A Hearty Book of Veggie Sandwiches Hardcover by Jackie Freeman

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A Hearty Book of Veggie Sandwiches Hardcover by Jackie Freeman

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Product Details

  • Publisher: Sasquatch Books (2022-01-04)
  • Language: English
  • Paperback: 176 pages
  • ISBN-13: 9781632173720
  • Item Weight: 527.31 grams
  • Dimensions: 8.27 x 6.95 x 0.68 cm

Two truths: Americans are eating more plant-based meals and we love sandwiches. Here are 40 simple and delicious vegetarian and vegan sandwiches, sauces, and schmears to satisfy every craving.

Close to fifty percent of Americans eat a sandwich every day which means it's easy to get stuck in a rut. With more of us eating plant-based meals or just eating less meat, you can up your sandwich game with tempting vegan and vegetarian fillings that are paired with a variety of breads and other essentials (like something with a bit of crunch) to excite your taste buds. You'll find open-faced crostini, bruschetta, and tartine recipes, along with burritos, paninis, and wraps. Chapters include grilled, stacked, and stuffed sandwiches as well as classic favorites. Recipes are flexible as most of the vegetarian fillings include vegan substitutions. There's also a section devoted to making your own sides like cashew ricotta, quick pickles, and homemade tapenade. 
 
Plant-based sandwiches are fresh, tasty, filling, and easy to prepare. This book offers delicious recipes with easy to find ingredients that won’t break the bank. Whether your diet is entirely plant-based or you just need a break from heavier fare, you’ll find something to tickle your palate.
 
A taste of what's included:
   The Elevated Grilled Cheese
   Avocado and Grapefruit Tartine with Pickled Onions
   Roasted Fennel with Gorgonzola, Apricot Jam, and Pistachios Panini
   Toasted Cheesy Egg Salad
   Roasted Eggplant with Mint and Honey Crostini
   Black-Eyed Pea Sloppy Joes
   Pulled Barbecue Jackfruit Sandwich
   Eggplant Muffuletta
   Curried Red Lentil and Mango Salsa Burritos

About the Author

Jackie Freeman is a professional chef with over twenty years' experience. Her work spans the range of testosterone-fueled restaurant kitchens, exotic (and not-so-exotic) destinations as a private chef, a borderline-hippie cheese maker and farmhand, a somewhere-between-strict-and-funny culinary instructor (at PCC Markets), a recipe developer with over 900 recipes under her testing belt, a quirky TV and radio personality, a detail-oriented food stylist, and a culinary writer. Jackie lives in Seattle with her family.

More importantly, Jackie cooks every day for her growing (in both number and appetite) family, while managing a freelance career, schlepping kids to-and-from school and activities, and finding a moment or two to dig in the garden or go for a run. She brings her unique viewpoint of exacting recipe development skills and professional culinary experience and combines it with just being a regular mom trying to get a healthy, tasty, and somewhat efficient meal on the table before the kids have a meltdown.


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