I was never super fond of vegan food. Vegetarian yes, vegan not so much. However, 10 years ago a dear friend took me to eat at Angelica Kitchen and I have never been the same. It is one of the most wonderful and delicious restaurants I have ever been to. The quality of their ingredients and the inventiveness of their menu combined with their chill setting and reasonable prices amaze me. The fact that you can buy their breads and spreads to go is a bonus as well. A few people I know dislike them because they are kind of pretentious. There are no cell phones allowed in the restaurant (I love this) and they sometimes roll their eyes if you ask what something is. But this is only because there is a glossary on the back of the menu. And as someone who can get pretentious, I am unbothered. plus, if I could cook so seemingly effortlessly as they can, I’d be damn proud too. And you know what? I AM proud, actually. I think for a first shot, I did a pretty damn good job, and this was most DEFINITELY my first time making an entire sandwich, bread included, from scratch.
I think I did pretty damn good! You should try it too!
I posted the recipe for the amaranth sunflower bread separately, as it is so wonderful on its own, and since I am going to handle this as 3 separate recipes, since it is, and I don’t want to overwhelm you all in one post. : )
Makes – 8-10 sammiches
Nutrition – YES! You win!
– Lemon Rosemary Tofu –
Their recipe is for 1 lb of tofu, I made 1 lb 12 ounces of tofu, since that’s 2 blocks from my store, so I tweaked the recipe to suit that, as well as my palate.
2 blocks extra firm tofu
6 TB fresh squeezed lemon juice
1 1/2 TB balsamic vinegar
1 1/2 TB tamari
1 1/2 tsp fresh minced rosemary
pinch of fresh ground pepper (they call for white, I was out)
1 1/2 TB olive oil
Preheat oven to 350 and whisk your ingredients together in a bowl. Slice your tofu in to three slices and then cut in half and then in to triangles so that you have 12 from each block..like so…
Then lay on a baking dish and douse in marinade. The book says to bake for 30-40 minutes, or until the marinade is absorbed, mine took about an hour, but I like my tofu super firm for sammiches.
While that is baking, start your carrots and onions.
– Roasted Carrots and Onions –
4 fatty carrots*
2 medium size onions
1 TB olive oil
fresh ground black pepper
Slice carrots and then steam for 5 minutes, toss with your other ingredients and spread on a baking sheet. Add to the oven with your tofu and roast for 30 minutes
While THAT is roasting, make your pesto!
– Lemon Basil Walnut Pesto –
I changed their recipe here to use the fresh herbs I harvested from my little herb garden, also, I tend to use nowhere near as much oil as recipes call for. This recipe originally calls for 1 3/4 cups of olive oil! SO unnecessary!!! I also omitted the garlic, as I wasnt in the mood for it (a first)
1 1/2 cups walnuts
1 cup fresh genovese basil
1/2 cup purple basil
1/2 cup lemon basil (mine came out ridiculously lemony this year, so good)
3 TB fresh squeezed lemon juice
1/2 cup extra virgin olive oil
fresh ground black pepper
a sprinkle of sea salt
Toast walnuts in the 350 degree oven for 8-10 minutes and then allow to cool. The book then says to rub the walnuts on a strainer to remove the skin, but mine didnt have much anyways so I skipped this step and it was fine. Toss them in to your food processor and pulse until they form a coarse meal. Add everything but the oil and pulse again until smooth, then, with the motor running, pour the oil in slowly. TA DA. Delicious, delicious pesto.
And you can also use this recipe for swiss chard and garlic scape pesto if you prefer.
Now that all of your ingredients are ready, its time to assemble your sandwich!
Consensus – I am really proud of this one, people. It was a serious labor of love, and I didn’t fuck it up! I HIGHLY recommend making this, its super healthy and super delicious and extremely satisfying.