No Room Recipes

We wanted to make every single thing from the sandwich book from scratch but a few of the slightly less vital recipe components would not fit.
Here they are…

Corn Salsa for Navajo Tacos, page 47:

1/2 cup (82 g) cooked corn kernels
2 tablespoons (20 g) minced scallion
2 tablespoons (18 g) chopped roasted red bell pepper
1 tablespoon (1 g) minced fresh cilantro
1 tablespoon (15 ml) fresh lime juice or distilled vinegar
2 teaspoons olive oil
A few dashes hot sauce, optional, to taste
Salt, to taste

Combine all the ingredients in a medium bowl, and refrigerate for 2 hours before using. Note that this isn’t a regular, strong-flavored salsa. We purchased a jar of corn salsa from Trader Joe’s and found it rather mellow, but it worked really well with the Navajo tacos. So we mimicked it and voilà.

Yield: 1/2 cup (120 g) salsa

Greek Burgers, page 109, are great with Greek Potato Wedges:

2 large russet potatoes, cut into 10 wedges each
1 tablespoon (15 ml) olive oil
1 tablespoon (15 ml) lemon juice
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
1/2 teaspoon lemon pepper

Preheat the oven to 400°F (200°C or gas mark 6). Combine all ingredients in a medium bowl. Toss to coat. Place the fries on the baking sheet with the skin side down as much as possible. Keep any remaining marinade. Bake 25 to 30 minutes, or until golden.
Add any remaining marinade to the Spread.

Avocado Spread, originally in place of the guacamole in Carnitas Sandwiches, page 129:

1 ripe avocado, halved, pitted, peeled, coarsely mashed
1 Roma tomato, seeded and diced
1 clove garlic, minced
Half of a small jalapeno, seeded and minced, adjust amount as desired or do not use at all, if you prefer
2 tablespoons (30 ml) fresh lime juice
2 tablespoons (30 ml) green salsa
Salt, to taste

Combine all the ingredients in a medium bowl and use promptly.

Yield: 1 heaping cup (290 g)

Cajun Spice Mix for Marinated Eggplant Sandwiches, page 144:

2 tablespoons mild to medium paprika
1 tablespoon fine sea salt
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons dried thyme
2 teaspoons dried oregano
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons cayenne pepper
1 teaspoon ground cumin

Combine all the ingredients together in a small, resealable plastic bag or plastic container. Shake to combine. Use anywhere Cajun spice is called for.

Yield: 1/3 cup (80 g) Cajun spice mix

Ginger Tofu, as a protein boost for the Chow Mein Sandwich, page 146:

1 pound (454 g) super firm tofu, patted dry and sliced lengthwise 1/4-inch (6-mm) thick (you can use extra-firm tofu if you cannot find super firm, just be sure to drain and press it within an inch of its life.)
2 tablespoons (30 ml) toasted sesame oil (or 1 tablespoon [15 ml] toasted sesame oil plus 1 tablespoon [15 ml] peanut oil)
2 teaspoons ground ginger
2 tablespoons (30 ml) reduced-sodium soy sauce

Place the tofu in a shallow dish. Combine the oil(s), ginger and soy sauce in a small bowl. Rub the oil mixture onto each slice of tofu. (You are free to let it marinate for an hour or so at this point, I usually don’t bother.) Place in a heated greased skillet or grill pan and cook on medium heat until golden brown, about 8 minutes, flipping once halfway through. Place on a wire rack to cool, as the tofu will become chewier and slightly crispier when it is at room temperature or cold.

Yield: 1 pound tofu

Hash browns in Ethiopian Wraps, page 152, can be replaced with this potato salad:

12 ounces (340 g) yellow potatoes, chopped into 1-inch (2.5-cm) cubes
2 tablespoons (30 ml) fresh lemon juice
1 tablespoon (15 ml) olive oil
1/2 teaspoon minced fresh mint
1/2 teaspoon salt
1/4 teaspoon black pepper

Place the potato pieces in a saucepan. Cover them with water. Bring to a boil, then reduce to a simmer. Cook 15 minutes, or until fork tender. Drain. Transfer to a medium bowl. While still warm, add the remaining ingredients. Stir to combine and smash some of the potatoes. It shouldn’t be like mashed potatoes, but a chunky and soft potato salad. The salad should be chilled for the wrap. Refrigerate airtight until serving.