Adventure Begins in the Kitchen
A grilled cheese is the perfect platform for all sorts of goodness. Hearty wheat bread, extra sharp cheddar, caramelized veggies – this wasn’t the kindergarten kind.
I purchased a mini whole wheat boule at the grocery store on my way home from work. It was cute and screamed portion control. Truth be told, I would have finished whatever sized sandwich that was placed in front of me. So tonight, the mini-er the better.
Array
“Work it… Work it!”. Words that almost came out of my mouth as I was shooting this sandwich. This new found sort of like of tomatoes really works out well in the photo department. Red on a sandwich is totally beautiful.
Vegan was the mission tonight. It’s hard to believe that this used to be the mission almost every night (I’ve been off and on veg for as long as I can remember). But tonight, vegan and Nasoya’s new Nayonaise, were the mission. Oh and forcing down some tomatoes – that was part of the mission too!
This VLT consisted of Whole Foods Seeduction bread slathered with Nayonaise and topped with toasted Smart Bacon, romaine lettuce, and sliced beefsteak tomatoes. I’ll be honest, the meat-eater me would have been soooo much happier with legit bacon. But bacon/faux bacon aside, this sandwich was all sorts of hearty goodness tied together perfectly with Nayonaise. I’m looking forward to putting this stuff to work in some Easter potato salad this weekend!
Look what I found today!!! I was so pumped when I saw The Sriracha Cookbook on sale at Urban Outfitters. So pumped.
I pressed some extra firm tofu for the occasion and marinated it in Intensity Academy’s Green Tea Gourmet sauce. I’ve used this marinade with tofu before and I think the flavor absorbs pretty quickly without overpowering other parts of the meal.
In the meantime, I sauteed garlic, onions, and green peppers in a little bit of Earth Balance until they were sufficiently browned.
Then I turned to my new book for sauce inspiration and mixed 1/4 cup of Tofutti with 1 teaspoon of Sriracha. Holy heck! Every sandwich should be topped with this combo!
I slathered both sides of a sourdough bun with the Sriracha/Tofutti mix and then layered with veggies and fried tofu.
The only thing I would have changed was using a softer bread. It was a impossible to eat without squeezing all of the good stuff out of the sandwich.
But that obviously didn’t stop me from finishing every last bite…
