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ANIMAL-FREE MEAT BEANS- LEGUMES COOKING WITH LARGE CANS/bags HOW TO MAKE SANDWICHES

Veggie Pot Beans Knife And Fork Sandwiches

Baked beans aren’t just for service as main or side dish. They make good sandwiches too. Make your own baked beans or use canned. I made a deluxe knife and fork sandwich using a recent VEGGIE POT BEANS recipe I developed. Over the top. It sure was good though.

To start you have to have the beans which I had. Here they are:

VEGGIE POT BEANS

A hearty pot of baked beans and veggies. Smoky, sweet, salty, spicy, acidic. Textured with reconstituted vegetable protein to increase nutritional content and uptick the chew factor. You don’t need ground pork or bacon with these beans. The textured vegetable protein sauteed with seasonings create the chew and flavor you expect!

Makes 23 cups


VEGGIE POT BEAN KNIFE AND FORK SANDWICH

Per Sandwich:

> Use an English muffin or a Thomas’ Nooks and Crannies Bagels (it’s essentially a larger, lighter bagel style English muffin), lightly toasted and spread with margarine.

> nut butter; I used fresh ground almond butter here

> spicy brown mustard mixed with a little light-colored vinegar till smooth to make a saucy texture

> Veggie hot dogs, sliced in half from end to end, then in half crosswise, pan-fried in a little oil till hot – I used LIGHTLIFE JUMBO SMART DOGS

> LIGHTLIFE meatless SMART BACON, thawed and pan-fried according to package instructions in a little oil, followed by a little maple syrup, being careful not to cook too long, otherwise it will stiffen beyond use

> lettuce leaf (I used hearts of romaine

> sliced ripe tomato

> 3-4 sweet or dill pickle chips (your preference)

> slice of room temperature veggie cheese (I used Tofutti mozzarella)

> fresh parsley garnish


Make beans and heat till very hot.

Spoon a little bean mixture on center of serving plate to hold the toasted muffin in place.

Place 1 toasted muffin half on top of bean mixture.

Spread evenly with a little nut butter

Top with 3 meatless hot dog pieces and drizzle with a little more mustard sauce.

Drizzle liberally with a little mustard sauce.

Top with lettuce.

Top lettuce with cooked bacon.

Top with pickle.

Top bacon liberally with hot bean mixture.

Top with tomato slice.

Top with slice of veggie cheese softened at room temperature.

(Optional) Broiled in desired for a couple minutes without wilting everything else.

Drizzle with additional mustard sauce.

Garnish with fresh parsley.

Serve. Eat with knife and fork.

Notes: Wow this was extravagant, but oh so nice.







 

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BEANS- LEGUMES CARROTS COOKING WITH LARGE CANS/bags SOUP

Veggie Pot Beans

VEGGIE POT BEANS

A hearty pot of baked beans and veggies. Smoky, sweet, salty, spicy, acidic. Textured with reconstituted vegetable protein to increase nutritional content and uptick the chew factor. You don’t need ground pork or bacon with these beans. The textured vegetable protein sauteed with seasonings create the chew and flavor you expect!

Makes 23 cups

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ANIMAL-FREE MEAT BEANS- LEGUMES COOKING WITH LARGE CANS/bags CORN SOUP TOMATOES

Sweet And Sour Baked Bean Soup

SWEET AND SOUR BAKED BEAN SOUP

Making soup absent animal broth is not difficult but it’s different. We use veggie bouillons, or combine veggie, bean and seasoning ingredients in such a way that we don’t depend on bouillon for every soup we make. This is a large can soup developed for restaurant and home use.

Recently I experimented with using fruit liquids in the broths as substitutes for bouillon and my traditional combinations of ingredients. It worked. In fact the acidity from the fruit liquid adds a wine component absent the wine that I have also used in sauce calling for wine. Apple cider and now cranberry juice are effective broth builders and wine replacements!

Makes 21- 1/2 cups

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CARROTS COOKING WITH LARGE CANS/bags TOMATOES

TOMATO CARROT HERB SOUP for restaurants

• CHEF DAVIES-TIGHT™ •

TOMATO CARROT HERB SOUP for restaurants

Made with vegetarian beans, roasted peppers, corn and spinach. Seasoned with garlic,  basil, coriander and mint. Served with a lemon slice float!

Makes 37 cups

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COOKING WITH LARGE CANS/bags

BAKED BEAN BEER SOUP for restaurants

• CHEF DAVIES-TIGHT™ •

BAKED BEAN BEER SOUP 

Canned brown sugar baked beans combined with sauteed pineapple, onion and mushrooms. Flavored with beer, white wine and sage.  Made creamy with a Tofutti Better Than Cream Cheese and fresh orange blend! 

Makes 19 cups

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COOKING WITH LARGE CANS/bags

Batali Meets Gardein

• CHEF DAVIES-TIGHT™ •

BATALI MEETS GARDEIN

Mario Batali’s Bronze Extruded Tortiglioni tossed with a Pasta Rub of Pumpkin Seed Snow, smoked paprika and garlic. Tossed with a saute of Gardein Chick’n with peppers and red onion in a smokey tomato marinara and peas with a splash of orange! And it’s all cooked up in Guy Fieri’s non-stick cast iron fry pan! Oh, and a fresh basil garnish!

Makes 15 cups pasta w/sauce


16 oz. box Bronze Extruded Pasta Tortiglioni style (large ribbed tubes) – I used Mario Batali brand – cooked in lots of sufficiently salted boiling water till tender, then drained and left in colander to continue the drain, shaking them every few minutes to reposition the tubes in the colander – we want as little moisture as possible on the tubes

Smokey Marinara With Onions Peppers And Peas:

2 T. extra virgin olive oil

10.5 oz. pkg. froz. Gardein Chick’n Strips…

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CABBAGE CARROTS COOKING WITH LARGE CANS/bags RICE SOUP TOMATOES

African Cricket Chili – therapeutic too

AFRICAN CRICKET CHILI 1

AFRICAN CRICKET CHILI – therapeutic too

A ‘Cure Whatever Ails You’ Soup. Or at least you’ll think you’re cured. Hibiscus, lavender, black forbidden rice with lots of veggies, herbs and spice makes the alternative cricket tastes especially nice!

MAKES 24 cups

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BEANS- LEGUMES BROCCOLI COOKING WITH LARGE CANS/bags PEPPERS POTATO SOUP TOMATOES

Broccoli Baked Bean Pot – cooking with large cans

AFC Coral Horseradish Sauce

BROCCOLI BAKED BEAN POT

This dish does not require much cooking time. Serve as a stew or as a topper for baked white or sweet potatoes. I went the sweet potato route this time. The horseradish element in the sauce works well with the sweet of the potato. Hearty, filling, but you leave the table feeling good about the experience. New, different but familiar! Just how I like it!

Makes 11 cups stew/sauce

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BEANS- LEGUMES CARROTS COOKING WITH LARGE CANS/bags PEPPERS SOUP TOMATOES

Stewed Tomato Bean Pot – cooking with large cans

Today we’re cooking primarily with cans – restaurant-size cans for restaurant or home use.

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ANIMAL-FREE MILK PRODUCTS COCONUT COOKING WITH LARGE CANS/bags RICE SOUP TOMATOES

TOMATO RICE STEW for restaurants

 TOMATO RICE STEW for restaurants

with cabbage, baby carrots, baked beans and roasted peppers.  Seasoned with garlic, caraway and ginger. Sweet, tart and mildly spicy! Gluten-free and fat-free!!

Makes approx. 33 cups

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BEANS- LEGUMES COOKING WITH LARGE CANS/bags PICKLES SOUP SOY BACON BITS

PICKLE POT BEANS

PICKLE POT BEANS

Beans, sweet pickles, Black & Tan beer, prunes, fresh ginger and soy bacon combined with smoky paprika, coriander, garlic, mustard and extra virgin olive oil. Beautiful achievements of flavors and textures! Rich in all ways! Served with fresh cilantro sprigs!

Makes about 15 cups