Posts Tagged ‘sandwich’

Sloppy Chicks


I know I’m being annoyingly clique right now but I REALLY wish it wasn’t Monday. I could have used one more day this weekend.

My oh-so-awesome landlord decided that the construction he has been doing the last several week should continue at 7 am on Saturday, my one day to sleep in. I was thrilled to turn over in bed at such an early hour and see a middle aged latino man working outside my window as I slept and he worked on the apartment. Thankfully, my blinds were mostly shut. Mostly.

I was then even more overjoyed to see that our driveway was strewed with wooden boards, discards shingles, tools and machines making it impossible for me to get out until around 4 pm, when they were finish their work and had cleaned up. So much for a fun filled day of errands and shopping


Yes, I was in an excellent mood on Saturday.

Thankfully, I made good use of my Saturday evening by having a few friends over and watching the first few episodes of Games of Throne. I may be kind of addicted! Can we just talk about how infuriating the Lannisters are?! ARGH! Every time Cersei Lannister and her ugly ass, scheming self are on the screen I just want to punch her!

But I digress, a TV viewing party would be incomplete without some good food. I whipped up these vegan-friendly Sloppy Joes and they got thumbs up all around from my non-vegan friends. My friend, Rachel’s boyfriend, had three of them and he definitely isn’t vegan. I consider that a win!


Sloppy Chicks
from Keepin’ It Kind

the original recipe says it makes 4; we used average hot dog bugs and we got 7 servings


  • 1 tsp olive oil
  • ½ onion, diced
  • 2-3 cloves garlic, minced
  • ½ red bell pepper, diced
  • 2 15oz cans of chickpeas, rinsed and drained
  • 1 15oz can of fire roasted tomatoes, diced
  • ¼ cup tomato paste
  • 2 T soy sauce
  • 2 T Sriracha Sauce
  • 1 T Maple Syrup
  • 2 tsp dried oregano
  • 1 ½ tsp cumin
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tsp liquid smoke
  • 1 T nutritional yeast (optional)
  • salt/pepper to taste
  • optional toppings: avocado or vegan cheese
  • 4 vegan hamburger or hotdog buns; could also serve it on a baked potato or with lettuce in a wrap


  • Pour the chickpeas into a bowl.  Use a fork to mash them until they are in small chunks/shreds.  I like to mash about half the chickpeas and keep half whole for texture. Set aside.
  • Preheat the oven to it’s lowest temperature.  Open the buns (if you are using them) and place the halves, cut side up, on the center rack (or on a baking sheet).  Let them heat up for about 10-15 minutes.
  • Heat the olive oil in a large shallow saucepan over medium heat for about one minute.  Add the onion and garlic and sauté until onions are translucent and garlic is fragrant.  Add the bell pepper and the chickpeas and sauté for about two minutes.  Add the rest of the ingredients and let it simmer, stirring occasionally, for about 10-15 minutes, until heated through and slightly thickened.  If it sticks, add a little water to scrape the pan and lower the heat a bit.
  • Once the buns are warmed and the chickpea mixture is hot, scoop the mixture onto the buns.  Serve while hot.


I did spend Sunday eating brunch, working out and soaking up the sunshine so my landlord was not able to destroy my whole weekend. Can I just say, Sunday was beautiful here in Boston! If I could have  one wish, it may be that everyday is as beautiful as that day was.

So, any Game of Throne fans? Thoughts? I’m only on season 1 so don’t spoil anything but please, tell me I’m not the only one who wants to punch some of these characters in the face.

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As someone who had been a vegetarian for 15 years before switching to veganism, I seriously do not get this whole bacon trend.

Bacon on cupcakes.

Bacon covered in chocolate.

Bacon in everything!

I don’t get it. Cupcakes had a good solid bacon-less run. I don’t feel like they were lacking.

With that said, I was having a recipe funk this weekend and was going through all my old recipe print outs (I collect recipes and cook books like some people collect cats…it’s scary…) when I came across this recipe. It had fake bacon AND fake mayo yet, it called to me. Maybe it was the avocado. Or maybe it was the thought of buying a fresh tomato at the farmers market and actually using it! Or maybe those three magical letters- BBQ- won be over.

Whatever the reason, I found myself reluctantly joining the bacon bandwagon this weekend and making a BLTA.

oh ok…the pseudo-bacon bandwagon. Whatever!

Anyway, it was good. Real good!

I suspect that was the BBQ Aioli that my sandwich was practically swimming in, though, not so much the faux bacon.

Chipotle BBQ BLTA
from Healthy Bitch Daily
one serving

  • 2 pieces of bread (HBD recommends sour dough. I used When Pigs Can Fly Tuscan Wheat)
  • 2-3 slices of tempeh bacon
  • 1 romaine leaf or a tiny handful of baby spinach (ok, so technically I made a BSTA sandwich…whatever!)
  • 2-3 slices of fresh tomato
  • 1/4 avocado, sliced or mashed
  • spoonful of Chipotle BBQ Aioli (see below)

Combine everything into a delicious sandwich, smoosh down so it’s bitable and consume. Keep lots of napkins handy cause it can get messy!

Chipotle BBQ Aioli

  • 1 cup of Vegenaise
  • 2-4 oz extra virgin olive oil (I used 2)
  • 2-3 drops of lemon juice (to help separation)
  • 1-2 TBSP chipotle pepper adobo sauce (juice from the peppers, not the peppers themselves)
  • 1 TBSP garlic, minced or pureed
  • 1-2 TBSP vegan BBQ sauce (I used Bone Suckin’ sauce…I may have also used 3-4 TBSPs…)

Place Vegenaise in a bowl and whisk in olive oil until blended; add a few drops of lemon juice if it starts to separate. Add all other ingredients, blend, and allow the mixture to stand for approximately 3o minutes.

I served this with a side of Kale chips and a ton of napkins. Because it was really good in that messy sort of way where you are left licking Chipotle BBQ Aioli off your fingers. Yum!

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I had several odd jobs during my high school years.

I’ve fought the madness that is my local fair by working the ticket booth at the entry gate. The fair only lasted a few days but the shifts were long and I handled so much money that I would actually dream about counting out change. And dealing with townies was always…interesting.

I worked at a record store, which was unfortunately more Record Town then Empire Records. I was working for The Man, not fighting him. Polo shirts and black slacks were involved. Not my best look.

But,  the icing on the cake was the tiny coffee shop I worked at while I was trying to save money for a Paris trip, junior year of high school . It was run by this mean cat lady who owned the place. Usually, on the weekends, it was just me and her. She would plop herself on this stool and watch everything I did, only getting up to yell at me/fix something I did. And I ALWAYS wrapped the wraps wrong. They were to tight. Too lose. Too much filling. Not enough. On more then one occasion she would trash what I had done and start over.

So needless to say, I have a mental block about making wraps and burritos. Seriously, I can never get them right. My brain refuses. Filling is always spilling out and the ends never stayed tucked in.

This became glaringly obvious this week when I tried to make burritos for lunch. I tried to 3 days in a row before cursing furiously, plopping everything in a bowl and eating it like that.

And guess what, it tasted just as good! Too bad I couldn’t have done that at my job. I’m pretty sure mean cat lady would have had an aneurism if I even attempted it.

Quinoa and Bean Burritos/Bowls
 inspired by Whole Foods and Rachel Robin’s Nest
makes roughly 6 or 7 wraps or bowls full, depending on the size of your wraps, can easily be halved

  • 1 cup uncooked quinoa (any color will work)
  • 1 can of black beans (you can also use dried but I had a can kicking around from way back when), drained and rinsed
  • 1 block of extra firm tofu, pressed
  • 1 TBSP of olive oil
  • 1 bell pepper
  • 1 sweet onion
  • a pack of taco seasoning
  • water (amount based on the taco seasoning you are using. Mine was left over from a taco night I had with friends and it called for 1 cup of water)
  • wheat wraps (optional)
  • optional toppings: taco sauce, salsa, avocado, guacamole, vegan cheese, vegan sour cream, lettuce, additional veggies

Add one cup of quinoa and two cups of water to a medium sauce pan. Bring to boil. Reduce to a simmer, cover and cook for 15 minutes. After 15 minutes, when all the water is absorbed, remove from heat and fluff with a fork. Stir in the black beans.

Meanwhile, slice up the pepper, the onion and the tofu to your liking (I cut mine my veggies long strips like fajitas and my tofu in cubes ). Heat the olive oil to the pan and then add the veggies and the tofu. Saute until the tofu is golden brown on the outside. The onions with me soft and the peppers should still be a bit crunchy. Add the taco seasoning and water to the veggie/tofu mix and stir until the seasoning thickens to a sauce. It should only take about 2 minutes or so.

Scoop quinoa/bean mix onto a wrap. Add veggies and tofu and any additional toppings you like.

Alternatively, if you can’t keep your wrap together (like me) and it all falls apart by the time you get it to work the next day, you can mix everything together in a bowl. My favorite combo so far has been: quinoa, beans, veggies and tofu with taco seasoning, half an avocado cut into cubes, and a little BBQ hot sauce (yes…even my hot sauce is BBQ flavored). I keep the wrap on the side, slice it in triangles before work and then toast them at works as sort of a make shift tortilla chips.

aww…look how compact it is. Too bad as soon as I unwrapped it at work, the whole thing fell apart. Grr.

It’s really easy, full of protein and keeps you full for the rest of the afternoon. Win, win and win!

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I told you I wasn’t over my avocado obsession!

Welcome to the week before payday! This is the 4 day stretch, Monday-Thurs, where I’ve squandered my paycheck over the last two weekends on sangria, celtics tickets and a general social life (oh yeah…and student loans) and am now attempting to feed myself on the odds and ends of my pantry.

For example, I found a pack of yeast from god-knows-when and was able to make myself a loaf of whole wheat bread. Of course, I added 2/3 cup of water instead of 1 2/3 cup and very nearly lost what has been my lunch all week. But my roommate, Bonnie, came to my rescue. She deserves a shrine or something.

Also, I’ve been eating A LOT of overnight oats due to the fact I bought rolled oats in bulk last time I went grocery shopping. I’m still convinced that’s the best breakfast ever.

For dessert, I’ve been eating these week old cookies and these no bake fudge balls. Except, this is my second attempt at making this ‘fudge’ and it came out all wrong again! Which is why I’m not sharing it with you. I’ll just link you to the original recipe so you can drool over what my lumpy bits of wannabe chocolate SHOULD look like.

Anyway, so here is my economic lunch I’ve been eating this week. I was craving sushi but that’s too rich for my budget this week. This is sort of the poor girls, practical take on a cucumber avocado roll (which is hands down one of my favorite foods) and something a little different from avocado toast:

Cucumber Avocado Sandwich
*all ingredients are approximate and will depend on the size of your bread*

1 slice of bread (free, since I had all the ingredients in my house)
1/4 c. hummus (free, since I had all the ingredients in my house)
1/2 an avocado (on sale at Whole Foods 3 for $2)
1/3 of a cucumber
a sprinkle of sesame seeds (free, had in my spice drawer)
sprinkle of soy sauce (free, had in my fridge)

Toast your bread. Slather on the hummus of your choice (I made garlic hummus). Top with sliced avocado, cucumber, sprinkle of sesame seeds and a drizzle of soy sauce.

I know it sounds weird but it’s so good! You can pair it with soup, such as miso soup which is suppose to be very good for you, or some raw carrot sticks. Or you can add another slice of bread and make it into a legit sandwich. Either way, it’s a pretty cheap lunch, even if you have to buy all the ingredients, such as bread and hummus. They will both carry you through the week.

What are some cheap meals you throw together when you’re on a budget?

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