Gluten Free and Vegan Elvis Panini Sandwich!

I have been trying to eat more healthfully lately. In fact, ever since I went gluten free I have found it hard to make up the ridiculously delicious recipes I was used to creating in the past. But today I dreamed up an idea for an amazing unhealthy sandwich that at first I was skeptical of being able to pull off to meet my needs. As I continued to think about it, I devised the methods that could make it healthier, and is the perfect combination of delicious, ridiculous, healthfulness, and satiety level!

This sandwich is a peanut butter and nanner sandwich, with baked vegan rice paper bacun, made with light tapioca gluten free bread, grilled in a panini maker. This definitely is not a very original idea, I’ve seen many a vegan version of this sandwich on blogs and in cookbooks, but this is my version!

It came out so well, that my panini maker has been given a new life outside of sitting in my basement!

Let me walk you through the steps, in picture form. It’s easy!

Bake the rice paper bacun. I did this recipe’s marinade, minus the ground coconut, soaked the rice paper strips in cold water, then in the marinade, and put them on a cookie sheet sprayed with coconut oil. Then I baked them in a 350 degree F oven for about 15 minutes, checking and flipping every 5 minutes (some got done sooner than others, when that happened I took the ones that were done out and put it on a plate while the rest continued to cook)IMG_9197

Set aside.

Take two pieces of Ener-g gluten free light tapioca loaf bread and spray coconut oil on one side of both slices of bread. Put the coconut oil side down on a plate.

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Take out the peanut butter. This is a locally made, all natural, salt and sugar free peanut butter. It’s so good!

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Place one tablespoon of peanut butter on each slice of bread.

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Cut half a banana into slices. Place on one slice.

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Layer the rice paper bacun you made earlier on top of the bananas. Put the peanut butter slice down on top of the bacon to make the sandwich.

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Place the sandwich into a pre-heated panini grill on medium high for about 5 minutes, more or less depending on your device (check on it).

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Ready to go!

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Enjoy!

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Vegan MoFo day #13 Post #10: Kitchen tour time and recipe for yellow rice

Hey,

Today’s Vegan MoFo post prompt is: It’s kitchen tour time!

Technically “my” kitchen is actually my mom’s kitchen. I am very lucky to live with my parents right now because they have a really awesome kitchen. I’ll miss it when I move out.

The pictures I will post at the end will show that the kitchen a bit messy, and that’s because I took them right after I made an elaborate dinner. My mom is always complaining about the messes I make. I really can be a bit of a hurricane when I cook.

Tonight’s dinner was from the cookbook Great Gluten-Free Vegan Eats From Around the World by Allyson Kramer. It was the Peanut Mole soy curls, although I’m not sure why it’s called that, since there are no peanuts in it. In addition to that, I decided to make a yellow rice recipe, which wasn’t in the book, but somehow came out looking almost exactly like the rice that was pictured in the recipe.

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The mole may not be exactly attractive, but let me tell you, anything that has a whole bar of melted chocolate in it is worth making!

Here is the recipe for the rice I made:

Yellow Rice Makes about 4 cups cooked

Ingredients:

  • 2 cups basmati rice
  • 4 cups veggie broth
  • 1/2 tsp ground turmeric
  • 1 dried bay leaf
  • 1 tbsp olive oil
  • 1 tbsp dried minced onion
  • 1 1/2 tsp dried basil
  • 1/2 tsp salt, or more to taste
  • 14.5 oz can diced tomatoes
  • 1 cup defrosted frozen peas

Directions:

  1. I recommend using a rice cooker for this as it’s easier and I love rice cookers! Place all the ingredients except the peas and tomatoes into the pot of the rice cooker and stir before turning on.
  2. If using a rice cooker, set to cook and leave it alone until it switches to warming. If you prefer not to use a rice cooker, cook on the stove as you would any other rice (you probably know better how to do that than me at this point, since I’ve grown reliant on rice cookers.)
  3. Once cooked, transfer into a large bowl and fold in the tomatoes and peas.
  4. Serve as a delicious side.

And now, what you’ve been waiting for: the kitchen tour!

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This is the area where the stove, oven, fruit basket, utensils, and blender reside. You can also see my rice cooker and the mole I just made when this was taken.

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This is the corner where my new juicer resides that I am loving and endlessly intrigued by.

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This is the sink area. You can also see on the left hand side (sorta, it isn’t clear) some pencils, pens, and paper that we keep there along with my parents’ actual landline phone. It is a mess of dirty dishes in this picture AHHHH! I cleaned them up right after eating.

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This is where a lot of the cups and glasses are stored above and where I often prepare food but am not really supposed to because my mom likes it as clean as possible. My hot water heater is currently on the top of the counter top. My cat Neko often jumps up onto this counter to get his food (since we prepare it on there), which we’ve tried to discourage him from because it’s gross, but we haven’t been consistent enough with correcting the behavior so he’s still doing it. In the background you can see the eating area where my brother is eating the Mole dish as well (he’s not a vegan but likes the food I make and eats it happily).

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The pantry area, spice rack, microwave, toaster oven, Mrs. Pots Cookie jar, etc. You can also see the cupcakes left over from the bbq I told you about that I made for Saturday, my Vega One shake, some random ingredients such as gluten free vegan breadcrumbs and buckwheat flour, and other cluttery stuff. Check out my mom’s alphabetized spice rack…we have a bit of an overgrowth of spices, as the overflow is housed in the cabinet above.

That’s all for tonight, it was fun showing you the kitchen!

Foodie Friday Catch-up

I have forgotten/been busy and have been neglecting this for a few weeks. Aside from some Christmas food postings, and my recipe for my brownies the other night, I have not been posting much! Hopefully I can change that while I’m on break from school!

Anyways, I am going to fill in some gaps of some things I have made recently.

I think this is everything, except I did make the healthy (and delicious! might I add) waffle recipe from Isa Does it for New Year’s Morning and I forgot to take a picture of it. Oh, and I made a salad to share for a writing workshop I attended, also from Isa Does It (the avocado ranch one) that I forgot to to take a picture of as well.

Kale Salad with Butternut Squash and Lentils from Isa Does It

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I really loved the texture of this salad! The flavors were great. As a meal it was surprisingly satisfied. I’d definitely make it again and it was quite easy. The easier the better lately, in my opinion!

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Fruit Punch “winkies” from Bake and Destroy

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I also made these for the writing workshop with my new canoe pan I got for Christmas! The cake batter ends up coming out really thick and bakes like the consistency of a donut. You can’t really taste the fruit punch flavor as much as I’d like. Some tweaking of my own vegan twinkie creations is definitely in order! But it was great to have a recipe to work from and see if it works, get inspired by! Believe me…there’ll be more vegan twinkie recipes in the future. As someone of an aside…I need to get more practice with the frosting syringe so that the filling gets distributed evenly throughout the twinkie fully…

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Cucumber Ranch Bowl from Isa Does It

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This was quite good. I loved the crispy tofu and the  spices used to make it. The dressing has a bit of an odd texture but is good. The broccoli goes well and also gets more veggies into the dish. I liked the textures combined with the rice. I do not know for sure if it is something I would make again though? I thought it would be much better than I thought by the write up it had in the cookbook. I think it’s good for a one time trial…not sure what to rate it banana-wise since it was good enough, maybe I will settle on 3 good bananas? I cannot decide though! Ok 3 good bananas it is. But I would definitely make the tofu again, just in something different.

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So Delicious Coconut Milk Ice Cream (vanilla) with this strawberry sauce recipe

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I made this for my dessert on New Years Eve. It was really good, and not sickeningly sweet. I liked it a lot and put it on my waffles the next morning as a healthy topping! So good.

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Tempeh Soft Tacos (made with diy taco seasoning), with guacamole, lettuce, nutritional yeast, and salsa

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I used some recipes for reference for this. Mainly this one for the tempeh taco meat and this one (for the taco seasoning which I tweaked a bit by reducing salt and omitting the crushed red pepper). It was delicious though I put way too much of my guacamole onto it haha. Yum. The tempeh taco meat is definitely a good idea!

I have also been making a lot salads with some bbq’d Beyond Meat I got for free, eating the brownies I made last night, making a few daiya grilled cheese sandwiches, and other convenient foods but I need to get back to eating and cooking with more fresh veggies and such. I am going to try making the sweet potato gnocchi with tarragon cashew cream soon from Isa Does It. Be prepared to see that next week!