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Category Archives: sandwiches

Stuffed arepas

04 Friday May 2018

Posted by Zoli in cheese, Columbian, gluten free, kids, party bites, peanut free, quick and awesome, sandwiches, Sauces, snacks, Venezuelan

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Tags

arepas, columbian recipes, salsa verde, stuffed arepa, vegetarian party food, venezuelan recipes

stuffed arepas close upstuffed arepasstuffed arepas-3

For cooking the thicker arepas that you can eat like a sandwich:

1) Follow the original recipe here, or watch this video here.

2) Pinch off golf ball-sized bits of moist dough and roll into smooth balls. Roll them out with a rolling pin, or place the dough balls between two sheets of oiled wax paper and press down with a cutting board. This is easier as you can do several at a time.

3) Heat up oil or butter in a frying pan and grill each side till crispy and golden brown. This is how you get the lovely crust of the arepa.

4) Heat up the oven to 350F and finish cooking in the oven for about 10 minutes.

5) Remove from oven, slice, and serve with whatever filling you fancy. Anything! Even just a pat of butter. Other fillings might be scrambled egg, black beans and avocado, cream cheese, mozzarella and tomato.

This morning we had little snack-size arepas with spinach and mozzarella, tomato and gruyere, sweet potato and salsa verde, and chipotle jackfruit with salsa verde.

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Ready for a picnic? Vegan pan bagnat

25 Wednesday May 2016

Posted by Zoli in baguette, bread, ciabatta, french, healthy, sandwiches, vegan, Vegetarian

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Tags

niçoise sandwich, pan bagnat, vegan sandwich

pan bagnat-1

pan bagnat-2

My friend turned me on to these lovely, picnic-able French sandwiches, using an olive tapenade in place of anchovies. Otherwise known as tuna niçoise sandwiches. I used to have one for lunch all the time when I was a pescatarian but I didn’t even think they could be veganized. Thanks Kelly!

The best, bestest thing about these are they can stand the test of time, in fact, they are meant to. Like a fine fermented soy bean, they only get better with age. Think how lovely bruschetta is when the crusty bread has absorbed the garlic/basil/tomato/olive oil juices. Same philosphy. I plan to make a few of these, wrap them in tin foil, weight them for an hour or so, toss them in the cooler, head to the beach, unwrap, slice and eat with a cold beer or perhaps a sauvignon blanc.

Ingredients
Makes one pan bagnat
1/2 baguette or ciabbata
1 clove garlic
mixed marinated olives or black olive tapenade
2 artichoke hearts, halved or quartered
1 persian cucumber
2 shallots
1 tbs capers
1 ripe tomato, sliced
handful basil leaves
soft lettuce, arugula or baby kale (optional)
white bean dip or hummus
extra virgin olive oil
red wine vinegar
dijon mustard
salt and pepper

*other vegetables will work too, such as roasted peppers, blanched asparagus or green beans, hearts of palm, etc.

1) Prepare the bread first. If using a baguette, slice it open and scoop out the inside. If using a ciabatta, don’t bother as this bread is soft enough. Smash the garlic clove and rub it inside the bread. Set aside.
2) Make a vinaigrette by combining a splash of red wine vinegar, extra virgin olive oil (2:1 olive oil to vinegar), a tsp of dijon mustard and salt and pepper (fresh ground). Thinly slice the cucumber and shallot and mix with the vinaigrette.
3) Spoon the cucumber/shallot vinaigrette into the baguette and spread evenly. Next spread a bit of white bean dip or hummus. Then layer the vegetables–the tapenade/olives, tomatoes, capers, artichokes, basil and lettuce. Add another splash of extra virgin olive oil and a grind of pepper.
4) Wrap the sandwich tightly in tinfoil or wax paper and put a weight on it (a book, a cutting board with something heavy on it) for about an hour. Then refrigerate (even overnight will work!) for your picnic or slice and eat straightaway.

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