Friday, January 24, 2014

Vegan Bánh Mì with Sesame Cilantro-Lime Vegan Mayo

Vegan Bánh Mì with Sesame Cilantro-Lime Vegan Mayo

The spice of life is trying new things. Whether you like them or not, the experience helps you grow to explore more and more. The same goes for food, the more we explore you build up your taste for great food and your palate gets even more sophisticated. I know sounds kind of prissy right? No way! Its great for kids to experience new things more and more. The food they get when they are young, only helps them look at food in a less picky way. We aren't too far off from kids! The more we try, the less picky we become. This recipe helps show that the taste for the exotic can be not only fun, but completely delish at the same time. Don't let the name fool you, this sandwich packs a punch. The mix of savory, sweet, salt, and spicy makes for the perfect sandwich you can sink your teeth into. You will be going back for seconds and want to try more and more. No picky eaters here, only satisfied customers when they leave your dinner table. Enjoy!

Sesame Cilantro-Lime Vegan Mayo
1/2 cup mayonnaise
1/4 cup, fresh cilantro
1/8-1/4 teaspoon sesame oil 
1 lime, zested
Salt & Black Pepper, to taste

Meatballs
1 log each Lightlife ground sausage & beef
1 Tablespoon cup finely chopped fresh basil
3 garlic cloves, minced
1-2 green onions, finely chopped
1 Tablespoon soy sauce
1 Tablespoon sriracha
1 Tablespoon sugar
2 teaspoons cornstarch
Freshly ground black pepper & salt, to taste

Slaw
2 cups matchcut carrots
2 cups matchcut grated peeled daikon (Japanese white radish) or regular radish
1/4 cup unseasoned rice vinegar
1/4 cup sugar
1 teaspoon coarse kosher salt

Sandwich4 10-inch-long individual baguettes
Fresh cilantro sprigs

Directions
Slaw
In a small sauce pan mix together water, sugar, and vinegar over medium high heat until the sugar dissolved down into a a clear liquid.



Once the liquid reaches that consistency, take off the heat and pour over the slaw veggies and place in the fridge to cool and soak. You can do this an hour or two before serving or even a few days ahead of time. The longer it sits, the better it tastes.



Mayo
Process all ingredients in food processor. Season with salt and pepper to taste.


Make ahead and cover to chill until ready to use.

Meatballs
Heat oven to 325 Degrees.

Mix all the ingredients in large bowl. I do this my hand, its messy but fun! Get the kids involved.



Using hands and/or small ice cream scoop, scoop tablespoonful for each and roll vegan meat mixture into 1-inch meatballs.



Arrange on a greased baking sheet with 1 Tbsp sesame oil. 


These can be made 1 day ahead. Cover and chill. When ready to bake, bake for 30 to 40 minutes until golden brown but still moist inside.



You don't want to cook them too long, they will dry out.

Assembling Sandwiches
Cut each baguette in half. Pull out enough bread from each bread half to leave 1/2-inch-thick shell. You want to have a canal look for the meatballs to sit gently in. Spread the vegan sesame cilantro-lime mayo over each bread shell. Fill each baguette with 4-5 of meatballs. Drain and portion out the pickled vegetables, place on top of the meatballs. Then lastly several pieces of cilantro on top. Press on baguette tops and serve along side a great vegan adult beverage and indulge in a Vietnamese treat for dinner. Enjoy! 

Ready to Serve Vegan Bánh Mì

-Amy