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Vegan eating has never- wait, it’s always been delicious! Chefs Chloe Coscarelli and Roberto Martin show how to make delicious reuben and masala paninis without any animal products! Recipes below.
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Mango Masala Panini
Serves 4 to 6
TAMARIND MANGO CHUTNEY
1 cup diced mango, fresh or frozen
2 tablespoons brown sugar
1 teaspoon tamarind paste
2 tablespoons water
Combine mango, brown sugar, tamarind, and water in a medium saucepan. Cook over medium-low heat for about 10 minutes, or until mango is tender. Pulse a few times in food processor so that mixture is spreadable yet chunky, and store in refrigerator.
SPICED CHICKPEA MASALA
2 tablespoons olive oil
1 onion, chopped
Sea salt
3 garlic cloves, minced
1 teaspoon grated fresh ginger
1 teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground cloves
1 large pinch cayenne
1 (15-ounce) can chickpeas, rinsed and drained
2 tomatoes, finely chopped
½ cup water
Freshly ground black pepper
¼ cup finely chopped fresh cilantro
1 tablespoon brown sugar or maple syrup
2 teaspoons lemon juice
Spiced Chickpea Masala: In a large skillet, heat oil and sauté onions over medium-high heat. Season with salt, and let cook until onions are soft and lightly browned. Add garlic, ginger, turmeric, cumin, cinnamon, cloves, and cayenne, and let cook for a few more minutes until fragrant. Add chickpeas, tomatoes, and water. Season with salt and pepper. Reduce heat to medium and let simmer for 10 minutes. Mix in cilantro, brown sugar, and lemon juice and adjust seasoning to taste. Let cool and pulse in food processor until mixture comes together but is still chunky.
ROASTED CAULIFLOWER CURRY
½ head cauliflower, cut into florets
4 tablespoons olive oil, divided
Sea salt
Freshly ground black pepper
1 small russet potato, peeled and diced
½ onion, finely chopped
1 ½ teaspoons curry powder
¼ teaspoon ground ginger
1/8 teaspoon turmeric
1 ½ tablespoons brown or black mustard seeds
1 tablespoon lemon juice
¼ cup frozen peas
4 ciabatta rolls, sliced in half, or 8 slices sandwich bread
½ cup spinach
Olive oil for brushing
Preheat the oven to 400 degrees.
In a large bowl, toss cauliflower with 2 tablespoons olive oil and generously season with salt and pepper. Transfer cauliflower to a 9- x 13- inch pan and roast for 30 minutes, or until florets are fork tender. If cauliflower begins to burn, cover with foil. Remove from oven, let cool slightly, and pulse until finely chopped. Set aside.
Place potatoes in a small saucepan and cover with salted water. Bring to a boil and let cook until fork tender. Drain and set aside.
In a medium skillet, heat remaining 2 tablespoons oil over medium heat and sauté onions with ½ teaspoon salt until soft and lightly browned. Add curry powder, ginger, turmeric, and mustard seeds, and cook for a few more minutes until fragrant. Transfer onion mixture to a large bowl and add roasted cauliflower, potatoes, and lemon juice. Mash it all together and stir in peas. Adjust seasoning to taste.
To assemble the panini: Spread Tamarind Mango Chutney on each bread slice and layer Spiced Chickpea Masala, Roasted Cauliflower Curry, and a few leaves of spinach in between slices. Brush the outsides of the panini with oil and press carefully on a hot panini press so that the filling does not come out the sides. Slice panini in half diagonally and serve immediately.
Avocado Rueben
4 slices good quality rye bread
Vegan 1000 island dressing as needed
1 firm avocado, halved, pitted, scooped from the skin and sliced thin
½ cup sauerkraut, drained
1 firm tomato, sliced thin and patted dry
kosher salt and fresh ground black pepper
Lightly toast the bread and dress all 4 slices with 1000 island dressing.
Place cut avocado evenly on two slices of bread.
Season the avocado with salt and fresh ground black pepper.
Spread an even amount of sauerkraut over the avocado and top with 2-3 slices of tomato.
Top the sandwich with the remaining bread slices and cut corner to corner with a sharp knife.
Serve with additional 1000 island dressing on the side.
Makes 2 Avocado Ruebens.
