Friday, November 5, 2010
day#5 dagwood eat this sammich if he were vegan
first of all, i know what you're thinking. i wasn't smoking anything when i made this sammich and i did not have to have my jaw surgically removed to eat it. this creation is the amalgamation of a couple of forum members with elaborate sandwich ideas, but i can't remember everyone's names. the major influence comes from vijita. i don't know much about this person, but according to their subnick he/she/ze "huffs nutritional yeast". so ol' vijita sounds like a person who's up for a good challenge, don'tcha think? i call this creation the dag-would.
so let's talk about this work of art. i started with a pumpernickel hoagie bun-(a sourdough one was requested, but this was all i had). i toasted it and slathered one side with hummous and the other side with guacamole. i then filled the sandwich with slices of plum tomato from my garden, some of bianca's signature seitan-(recipe to be released with her southern vegan cookbook), pickles, and my own signature new mexico style red chili sauce. for flair and functionality i held this beast together with a couple of toothpicks and olive eyeballs. nomnomnomnom. if you're a proper person, you'll need a fork and knife for this flavor motherload. if you're a heathen like myself, have a few wet naps handy for cleaning up the inevitable mess, or you can use your shirtsleeve i suppose. i'm guilty of doing that from time to time. i guess there's still a little punk in me after all.
jen's new mexico style red chili sauce
2 cups chopped red chiles -(you can use green ones, and the sauce will be green chile sauce) i believe i used anaheims.
1 small chopped onion
3T of EB, or olive oil
1/2 t cumin
pinch of cinnamon
3 cloves of garlic
1/2 c. of condensed tomato soup-(using a whole can might tone it down a bit, try it and tell me what happens)
3/4 c. water
cook the garlic and onion on med heat in the oil or EB until clear and super smelly. add those peppers and saute for a few minutes more. now, add the soup and water and simmer for about 15-20 minutes. once the mixture has completely cooled, puree the shit out of it in a blender. use as a condiment or as an add in when making your next batch of chili.
thanks for stopping by! many MOFO bloggers take the weekend off, but I AIN'T gonna stop until the month is over. that's right, tune in to the PITA vegan for great MOFO fun all weekend long!