New Orleans Style Muffuletta

The muffuletta is an Italian influenced sandwich that originated in the New Orleans French Quarter. I have had a serious hankering for some good ol' Louisana style cuisine and this dish just hit the spot. The best thing about this sandwich is that the longer it sits and marinates the better it tastes. I highly suggest making this sandwich on Sunday and take it to work for lunch for a few so you can tastes the flavors enhancing. 

 In this specific recipe I used a special ingredient, wild boar salami. I bought this as well as the genoa salami and ham at Overland Meat Co, South Lake Tahoe's local butcher. The wild boar salami came highly suggested from the owner himself so I knew it had to be tasty and it was! Wild boar salami made a perfect addition to the muffuletta giving it just a little more excitement.  If you don't have access to wild boar salami you can really use any kind of cured meats that you enjoy like capicola, soppresseta or prosciutto. 

Now for my other favorite part of the muffuletta... the bread. I had some extra time on my hands so I decided to make a muffuletta loaf from scratch. The muffuletta bread recipe is quite easy and posted below for my fellow bread makers. If you don't have the time or love for baking bread a good piece of focaccia from your local bakery will do just the trick.

Olive Salad
1/4 cup kalamata olives
1/2 cup green olives with pimentos
1 tbs capers
1 16oz jar of Giardiniera (pickled cauliflower, celery, onions +
1/4 cup fresh parsley
pinch of oregano 
2 tbs lemon juice
3 tbs olive oil

Finely chop all above ingredients then toss in oil and lemon juice. Place in a bowl and refrigerate until ready to use. 

Sandwich Fixins
 1/4 lb fresh mozzarella, sliced thin
1/4 lb smoked ham
1/4 lb genoa salami
1/4 lb wild boar salami (use your preference here)
1/4 lb mortadella
1/4 lb slices of provolone 

Split your loaf of bread horizontally. Place half of the olive salad on the bottom piece of bread. Next layer the cheese and meats in order above. Top the last layer with the rest of the olive salad and carefully press the top of the sandwich back on.

At this point you can leave the round whole, wrap and refrigerate for until ready to serve or cut the sandwich into 6 rounds and wrap individually and refrigerate. You should let the sandwich ready for at least a few hours or overnight to let the flavors build. 

Bread
3 cups bread flour
1 1/2 tsp salt
1 cup luke warm water
3 tsp instant yeast
1 tbs sugar
2 tbs olive oil

1/4 cup sesame seeds

Place the sugar and yeast into the warm water and let it sit until it becomes bubbly. Make sure the water is not too hot. Meanwhile place the bread flour and salt into a stand mixer or a bowl. Once the yeast is bubbly slowly pour it into the flour along with the oil. Stir the mixture with the paddle attachment on your mixer or a fork until smooth and not too sticky. Remove from the bowl and knead for 5 minutes. Place the ball into a lightly oiled bowl cover with plastic wrap and a towel (make sure it's air tight). Let it rise in a warm place until doubled in size.

Preheat the oven to 425 degrees. Remove the dough form the bowl and punch the air out and form into an oval. Lightly brush the round with olive oil and sprinkle with sesame seeds, lightly pressing them into the dough. Cover and let rise for another 15 minutes. Place in the oven on the top rack and bake for 10 minutes. Reduce heat to 375 degrees and cook for 15 minutes longer. The loaf will sound hollow when tapped. 

Let the loaf rest for at least 12 hours before cutting for snadwich. 

Tempeh and Pinto Bean Soft Tacos

I don't like to use fake meat products when cooking but I really like texture in my tacos and burritos. I was introduced to tempeh a few years ago and it was just what I needed to get that ground meat texture. Tempeh is a soy product made out of fermented soy beans and it is a great addition that is packed full of protein. This is a very easy recipe that takes very little time and effort to make.

If you like the tempeh tacos you should try my Black Bean & Tempeh Lettuce Wrap recipe.

Ingredients
Makes 4 -6 servings

1/3 cup onions, diced
2 garlic cloves, diced
8 oz tempeh
1/3 cup water
taco seasoning (see recipe below)
1 can pinto beans, drained and rinsed 
1 tbs lime juice
1/4 cup chopped cilantro


In a saute pan heat 1 tbs of olive oil to low/medium heat. Saute the onions and garlic for 3 minutes. Crumble the tempeh into the pan and add in the taco seasoning and water. Cook on low while you warm up the pinto beans. Place the beans, cilantro and lime juice in a small pot and warm on low. Season with salt and pepper. Once you warm your tortillas and place your toppings on it starting with the tempeh and the beans. Place the rest of your fixins on the tortilla then top with the avocado cream sauce.   

Fixins
shredded cheddar cheese
 green onions
raw onion
diced tomatoes with cilantro
soft taco tortillas
Avocado Cream Sauce
1 very ripe avocado
1 tbs of chalula or taco sauce
6 oz of plain greek yogurt
Mix the ingredients together until smooth.





Taco seasoning
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp chili powder
1 1/2 tsp lime juice
Place in a small bowl and mix together until all clumps are gone. 

Black Bean Mushroom Burgers

Oh veggie burgers how I love thee! I have been playing around with veggie burger recipes for quite some time and I think I am getting close to perfecting it! This time I added flour and a little more egg and it really made a difference.

Last week I decided to try and make jalapeno cheddar bread and that inspired these delicious black bean burgers. I used avocado and Greek yogurt to make a yummy spread for the burgers. I was struggling to think of a way to use some of my carrots as a side dish since I wanted to keep the flavors some what consistent. I ended up making some delicious Roasted Carrots and it was the perfect healthy side dish to go with these tasty burgers.  I recently added a recipe for jalapeno cheddar buns which work great with these burgers. 

Ingredients
Makes 6-8 patties 

8 oz baby bella mushrooms
1 tbs olive oil
2 garlic cloves
1/3 cup red onion
1 can black beans, drained and rinsed
1/2 cup wheat flour
1/2 cup wheat bran
1 cup of bread crumbs
1/2 tsp ground cumin

1/4 tsp salt

1/4 tsp paprika

1/4 cup cilantro

4 oz can of diced green chilies

1/4 cup egg whites

Place the mushrooms, black beans, olive oil, garlic & onion in the food processor and chop until smooth then place in a bowl. Add the seasoning, bread crumbs, cilantro and green chilies. Taste and see if the seasoning works for you then add in the egg whites. If the mixture is too wet add in some more bread crumbs. Chill the mixture in the fridge for an hour. Make 6-8 and heat a skillet to medium heat with some non-stick spray. Cook the patties for 8 minutes on each side.

Fixins

green leaf lettuce

corn salsa

tomatoes

avocado sauce (1 avocado, 3 tbs plain greek yogurt, 1 tbs chalula- blended until smooth)

I shaped my patties kind of like meatloaf so it would fit my yummy jalapeno bread. I also roasted up some Cumin & Lime Carrots. 

White Bean, Chard & Sundried Tomato Veggie Burger

I'm starting to really enjoy making veggie burgers. The combinations are endless!! These burgers are quite delightful!!

Makes 4 burgers.

• 1 can white beans, rinsed (navy or white kidney)
• 1/2 cup sundried tomatoes
• 1/2 cup chopped rainbow chard (3 small leaves)
• 2 cloves of garlic, diced
• 1/4 red onion, diced (1/3 cup)
• 2/3 cup bread crumbs
• 1 egg white (optional)
• olive oil

Seasonings: Thyme, S&P 
Fixins: Manchego Cheese, Avocado ,Tomato, Ground Mustard

Preheat the oven to 425. In a small pan, saute the garlic and onion until they soften then add the chard. Saute for 2-3 minutes on med heat or until the chard is wilted then remove from burner.

In a food processor add the beans, sundried tomatoes &1 tbs of olive oil and pulse until the beans are mostly smooth(leave a few beans whole). Place mixture in a mixing bowl and add the chard mixture and season with a dash or two of thyme and S&P to taste. Taste the mixture before adding the egg to make sure you like it. 

Next add the egg and bread crumbs. Stir the mixture so everything is evenly coated. Shape the mixture into 4 burgers and place on non-stick baking pan. Bake at 425 for 20 minutes, flip the burgers and bake for another 5 minutes. 

Notes: 

• I enjoyed these without a bun with only the manchego cheese but throw the burger on a bun and add some of the yummy fixins listed above and it will be even more yummy! 
• If you are adding cheese add it before you take the burgers out of the oven so it melts nicely. 
• Vegan? Leave out the egg! It may not be as moist but still super yummy!

Vegan Sweet Potato, Garbanzo Bean Burgers with Tzatziki

These burgers are quite delicious! The sweet potato and garbanzo bean flavors really compliment each other very well. I decided to make homemade Pita Bread for my burgers but the burgers will taste just as good in lettuce or on any kind of bread. I prefer to serve the burgers with tzatziki but you can use just about any fixins like pickles, greens, bell peppers, olives or tomatoes.  I served mine with just Tzatziki sauce in a lettuce wrap but as a side dish I served 

Ingredients
Makes 6 Burgers
1 can garbanzo beans, drained and rinsed
4 tbs tahini 
2 tsp frozen cilantro (i use dorat frozen cubes)
2 garlic cloves
1 spring onion or green garlic
1 tbs. olive oil 
1 cup sweet potato, mashed
1/4 tsp. baking powder
3/4 cup bread crumbs
1/4 cup sunflower seeds
S&P to taste


Tzatziki 
3/4 cup grated cucumber
3/4 cup Greek yogurt
1 tbs. red wine vinegar
1 1/2 tbs chopped dill
Combine all ingredients in a bowl and place in the fridge until ready to serve. 


Place the garbanzo beans, tahini, cilantro, garlic, onion, and oil in the food processor and pulse until smooth. Place the garbanzo bean mixture along with the remaining ingredients in a large bowl and stir until mixed well  then place in the refrigerator for at least 30 minutes. 
Make 6 patties and set aside. 

Heat a large skillet to medium heat and cook the patties for about 7 minutes on each side.  Create your wrap, pita or burger with yummy fixins and enjoy! 

 Htipiti Dip homemade flat bread with Sweet Potato Lettuce Wraps

Quinoa, Garbanzo Bean Burgers

I'm still working on figuring out how to make the patties hold together better... I've almost got it! 

• 1 egg, beaten 
• 2 cups cooked Garbanzo Beans
• 3 tbs olive oil ( I used rosemary infused oil)
• 1 cup cooked Quinoa
• 1/2 cup Shredded Carrot
• 1/2 Onion, chopped in food processor
• 2 Garlic Cloves,  chopped in food processor
• 10-20 Parsley Leaves, chopped
• 1/4 cup Bread Crumbs
• 1/2 tsp Cumin
• 1 tsp Oregano 
• S&P

In a large mixing bowl add the quinoa, shredded carrot, onions, garlic, bread crumbs, parsley and seasonings. Season to taste. Next place the garbanzo beans in the food processor with the egg and olive oil. Pulse until smooth then add to the mixing bowl. Stir well and add some olive oil as needed until you can form patties. Make 6-8 patties out of the mixture, place on a non-stick backing sheet and chill in the fridge for 20 minutes. Meanwhile preheat the oven to 375. Bake at 375 for 15 minutes, then broil on high for 2 minutes on each side.

Fixins:

Toasted Whole Wheat Everything Buns with Feta Cheese, Whole Grain Mustard, Tomatoes, Spinach & Avocado, 

Lentil Wraps

This is my rendition of the Trader Joe's Spicy Lentil Wrap! Soooo delicious!!

Lentil Mixture
1 cup bulgar wheat, rinsed
1/2 cup red lentils, rinsed
1/2 cup green lentils, rinsed
1/2 tbs cumin
S & P
1 tbs olive oil
Red Pepper Tahini Sauce
1 lemon
1/2 cup tahini
1/4 cup chopped parsely
red pepper flakes, S&P
2 roasted red bell peppers


Other fixins
Cabbage, sliced thin or Chard
Lavash or tortillas

Lentil Mixture
Bring 2 cups of water to a boil with a touch of salt a drop of sunflower or olive oil. Add the lentils and stir, reduce to a simmer and cover for 20 minutes. After 20 minutes add the bulgar and cover for another 20-30 minutes until the mixture is soft. Remove from heat, season and mix well. You may have to add more oil if it seems to dry and more salt and cumin than you think so keep taste testing as you add it in. Set aside and let it cool.

Red Pepper Tahini Sauce
In a small bowl squeeze the juice from the lemon and mix it with the tahini, parsley and seasonings. Take the bell peppers (if you make at home cool them first, if you bought the jar just pour out the liquid) then place in the food processor with a touch of sunflower or olive oil then process until smooth. If the peppers are runny strain through a mesh strainer and reserve the liquid for the lentil mixture. Stir the red pepper mixture in the tahini mixture and place in the fridge.

Take the liquid from the strained peppers and pour into the lentil mixture.

Once the lentils have cooled  warm the lavash or tortilla for just a few seconds so it wraps more easily. Spoon on the Red Pepper Tahini Sauce on the tortilla or lavash then add the Lentil Mixture and cabbage. Roll, slice and serve!

Quinoa Burgers with Yogurt Chive Sauce

Patties
1/2 cup uncooked quinoa
1/2 cup chopped carrots
1 can white beans
1 egg
1/4 cup bread crumbs
8 green onions, sliced
*season with  S&P, garlic powder, cumin and cajun seasoning*

Yogurt Chive Sauce
1 lemon, squeezed
1 cup plain non fat yogurt (Greek or regular)
2 tbs of tahini (optional)
*season with  S&P, garlic powder and a touch of olive oil*

Fixins
Whole wheat pitas, cut in half
Cherry tomatoes, halved
1/2 English cucumber sliced thin

Bring 3/4 cup of water to boil and add quinoa. Bring to a simmer and cover until the water is absorbed (about 10-15 minutes). Set aside to cool down. While the quinoa is cooling chop the green onion and separate into two piles. Place the carrots into a food processor and chop until pretty shredded. Then add the beans, quinoa, green onions and seasoning. Give the mixture a taste to before adding in the egg just to make sure it has good flavor. Next add the egg and bread crumbs. Spray a baking pan with non-stick olive oil spray. Make 6-8 patties and place them on the pan. Place in the fridge for 20 minutes and preheat the oven to 400.

While the patties are setting in the fridge make the yogurt sauce. Combine the remaining green onions with the Yougurt Chive Sauce ingredients above. Place in the fridge. Place the baking sheet with the quinoa patties into the oven and bake 10-15 minutes on each side. Keep an eye on them but make sure they crisp up a bit. Once the patties are done spread the Yogurt Chive Sauce in the pita and fill with tomatoes, cucumbers and half a patty in each half of pita. Yum!

*The patties don't look very appetizing before they are cooked but don't worry they taste awesome. Don't hold back on the seasoning to help with the flavor. Delicious and nutritious!

Black Bean, Corn & Tempeh Lettuce Wraps

1 can black beans, rinsed and drained
6 ears of corn, with corn cut off (or 2 cans of corn)
1 red bell pepper, diced
2 tomatoes, diced
1/4 cup of cilantro, chopped
1 lime, juice squeezed
1/4 red onion, diced

Seasoning: paprika or chili powder, salt, pepper, garlic powder, cumin (add all seasonings to taste to your liking, for extra spice use some red pepper flakes)
a few splashes of Chalula

Mix all of the ingredients above, except the tempeh) in a large bowl. The longer this sits the better it tastes!

1-2, 8 oz package of organic 3 grain tempeh
1 head of ice berg lettuce
1-2 sliced avocados

Heat an olive oiled pan on the stove then add the tempeh. Add the same seasoning from above seasonings and a few tbs of water to the pan and cook until the the tempeh is warm and the seasonings are into the tempeh. Once this is done peel the leaved of iceberg off, place the bean mixture in then the warm tempeh and top with sliced avocado. Yum!

*If you are a meat eater use ground turkey instead of tempeh but make sure to cook through.

Lentil Burgers

Ingredients:
- 2 cups of cooked lentils
- 2 eggs
- 2/3 cup of bread crumbs (add more if the mixture is not sticking)
- 1/2 chopped onion
- chopped garlic
- rosemary
- S&P

Directions:
1. Place eggs, garlic, rosemary, lentils and onion in a food processor until somewhat smooth (it is okay if some lentils are still whole).
2. Mix blended lentils in a bowl with bread crumbs and S&P.
3. Let the mixture set for a few minutes while the bread crumbs soak up the moisture, then make into 6-8 patties.
4. Heat a skillet with olive oil to med/high heat and add the patties. Cook for 6-7 minutes on each side.


How to Serve:
Whole Grain Ciabatta
Mushrooms- sliced and sauteed
Provolone or Pepper Jack Cheese
Sliced Avocado

Or-
Pita Bread
Cucumbers
Sliced Tomatoes
Cilantro & Chive Yogurt Sauce

Falafel Pitas

This is super easy and quite delicious!! There is not much cooking involved but it's awesome! It goes great with the Mediterranean Lentil Salad posted below. If you haven't had falafel i suggest you try it out... its pretty darn delicious!

Ingredients:
1 box of falafel mix
1 package of pita bread
1 cup of green and red cabbage sliced/diced
1 large tomato sliced

Cilantro & Chive Yogurt Dip (you can buy this or make it)
1 cup plain yogurt
2 tbsp chives, finely chopped
1 tbsp cilantro, finely chopped
salt
garlic powder


Follow the falafel directions for mixing and letting it settle. While the falafel is settling make the yogurt spread by mixing all the yogurt ingredients together, season to taste with garlic powder and salt and set aside in the frigde. Next dice the tomato and cabbage and set aside.

Pour 1/2 inch of veggie oil into a small pot and heat. Make golf ball size balls out of the falafel mix and drop into oil once its hot. Cook the falafel for 1-2 minutes until the falafel is browned all the way around and flip if needed. Once each ball is cooked place them in a bowl with paper towels to soak up the extra oil. Cover to keep warm while the rest of the falafel is cooking.

Once the falafel is done heat up the pita bread then spread the yogurt on each pita. Next add the tomato and coleslaw mix and 2-3 falafel balls.