Posted by Noelle on August 27th, 2012
Categories: Entrees, Sandwiches
Tags: ,

I have to confess that I am obsessed with fried pickles. I don't know how it all started, but here I am. One day while daydreaming about them (yes it's sad), it occurred to me... why aren't there any fried pickle sandwiches out there?!?! I'd been dying to create a Vegan Po' Boy and things fell quickly into place. I knew the pickles would need a heartier batter that was cornmeal based but that would make the pickles feel more substantial. So I combined my beer batter recipe with cornmeal and flavor hints of the south... oh yes I did! To make this sandwich a bit lighter and texturally more fun, I added a crunchy cabbage slaw and a creamy chipotle sauce. Pairing 2 of my favorite things, chipotles and fried pickles seemed like a brilliant idea 🙂 Turns out it was genius! Wow, this one is soooo good. This is awesome with a beer and would be amazing to munch on while watching a sports game or for folks like me, Antiques Roadshow. Hey I could start a new trend, vegan tailgating at antiques shows... or not. Anyways this sammy is a keeper. Make sure you get thicker sliced pickles, not the sad little wilty weird green ones that you find at the fast food joints, but nice thick sturdy pickles that will proudly wear their deep-fried beer and cornmeal batter coats. You're welcome.

Vegan Po' Boy

Vegan Fried Pickle Po' Boy


Cornmeal Beer Battered Pickles:

  • 1/2 cup flour
  • 1/2 cup cornmeal
  • 1/3 cup cornstarch
  • 2 tsp baking powder
  • 1 tsp cajun seasoning
  • 1/2 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp garlic
  • 1/4 tsp salt
  • 1 cup beer
  • 1 tsp agave syrup, I used light
  • 1 - 24oz jar thicker sliced dill pickles, I used Woodstock Farms organic dill
  • canola oil for frying

Crunchy Slaw:

  • 2 cups of coleslaw and red cabbage mix
  • 4 green onions, thinly sliced
  • 1/8 cup packed cilantro, minced
  • 1 tsp fresh lime juice
  • 1 tsp agave syrup, I used light
  • 1/2 tsp olive oil
  • 1/4 tsp salt

Chipotle Sauce:

  • 1/2 cup Vegenaise
  • 2 chipotles in adobo sauce, minced
  • 2 tsp nondairy plain, unsweetened coconut milk, I used SoDelicious
  • 1/2 tsp agave syrup, I used light
  • 1/2 tsp adobo sauce, add less for a less spicy aioli
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1 TBS Olive oil

Remaining Ingredients:

  • 4 to 6 sub or torpedo rolls, 6" long, or 2 to 3 long sub rolls
  • 2 - 3 large tomatoes, sliced 1/4" thick
  • salt & pepper


Preheat oven to 200 degrees. Place a large wire cooling rack on top of a cookie sheet. In a large bowl, combine the dry ingredients for the batter, whisking well. Add the beer and agave and whisk until smooth. The batter should be like thick pancake batter, if it's too thick add a little more beer. Let rest for 15 - 30 minutes. In the meantime drain the jar of pickles and lay them out in a single layer on multiple sheets of paper towels to dry, cover the tops and pat dry. Set aside. I usually start my oil at this point as it takes awhile to bring it to temperature. In a medium sauce pan with high sides, bring at least 2-3 inches of oil to 350 degrees, over med-high heat.

While the oil is coming to temperature, combine all the slaw ingredients in a medium bowl, tossing gently to combine. Cover with plastic wrap and set aside. In a small food processor add all the chipotle sauce ingredients except the olive oil. Process for a minute until smooth. Next, while the processor is still running, slowly drizzle in the olive oil until the sauce is emulsified and creamy, usually takes less than 30 seconds. Cover and set aside.

Once the oil is ready, dip 2-3 pickles at a time in the batter and carefully drop into the oil, let cook 30 seconds to a minute, until the bottom side is golden and then flip. Cook another 30 seconds to a minute and remove to the cooling rack. These cook really quick, by the time you get the 3rd pickle slice in you will be flipping the first one over. Cook this way in batches until at least half the pickles are cooked, then put rack in oven to keep them warm and continue with remaining pickles. Next it's time to assemble the sandwiches. Place the sliced tomatoes on the bottom half of the rolls, top with a little salt and fresh pepper, next add the pickles in a layer as shown in my pictures, then using your hands carefully pile on the slaw. Smear the cut side of the top half of the sandwich with sauce and assemble your beautiful Po' Boys. Cut them carefully in half and enjoy! Makes 4-6 small subs or 2-3 longer ones.

Vegan Po' Boy Sandwich

Fried Pickle Po' Boy with Slaw

Vegan Fried Pickle and Chipotle Sub

Posted by Noelle on August 19th, 2012
Categories: Entrees, Sandwiches
Tags: ,,,

This recipe to me is summer in a sandwich. We hit the farmers market almost every weekend and bring home whatever beautiful, fresh vegetables that catch our eye. When summer is in full swing, it's almost a challenge to edit and not bring home an entire car full of squashes, eggplants, corn, peppers, tomatoes, etc. Plus you add in all the bunches of herbs, and I am in heaven. There is also an organic baker that often comes with his artisan vegan baguettes and breads. We always end up buying too much though... So what to do with all of this? Make a freaking amazing vegan sandwich silly! This sandwich has truly become a family staple in the summer. It can vary week-to-week on what vegetables it contains, but the premise is always the same: the freshest veggies, marinated and grilled, piled on top of a baguette that has been smothered with garlicky goodness. Even the bread gets a brief stint on the grill to make it warm and crunchy... are you drooling yet? FYI You can't really go wrong with the veggies in this, just use what you love, what you have on hand, or use it as an excuse to go to the farmers market 🙂 Peace!

Grilled Vegetable and Garlic Vegan Sandwich

Vegan Grilled Vegetable Sub


Vegetable Marinade:

  • 2 tsp garlic, minced
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/4 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp agave syrup, I used light
  • 1/4 cup Balsamic vinegar
  • 1/4 cup olive oil

Garlic Bread:

  • 1 baguette loaf, sliced in half lengthwise
  • 2 tsp garlic, minced
  • 2 TBS Earth Balance Spread, melted
  • 1/4 tsp Italian seasoning

Vegetables (Feel free to use whatever you like or have on hand):

  • 1 or 2 baby eggplants, sliced lengthwise 1/4" thick
  • 1 or 2 zucchini or summer squash, sliced lengthwise 1/4" thick
  • 2 to 3 small sweet or spicy peppers, such as Hungarian, long hots, etc
  • 1 or 2 small onions, peeled and ends removed
  • 2 small tomatoes, sliced 1/4" thick
  • 12 leaves of fresh basil
  • salt and pepper to taste


Preheat grill to medium heat. While grill is preheating combine all marinade ingredients except the olive oil in a food processor. Pulse a few times, scraping down as needed, then turn processor on and drizzle in the olive oil until the marinade is emulsified or thickened slightly. Transfer to a bowl. Using a brush (I use a silicone one), coat all the vegetables you are using, except the tomatoes and basil, with the marinade.

For garlic bread, combine the garlic and Earth Balance, brush onto the cut sides of the loaf. Then, using your fingers, sprinkle the Italian seasoning over the cut sides making sure to evenly distribute. Set aside.

Once grill is hot, place vegetables (except tomatoes and basil) on a single layer on the grill and grill a couple minutes each side, flipping to grill both sides. You want the vegetables to be slightly softened with good grill marks. We grill the onions and peppers whole, so they can take a bit longer than everything else. Transfer the veggies as they get done to a platter or cookie sheet. Once they are all grilled, set aside. Next add the garlic bread, cut sides down and grill for a couple minutes until they get nice grill marks, flip and grill other side for another minute or two. Remove from heat.

Next peel the skins off the peppers, remove stems and seeds and cut into 2-3 pieces lengthwise. Slice the grilled onions into 1/4" thick rounds. Now it's time to assemble the sandwich. I usually put the flattest veggies on the bottom, so that would be the eggplant strips, zucchini or squash. Create a single layer to cover the whole base of baguette. Keep layering the grilled veggies onto the sandwich. Then top with the tomatoes, fresh basil leaves, and salt and pepper. Put the top of the baguette on the sandwich and carefully slice into 3-4 large sections, I usually involve my elbows to help keep the sandwich together while cutting. Serves 3-4 people.

Vegan Grilled Vegetable and Garlic Hoagie

Vegan Grilled Eggplant Sandwich

Posted by Noelle on August 12th, 2012
Categories: Breakfasts
Tags: ,,,,,

Dear summer, thank you for the beautiful bounty of sweet, juicy peaches... Seriously, this summer has produced an incredible crop. They are so tender and lush I can literally just peel the skin right off. They are the kind of soft, ripe peaches that when you eat them by hand you pretty much need a bib to catch all the drippings. This is when I am glad I don't eat the sugar load that too many of us do. It really allows me to savor and appreciate the natural sweetness of fruit. Each mouth-watering bite can be credited to dew filled mornings, sun drenched days, and the perfect balance of rain... and of course our local farmer that tends to them so carefully. It's truly harmonious. I haven't even delved into the pretty blushing fuzzy skins that each peach seems to proudly wear. They really are little globes of happiness perched on my counter top. Sigh... it's good to be vegan 🙂 This is one of those recipes I dreamed about. Between alien attacks, solving some bizarre crisis, laughing with long-gone friends and relatives, etc (I have weird dreams) I manage to dream up recipes. Usually it's a recurring dream that I'll keep having until I finally break out the measuring cups and start bringing the recipe to life. Hence, we have peach and pecan backed oatmeal. I made mine with white peaches because they are my absolute favorite. You really could change this recipe up and use different fruits, or whatever you have on hand. This truly is one of those recipes that causes instantaneous moaning. You know what I mean. You could even drizzle some warmed maple syrup on top if you like things a little sweeter, or gulp, add some vegan whipped cream. Maybe tonight, when you drift off to sleep, you can dream about sweet summer peaches. I know I will be 🙂

Vegan Peach and Pecan Baked Oatmeal

Peach and Pecan Oatmeal


  • 4 large ripe peaches, chopped into bite sized pieces, about 3/4"
  • 1 large ripe peach, sliced into 1/4" half moons (for garnish, optional)
  • 3 cups of rolled oats
  • 2 tsp cinnamon
  • 1-1/4 tsp salt
  • 1 tsp baking powder
  • 2 dashes of nutmeg
  • 3 cups unsweetened vanilla almond milk, or plain milk + 1 tsp vanilla extract
  • 1/3 + 1/8 cup maple syrup
  • 1/8 cup canola oil
  • 1 tsp vanilla extract
  • 1/2 cup chopped pecans
  • non-dairy milk of choice for serving
  • Directions:

    Preheat oven to 350 degrees. Spray a glass 9 x 13 casserole dish with cooking spray. In a large bowl, whisk together all the dry ingredients, oats through nutmeg, and set aside. In a medium bowl, whisk together the milk, maple syrup, oil, and vanilla until the maple syrup is dissolved. Pour the wet ingredients into the dry, and stir until well mixed. Add the chopped peaches and pecans, again stirring gently to combine. Pour the mixture into the prepared casserole dish and use a spoon to make sure everything is evenly distributed. The mixture will be fairly wet so it's easy to move peaches and pecans around. If desired, add the sliced peach to the top in an artsy pattern. Place onto middle rack in the oven and bake for 45-50 minutes until the top is golden and the oatmeal is firm (no more liquid in the dish). Remove from the oven and let cool at least 15 minutes. The longer the oatmeal sits, the better it gets. You can cut it into squares or just spoon it out. I like mine with a little almond or coconut milk on top, my hubs prefers his without. If serving to a bunch of guests pour some milk into a pitcher and each guest can easily add milk if they like. This serves 6-8 people.

    Vegan White Peach & Pecan Baked Oatmeal

    Peach and Pecan Baked Oatmeal