FoodFash

Adventure Begins in the Kitchen

Go Go Gadget Perfect Sandwich

by

The instant a portobello mushroom sandwich comes into sight when browsing a menu, it’s a deal.  For reasons unknown, I was so intimidated by a homemade portobello steak that I deemed them a treat.

Similar story with roasted tomatoes.  Only recently discovering that I LOVE tomatoes as soon as the tangy funk disappears, I had never tried the roasted version on my own.  Attempting to tackle two unknowns during a one hour lunch break (cut short by the slowest train ever) could have been a tad too aggressive.

I go-go-gatcheted around my kitchen like I was last minute tidying up before a guest arrived.  Adrenaline pumping, stomach growling, clock racing.

I drizzled the tomatoes with olive oil, stuffed with crushed garlic, and sprinkled with salt and pepper.  Likewise, I drizzled the portobello cap with olive oil and balsamic vinegar.  There was no time for slow roasting…  I cranked up the heat to 500 degrees, flipped on convection, and prayed they’d finish before it was time to rush back to the office.

Meanwhile, I mixed mayo, fresh basil, lemon zest, and lemon juice together to mimic this sauce I fell fast in love with during my LA visit.

I slathered one side of homemade ciabatta bread with the mayo mix and covered the other side with baby spinach.  The lemon juice thinned the mayo out quite a bit, so it’s not nearly as coronary clog-esque as it appears!

Even though the veggies had no choice – I was so so late – they were ready.  Phew!  I slapped the sides together and basked in glory.  Did I really just make the sandwich of my dreams at a record pace?

Yes, yes I did.

Waste Not, In Pictures

by

Breakfast: Cremini Mushroom & “Cheddar” Daiya Omelet

Lunch: Hummus and Avocado on Sprouted Sourdough Toast

Dinner (“Appetizer”): Peas with a teeny bit of Earth Balance and Garlic Salt

Dinner (“Main Course”): Air Popped Pop Corn with Earth Balance and Nutritional Yeast.

Dessert: Tofutti Key Lime Cutie

Either a result of overbuying or changing plans, tossing food (weekly) in my house is inevitable.  It’s a total waste, it’s gotta stop!  Waste of food, waste of time, waste of MONEY.  Like I said, total waste.

Each of the meals above uses a leftover ingredient, an ingredient intended for a recipe that was never created, or an ingredient that’s been living in my freezer for entirely too long.  I like it, it’s a good plan – you have to start somewhere, right?