Photo by Lily Wan.
Recipe courtesy of Flaco’s Cuban Bakery & Coffee
Flaco’s Cuban Bakery & Coffee began with owner Tim Puyana, a skinny man making the best of a tough nickname. He opened Flaco’s Cuban Bakery downtown, making the best Cuban coffee, sandwiches and classic ropa vieja. Flaco’s is all about staying true to yourself, which isn’t hard when you’re downright delicious. They bake their Cuban bread fresh every day and use vegetable oil instead of pork fat, so any sandwich can also be vegan-friendly. Good thing they’ve got locations downtown and midtown, open ‘til 2:30 a.m.
When you make your way to Flaco’s, check out the Sunshine Sandwich. The sandwich started as a tofu crumble, but switched to tempeh because of its great protein content and heart-healthy benefits. Flaco’s uses Artie’s Tempeh, a local provider of tempeh for Gainesville restaurants. Now you can make some Sunshine for yourself with this handy recipe! It’s a tasty choice for the cheating carnivore and for all of us veg-heads.
- Cuban bread
- Swiss Cheese
- Mojo onions (see below for recipe)
- Sunshine (see below for recipe)
1. Assemble sandwich.
2. Press until crunchy (or toast bread).
Onions, thinly sliced
1. Puree garlic cloves and heat olive oil in a pan.
2. When oil is hot (but not burning hot), toss in garlic and cook until it smells delicious.
3. Slice onions and cook until tender.
Tempeh (found at the farmers market, your local grocery or health food store)Cumin Oregano
Sofrito (chopped peppers, garlic, onions)
Frozen vegetable mix or chopped vegetables of choice
1. Crumble tempeh and season with cumin, oregano and any other favorite spices.
2. Add some pineapple juice so tempeh isn’t totally dry.
3. Cook about 45 minutes, stirring every 15 minutes.
4. Sautee sofrito ingredients in olive oil in pan on medium heat.
5. Chop vegetables and saute, or toss in frozen veggies. (Don’t overcook! Veggies should be a bit crunchy.)
Eat me! I’m in season and fresh!
*get these ones from a local farm!chestnuts
prickly pear cactus*