Daddy's Seitan Sandwiches

In honor of my father turning the big 6-0 today, I thought I'd post a recipe he taught me. In fact, eating this seitan sandwich is one of my earliest food memories with him (second only to his famous omelets, which is for another time). I know some people are going to be incredulous about cooking with seitan. If you think about it as meat substitute, then yes, I'm with you that eating meat would be preferable. But if you think of it as just seitan, then I believe you will be surprised at how much you like its pillowy texture and slightly sweet flavor.

I grew up in a quasi-vegetarian household where Dad's non-meat-eating habits usually predominated. Mom also tended to eschew dairy and simple carbohydrates (this was way pre-Atkins, mind you). Sauteed seitan with onions and BBQ sauce on a (white) baguette was a happy medium. I don't remember ever really eating red meat as a child, so I was delighted with these spicy and savory sandwiches that Dad made. Tofu, tempeh, and seitan were all weekly stars at the table.

For all you students and folks on a budget, seitan gains additional bonus points for its price, which is pretty dang cheap. I found mine at Whole Foods, though I'm sure it's available at most health food stores and co-ops. For BBQ sauce, I'm going to give a shameless plug for KC Masterpiece, which was developed by a physician, no less. A second good option is Bone Suckin' Sauce. Buy a really delicious crunchy loaf of French bread. It will take the sandwich to a whole new level.

Daddy's Seitan Sandwiches
generously serves 2

• 2 T olive oil
• 1 large Spanish onion, halved and thinly sliced
• 1 oz package seitan, sliced into thin strips
• 1/3 c your favorite BBQ sauce
• 1 loaf French bread

In a medium saute pan, heat olive oil over medium heat. Add onions and saute, stirring occasionally, until soft and beginning to caramelize, about 10-12 minutes. Add seitan and cook until just warmed through. Add BBQ sauce and stir to coat onions and seitan. Serve immediately in French bread. Leftovers are good reheated the next day!

Spring Salad with Yogurt Dressing

My fellow Cantabrigians, I believe we can safely say that spring has sprung! The past few weeks I have longingly read about the rhubarb, asparagus, and ramps that fellow foodies in warmer climes have been enjoying. But with the leaves unfurling and the daffodils blooming, I feel I can say that I'm done eating kale and potatoes for the next six months.

For me, this salad encompasses that greenness of spring: a mixture of herbs paired with chopped lettuces and crisp cucumber. I wish I could take credit for the original inspiration for this recipe, but that belongs to the inimitable Ana Sortun, the chef and owner of Oleana and Sofra Bakery. These are two of my favorite foodie haunts around our fair city. When I don't have the time, money, or transportation to visit either place (Sofra is located on the edge of Watertown), I'm mollified by Ms. Sortun's cookbook Spice. Many of the restaurants' best recipes are included, though they are not for the novice chef or anyone who doesn't have at least an hour to spend on cooking dinner. The recipes are intricate, yes, but always delicious. As I've cooked my way through, I've found ways to cut corners and adapt so that I don't find myself bursting into tears when I realize that I've forgotten to make my own ras-el-hanout from scratch.

This salad is adapted from the recipe for "Chopped Romaine and Cucumber Salad with Yogurt Dressing." I've changed some of the proportions and omitted a number of steps (by the time I start making dinner, I could care less about toasting nuts). Basically, this is a simplified version that any chef armed with a good cutting board and sharp knife can tackle.

Spring Salad with Yogurt Dressing
below are the quantities per single serving

• 4 romaine lettuce leaves
• 1 generous handful arugula
  
• 2 T chopped Italian (flat-leaf) parsley
• 1 T chopped mint
• 1 T chopped dill
• 2 T chopped walnuts
• 1/3 of an English cucumber, chopped

• 1 1/2 T yogurt, preferably fat-free Greek
• 2 T olive oil
• 1/2 t red wine or sherry vinegar
• 1/2 t fresh lemon juice
• fresh ground pepper and salt
  
• cayenne pepper

Coarsely chop romaine and arugula and place in a serving bowl. Top with herbs, walnuts, and cucumber. In a small mug, mix together with a fork yogurt, olive oil, vinegar, and lemon juice. Pour over salad and toss. Season with salt and pepper. Garnish with several dashes of cayenne.

Curry Coconut Hummus

I love hummus. It never lasts long in my apartment. When I know it's hiding in my fridge, I'm likely to sneak into the kitchen after bedtime and eat it straight with a spoon. Hummus lends itself to so many variations that I usually err on the purist's side of simply using tahini, garlic, and lemon juice when I make it. But I recently tasted over ten varieties at a farmer's market stall, with everything from cilantro and eggplant to muhamara-style hummus. I was so wowed by a mild curry hummus that I set off to recreate it at home and voila, you have today's recipe!

My mom has been encouraging me to no longer eat canned food because of the chemicals that might leak from the cans' plastic linings. However, using canned chickpeas allows you to make this recipe in under five minutes and I'm often too lazy to bother with dried beans. But fear not, Eden canned beans are BPA-free and a good choice if you are concerned about using canned products or aren't interested in using dried beans (though I do give directions for doing so below).

Two important notes about ingredients for this recipe. Use 100% real coconut milk and don't opt for the reduced fat version -- it doesn't have enough flavor. Also, I used very fresh curry powder for this recipe. I know that curry powder is one of those spices that can hide unused in dark cupboard corners for years, so depending on the freshness of yours, you might need to add more to the hummus. Just make sure to taste test as you go along!

Curry Coconut Hummus

• 1 15 oz can chickpeas or 1/2 cup dried chickpeas*
• 1/4 c. 100% real coconut milk
• 1 1/2 t curry powder
• 1 small garlic clove, minced
  
• 1 t or more kosher salt
• several dashes cayenne pepper or aleppo chili powder
  

In a food processor or blender, combine all ingredients. Pulse until smooth. Taste and adjust seasonings as necessary, adding more coconut milk if too thick or more curry powder to punch up the flavor.

*To cook dried chickpeas, soak overnight in 6 cups of water. Drain and add 6 cups of new water to a small pot. Cook for one hour at a low boil until tender. Drain again before using. If you forget to soak the chickpeas, don't worry about it. Just increase your cooking time (it took me about 1 hour 45 minutes).

Ultimate Breakfast Sandwich

I've never been a big fan of breakfast. I rather sleep 10 more minutes and just grab a cup of coffee on my way to school or work. But I've been trying to reform and the only way to do that is to have breakfast become so enticing that I wake up looking forward to it. Here's my favorite of late: avocado, tomato, and lemon mayo with a fried egg. Not only does this sandwich always feel a bit indulgent, but it only takes 5 minutes to make and the price is right. Mere dollars for such a satisfying start to the day.

On that note, I'm going to start adding tags about time and price for the dishes. When I think about the student budget, it encompasses more than just a frugality of funds, but also a squeeze on time. I hope none of the dishes I include on the SE will ever be more than $20 total and will never take more than 30 minutes of active time. Enjoy!

Egg Breakfast Sandwich with Tomato, Avocado, and Lemony Mayo

For each sandwich you will need:

• 1 English muffin, toasted
• 1/2 avocado
• 1 fried egg
• 1 thick slice tomato
• 1 T mayo
• zest of 1/2 lemon
• ample salt and pepper
• olive oil for cooking the egg
  

If you don't have a toaster, throw the English muffin under the broiler in your oven. Meanwhile, heat a small skillet over high heat. When hot, pour in about 1 T olive oil. When the olive oil is shiny hot, break in the egg. Cook until whites have thickened but top of the egg is still runny, about 2 minutes. Flip egg and turn off heat. In a small bowl, mix together mayo and lemon zest. When muffin is toasted, use a knife to spread the avocado on one side. Sprinkle with salt and pepper. Top with egg, followed by the tomato slice. Salt tomato slice too. Spread lemony mayo on the top muffin half. Voila!