On a deli roll with pepperoncini, yellow tomatoes, avocado, vegenaise, and dijon
No baby yet. Close your eyes if you can't handle lady news, but as of my doctor's appointment yesterday, I'm five centimeters dilated. So really, we should have a baby any second.
I missed the sandwich deadline. After the nice people at Mezzetta sent me some jarred peppers, I planned to enter a recipe in their recent Make That Sandwich contest, but I neglected to read the noon PST deadline. I've been a bit absent-minded and self-absorbed of late.
Fortunately, the performance pressure of coming up with a vegan sandwich to rival all those shoe-in melty cheese numbers resulted in a really good deli slice recipe that I think might come in handy for any lunch packing you have going on this September. And in other lunch-packing news, I am totally digging Vegan Lunch Box Around the World
Roasted Red Pepper Deli Slices or Vegan Salami
wet:
1/3 cup roasted red pepper slices and surrounding juice (or if you have roasted your own pepper, just add a touch more water)
3 tablespoons olive oil
1 tablespoon minced garlic
1/2 teaspoon liquid smoke
1 tablespoon red wine vinegar
1 tablespoon soy sauce
water to make one cup
dry:
1 1/2 cups vital wheat gluten
1/4 - 1/2 teaspoon black pepper
1/2 teaspoon salt
In a blender, puree the wet ingredients. In a large bowl, mix together the dry ingredients. Add the wet and stir to combine. If necessary, knead just to incorporate all ingredients. Shape into a fat log, about 6 - 7 inches long, and roll pretty tightly in aluminum foil, twisting the ends closed. Steam for one hour. Allow to cool before slicing.
On grilled sourdough with (vegan) cream cheese and pepperoncini
