I started a new job about two weeks ago. It is a very interesting and fun job! I am working at a food truck downtown and having a great time with it. It is something I have really missed about NY - working for a place that doesn't have a ton of structure and allows me to do what I need to do, but without a ton of supervision and demands. It's a pretty cool gig. I am still working part time as a vegan pastry chef, which is good, but doesn't include a lot of hours. This past week I definitely made my hours, which was great.
The place is called
Ez Cheesy, which is basically a gourmet grilled cheese sandwich truck. Pretty cool and different menu. Obviously it is not all vegan, but all but one of the sandwiches are vegetarian and the rest can be made vegan with the inclusion of daiya. I love that! This is part of the menu this year:
Tampopo: Ramen Noodles mixed with Kimchee, topped with Brussel Sprouts and Cheddar/Daiya
Old Mission Torta: Smashed Beans, Avocado, Queso/Daiya, Pickled Jalapeno Peppers, Shaved Radish, Spicy Mayo
City Middle: Local Made Donut with Goat Cheese and Fig Jam (would be great with vegan cream cheese)
Sweet Caroline: Shaved Carrot, Goat Cheese, Walnuts & Honey
There are more items on the menu, but I thought I would put a couple so you could see how different and cool this place is!
Making sandwiches all week, you would think I would get tired of them, but it actually inspired me to work more on the menu for our upcoming cafe and make a couple different sandwiches at home. I made this tasty one as well as a couple veggie paninis. Yum! I found a really interesting recipe for
vegan cheddar cheese, using coconut milk as the base. It's very meltable and cheesy in texture, but I really didn't care for the flavor. I definitely think it is something that warrants more testing and playing around with. How cool would it be if it were actually that easy to make a meltable vegan cheese?!
 |
| This was Hubby's plate. So Good! |
To make the Sandwich:
-
Country Fried Seitan
- Fresh Baguette, sliced into portions and cut in half, toasted
- Veganaise or other topping
- Sliced Veggies: tomato, green pepper, red onion
-
Coconut Milk Cheddar Cheese or other vegan cheese
- Baked Fries or side of choice
1. Toast baguette. Slather veganaise on both sides of the bread. Place veggies on the bottom, followed by the seitan. Layer the cheese in there somewhere. (I should have put it next to the seitan so it could have melted slightly.)
2. Add fries or other side and eat!
 |
| You can barely see the vegan cheddar peeking out from underneath the veggies! |
Enjoy!
Koko
