America’s Top 10 New Sandwiches Veganized – Pibil Torta Sandwich

Vegan Pibil Torta Sandwich

Pibil Substitute

Ingredients:

• 4 cups wild mushroom mix (oyster, shitake, baby bella), sliced thinly
• 2 Tablespoons olive oil
• 1 teaspoon ground annato seeds
• 1 teaspoon ground coriander
• 2 teaspoons oregano
• ½ teaspoon ground cumin
• ½ teaspoon ground black pepper
• ¼ teaspoon ground cloves
• 1 ½ teaspoons sea salt
• 5 garlic cloves, minced
• 2 Tablespoons apple cider vinegar
• ¼ cup water
• 1 Tablespoon arrowroot powder

Directions:

1. Gently wash the mushrooms. Slice the mushrooms to almost resembles shredded meat. Add the spices to a mortar and grind the garlic cloves into the spices until it resembles a paste.
2. Meanwhile, heat olive oil in saucepan and add the mushrooms. Add the spice paste and the vinegar. Cook on medium heat until the mushrooms are simmer. Simmer for for 15 minutes to allow spices to blend well. Mix arrowroot powder and water until dissolved. Add to the mushroom mix and bring to a boil. Cook for 5 minutes or until sauce thickens. Remove from heat.

Number of servings (yield): 4

Pickled Onions

Prepare the night before

Ingredients:

• 1 red onion, sliced
• 1 ½ cup water
• 1 cup distilled white vinegar
• ½ teaspoon sea salt
• 1 Tablespoon black peppercorns
• 3 bay leaves

Directions:

1. Place onions in a medium pot and add water, vinegar and spices. Bring to a boil and cook for 10 minutes. Remove from heat and cool. In order to get a good flavor, make the night before to ensure spices have come together.
2. Refrigerate onions and remove from fridge while preparing mushroom mix.
3. Remove bay leaves and peppercorns before serving pickled onions.

Black Bean Spread

Ingredients:

• 1 15-ounce can black beans, reserving 2 Tablespoons of liquid
• ½ onion, diced
• 2 garlic cloves, minced
• 1 teaspoon oregano
• 1 Tablespoon olive oil

Directions:

1. Heat olive oil in a pan and fry the onions for 5-7 minutes until translucent.
2. Add the garlic and the beans with reserved liquid.
3. Add the oregano and bring to a low boil for 10 minutes.
4. Place beans in a deep bowl and using an immersion blender, blend the beans until smooth. You can also place in a blender and blend until smooth.

Mexican Bolillos (Crusty Bread)

adapted from Food.com

Ingredients:

• 1 package active dry yeast
• 3 1/4 – 4 cups flour
• 1 1/3 cups water
• 1 tablespoon agave nectar
• 1 tablespoon vegetable shortening, melted and cooled
• 1 1/2 teaspoons salt
• 3 1/4-4 cups flour
• 1/4 cup cold water
• 1 teaspoon arrowroot powder

Directions:

1. Sprinkle yeast over the warm water in a large mixing bowl; stir and let stand 5 minutes. When the yeast is working a bit stir the agave nectar, shortening and salt into the yeast mixture. Add 2 1/2 cups flour. Mix at low speed and then beat at medium speed until the dough is very elastic, about 5 minutes. Gradually stir in as much of the remaining flour as needed to make a soft dough.
2. Knead on floured surface until dough is smooth in texture and very elastic, 15-20 minutes (use a dough hook on your mixer and knead for about 10-15 minutes).
3. Place dough in a greased bowl, turn the dough so all surfaces have a sheen of oil. Cover and let rise in a warm place until it has doubled in size, about 1 hour (I turn on the light in the oven and place the dough in there to rise, do NOT heat the oven!). Punch the dough down and knead briefly on a floured surface. Divide dough into 10 pieces and roll into balls.
4. Work with the palms of your hands and start at the center of each ball to roll out into ovals. Each piece should be about 5 1/2″ long and 2″ in the middle, tapering to each end. Place rolls on a greased baking sheet, cover and let rise until almost doubled, about 25 minutes.
5. Meanwhile heat oven to 375F degrees. Mix cornstarch and cold water, heat stirring constantly to boiling, boil until thickened and clear about 2 minutes. Brush each roll with the cornstarch mixture. Slash each roll down the middle stopping about 1/2″ from each end and cutting about 1/2″ deep.
6. Bake until the rolls are brown and sound hollow when tapped, about 30-35 minutes. Remove from baking sheets and cool on racks.

Makes 10 loaves

Vegan Pibil Torta Sandwich Assembly

Ingredients:

• 4 crusty rolls
• Black bean spread
• Pickled onions
• Daiya mozzarella crumbles
• Mushroom mix
• Cilantro

Directions:

1. Leave oven on and switch to broil. Move oven rack to the upper ¾ section of the oven.
2. Take 4 rolls and cut each roll in half. Layer each half with 2-3 Tablespoons of black bean spread. For each sandwich: On 1 half of bread, add ½ cup of the mushroom mix and on the other half add ¼ cup Daiya mozzarella crumbles. Repeat with the rest of the rolls.
3. Place the 8 halves on a cookie sheet and broil until cheese melts and bread is somewhat toasted. Watch carefully.
4. Remove from oven and on each mushroom half, add 2 Tablespoons of picked radishes and garnish with 2 Tablespoons of cilantro. Place the cheezy bean half of the bread on top and slice in half.