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May 2004
A Little Sandwich Party
By Joshua Ploeg


Hey ho readers, I’m writing this towards the end of a 12-week cooking tour, sitting in an apartment in Manhattan after a delicious early dinner. Book me for the next trip if y’all missed it!

I thought I would share some nice sandwich ideas with you for a spring-summer picnic.

Almost BBQ Gluten
1 C. Wheat Gluten or Tempeh, shredded and seasoned
Hot Sauce, to taste
1 or 2 T. Tamari
2 T. Onion, grated
1/4 C. Crushed Pineapple
1/4 C. Mixed Herbs, chopped (Oregano, Marjoram, Basil, maybe a little Chervil)
1 T. Tomato Paste
Black Pepper and Salt, to taste

Mix together, and spread on potato bread with sliced water chestnuts.

Apricot-Date and Miso Spread
1 or 2 T. Miso (white, garbanzo bean, or barley)
1 T. Fruit Juice of choice
1 T. Mustard
1 C. Dates, chopped
1/2 C. Apricots, chopped
Olive Oil, to your liking

Stir together and spread on sweet wheat bread or swirled rye. Add more liquid if necessary.

Curried Banana
2 Large, Ripe Bananas, mashed
2 T. Lemon Juice
1 T. Oil
1 t. Curry Powder
1/2 C. Vegan Cream Cheese
1 T. Cilantro, minced
2 Cloves Garlic, minced
1 t. Dried Onion Flakes
Salt and Pepper, to taste
Pinch of Sugar
A Few Pinches of Red Pepper Flakes

1. Mix together.
2. Using any kind of bread, sprinkle with mung bean sprouts, then spread on banana mixture. You may also spread the bread with margarine and add some chopped watercress.

Asparagus Tapenade
1 C. Asparagus, chopped, blanched
1 T. Capers, mashed
1/4 C. Marjoram, chopped
1/4 C. Tarragon, chopped
1 Tomato, diced
2 Cloves Garlic, minced
1/4 C. Red Onion, chopped
A Few T. Olive Oil
Salt and Pepper, to taste
Pinch of Pepper Flakes
1/2 C. Olives, mashed
Splash of Balsamic Vinegar
Some Nuts, chopped and toasted, if you like (Almonds are good)

Mix together. I like wheat bread or sourdough, with a full-bodied mustard or flavored vegan mayonnaise.

A good tea for this snack bar: Mulberry with a split fresh vanilla bean and peach juice. Oh, so delicious!

For more sandwiches and some salad recipes, email Joshua at Cookbooks, as usual, are available at, and web updates at:




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