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!


panda with cookie said...

Pickles and pumpernickel! Always good.

Sophia.Pflieger said...

Whenever I make sandwiches, they always turn out to be, jaw-busting in size. It does look like a super yummy sandwich.

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LebaLu said...

The sandwich deserves its own tasty zip code! What a creation! I can't wait to see what the rest of the weekend brings.

Monique a.k.a. Mo said...

Aww yeah! This sounds great!