Garbanzo Salad Sandwiches, Veggie Pizza, and Teriyaki Tofu Stirfry

Today I made Garbanzo Bean Salad Sandwiches, veggies incorporated into the salad this time were green onions and bell peppers... I toasted some bread, slathered one side with AVK's Cheezy Mayo, slathered the other side with vegan mayo, topped with the Garbanzo Bean Salad, seaweed seasoning, romaine, and tomato.

Next up was some leftover pizza from this weekend served up with some Vegan Ranch. The pizza toppings included Tofurkey Italian Sausages, red onion, spinach, mushrooms, bell peppers, and a few slices of tomato. I used TJ's refrigerated pizza sauce and TJ's refrigerated whole wheat pizza dough... Shit's bomb!

Lastly, I cooked up a Cornstarch Coated Teriyaki Tofu and Broccoli Stirfry for a coworkers lunch tomorrow ($5) and some leftovers for me to indulge in.

Weekend Batch Cooking... The Key to Vegan Living

Leftovers are something I consider a necessity, especially as a vegan. There are some nights when I'm just too lazy or busy to cook so leftovers are my best friend... This weekend I made:

Tofu Scramble with carrots, kidney beans, black olives, Viva Vegan's Sofrito, cherry tomatoes, and parsley along with deep fried tempeh "bacon" slathered with cheapy maple syrup :)

Garbanzo Bean Salad Sandwich Spread with minced celery and green onions for the veggies

"Chicken" Fajitas seasoned with taco seasoning and lime, Soy Curls as the meat sub

I also made VegWeb's Tofu Sour Cream, it was alright... Maybe it will taste better tomorrow once it sets a bit more

VegWeb's Minestrone Soup, I leave out the pasta and add extra veggies... SOOOO GOOD!!!

I also made a huge batch of Teriyaki Tofu but I figure you know what it looks like already so I won't bore you with another photo ;)

Veganomicon's "A Hummus Recipe"

 I halved Veganomicon's "A Hummus Recipe" and it was just the right amount, geese a whole recipe would seriously make a boatload! This hummus is flavored with lemon juice, garlic, cumin, s & p, and sprinkled with some Hungarian paprika. Delish and extra coolness points for homemade hummus!

Viva Vegan's Potato-Chickpea Enchiladas with Green Tomatillo Sauce

Yet another amazing recipe from Viva Vegan! I got 15 enchiladas out of this recipe instead of 10. I also left off the Pine Nut Creama because it is the only recipe in this book I have found to be absolutely repulsive and my enchiladas turned out just fine. I instead topped my enchiladas with vegan sour cream when serving... Yum!

 The Green Tomatillo Sauce is to die for and it is awesome salsa as well. It really made a pretty boring recipe of mashed chickpeas and potatoes shine. I will be making this again soon!

My enchiladas kind of fell apart, the ones I had leftover to cool a bit stayed together much better but I was hungry and couldn't wait.

Trader Joe's Frozen Fried Rice & Quinoa Mixes + Seitan Stirfry!

Wow. So making a flavorful side dish just became easier and guilt free too! Trader Joe's sells some amazing frozen grain mixes that are low in fat, calories, AND SODIUM! Gosh, I swear anything you buy prepackaged these days has like half your daily serving of sodium in 1 baby-sized portion! So these are a lifesaver. I always add extra stuff to them to make them full of both veggies and flavor.

First off, here is the Vegetable Fried Rice. 

I added about a cup of frozen veggies (A mix of peas, carrots, and corn) as well as some diced white and green onions. Fried it up in a a tablespoon or two of olive oil. Then added 2 tablespoons chili paste and 2 tablespoons sweet chili sauce. I cooked it until you could hardly see any of the sauce left in the pan.

I had this rice with some leftover Teriyaki Tofu with Cornstarch Coating.

Tonight, I cooked up another grain mix, Quinoa Duo with Vegetable Melange. It kind of has a Middle Eastern flavor though it said "Product of France" on the bag so, I dunno.

I cooked this in a tablespoon or two of olive oil. Added a big handful of chopped kale, half a can of garbanzos, a big handful of julienned carrots, and a spoonful of chili paste.

And, since I made a batch of my Crock-Pot Seitan over the weekend, I decided to make a stirfry to go along with the Quinoa.

I sliced up maybe 3 cups of seitan and fried it up in a few tablespoons of olive oil until it started to turn golden. Then I added some broccoli to the pan. Then I added some eggplant a few minutes later along with about 1/2 cup of Trader Joe's Soyaki Sauce (Soy Vay brand tastes the same too) and 1/4 cup mirin. I cooked everything until most of the liquid was absorbed.

Lazy College Kid's Easy Falafel

Lazy College Kid's Easy Falafel is another easy recipe that I make quite often off of VegWeb. I serve it just like the recipe suggests: In a pita with hummus, lettuce, tomato, and dill pickles. It is fantastic this way. I bake my falafel balls for 30 minutes at 375 F. This time I added an extra tablespoon or two of chopped parsley and 1 teaspoon of curry powder, this is not really necessary though.

Chickpea (Garbanzo Bean) Salad Sandwiches

Everyone has their own "special" way of making Chickpea Salad Sandwiches, so of course I think my way is the best. I never measure anything, I just do all my favorite ingredients to taste. So here's the deal: I will list the must-haves to make this sandwich awesome and you can adjust it to your liking. So here we go!

INGREDIENTS:

-Mashed chickpeas (garbanzo beans)
-Vegan mayo (Vegenaise)
-Yellow mustard
-Sweet pickle relish
-Celery, finely diced
-Red onion, finely diced
-Green onion, thinly sliced
-Carrot, finely diced
-Fresh cracked pepper
-Celery salt

-Optional: kelp seasoning for "tuna" flavored salad or curry powder for a Middle Eastern style salad

DIRECTIONS:

-I find it easiest to mash the chickpeas with a bean masher at first then get all the chickpeas you missed by mushing them up with a fork.
-Mix all ingredients together and you got yourself an amazing sandwich... My boyfriend eats these right when he gets home from work (sadly at Mc Donald's) everyday, their his favorite, especially the version with curry powder.

Preparation time: About 15 minutes