Tag Archives: sandwich

WTFriday!?-Kala Namak

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I discovered this little ingredient thanks to this wonderful recipe (which is amazing!). Kala Namak is really the star ingredient because of it’s ability to bring out a true egg flavor in any dish.

Kala Namak, otherwise known as black salt, is not black at all. It’s actually a pinkish color. And unlike salt, it has a powdered consistency rather than a true grain like salt texture. And, it smells just like the yolk of a hard boiled egg (side note: I don’t suggest taking a bit whiff of the salt in the bag. I did it so you don’t have to).

I found black salt at my local Indian grocer. It paid $2.85 for a bag that I will probably have to pass on to my future relatives because there is no way I’ll ever use it all. It’s one of those ingredients where a little goes a long way. Black salt can also be found on Amazon or other online shopping sites, if you don’t have an Indian grocer in your area.

There are many uses for black salt. Add it to tofu scrambles, create an egg-less “egg” salad, sprinkled on veggies or in Indian dishes. But definitely give the Egg VcMuffin recipe above a shot. It’s so delicious! I add Vegenaise (try adding Frank’s Red Hot to your Veganaise) and my hubby likes his served with strawberry preserves. You really can’t go wrong!

Enjoy!

Egg VcMuffin on Sourdough bread with Vegenaise and Frank's Red Hot.

Egg VcMuffin on Sourdough bread with Vegenaise and Frank’s Red Hot.

egg vcmuffin

The Egg VcMuffin

“Meat”ball Subs

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I know what you’re thinking: Meatball sub with no meat? No way! Well, believe it. I decided to make these subs after our trip to Sonoma, CA where we were able to try Ike’s Place for the very first time (which you should do if you go to the San Francisco area). I hadn’t had a meatball sub in so long and I didn’t realize how much I’ve missed it. While these subs were no Ike’s subs, they were dang delicious. And that’s really all that matters.

So, here is what you’ll need for your subs:

1 French Roll per person

photo 5

The package says it all. “For meat and veggie lovers alike!”

1 Package Gardein Meatless Meatballs

1 Jar of your favorite marinara sauce or homemade marinara

Daiya Mozzarella style shreds (or your favorite non-dairy cheese)

Earth Balance Roasted Herb & Garlic spread (or your favorite vegan butter spread), slightly softened

Here’s how to assemble them:

1. Add your marinara to a saucepan and heat through. Once hot, add the desired amount of meatballs (I use 4 meatballs per sub) to the pan and simmer on low for 15 minutes.

2. While simmering the meatballs, slice your french roll lengthwise along the top (don’t cut all the way through. Your sub will turn into a very messy sandwich!) and spread Earth Balance on each side of the inside of the roll.

3. Wrap the french roll in foil but leave the slit across the roll uncovered.

4. Put the wrapped rolls into the oven and bake for about 5 minutes or just until the inside of the bread is slightly toasty and the butter is melted.

5. Once bread is slightly toasty, remove the bread from the oven but keep it wrapped in the foil. Add the meatballs and some of the marinara sauce (don’t over do the sauce, your sub will be really soggy!)

6. Top with cheese and pull the foil down around the sides so that the foil is only under the bottom of the roll (basically, your roll should sit on a “plate” of foil). Put the rolls into the oven and set the oven to “Broil” and broil until the cheese is melty and your bread is as crunchy as you’d like it (about 5-10 minutes).

7. Enjoy!

Shopping Note: If your new to plant based cooking, you might be wondering where to find Gardein and Daiya. Gardein can be found at Von’s, Sprout’s Farmers Markets, Target and Whole Foods in the Frozen aisles. Daiya can be found at Von’s, Sprout’s Farmers Markets and Whole Foods. If you aren’t sure about stores in your area, you can also check out there product locators: Gardein and Daiya.

Perfectly toasty!

Perfectly toasty!