Viking Mounds – the beeting heart of deliciousness

vikingmound3I call these open-faced sandwiches Viking Mounds because they remind me of those mysterious burial mounds found all over Britain, which once sliced into reveal hordes of buried treasure. The ingredients also make me think of what I imagine compassionate Scandinavians eat – sauerkraut, pickles, cucumbers, beets, crisp and mustardy tofu and grainy bread.

This recipe makes 3 mounds hearty enough for any Viking!

Ingredients

The tofu and sauce

12 oz package tofu – dried and cut into slices of even thickness

2 Tbsp agave

2 Tbsp Dijon mustard (I use seedy mustard)

2 Tbsp olive oil

The sauce

2 dill pickles minced

1 Tbsp brine from the dill pickles

2-3 green onions sliced (or ¼ of an onion diced)

1 Tbsp chopped fresh dill (or ½ tsp dried dill)

1 Tbsp Dijon mustard

3 Tbsp vegan mayonnaise

¼ tsp ground pepper

The rest of the sandwich

3 medium beets, boiled and skins removed, sliced into coins.

¾ cup sauerkraut (try to find unpasteurized sauerkraut; it’s higher in probiotics and better for your gut health

About 8” of cucumber sliced into coins (I use an English cucumber so it doesn’t need to be peeled)

3 slices of whole grain or bread or pitas or similar sturdy bread

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Directions

Heat the olive oil, agave and Dijon mustard in a large frying pan, and stir together to blend. Fry the tofu in this mixture on medium heat until just golden and then flip. Turn the heat off and allow the tofu to remain warm.

Make the sauce by mixing all the sauce ingredients together in a small bowl or cup.

Assemble the sandwiches.

Place ¼ cup sauerkraut on top of a slice of bread. Add one third of the cucumber slices on top then one third of the beet slices. Add one third of the fried tofu and cover with one third of the sauce.

Dig in!!

 

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Creamy mac and cheese – finally!

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It finally happened. After testing quite a few vegan mac and cheese recipes, I have found one that I like. Hooray! This recipe is straightforward (like Grade 8 Home Ec straightforward), uses only inexpensive pantry/fridge staples, and can be ready in the time it takes to cook pasta.

The result is a creamy, satisfying and filling meal that will keep you revved for hours.

My coworker refers to this as mac and yeast and you’ll soon see why.

Ingredients

12 oz of macaroni, fusilli or other firm, short pasta

½ onion minced finely (or even whizzed in the blender)

4 Tbsp vegan margarine

4 Tbsp flour

3 cups unflavoured plant-based milk

1½ cups nutritional yeast

1-2 tsp sea salt

2 Tbsp Dijon mustard

½ tsp black pepper

1 tsp garlic powder

1 tsp onion powder

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Directions

Cook the pasta in a large pot according to package directions. Drain and set aside.

While the pasta is cooking, heat the margarine on medium heat in a 1 quart pot. Sauté the onion in the margarine until the onion is softened. Add the flour and stir until you have a roux (a thick paste of flour and margarine/onion). Add half the milk and whisk constantly until the roux is incorporated into the milk and you have a smooth sauce. Add the rest of the milk, the mustard and all the seasonings. Stir to incorporate everything together and simmer stirring regularly. This will make the sauce thickens slightly. Add the nutritional yeast and stir in to combine.

Once you have a sauce that’s the consistency of a thin pancake batter you are good to go since the sauce will thicken slightly as it cools. Pour over your pasta and enjoy.

This dish is great with hot sauce or chili sauce and a side of green peas and broccoli.

I want to add that I have heavily based this recipe on an existing Internet recipe that I printed off months ago with no attribution showing. So…. if you come across a similar recipe elsewhere on the ‘net, they, not me, are the originator!