Thursday, May 14, 2009

A new quick and easy favorite

So, I'm still on that quick and easy kick. I can not wait for school to be over and life to slow down a bit this summer. Not to mention, I can't wait for the rain to stop and the farmer's markets to get in full swing. They've been on for about 3 weeks now, but they are pretty skimpy this time of year.

Lack of time + Lack of inspiration = Quick and Easy!! Luckily, though, with this sandwich quick and easy does not = boring. What sandwich do I speak of you ask?? Well, that would be "Better Than a BLT" from ED&BV. I was a huge fan of BLT back in the day, but I've never been much of a fan of tempeh, so I figured my BLT eating days were over. That was until I came across this recipe that called for the tempeh to be chopped (and since my dislike of tempeh is a texture thing, I thought chopped might do the trick). Not only did this recipe take care of my tempeh problem, it also included one of my most favorite foods in the entire world, avocado.

I can't even begin to tell you how delicious this sandwich was. It will definitely be a summertime staple here....can't wait until those tomatoes get ripe!! Since the girls didn't like it too much there were leftovers which we had as a condiment on tofu scramble tacos the following night....again, a delicious use of this sandwich filling.

Along with the sandwiches we also had Roasted Garlic and Artichoke dip from ED&BV as well. This dip was good, but slightly too garlicky for me. I think next time I will decrease the amount of garlic a bit. Surprisingly the garlic didn't even phase Mairin, who gobbled up a rather hefty portion. This will be a fantastic dish to bring to any summer picnics that might come up, as it can be served hot or at room temperature, and can withstand several hours of setting out on a buffet or in a basket with no need for refrigeration.


Justine said...

Looks yummy! Can you let me know where to find the dip recipe? Thanks!

carrie said...

Justine - the dip recipe is from the book Eat, Drink & Be Vegan by Dreena Burton.....she has a recipe blog here, but I don't know if this recipe is on there or not. It's a great book and worth every penny.

Lisa said...

I make my artichoke dip as a hybrid between Dreena's version and one I found on the internet... basically just a can of artichoke hearts, garlic (though not quite as much), and about 1/3 a block of Mori-Nu tofu all mashed together... it's really good!

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