Guest guest Posted November 16, 2004 Report Share Posted November 16, 2004 Vegan Banh Mi Sanwitches Take an entire French (or Italian) light crusty roll or a wedge cut from a bâtard (the next bread size up from a baguette). If it's not fresh from the bakery, heat it for five minutes in a warm oven before making the sanwitych. Spread with Nayonnaise or eggless mayo substitute add Sri Racha hot sauce, Hoisin, sweet butter, and Chinese salty preserved tofu spread as patey. add to bread thinly sliced European cucumber, marinated slivers of daikon, and lots of fresh coriander. Optional extras include: sliced jicama, a few basil or mint leaves, and slices of fiery hot chile pepper, macrbiotic style pressed salad - see below add slices of firm tofu, or marinated saitan in soy ginger lemon 1 medium snow cabbage 1 small daikon (sweet white radish) 1 cup water 2 teaspoons rice vinegar 2 teaspoons sugar 1 pinch salt chopped ginger red pepper flakes chop cabbage into strips and chop radish and cut each into 2-inch lengths Either grate coarsely into long strands or, with a sharp knife or vegetable peeler, cut each length into paper-thin strips. Put the rest of the ingredients in a small bowl and stir until the sugar completely dissolves. Marinate the vegetables in this mixture for at least one hour or as long as overnight. Remove the vegetables from the liquid before using. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2004 Report Share Posted November 17, 2004 please delete butter from this recipe for vegan also sub sambal oelek for sri racha (no garlic in sambal oelek) sorry for any confusion Sadia , " nontoxik69 " <nontoxik69> wrote: > > > > > > Vegan Banh Mi Sanwitches > > > Take an entire French (or Italian) light crusty roll or a wedge cut > from a bâtard (the next bread size up from a baguette). If it's > not > fresh from the bakery, heat it for five minutes in a warm oven before > making the sanwitych. > > Spread with Nayonnaise or eggless mayo substitute add Sri Racha hot > sauce, Hoisin, sweet butter, and Chinese salty preserved tofu spread > as patey. > > add to bread thinly sliced European cucumber, marinated slivers of > daikon, and lots of fresh coriander. Optional extras include: sliced > jicama, a few basil or mint leaves, and slices of fiery hot chile > pepper, macrbiotic style pressed salad - see below > > add slices of firm tofu, or marinated saitan in soy ginger lemon > > > 1 medium snow cabbage > 1 small daikon (sweet white radish) > 1 cup water > 2 teaspoons rice vinegar > 2 teaspoons sugar > 1 pinch salt > chopped ginger > red pepper flakes > > chop cabbage into strips and chop radish and cut each into 2-inch > lengths Either grate coarsely into long strands or, with a sharp > knife or vegetable peeler, cut each length into paper-thin strips. > Put the rest of the ingredients in a small bowl and stir until the > sugar completely dissolves. Marinate the vegetables in this mixture > for at least one hour or as long as overnight. Remove the vegetables > from the liquid before using. Quote Link to comment Share on other sites More sharing options...
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