{"id":41631,"date":"2016-08-25T22:22:43","date_gmt":"2016-08-26T02:22:43","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=41631"},"modified":"2016-08-25T22:22:43","modified_gmt":"2016-08-26T02:22:43","slug":"italian-sloppy-joes%e3%82%a4%e3%82%bf%e3%83%aa%e3%82%a2%e3%83%b3%e3%82%b9%e3%83%ad%e3%83%83%e3%83%94%e3%83%bc%e3%82%b8%e3%83%a7%e3%83%bc","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=41631&lang=en","title":{"rendered":"Italian Sloppy Joes<br>\u30a4\u30bf\u30ea\u30a2\u30f3\u30b9\u30ed\u30c3\u30d4\u30fc\u30b8\u30e7\u30fc"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41632 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/08\/15.jpg\" alt=\"15\" width=\"510\" height=\"717\" \/><\/p>\n<p>Sloppy Joes has never been my favorite, but I always thought it had potential.<\/p>\n<p>So when I saw <a href=\"http:\/\/www.foodnetwork.com\/recipes\/ree-drummond\/italian-sloppy-joes.html\" target=\"_blank\">Ms. Drummond making this<\/a>, I got the inspiration to give Italia flavors to my sloppy joes as well.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41633 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/08\/03.jpg\" alt=\"03\" width=\"510\" height=\"717\" \/><\/p>\n<p>My trusted canned tomatoes from Trader Joe&#8217;s.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41634 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/08\/10.jpg\" alt=\"10\" width=\"510\" height=\"717\" \/><\/p>\n<p>Doesn&#8217;t this look awesome or what!?<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41635 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/08\/18.jpg\" alt=\"18\" width=\"596\" height=\"428\" \/><\/p>\n<p>I made garlic bread for my sloppy joes just as Ms. Drummond did for hers.<\/p>\n<p>I think one of the biggest reasons I do not care for regular sloppy joes is the bun.<\/p>\n<p>I feel it&#8217;s too soft for this sandwich.<\/p>\n<p>So this crusty garlic bread was perfect!<\/p>\n<p>Oh, and did I say it&#8217;s vegan?<\/p>\n<p><strong>Italian Sloppy Joes &#8211; Vegan<\/strong><\/p>\n<p>olive oil<br \/>\n2 cloves garlic, chopped<br \/>\n1 onion, chopped<br \/>\n1 pepper, chopped<br \/>\n1 cup chopped cauliflower<br \/>\n1 28 oz can whole tomatoes, roughly smashed<br \/>\n1 small can tomato paste<br \/>\nsugar<br \/>\nbay leaves<br \/>\nItalian seasoning<br \/>\ncrushed red pepper<br \/>\nsalt<br \/>\npepper<br \/>\n1\/2 cup water<br \/>\ngarlic toasts (bread slices, olive oil, garlic powder, paprika, salt)<br \/>\nchopped parsley<\/p>\n<p>1. Sautee garlic in olive oil.<br \/>\n2. Add onion and pepper and continue to sautee.<br \/>\n3. Add cauliflower and tomatoes. Continue to cook.<br \/>\n4. Add sugar, bay leaves, Italian seasoning, red pepper, salt, pepper, and water. Continue to cook.<br \/>\n5. Serve over garlic toasts. Sprinkle parsley.<\/p>\n<p>I&#8217;m on <a href=\"https:\/\/instagram.com\/culinarytribune\/\" target=\"_blank\">Instagram<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sloppy Joes has never been my favorite, but I always thought it had potential. So when I saw Ms. Drummond making this, I got the inspiration to give Italia flavors to my sloppy joes as well. My trusted canned tomatoes from Trader Joe&#8217;s. Doesn&#8217;t this look awesome or what!? I made garlic bread for my [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,14,28,29],"tags":[],"class_list":["post-41631","post","type-post","status-publish","format-standard","hentry","category-bread","category-sandwich","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/41631","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=41631"}],"version-history":[{"count":6,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/41631\/revisions"}],"predecessor-version":[{"id":41641,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/41631\/revisions\/41641"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=41631"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=41631"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=41631"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}