Ike’s Love & Sandwiches

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Ike’s Love & Sandwiches is a sandwich shop that started in San Francisco’s Castro District in 2007 and made its way all through the Bay area. Now we have them here in Arizona. Ike Shehadeh (whose cartoon face is plastered on every restaurant) opened his first restaurant after being nearly homeless. Ike’s are known for their variety of sandwiches that are named after well-known celebrities. They use a bread popular in the Bay area called Dutch Crunch bread (or Tiger bread). The sandwiches are unique because of “Ike’s Dirty Secret Sauce” – a creamy, garlic aioli that is baked into the bread and smeared onto the sandwiches. So far I have tried the Manage a Trois and the Meatless Mike (Vegan meatballs). The sandwiches are pretty large and the bread is very soft and moist. I have had great experiences both times I visited them. They have many vegetarian options and very order comes with a free caramel-green apple lollipop for dessert.

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Menage a Trois

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Meatless Mike

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Ike’s in Tempe with a take out window

Ike's Place Menu, Reviews, Photos, Location and Info - Zomato

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Sweet Potato Squash Kale Hash

 

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This is a dish I made that was inspired by an Instagram post I saw the other day. I’ve been eating pretty healthy these past few months and have been trying new ways to make vegetarian meals taste super good. Roasting vegetables has definitely changed my approach to them. This sweet potato hash is perfect for the upcoming Fall season.

Bake cubed small sweet potato and squash at 400 for ~30 minutes. Set aside. Heat extra virgin olive oil in a skillet over medium heat. Add 1/2 diced bell pepper and 1/4 cup diced onion for 5 minutes until onion turns clear. Add in the sweet potato and smash cubes, 1 handful chopped kale, 1/2 tsp Dijon mustard, paprika, 1/4 cup water or veggie broth to keep it moot. Heat until kale wilts and serve immediately with red pepper flakes and sriracha.

  • – I modified the recipe with what I had in my refrigerator

Homemade Black Bean Burgers

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Ingredients:
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1 egg
1/2 yellow onion, chopped
1 cup whole wheat bread crumbs
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder or granules
1/2 teaspoon fine sea salt
1/2 teaspoon hot sauce
1 tablespoon extra-virgin olive or canola oil
6 whole wheat hamburger buns
6 green leaf lettuce leaves
2 tomatoes, sliced
1/2 small red onion, thinly sliced
1/2 teaspoon ground black pepper

Method:
Put beans in a large bowl and mash well with a fork. Add egg, yellow onion, bread crumbs, oregano, basil, garlic powder, salt, pepper and hot sauce. Mix well to combine then shape into 6 patties.

Heat oil in a large skillet over medium heat. Arrange patties in a single layer (working in batches, if needed) and cook, flipping once, until golden brown on both sides and cooked through, about 10 minutes total. Transfer to buns, top with lettuce, tomatoes and red onions and serve.

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24 Carrots

My friend Brittany has a passion for vegan food. I love trying new foods and looking at her pictures of her vegan meals that she likes to post got me intrigued to have lunch with her. She took me to 24 Carrots, a natural cafe and juice bar in Chandler. They use fresh, organic, natural products from the local farming community. It’s a neat little place with some fun decorations. Brittany got the Harvest Veggie Quesadilla and I got the Stuffed Zucchini. Wow… I was impressed with my meal and I’m sold on incorporating more vegan dishes in my diet. Afterwards, we got some yummy desserts. They bake their desserts without any artificial sweeteners, preservatives, colorings and excess fats. I got the cherry & almond cake with fresh blueberry syrup. Seriously.. amazing!

24 Carrots Natural Café & Urban Juicery on Urbanspoon