Orange, Dill, and Fennel Chickpea Salad with Essential Fluffy Tahini Spread

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There may be nothing handier than having a batch of chickpea salad hanging out in the fridge. Plus, making your own convenience foods gets you instant meals that are made to suit your tastes. Like this simple and flavorful little chickpea salad that will fill you up whether on a plate of munchies with crackers, tucked into a loaf of pita, or scooped atop big tender lettuce leaves. Mash up your chickpeas, stir in some dill, orange zest, and a little fennel seed, and you're set.

Well, almost. First, you whip up this simple tahini spread. Which is currently the favorite sandwich spread in the MSV kitchen. It's lemony and satisfying, and hangs onto a sandwich without running all over the place like thinner tahini sauces. And it's all thanks to pureeing in just a little bit of silken tofu. Did I mention handy?

Orange, Dill, and Fennel Chickpea Salad with Essential Fluffy Tahini Spread

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serves 4-6

2 15-oz cans chickpeas

2 TBSP fresh dill

zest of half an orange (about 1 tsp)

generous pinch fennel seed

1/3 cup Essential Fluffy Tahini Spread, recipe follows

fine sea or kosher salt and freshly cracked black pepper, to taste

Drain and rinse chickpeas. Set aside in a sieve to let drain thoroughly while you prepare the other ingredients.

Transfer chickpeas to a mixing bowl and mash roughly with a potato masher. Stir in all other ingredients and add salt and pepper to taste.

Essential Fluffy Tahini Spread

yields about 1 cup

1/3 cup tahini

1/4 cup silken tofu (from an aseptic pack)

1/4 cup water

3 TBSP lemon juice

1 small clove garlic

1/2 tsp fine sea or kosher salt

Blend all ingredients until smooth. Spread can be used immediately, but will firm and fluff up a bit after chilling in the refrigerator.

BBQ Tofu-Pecan Loaf Sandwich with Pineapple and Smoky Tahini Sauce

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Technically, this recipe should be called BBQ-sauced tofu-pecan loaf sandwich. Now that that's out of the way, what you really need to know is that this sandwich is so much fun. Big and messy and savory and meaty and juicy, and so, so easy.

The tofu-pecan loaf looks fussy, but it really isn't. Process a few things in the food processor, stir it up with the dry ingredients, and the slow cooker takes care of the rest. Which means all you have to do for dinner is whisk together two quick sauces and grill a few rings of pineapple.

The BBQ sauce, by the way, is a total shortcut sauce from the pantry. It gains a little depth from being added to the slow cooker toward the end of cooking. The pineapple adds a welcome dose of fresh sweetness to the whole thing. Did I mention easy and fun?

BBQ Tofu-Pecan Loaf Sandwich with Pineapple and Smoky Tahini Sauce

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loaf adapted from The Vegan Slow Cooker

For the tofu-pecan meatloaf: 

1 cup water

1 cup TVP (textured vegetable protein) 

1 lb Twin Oaks brand extra-firm tofu [see Note]

1/2 cup pecans

3 sun-dried tomatoes packed in oil, roughly chopped

1/2 tsp liquid smoke

1 cup oat bran

1/4 cup nutritional yeast

1 tsp garlic powder

1 tsp dried basil

1 tsp dried oregano

1 tsp dried marjoram

1/2 tsp fine sea or kosher salt

For the BBQ sauce: 

1/4 cup ketchup

2 tsp turbinado (or brown sugar)

1 tsp apple cider vinegar

1 tsp reduced-sodium tamari

1 tsp molasses

For the smoky tahini sauce:

1/4 cup tahini

1/4 cup water

2 TBSP lime juice

1/2 tsp fine sea or kosher salt

1/2 tsp smoked paprika

To assemble: 

sourdough

grilled pineapple rings

Boil the cup of water in a small sauce pan, remove from heat, and stir in TVP. Let sit 10 minutes.

Meanwhile, roughly crumble tofu into the bowl of a food processor. Add pecans, sun-dried tomatoes, tamari, and liquid smoke. Process thoroughly.

In a large mixing bowl, combine oat bran, nutritional yeast, garlic powder, basil, oregano, marjoram, and salt. Stir to combine, add tofu-pecan mixture, and use your hands to thoroughly combine. Add rehydrated TVP and mix again until incorporated. Press mixture firmly into a lightly oiled slow cooker and cook on low for 6-7 hours.

Half an hour before serving, whisk together all BBQ sauce ingredients. Spread over top of the tofu-pecan loaf, replace lid, and let cook 30 minutes, undisturbed.

Meanwhile, whisk together all tahini sauce ingredients and set aside. Cut your pineapple into rings and grill until you have dark sear marks, but the pineapple is still firm—it will take only a few minutes. (A countertop electric grill is just fine, or sear rings just until golden on both sides in a skillet or griddle.)

When the loaf is ready, sandwich and serve.

Note on tofu: Twin Oaks brand is significantly denser than other brands of tofu. If it's not available to you, purchase two blocks of the firmest tofu you can, press them for 30 minutes, then weigh out a pound.

Dead Simple Smoked Tofu Salad Sandwich (for Summer)

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Granted, you don't actually have to reserve this tasty mix of smoked tofu, shallot, and cornichons for the warm months, but the salty and savory salad begs to be topped with fresh produce and served open-faced. Think sliced radishes, spicy greens, or—of course—nice big slices of tomato.

Grated smoked tofu gives great flavor and texture, and plays extremely well with finely diced shallot and briny little pickles. Dress it all up a bit further with a touch of Dijon and dill, and breezy summer lunches are no sweat at all.

Dead Simple Smoked Tofu Salad Sandwich (for Summer)

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serves 2-4

8 oz smoked tofu, such as Soy Boy brand

1 shallot, minced

5 cornichons, thinly sliced (about 2 TBSP)

2 tsp extra virgin olive oil

1 tsp Dijon-style mustard

1/2 tsp dried dill

1/4 tsp freshly cracked black pepper

Grate tofu into a mixing bowl. Add all other ingredients and stir to combine. Serve at once or chill until ready to use.

Grilled Eggplant and Onion Sandwich with Hummus and Arugula

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This hard-working little guy is shaping up to be the official MSV sandwich of summer 2017. And for good reason. Toothsome eggplant goes for a quick swim in a simple savory marinade, yellow onions are grilled and finely chopped for a sweet contrast to the smoky eggplant, and the whole thing is finished with gently spicy baby arugula and a creamy dose of hummus for extra flavor and satiety.

It's a great easy dinner warm off the grill(*), but good news: this sandwich eats mighty fine cold, too.

(*indoor electric in the MSV kitchen, of course, but feel free to take it into the backyard, if you have one of those)

Grilled Eggplant and Onion Sandwich with Hummus and Arugula

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serves 4

3 TBSP plus 1 tsp olive oil, divided

2 tsp Dijon-style mustard

2 tsp balsamic vinegar

2 tsp reduced-sodium tamari

4 three-inch-wide, half-inch-thick slices eggplant, from one small globe eggplant

1 sweet onion, peeled and cut into half-inch-thick slices

fine sea or kosher salt

freshly cracked black pepper

1 tsp lemon juice

baguette

1/4 cup prepared hummus

baby arugula leaves

In a shallow dish that fits the eggplant slices snugly in one layer, whisk together 3 tablespoons oil, mustard, vinegar, and tamari. Place eggplant in marinade in a single layer. Marinate 10 minutes, flipping halfway.

Meanwhile, heat a closing countertop electric grill. Toss onion slices with remaining teaspoon oil with a generous pinch of salt and freshly cracked black pepper, to taste. Place in a single layer on the hot grill, close the lid, and grill 6-7 minutes, until fragrant, with deep golden grill marks—rotate the slices after a few minutes so that you get sear marks running in both directions across the surface of the onion. When done, carefully transfer (tongs work best) grilled onions to a food processor bowl.

Give eggplant one last turn to coat generously with marinade and carefully place on hot grill in a single layer. Close lid and cook until tender and just a bit charred, 3-4 minutes—it will cook quickly since by this time, the grill pan is quite hot. Remove from grill.

While eggplant cooks, chop onions finely in processor. Stir in lemon juice and set aside.

Cut baguette in half lengthwise and cut off four six-inch segments. Divide onions among the bottom half of loaves. Cut each eggplant round in half and place two half-moons side by side atop the onions. Add arugula. Spread each top half of loaves with a tablespoon hummus. Sandwich and serve at once.

Party Animals No. 49: The MSV Wedding Reception

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So, I got hitched in May to my boyfriend of 10 years. And yeah, I did the food for our (teeny tiny) party. There's so much credit to give out, so let's dive right in.

First, all of these seriously dreamy photos were taken by the totally fabulous Leah Moyers. She improved our wedding day in so many ways, and has made my food look better than it will ever look again. Despite knowing that we devoted a significant chunk of our wedding day's relatively modest budget to her services, I still feel like I owe her so many extra thanks. Also, hey, she's vegan.

Quickly, though this isn't something I normally talk about on MSV, my hair was done by my regular stylist, Emily, who is also vegan, and works at Geo Hair Lab (they do not use products tested on animals or containing animal products). I did my own makeup with Tarte products.

Okay, now for the food! I got tons of support from friends:

My pal Caitlin is responsible for all the stunning calligraphy you see (in addition to being on assist all evening, ferrying food up and down the staircase). Her work elevated the food presentation dramatically.

Friends Casey and Elaine ran the beverages like bosses, including hauling in lovely glassware (and so much more). Elaine—hospitality and ice cream master—also put together the table decor and basically acted as my day-of coordinator. All the great plating, arranging, and everything everything everything was directed by Elaine, and I'll never be able to repay her dedication to putting together a killer party.

This shot demonstrates just how thoughtful my friends were in providing stemware. And also what public speaking is like for me.

I can't begin to list all the credit that's due these folks and others, so just know they totally ran the show, and I had very little to do with any of it once the food was made. Even with the party as small as it was (about three dozen total), this was easily the largest crowd I'd ever cooked for, and I couldn't have done it alone. All I had to do was make the almond pâté tower, the sandwiches, the pickled green beans, and the four desserts. Got them to the church on time, so to speak, and sighed while everyone else took over. I'm a lucky lady.

Pals working while I celebrate

Additionally, we asked for volunteers among our guests to pick up food and bring it in to the party (our party was extremely intimate—only the people who love us very best in the world were there, the kind of folks you don't mind asking to stop and bring in some taro chips, if they don't mind). So anything marked store-bought in the menu was generously provided by guests so I had several less things to handle.

And now, the menu:

Hors D'oeuvres Buffet                                                                                                

• Almond pâté tower (four-tier):                                                                                               
  • top tier: red wine-fig jam marbled (app. 3")                                                                                    
  • third tier: peppercorn-crusted (app. 4")                                                                                            
  • second tier: smoked tea (6")                                                                                
  • bottom tier: lemon zest and herbes de Provence (9")
• Assorted Crackers (store-bought)                                                                                                
• Mixed nuts (store-bought)                                                                                                
• Fresh fruit (from Tomato Head catering)                                                                                         
• Dried fruit (store-bought)                                                                                                
• Mixed olives (store-bought)                                                                                                
• Spiced balsamic pickled green beans                                                                                              
• Taro chips (store-bought)                                                                                                
• Greek green salad (from Tomato Head catering)                                                                              
• Spring potato salad (from Whole Foods catering)                                                                           
• Buffalo (vegan) meatball sandwiches                                                                                               
• Smoked-tofu bánh mì                                                                                              
• Marinated veg & chickpea-salad sandwiches (a variation on this)                                                                                               

Dessert Buffet                                                                                                
                                                                                                

• Lime & thyme blueberry Bundt cake                                                                                                
• Lavender & lemon vegan cheesecake                                                                                                
• White chocolate-coconut-macadamia truffles rolled in cacao nibs                                                 
• Jumbo oatmeal cookies with currants and dark chocolate

Drinks

• Cucumber-lime agua fresca (plus another agua)
• Cocktail: 212 (gin, Aperol, grapefruit juice) topped with ginger beer (and garnished with lemongrass straws—Elaine's seriously gorgeous finishing touch)
• Coffee from K Brew (they substituted almond milk for the creamer in their catering packs for me easy peasy)
• beers, wines, cava, water

And, finally, the moment we've all been waiting for, the food photography:

Phew. And <3.

Smoked Tofu, Avocado, and Sage-Roasted Lemon Sandwich

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This sandwich relies on the convenience of store-bought tofu, the convenience of nature's perfect condiment (avocado), and takes just about 15 minutes to punch up that lovable combination with seriously dreamy roasted lemons. The result is sure to brighten up any Tuesday afternoon, but feel free to serve this to pals at any casual gathering, too.

Whole-lemon anything is never to be passed up, so when this salad recipe came into view, there was no question that the sage-roasted lemons would be put to work long before tomato season. Totally worth the light effort, these dreamy little lemon slices jazz up absolutely everything. New favorite ingredient.

Smoked Tofu, Avocado, and Sage-Roasted Lemon Sandwich

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yields three sandwiches

1 recipe sage-roasted lemon slices

8 oz smoked tofu, such as Soy Boy brand

1 ripe avocado

6 slices whole wheat bread from a small boule

flaked salt and freshly cracked black pepper

Prepare the lemon slices as directed.

While the lemon slices roast, place each tofu square on its thin side and cut into thirds, so you have a total of six thinner squares. Halve and pit the avocado, divide into eight slices, and scoop out.

To assemble, place two slices of tofu on three slices of bread. Divide the avocado as evenly as possible and place atop the tofu. Sprinkle with flaked salt and freshly cracked black pepper. Add lemon slices, sandwich, and serve at once.

Smoked Tofu Salad Sub

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Your lunches are totally covered. Sunny October afternoon picnics, too. And thanks to commercially prepared smoked tofu, this satisfying baguette sub couldn't be easier.

Start with your smoked tofu, grate it, add a good bit of plain nondairy yogurt (Kite Hill or Silk recommended), and season that with lemon juice, cornichons, and capers.

Technically, you can stop right there, grab the crackers, and call it good. Or you can sandwich it up with romaine and top with salt, pepper, oil, red wine vinegar, and thinly sliced red onion. Totally classic presentation with a blissfully flavorful convenience item. Meet your new favorite protein-salad sandwich.

Smoked Tofu Salad Sub

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serves 3-4

For the smoked tofu salad:

8 oz smoked tofu, grated, such as Soy Boy brand

5 oz plain nondairy yogurt, such as Kite Hill or Silk brand

1 6-inch piece celery, thinly sliced

4-6 cornichons (1 to 1 1/2 inches each), finely chopped

2 tsp drained capers

2 tsp lemon juice

1/2 tsp garlic powder

1/4 tsp fine sea or kosher salt

To serve:

baguette loaf

romaine leaves

red onion, sliced into paper-thin half-moons

olive oil

red wine vinegar

fine sea or kosher salt

freshly cracked black pepper

Stir all tofu salad ingredients together.

To serve, cut off a desired length of baguette and split in half lengthwise. Line bottom slice with romaine. Spoon tofu salad on top, pressing down a little to aid cohesion. Top with onion, to taste. Drizzle oil over top, add several dashes red wine vinegar, and finish with a gentle sprinkle of salt and a generous amount of freshly cracked black pepper.

Note: for travel, toast cut sides of bread before assembling. Will keep well, wrapped, for a few hours.

Tempeh Pate with Olives and Capers

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Earthy, nutty tempeh and briny olives make a great match. This pate is a perfect example. Green olives, Kalamata olives, and capers combine with quickly steamed tempeh for a dead-simple spread that becomes more than the sum of its parts. (Naturally, the better your olives, the better the dish.) Finish it off with finely chopped fresh red pepper for a little color and crunch.

You can obviously spread this on crackers to your heart's content, but it's also quite nice on a slice of plain or spinach lavash. Apply a generous amount (about a third of the recipe) to a slice, roll it up, and slice it into little pinwheels with a sharp knife. Munch.

Admittedly, this recipe is pretty fabulous on the second day, but it's so tasty straight from the food processor that you may need to make a double batch to make it last that long.

Tempeh Pate with Olives and Capers

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serves 3-4

8 oz tempeh

1/4 cup pitted Kalamata olives

1/4 cup pitted green olives

1 TBSP drained capers

1 TBSP extra virgin olive oil

2 tsp lemon juice

1/2 tsp dried oregano

1/4 tsp garlic powder

1/4 cup diced (1/4-inch) red bell pepper

Steam tempeh 10 minutes. Meanwhile, rinse the olives and capers in a fine sieve. Set aside to let drain thoroughly. When the tempeh is done, set aside to let cool a bit while you chop the bell pepper.

Carefully transfer tempeh to food processor. Add oil, lemon, oregano, and garlic powder. Process until smooth (for tempeh). Add olives and capers. Process until olives are very finely chopped, pausing to scrape the sides, as needed. Add bell pepper and pulse to combine. Serve at once or chill until ready to serve.

Rosemary-Dijon Tempeh Sandwiches with Sauerkraut and Smoky Tahini Sauce

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There are big flavors everywhere you turn in this tempeh sandwich.

Starting with the protein, there's not really any subtlety with the tempeh here. No gently enhancing its characteristics. Instead, you'll hit it with a good dose of Dijon-style mustard and fresh rosemary, plus a little tamari and sugar. The result is robust and heads straight for your pleasure center with no careful tasting required. Look at that gorgeous stuff.

Next, you'll add sauerkraut. It may already seem like there's a lot of acid piling up, but remember that between the tempeh, tahini, rosemary, and wheat bread, you have a lot of earthy and bitter elements in here that can stand up to the vinegar. The tahini gets a generous addition of lemon, but in the context of the sandwich, it keeps things bright without being sour (that's what the sauerkraut is for, of course). Along with the lemon, a nice sprinkling of smoked paprika is all you need to make this dead-simple tahini sauce your new favorite sandwich condiment.

Come fall, you may want to eat little else.

Rosemary-Dijon Tempeh Sandwiches with Sauerkraut and Smoky Tahini Sauce

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makes 2 large or 4 smaller sandwiches

For the tempeh:

8 oz tempeh

1 TBSP olive oil

1 TBSP Dijon-style mustard

1 TBSP water

1 tsp reduced-sodium tamari

1 tsp finely chopped fresh rosemary

1 tsp natural cane sugar (evaporated cane juice)

salt and freshly cracked black pepper

For the tahini sauce:

2 TBSP tahini

2 TBSP lemon juice

2 TBSP water

1/4 tsp fine sea or kosher salt

1/4 tsp smoked paprika

To serve:

sauerkraut

wheat bread

Begin by preparing the tempeh. Turn the block on its thin side and carefully slice in half. Leaving both halves still stacked, place the block back in landscape position (long end toward you), and cut in half. Cut each half on the diagonal to make eight triangles.

Place tempeh triangles in a dish in a single layer. Sprinkle a generous pinch or so of salt over them and repeat with freshly cracked black pepper. Whisk together oil, mustard, water, tamari, rosemary, and sugar. Pour slowly over tempeh and spread it out to cover the surface entirely. Cover loosely with a clean kitchen towel and let marinate 30 minutes.

Meanwhile, carefully whisk together all tahini sauce ingredients until smooth.

When tempeh is ready, heat a nonstick pan over medium heat until hot. Shake excess marinade off tempeh (there won't be much) before adding each triangle, marinated-side down, into the hot pan—it should sizzle at once. Let cook, undisturbed, four minutes (less if you start to smell danger of burning). While cooking, use the small amount of extra marinade to lightly coat the bare side of the tempeh while it cooks—proceed carefully, as the pan is hot and the oil can sputter. Flip tempeh and cook another four minutes, or until golden on the underside.

Assemble sandwiches, using a generous spoonful of tahini sauce for each, and grill or press until bread is crisp and golden. Serve at once.

Balsamic Onion Tofu-Pecan Meatball Sandwiches

Time to get out the slow cooker and satisfy your summer vegan meatball cravings.

As if tofu-pecan meatball sandwiches weren't lovable enough, today's version mixes in blissfully savory and sweet bits of onions cooked with balsamic vinegar. It's a breezy shortcut to seriously satisfying flavor. Keep those big flavors coming by topping it all with spicy mustard and tangy sauerkraut.

Balsamic Onion Tofu-Pecan Meatball Sandwiches

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see [Note] on yield , meatballs adapted from here

For the meatballs: 

1 small yellow onion, finely diced

2 TBSP olive oil

generous pinch fine sea or kosher salt

2 tsp balsamic vinegar

1 cup water

1 cup TVP (textured vegetable protein) 

1 lb Twin Oaks brand extra-firm tofu [see note on tofu]

1/2 cup unsalted pecans

3 sun-dried tomatoes packed in oil, roughly chopped

2 TBSP reduced-sodium tamari

1/2 tsp liquid smoke

1 cup oat bran

1/4 cup nutritional yeast

1 tsp garlic powder

1 tsp onion powder

1/2 tsp fine sea or kosher salt

1/2 tsp freshly cracked black pepper

1/4 tsp celery seed

To serve: 

sandwich/burger buns

stone-ground mustard

sauerkraut

Heat oil over medium heat. When hot, add diced onion and generous pinch salt. Cook until onions have released their liquid and begin to turn translucent, about five minutes. Add balsamic vinegar and continue to cook, stirring/scraping the pan frequently, until onions are deep in color, another five to seven minutes. Remove from heat and set aside.

Boil one cup water in a small sauce pan. Remove from heat, stir in TVP, and let sit 10 minutes.

Meanwhile, roughly crumble the tofu into a food processor. Add pecans, sun-dried tomatoes, tamari, and liquid smoke. Process well, until uniform with no large chunks of pecans. 

In a large mixing bowl, combine oat bran, nutritional yeast, garlic powder, onion powder, salt, pepper, and celery seed. Stir to combine, add the tofu-pecan mixture, and mix thoroughly (hands are best). Add reconstituted TVP and onions when cool enough to handle and mix until incorporated.

Form meatballs, place them in a lightly oiled slow cooker and cook on low 4-5 hours (you may need 5-6 hours for golf-ball size). Alternately, bake in a 350-degree oven for 30 minutes, until warmed through and golden.

Note on yield: recipe yields 36-40 ping-pong size meatballs or 26-30 golf-ball size. Sandwiches will require 3-4 meatballs per bun, depending on bun size.

Note on tofu: Twin Oaks extra-firm is exceptionally dense. If you use a different brand, look for super-firm, or press your extra-firm tofu for 20-30 minutes, then weigh it out for the recipe.

Apricot-Basil Chickpea Salad on Baguette

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You can never have too many chickpea salad sandwich variations. This one's a little fussier than the last one (which, by the by, is currently MSV's second most popular post ever), but only a bit. And it really sings of warm weather.

You have your chickpeas, of course, plus sweet and sunny dried apricots, fragrant basil, verdant scallions, rich and crunchy almonds, and a creamy yogurt base combined with a heap of lime to hug the whole lovable thing. Add a baguette, and who could resist?

So here are the fussy bits. Do take a few minutes to toast the almonds. It makes a lovely little difference, boosting the savory side of your nuts (in a pinch, use roasted unsalted almonds). Second, you can technically dig in right after assembly, but the salad benefits from a rest in the fridge. There are several bold flavors here—apricots, basil, and all that lime—and they get to know each other a little better and settle down after an hour or so. The bonus here is that this makes a great traveling sandwich, be it for sunny picnics or florescent-lit desk lunches. Finally, use the baguette. Again, with these bigger flavors, a couple leaves of romaine aren't the ideal accompaniment. This salad does best with a dreamy crusty bread that can absorb its personality.

Otherwise, you chop a handful of things and have instant lunch for days.

Apricot-Basil Chickpea Salad on Baguette

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serves 4-5

2 15-oz cans chickpeas

1/4 cup raw, unsalted almonds, roughly chopped

3/4 cup plain or plain unsweetened nondairy yogurt

1/4 cup loosely packed basil leaves, cut into chiffonade

1/4 cup lime juice

1/2 tsp celery seed

1/2 tsp sweet paprika

1/4 tsp garlic powder

5 medium scallions, white and green parts, trimmed and thinly sliced

heaping 1/4 cup dried apricots, cut into thin strips

1 tsp fine sea or kosher salt

generous 1/4 tsp freshly cracked black pepper, or to taste

1 long baguette

Drain chickpeas. Rinse well in a fine sieve and set aside to let drain thoroughly. Prep everything that needs chopping now to give them time to drain.

Heat a skillet over medium heat. Dry toast chopped almonds a few minutes, tossing very frequently, until fragrant. Transfer to a plate to let cool.

Whisk together yogurt, basil, lime juice, celery seed, paprika, and garlic powder. Set aside.

Transfer chickpeas to a mixing or serving bowl. Mash roughly with a fork or potato masher. Add scallions, apricots, salt, and pepper. Toss to combine. Add yogurt mixture and toss thoroughly. Adjust pepper, if needed.

Ideally, let salad chill for an hour before serving to allow the flavors to mingle. Serve sandwiched on baguette.

Chimichurri Tofu-Pecan Meatball Sandwiches

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The post introducing the recipe for tofu-pecan meatballs is still one of the most popular posts ever on MSV, and for good reason. These little guys are savory, a little earthy, totally fun, and blissfully chewy. This version adds cilantro and parsley to the meatballs themselves to echo the fresh quantity pureed into an irresistible chimichurri sauce.

Strips of sweet roasted red pepper beautifully complement the rich, fragrant, garlicky and zippy green sauce. For best results, grab the freshest garlic you can find.

Chimichurri Tofu-Pecan Meatball Sandwiches

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see [Note] on yield , meatballs adapted from here

For the meatballs: 

1 cup water

1 cup TVP (textured vegetable protein) 

1 lb Twin Oaks brand extra-firm tofu [see note on tofu]

1/2 cup unsalted pecans

3 sun-dried tomatoes packed in oil, roughly chopped

2 TBSP reduced-sodium tamari

1/2 tsp liquid smoke

1 cup oat bran

1/4 cup nutritional yeast

1 tsp garlic powder

1/2 tsp fine sea or kosher salt

1/4 cup loosely packed flat-leaf parsley, tough stems removed, finely chopped

1/4 cup loosely packed cilantro, tough stems removed, finely chopped

To assemble: 

sandwich/burger buns

sliced roasted red pepper

Parsley-Cilantro Chimichurri, recipe follows

Boil one cup water in a small sauce pan. Remove from heat, stir in TVP, and let sit 10 minutes.

Meanwhile, roughly crumble the tofu into a food processor. Add pecans, sun-dried tomatoes, tamari, and liquid smoke. Process well, until uniform with no large chunks of pecans. 

In a large mixing bowl, combine oat bran, nutritional yeast, garlic powder, salt, chopped parsley, and chopped cilantro. Stir to combine, add the tofu-pecan mixture, and mix thoroughly (hands are best). Add reconstituted TVP when cool enough to handle and mix until incorporated. 

Form meatballs, place them in a lightly oiled slow cooker and cook on low 4-5 hours (you may need 5-6 hours for golf-ball size). Alternately, bake in a 350-degree oven for 30 minutes, until warmed through and golden.

To assemble, place meatballs on a bun (toasted on the cut sides, if desired), spoon on a scant tablespoon of sauce, top with pepper strips, then sandwich.

Note on yield: recipe yields 36-40 ping-pong size meatballs or 26-30 golf-ball size. Sandwiches will require 3-4 meatballs per bun, depending on bun size.

Note on tofu: Twin Oaks extra-firm is exceptionally dense. If you use a different brand, look for super-firm, or press your extra-firm tofu for 20-30 minutes, then weigh it out for the recipe.

Parsley-Cilantro Chimichurri

1/2 cup loosely packed cilantro, tough stems removed

1/2 cup loosely packed parsley, tough stems removed

1 TBSP fresh oregano leaves

1/3 cup extra virgin olive oil

3 TBSP rice vinegar (unseasoned), (or white wine or red wine vinegar)

2 cloves garlic, peeled

1 small shallot, peeled and roughly chopped

1 small jalapeno, trimmed, seeded, and roughly chopped

1/4 tsp fine sea or kosher salt

Puree all ingredients until smooth. Adjust salt, and vinegar, if needed.

Dead Simple Tempeh Salad Sandwich (with Artichoke Hearts and Kalamata Olives)

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This one's for the tempeh lovers. If you're on the fence about tempeh, or only like it in certain sauces, skip this one. The rest of you, dive into a pile of simply spiced tempeh on your favorite sandwich roll. (Pictured here are small dinner rolls that make pretty adorable sandwiches.)

You'll turn to the convenience of frozen artichoke hearts to add a light vegetal quality to the nutty tempeh and give those both a shot of salt from Kalamata olives. Top with avocado for satiety and creaminess, plus a little lettuce for texture and freshness. Easy, simple, and good. It's nice on a sandwich roll (but a touch messy—like a sloppy Joe without the brutal stain potential), but if you prefer to spoon it atop salad greens, have at it.

Dead Simple Tempeh Salad Sandwich (with Artichoke Hearts and Kalamata Olives)

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serves 2

8 oz tempeh

1/4 cup finely chopped artichoke hearts (frozen preferred; rinsed, if using canned/jarred)

1/4 cup roughly chopped pitted Kalamata olives

1 TBSP olive oil

1/2 tsp sweet (Hungarian) paprika

fine salt or kosher salt

sandwich rolls of choice

flesh of half of one large avocado, sliced

tender lettuce leaves

lemon wedges

Steam tempeh 10 minutes. Meanwhile, chop the artichoke hearts and olives. Add both to a mixing bowl with oil, paprika, and a pinch of salt.

Carefully transfer tempeh to a cutting board. When cool enough to handle, cut into 1-inch dice. Add to mixing bowl. Use a fork to roughly mash and stir salad until combined and still a bit chunky.

To serve, place a lettuce leaf on the bottom half of a roll. Top with salad and avocado slices. Sprinkle with a small pinch of salt and a squeeze of lemon. Sandwich and serve.

Dead Simple Five-Layer Chickpea Salad Sandwich

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Today, we lunch. This fuss-free sandwich combines the convenience of pantry items with a generous heap of fresh ingredients to make one breezy little dreamboat of a meal. It all starts with chickpeas mashed with a simple mix of parsley, lemon, and olive oil. (If you're in an even bigger hurry, grab a can of white beans instead, which will mash readily with a fork—you'll lose a touch of texture, but whatever works.)

Next, add avocado for creamy texture and richness that balances all the lighter elements you're piling on. Finish the whole thing with convenient jarred roasted red pepper, a few slices of crispy cucumber, and a shot of grassy, fragrant chives. Season, sandwich, grill, and devour.

Grilling isn't strictly necessary, but the pressure really boosts cohesion, and the toasted bread adds welcome texture. Speaking of bread and texture, be sure to choose a nice, thick, hearty loaf that will stand up to your filling (and grilling). This guy will also make a great picnic sandwich served on baguette—see the note in the recipe below.

Dead Simple Five-Layer Chickpea Salad Sandwich

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yields 4 sandwiches

For the filling:

1 cup drained canned chickpeas

1 large (or 2 small) roasted red bell pepper (drained if using jarred)

1/4 oz chives

1 small-medium cucumber

flesh of 1 ripe avocado

juice of 1/2 lemon, divided

fine sea or kosher salt

1/4 cup fresh parsley, large stems discarded

1 TBSP olive oil

To assemble:

8 slices hearty bread

fine sea or kosher salt

freshly cracked black pepper

dried oregano

Rinse the chickpeas in a sieve and set aside to let drain thoroughly.

Meanwhile, cut pepper into 1/2-inch-thick strips and set aside. Finely chop chives and set aside. Thinly slice cucumber and set aside.

Use a fork to mash avocado with 1 tsp lemon juice and a generous pinch salt. Set aside.

Chop parsley leaves so that no large leaves remain. Use a potato masher to mash chickpeas, parsley, olive oil, generous pinch salt, and 1 TBSP lemon juice until chickpeas are broken up.

Heat a closing countertop electric grill. To assemble one sandwich, take two slices bread. Add one-quarter of the chickpea salad to one slice and one-quarter of mashed avocado to the other slice. Atop the chickpeas, add pepper slices, chives, and cucumber slices. Sprinkle a generous pinch each salt, pepper, and dried oregano over the mashed avocado. Sandwich, grill until browned (about three minutes), and serve immediately. Repeat with remaining ingredients.

Picnic Variation: Assemble sandwiches using baguette. Do not grill. Wrap each snugly in parchment paper. Stored this way, sandwiches will keep well for 2-3 hours.

Dead Simple Za'atar-Spiced Tempeh Flatbreads

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So homemade soy yogurt has been happening around here. It's good stuff, and it works a humble kind of magic in this simple, generous wrap, where it's mixed with prepared hummus (like from these folks at area grocers or from your favorite corner falafel joint) to add creamy texture and mellow that potent dish out a bit. Next, slice up some tempeh, toss it with za'atar, and throw it on the countertop grill (or stovetop griddle).

Chop a little cucumber, cherry tomatoes, and parsley for one last gasp of summer produce. Finish it with a good dose of lemon, and say hello to a seriously satisfying wrap, easy enough for lunch and substantial enough for a dead-simple dinner.

And don't skip wrapping your flatbread with parchment or foil. It ensures all your filling stays in the flatbread, where you want it, instead of on your plate. Unwrap it little by little as you eat.

Dead Simple Za'atar-Spiced Tempeh Flatbreads

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serves 4

12 oz tempeh (1 1/2 8-oz packages)

1 1/2 TBSP olive oil

1 1/2 TBSP za'atar

1/2 cup hummus (preferably one not shy with the garlic)

1/4 cup plain (or unsweetened) nondairy yogurt

16 cherry tomatoes

1 small cucumber

small handful parsley

4 7-inch flatbreads (or pita loaves)

1 lemon, cut into four wedges

Heat a countertop electric grill (or a griddle on the stove).

Lay the block of tempeh in landscape position (with the long end toward you), and cut it in half. Cut each half in half. Cut each quarter into four equal slices. Repeat with other half-block of tempeh. You will have 24 slices.

Add oil and za'atar to a mixing bowl. Add tempeh slices and gently toss with hands until evenly coated (some will break—don't sweat it). Arrange tightly on the countertop grill in one layer and close the lid. Cook until golden, about 10 minutes. (If using a griddle, flip halfway through cooking.)

Meanwhile, cut cherry tomatoes in half. Chop cucumber into small dice. Roughly chop parsley.

When the tempeh is done, transfer to a plate and carefully wipe off grill. Cook each flatbread on the grill a few minutes each, until softened and showing some grill marks.

To assemble, place a piece of foil or parchment halfway down your plate. Place a flatbread on top. Spread three tablespoons of the hummus-yogurt mixture vertically along the center, leaving one inch at the top and bottom. Add six slices tempeh, eight tomato halves, a quarter of the cucumber (about two tablespoons), and parsley. Give a generous squeeze of lemon, fold the sides over, and fold the parchment or foil over that, twisting at the bottom to seal. Serve warm.

Tofu, Smoky Eggplant, and Avocado Sandwich, AKA The "Hello, Sunshine"

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Tender tofu, intensely salty strips of eggplant, and rich avocado all come together on sourdough to make a deeply satisfying vegan breakfast sandwich. Before sandwiching, you'll top the whole thing with freshly cracked black pepper for heat and lemon zest for brightness. Irresistible. You'll likely find yourself eating it for lunch and dinner, too—it's way less fussy than the recipe might make it look.

The eggplant comes from this totally great Vegetarian Times recipe from a few years back, in which thin eggplant slices stand in for cured ham. Around here, it's a go-to for anything that could use a blast of salt and paprika.

There are a few reasons this eggplant is so adored around here. Tempeh can be difficult to slice thinly and needs a long-ish marinade to really soak up flavor. (It also works best fried, which is kinda gross in a kitchen without ventilation. Like the MSV kitchen.) Coconut bacon is beyond convenient, thanks to industrially produced dried coconut flakes, but it does taste of coconut. Which is fine, until it's not.

Eggplant, on the other hand, is notoriously thirsty, which means it takes on a bunch of flavor in only minutes. And knowing your end result needn't be super-chewy or crispy (i.e. not calling it "bacon") means there's way less pressure to nail a specific texture. Letting the eggplant be eggplant and, well, seasoning the hell out of it is all you need. Especially when paired, as here, with tofu, which already gives you good texture. Oh, and while the link calls for grilling, don't worry, the oven does just fine.

So dig in, already.

The "Hello, Sunshine" Sandwich

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yields four large sandwiches

For the eggplant, adapted from Vegetarian Times:

1 medium eggplant (about 1 lb), trimmed and peeled

1/4 cup olive oil

2 TBSP reduced-sodium tamari

2 TBSP apple cider vinegar

2 TBSP grade B maple syrup or brown sugar

2 tsp smoked paprika

1 1/2 tsp ground cumin

2 tsp fine sea or kosher salt

For the tofu:

14 oz extra-firm tofu, drained

2 TBSP nutritional yeast

1/2 tsp fine sea or kosher salt

To serve:

8 sourdough slices, toasted

sliced avocado

freshly cracked black pepper

zest of 1 large lemon (about 1 tsp)

Whisk together all eggplant marinade ingredients in a mixing bowl and set aside. Use a vegetable peeler to slice the eggplant into long strips. When you hit the seedy center, rotate the eggplant. Continue all the way around. (Reserve the center for another use.) Add eggplant to the mixing bowl and toss thoroughly—tongs work very well for this. Let marinate 10 minutes, tossing every few minutes to ensure even coating.

Heat oven to 400. Line a baking sheet with parchment.

Meanwhile, prepare the tofu. Heat a large nonstick griddle (or skillet) over medium heat. With the tofu in landscape position (long end toward you), cut it into 8 even slices. When the griddle is hot, carefully add the tofu in a single layer, without touching. Whisk together the nutritional yeast and 1/2 tsp salt, sprinkle over the tofu, and let cook, undisturbed, 5-6 minutes. Flip the tofu and cook another 4-5 minutes, until golden brown. (If you use a skillet, you may need to work in two batches.)

Lay the eggplant strips onto the prepared baking sheet one at a time in a single layer—hands work well for this. Bake 10 minutes, flip with the tongs, and bake another 5-7 minutes, until the surface has dried out a bit and the edges are browning.

To assemble, lay a toasted slice of sourdough, untoasted side up, and layer on two slices of tofu, a few eggplant strips, and avocado. Add freshly cracked black pepper, to taste, and sprinkle on 1/4 tsp of lemon zest. Sandwich and serve.

Party Animals No. 35: Smoked Tofu Sandwiches & Blueberry Crisp Bars for Dinner with Pals

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When your friend with the smoker suggests a summer potluck, it's tofu time. My pal smoked the two pounds I brought: one to take home, and one to tuck into MSV's own banh mi-style sandwich to eat and share on site. Because smoked tofu isn't nearly as rich as the eggplant in that recipe, it was necessary to cut back on the acid in the condiments a touch. Only half the chile sauce went on, and a couple extra tablespoons of oil went into the herb spread. The crowd seemed to approve.

What the crowd loudly approved of was dessert. Flipping through the trusty old second-hand copy of The Wine Lover's Dessert Cookbook while planning yielded this casual and delightful blueberry number. And it was already vegan (if you choose a nondairy milk for the milk).

These bars are sweet without being sugary, the blueberries take center-stage, and, happily, they're dead-simple to make. But the real genius is combining fresh and dried berries in the filling. During cooking, the fresh berries get soft and glossy and get you that sticky little corner piece pictured above. Meanwhile, the dried berries stay intact, plumping up and tenderizing into adorable, perfectly round bits that retain a touch of chew. So smart. Make a note.

Back with a new recipe next week. Until then, happy cooking out.

About the Party Animals posts: these posts contain brief mentions of other people's vegan recipes—and/or house-created vegan recipes—for special occasions, be they big, small, casual, or dressed to impress.

Lemon-Poppy & Herb Smoked Tofu-Salad Sandwich

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Today, a little love note to smoked tofu. (And tarragon, but that comes in a minute.) Warm weather begs for cool, protein-packed salads that can be kept on hand for quick sandwiches that provide easy nourishment at any time of the day. For that, it's hard to beat the ease of grabbing a pre-seasoned pack of tofu.

This salad really takes advantage of three store-bought convenience items: the smoked tofu, of course, and also a big dollop of plain nondairy yogurt seasoned with dijon mustard. You'll set those off with heaps of fresh and fragrant stuff: parsley, tarragon, cucumber, lemon zest, and, finally, lightly toasted poppy seeds.

Grate, chop, toast, stir, and you have lunch for days. Grab a half-loaf of pita, a bagel, or a couple slices of your favorite wheat bread. Whatever you have on hand will work and makes for a surprisingly sophisticated, dead-simple meal.

Lemon-Poppy & Herb Smoked Tofu-Salad Sandwich

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serves 4, adapted from Tartine Bread

1 tsp poppy seeds

zest of 1 lemon

3 TBSP plain nondairy yogurt(*)

1 TBSP dijon mustard

12 oz smoked tofu (such as Soy Boy brand), grated

1 small cucumber, peeled, seeded, and finely chopped

1 bunch parsley, tough stems removed (about 1 cup loosely packed), chopped

4 large sprigs tarragon, stems discarded (about 1/4 cup loosely packed leaves), chopped

sandwich loaf slices, halved bagel, or pita, plus tender lettuce leaves, to serve

Add poppy seeds to a small dry skillet over medium heat. Toast, tossing constantly, until fragrant, about 30 seconds, being careful not to burn.

Combine poppy seeds, lemon zest, yogurt, and mustard in a small bowl. Put grated tofu, cucumber, parsley, and tarragon into a large mixing bowl. Add dressing and toss thoroughly. (Salt, if needed—this will depend on your brand of tofu.) Can be served immediately, but benefits from an hour in the fridge to allow the flavors to mingle.

When ready to serve, spoon salad onto bread, then sandwich. Press down with one hand and cut in half (compressing helps the sandwich hold together—not necessary if using pita).

(*Whole Soy Co. or So Delicious brands of plain yogurt are recommended. Because of the bitterness of the poppy and pungent nature of tarragon, the unsweetened variety is not recommended for this dish.)

Pastrami-Spiced Portobello Sandwich with Caramelized Onion-White Bean Spread

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This might sound like a lot of trouble for a sandwich, but the major parts require only sporadic attention. The hardest part is washing the food processor after you're done.

Your reward for that bit of effort is thick-cut, peppered-up mushrooms paired with dijon mustard, sauerkraut, and a hearty white bean puree made sweet from the addition of a heap of caramelized onions.

You'll have a lot more bean puree than you'll need for the sandwiches, which means, happily, you'll have it on hand for any crackers, crudite, or grilled sandwiches you might feel like munching on over the next few days.

Pastrami-Spiced Portobello Sandwich with Caramelized Onion-White Bean Spread

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serves 4

2 yellow onions, peeled, halved, and sliced

4 TBSP olive oil, divided

generous pinch fine sea or kosher salt

12 oz thickly sliced (about 3/4 inch) portobello mushrooms

1 1/2 TBSP freshly cracked black pepper

1 tsp ground coriander

1/2 tsp smoked paprika

1/4 tsp garlic powder

1/4 tsp smoked salt

1 15-oz can Great Northern beans

1 TBSP balsamic vinegar

4 whole wheat buns, cut sides toasted

dijon mustard

sauerkraut

Heat a skillet with 2 TBSP of oil on the low side of medium-low heat. Add sliced onions, cover, and cook, stirring and scraping every five minutes or so until deeply browned, about an hour. (Reduce heat as needed if onions threaten to burn.)

Meanwhile, heat oven to 400 and lightly oil a roasting pan.

Whisk remaining 2 TBSP oil with all spices, pour over mushrooms in a large mixing bowl, and gently toss to combine (it will coat a little unevenly, but will settle out when you toss them in the oven after the mushrooms release their juices). Transfer mushrooms to pan and sprinkle on any spices that fell to the bottom of the bowl. Roast 40 minutes, tossing well after 20 minutes.

Meanwhile, rinse beans well and set aside in a sieve to let drain thoroughly. Add to a food processor when the onions are almost done.

When the onions are ready, add balsamic vinegar and use it to deglaze the pan one last time before removing from heat. Add onions to processor and process until smooth. Set aside to let cool a bit while you toast the buns.

To serve, spread dijon mustard on bottom bun, add one quarter of the mushrooms, then top with sauerkraut. Spread bean mixture on top bun, sandwich, and serve immediately.

Grilled Vegan Cobb Salad Sandwich

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Bring your appetite. Taking advantage of the lightness of vegetables on a sandwich can be thoroughly tasty, but this many-layered gem is seriously satisfying, fit for any deli menu. Fun for lunch or dinner. And don't rule it out for breakfast, either. If your coconut is prepared in advance, this beautiful and flavor-packed sandwich comes together in minutes.

There's a thin slab of simple grilled tempeh to add substance, but satiety here is really loaded in from three other sources: mashed avocado, smoky coconut strips, and a quick spread made from store-bought almond meal (with a little kelp added to bring an undertone of funk). The coconut strips here were made from Colleen Patrick-Goudreau's new edition of The 30-Day Vegan Challenge, a copy of which you can still enter to win right over here. Add to all that layers of refreshing tomatoes, romaine, and chives, and heaven comes on sourdough.

Grilled Vegan Cobb Salad Sandwich

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serves 2 generously

4 oz tempeh (from an 8-oz block, halved crosswise)

1-2 tsp olive oil

4 slices sourdough from a roughly six-inch boule

Almond-Kelp Spread, recipe follows

flesh of 1 small avocado

generous 1 TBSP minced chives

pinch fine sea, kosher, or flaked salt

freshly cracked black pepper

4 romaine leaves, washed and dried

about 1/2 cup coconut bacon, or to taste

1 medium roma tomato, sliced crosswise into 8 rounds

Heat a countertop electric grill. Turn tempeh on its side and carefully slice in half to make two thin slabs. Brush each top with a little oil and grill five minutes, grill closed, until golden. (Leave grill plugged in.)

Meanwhile, spread about 2 tsp of almond-kelp spread on two slices of bread. Set aside. Roughly mash avocado in a small bowl and spread on the remaining slices of bread. Sprinkle chives over avocado and top with a pinch of salt and freshly cracked black pepper, to taste.

Chop romaine into shreds and place atop avocado and chives. When the tempeh is ready, place it on top, followed by coconut bacon, then tomato slices. Sandwich, grill—pressing gently on the lid to compress—and serve.

Almond-Kelp Spread

1/2 cup almond meal

1/4 cup plain soy milk

3/4 tsp fine sea or kosher salt

1 TBSP rice vinegar

1/4 tsp kelp granules

Whisk together all ingredients until creamy and thoroughly combined.