sprouts, and avocado as the filling. I had this sandwich for my lunch and it kept me full until dinner. It is a well balanced and pretty sandwich!

We have plans to make quite a few more sandwiches from this book over the next week or two. On the list: Pesto Pitzas, Maple-Nut Pie Wafflewich, Hot Brown Sandwiches, Razz-elnut Spinach Sandwiches, One World Reuben, Meat(less)ball Subs, and Peanut Butter Banana Bacon Sandwiches. See what I mean? You will want to make everything!!!

For now, I am going to share the Green Monster Bread recipe with you, courtesy of Celine, Tami, and their fine publisher, Fair Winds Press. Thanks!

Green Monster Bread

1 packed cup (40 g) baby arugula or spinach
1 tablespoon (8 g) minced garlic
1 1/4 cups (295 ml) water, lukewarm
2 tablespoons (30 ml) light olive oil
3 1/2 cups (438 g) all-purpose flour*, plus more
if needed
2 tablespoons (18 g) vital wheat gluten
2 teaspoons instant yeast
2 tablespoons (25 g) sugar
1 teaspoon fine sea salt
1/2 teaspoon canola oil
Nonstick cooking spray

Place the arugula, garlic, water, and oil in a blender; blend
until smooth. In a large mixing bowl, combine the flour, gluten,
yeast, sugar, and salt. Add the wet ingredients to the dry.
Using a stand mixer fitted with a dough hook, mix for about
6 minutes, until a dough forms. Add more flour, 1 tablespoon
(8 g) at a time while mixing, if needed.

Alternatively, if you don’t have a stand mixer, transfer
the dough to a lightly floured surface and knead for 8 to 10
minutes, adding 1 tablespoon (8 g) flour at a time if needed,
until the dough is smooth and pliable.

Lightly oil a large bowl and place the dough in it. Turn to
coat. Cover tightly with plastic wrap and let rise for 60 to 90
minutes, until doubled.

Lightly coat an 8 x 4-inch (20 x 10-cm) loaf pan with
spray. Gently punch down the dough and press it down into
the pan. Loosely cover with plastic wrap and let rise until
the dough reaches 1 inch (2.5 cm) over the top of the pan,
between 30 and 60 minutes

Preheat the oven to 375°F (190°C, or gas mark 5).
Carefully remove the plastic wrap and bake for 30 minutes,
or until golden brown and the bottom of the bread sounds
hollow when tapped. Remove from the pan, transfer to a wire
rack, and let cool before slicing.

Yield: 1 loaf

*Feel free to replace up to half of the flour with white whole wheat flour, but keep in mind that the green color might become a bit more subdued if you do.

****And now… a giveaway!!! Fair Winds Press has generously offered to give one reader their very own copy of Vegan Sandwiches Save the Day!!!! Hooray!!! To enter, leave a comment telling me about your most favorite sandwich. This giveaway is open to folks in the US and Canada. You have until midnight (Pacific Standard Time) Friday, December 7th! Good Luck!!!****

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49 thoughts on “Vegan Sandwiches Save the Day: A Review & Giveaway!!!

  1. Pingback: » Cheesecake and the Last Week of the Blog Tour! Vegan Appetite

  2. Right now because these happen often in our house.

    Grilled cheese with tomato, basil, and Vegenaise on Dave’s Killer Bread.

    Earth balance the outside of the bread. Toss it in the pan. Sprinkle some daiya and top with the other slice of bread. Once grilled on both sides take it out of the pan. Take tomato slices, fresh whole leaf basil and place it inside the grilled cheese. Add Vegenaise and enjoy.

  3. Mmm, I love sandwiches! I really like tempeh reubens and black bean burgers (from Veganomicon), but I also have two favorite veggie sandwiches. One is the grilled panini from The Vegan Table, and the other is just a made-up sandwich: everything bagel, sundried tomato spread, hummus, avocado, zucchini, tomato, lettuce, and black olives. Sorry, I can’t pick just one!

  4. Baba Gannouj, thinly sliced English cucumbers, red peppers and carrots on a toasted sun-dried tomato bagel! Mmmmmm. I’ve never attempted bread-making but I’m drooling over your garlicky-spinach bagels. I’ll bet they tasted like heaven :)

  5. I enjoy a good TLT with toasted sourdough bread, grapeseed vegenaise, smokey maple bacon tempeh, romaine lettuce and organic heirloom tomatoes served with a dill pickle spear.

  6. Well anything with peanut or almond butter. But I also like Tofurky slices with a lettuce leaf, a little vegan mayo, a great whole grain bread or sourdough bread with cranberry sauce. Yum!

  7. Yum!
    Hot/spicy Romesco sauce on some toasted seedy/nutty dark bread, mixed greens like rocket, butter lettuce, and herbs, slices of summer tomato, slices of garlic-y marinated & grilled zucchini and eggplant, more greens, more romesco sauce, and the other toasted bread slice.
    (I miss summer produce!)

  8. My most favorite is a giant grilled portobello stuffed with pesto on thick slices of dense 7 grain bread with tomatoes and greens…but after seeing that superyumful bagel sandwich, I so very much want to try that with carrot hummus. Yumza!

  9. My favorite sandwich has got to be a simple tomato sandwich. I’ve upgraded the white bread and mayo of my childhood, and now go for a soft whole wheat bread and plenty of avocado. Sometimes I add a little baby spinach, too. But the most important part is fresh, juicy, thickly sliced tomatoes. Yum!

  10. Oh, I love a good vegan BLT. Or a tempeh reuben, as many people have mentioned. But I am always looking to expand my sandwich horizons! I hope I win!

  11. I LOVE sandwiches, so my favorite changes quite frequently. :) Currently, I think I’ll go with the Cajun Tofu from my co-op – slabs of tofu with cajun-style seasoning, avocado, Vegenaise, spicy mustard, on sourdough. So. Good.

  12. Thanks so much for the giveaway! I’ve been coveting this book since it came out, it looks so wonderful!
    My favorite sandwich would be… Grilled panini with homemade, mozarella-style “cheese”, pesto, thinly sliced avocado and fresh tomatoes. Blissful, really.

  13. Oh, man. My mouth is watering just thinking about this… A warm tempeh reuben, with extra sauerkraut, especially messy, on killer whole grain bread.

  14. I am obsessed with the vegan artichoke melt from Chaco Canyon in Seattle! “Artichoke pate, cashew cheese, and vegenaise on molasses wheat bread, topped with cucumbers and sprouts.” It’s soooo good.

  15. Tofu egg salad on sourdough with spinach, tomato, sprouts, and some veganaise. To add some ridiculousness to it I like to put my chips inside the sandwich.

  16. Right now it’s herb-baked tofu cubes, rolled up in a wrap with baby greens or spinach, carrot sticks, broccoli and whatever else I have on hand and moistened with a drizzle of vegan ranch dressing.

  17. My favorite sandwich is avocado BLT: Avocado, Vegenaise, Tempeh Bacon, Lettuce and Tomato on sourdough bread. Simply delicious!

  18. My new favorite is the Thanksgiving Burger from Joni Newman – mashed potatoes, stuffing, green beans and fried onions mixed together and fried up burger style. Bonus points for using gravy as a sauce!

  19. my favorite sandwich is a wrap from a lebanese/american restaurant called makario’s. it’s hummus and rice-stuffed grape leaves with veggies, tahini sauce and oil and vinegar. only $4 too..i’ve turned many omnis onto it.

  20. OOOOOH this book looks so yummy! I love vegetable & falafel sandwiches – a combination of hummus, harissa, falafel, baby spinach, capers, avocado, sometimes some cucumber and mushroom, and sometimes a touch of tahini. Yum!
    Thanks for hosting this contest! :)
    - Laura

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