Bar-B-Q Chicken Sandwich and Coleslaw

Two more delicious recipes from Give Them Something Better. I love BBQ sandwiches and coleslaw and when I attend a big event it always seems to be the usual fare along with pinto beans so I'm left with nothing to eat.  Now I can enjoy this meat-free version anytime! 

The pre-soaked soy curls along with onion and green bell pepper. 

This recipe makes a very tasty BBQ sauce for the soy curls without all the additives in a store-bought bottle. 

The coleslaw is very easy to make. After shredding the cabbage in the food processor you add carrot, vegan mayonnaise, lemon juice, green onion, sugar and salt. Yum! It tastes just like my grandma used to make. The hubby really, really liked this meal. It's a keeper. 

Chik-Style Salad

I've been wanting to try this recipe using my Butler Soy Curls.  It is absolutely delicious! I crave chicken salad every once in awhile and this satisfies that craving. You can find the recipe here. 

The usual ingredients in a chicken salad-sweet relish, Vegenaise, garlic powder, celery, onion. It also has some Butler Chik-Style Seasoning to give it extra flavor. 

Chik-Style Salad with romaine on whole grain bread. 

The hubby really likes it!

Tamari Tease Chickpea Spread ~ pg 114

VegCookbookClub July recipes from eat, drink & be vegan by Dreena Burton:

Wow ~ This is so ridiculously easy and delicious!

 I added a clove of garlic to my mixture and used Bragg's instead of the tamari. 

I spread the Tamari Tease on some Greek pita bread and layered tomatoes, sliced avocado and romaine lettuce for a quick, yummy lunch.

Tu-No Open-Face Sandwich~pg. 159

La Dolce Vegan! Challenge:

Ok, I call these tu-no melts! My mom always used to make us tuna melts. And then I would make them for my kids (pre-vegetarian and vegan days). I used English muffins (next time I'll toast them a little first) topped with the Tu-No mixture. I used a can of chickpeas which I drained, rinsed and mashed with a pastry blender instead of the allergy producing tempeh. Then I topped that with a sliced tomato and Daiya shredded cheddar. Bake in oven for about 15-20 minutes at 350 degrees. I served my tu-no melts with some sweet potato fries. This recipe was okay but next time I'll use one of my favorite chickpea salad recipes for the topping. See the recipes under 'Chickpeas' label.

Edamame Hummus~pg. 62

La Dolce Vegan! Challenge:

Love this hummus! I've made it before at Christmas along with the Roasted Red Pepper Hummus and traditional chickpea hummus. The red, green and white make a pretty display. I only used 1/4 C. tahini and added 1/4 C. Vegenaise and reduced the oil to 3 Tbsp. instead of 4. I also decreased the salt. All of these recipes seem to have way too much salt for me. This hummus always reminds me of guacamole. Good with tortilla chips.

Open-faced Edamame Hummus Sandwich!

Sassy Sandwich Bread (pg. 271), Edamame Hummus, cucumber, red onion, mushrooms, tomato, and alfalfa sprouts. Messy but delicious!