WICKED ’WICHES!

Whether your diet is entirely plant-based or you just need a break from the normal heavy fare of a meat-laden ’wich, Jackie Freeman presents a whole range of recipes with a perfect balance of flavour, texture and colour in A Hearty Book of Veggie Sandwiches (Sasquatch Books, $22.95).

BLACK BEAN TOSTADAS

For the avocado cream

1 large ripe avocado, halved, pitted and flesh removed

1/2 cup traditional or vegan sour cream or plain yoghurt

1 tbsp freshly squeezed lime juice

1/2 tsp ground cumin

1/2 tsp ground coriander

Kosher salt and freshly ground black pepper

For the tostadas

 8 6-inch corn tortillas

1 tbsp extra-virgin olive oil plus more for baking

Kosher salt and freshly ground black pepper

1/2 small red onion, diced plus more for serving

2 large cloves garlic, minced

1-1/2 cup cooked black beans

2/3 cups prepared salsa, mild to spicy, plus more for serving

2 tbsp chopped fresh cilantro, plus more for serving

1 cup shredded red cabbage

Lime wedges for serving

To make the avocado cream, in a food processor, blender or bowl combine the avocado, sour cream, lime juice, cumin and coriander. Pulse or mash by hand until smooth. Season to taste with salt and pepper. Set aside.

To make the tostadas, preheat the oven to 400° F.

Spread the tortillas in a single layer on baking sheets . Brush both sides with a bit of oil and sprinkle with salt. Bake until crisp, about 10 mins., flipping halfway through.

In a medium saucepan over medium-high heat, add the oil. Cook the onions and garlic until just soft, about 5 mins. Reduce the heat to medium-low, stir in the beans and salsa and heat through, 2 to 4 mins. Using a fork or potato masher, gently mash the bean mixture to your preference (chunky to smooth to somewhere in-between). Fold in the cilantro and season to taste with salt and pepper.

Divide the black bean mixture among the tortillas. Top with the shredded cabbage, diced onion, and cilantro; drizzle with the avocado cream and salsa. Serve immediately with lime wedges.

OVEN-FRIED EGGPLANT, GOAT CHEESE AND BASIL PANINI

2/3 cup dried breadcrumbs

1 tsp dried Italian seasoning

Kosher salt and freshly ground black pepper

1/4 cup traditional mayonnaise*

1 large eggplant sliced into 1/2-inch thick rounds

Spray oil, for baking and bread

8 slices rustic Italian bread, such as Como or Ciabatta

3/4 cup fresh goat cheese, at room temperature

16-20 large fresh basil leaves

Preheat the oven to 425° F

Line a baking sheet with parchment paper and place on wire rack on top.

Combine the bread crumbs, Italian seasoning and salt and pepper to taste in a shallow bowl.

Using a pastry brush or your fingers, spread the mayonnaise on both side of each slice of eggplant. Dredge both sides in the breadcrumb mixture and place on the wire rack. Spray with oil, flip each slice over, and spray with oil again.

Bake the eggplant until crisp and golden on the outside and the flesh is tender, about 24 mins., flipping halfway through. Remove from oven and let cool slightly.

Oil one side of each slice of bread. Spread the goat cheese on four slices of the bread. Top with basil leaves and eggplant. Place the remaining bread slices on top.

Preheat a panini press or skillet over medium-low heat. Griddle the sandwiches on each side until deep golden brown and cheese is melted, about 3 mins. per side.

* TRADITIONAL MAYONNAISE

1 large egg, at room temperature

1 tbsp Dijon mustard

1 tbsp freshly squeezed lemon juice

1 cup neutral flavoured oil

Kosher salt

In a small food processor, a tall jar if using an immersion blender, or a bowl with a large whisk, add the egg. Blend for 20 seconds. Add the mustard and lemon juice and blend for another 20 seconds.

Scrape down the sides of the processor, jar, or bowl. While blending or whisking continuously, slowly add the oil, drop by drop (for real, y’all, drop by drop) until about a quarter of the oil has been added. As the mixture begins to thicken, you can start to stream the oil in a little quicker until the oil is completely incorporated. Season to taste with salt. Store in the refrigerator for up to 1 week.

Tip: Sometimes the worst happens, and your mayo breaks (separates). You can fix it in one of two ways. Either add 1 tsp mustard to a bowl and slowly beat the broken mayo into the mustard until it emulsifies again or add 1 egg yolk to a bowl and do the same.