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VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
Vegan muffuletta
Debbie
1411 posts
Dec 11, 2007
2:02 PM
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I recently made vegan muffuletta from Veganomicon cookbook. It's great, everyone!
I am thinking to make Bryanna's salami and add it to it. Muffuletta is originated from New Orleans and contains salami, ham, provolone, and olive salad.
I made it with roasted eggplant, roasted red pepper(from a jar), baby spinace, and olive salad. It is made with a round peasant bread that is cut in half. Then, I took out some of the bread inside to make room for the filling. I layer the olive salad, roasted eggplant slices, roasted red pepper, baby spinach, tofu scramble. Repeat the layer but put the olive salad on the other half of the bread.
Then, the key is to press everything down really hard. Wrap the whole sandwich in a foil and then plastic wrap. Weigh it down with 2 unopened cartons of soy milk and let it sit in the fridge overnight.
The next day, slice them up. This sandwich is pretty in color. It has a tangy taste because of the olive salad.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Dori
424 posts
Dec 27, 2007
8:03 AM
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Hi Debbie,
I made muffaletta from Dreena's new cookbook: Eat Drink and be Vegan. We liked it also... I have never had this before, ever... not even in the meaty days.
Here's my post about it.
http://thebakehouse.blogspot.com/2007/12/mmmmmmuffaletta.html
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"To cook is to create. And to create well...is an act of integrity, and faith." - author unknown
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Debbie
1423 posts
Jan 02, 2008
4:34 PM
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Hi Dori,
True, I have never heard of muffletta. It is a great sandwich for traveling. I bought my bread, a crusty, round, Italian Paseano bread. Then I pressed all the filing inside and left it in the fridge for a night, pressed. The next day, I just put it in my cooler and we cut it up during the traveling. It was convenient. I guess you can just put anything inside a round bread and press it down.
Thanks for your blog!
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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