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.

Deconstructed Guacamole Sandwich

I'm sure this isn't a new idea, but for anyone who hasn't thought of it, I thought I'd share. My step-dad keeps telling me about this guacamole sandwich he had in Miami. Every time he mentions it I think, "Hmmm, that's a good idea". I'm always up for guacamole, but I don't always want tortilla chips or raw veggies to dip in it. So, yesterday, when contemplating what to have for lunch I finally decided to throw together that guacamole sandwich.

I'm pretty sure that the sandwich my step-dad had was actual guacamole dip on a sandwich, but I decided to save some work and make a deconstructed version of guac to go in my sandwich. Since I already have onions and tomatoes sliced in the fridge all I really had to do was slice open an avocado, and rip off some cilantro tops. I stacked it all up on some sprouted whole wheat bread, squeezed half a lime over the top, topped it with another slice of bread, and it was lunch.

Second Call for Tartar Sauce

Blackened Tofu Sandwiches

The last time I made this Blackened Tofu dish I had the idea to make it into a sandwich on a toasted bun with tartar sauce. Being that I had tartar sauce* left over from the "crab" cakes, last night I did just that. I cooked up the tofu, toasted some sprouted grain buns, then dressed them up with romaine, tomato, onion, and loads of tartar sauce. Served up with some red skinned potato wedges, it was a "seafood" meal that would satisfy any seafood lover.


*The tartar sauce really develops in flavor after sitting in the refrigerator for a few days. I suggest making it a day or two ahead of time.

Panini

Today I felt like doing some baking, the family loves Vegan Dad's focaccia, so I decided to go with that. I didn't feel like having pasta with the focaccia tonight, so instead I made panini. I had everything I needed to make the Tofu-Basil Ricotta from Vegan with a Vengeance, and I had some tomato and red onion. These were really delicious, and the girls loved them. Typically my kids aren't fans of panini, but these were gobbled up in no time. That Tofu-Basil Ricotta has really been a hit around here. Pair it with the focaccia and you're sure to have a winner.

Focaccia

Tonight I made Vegan Dad's Focaccia again. This stuff is seriously good, and it's just so easy to make that there's really no excuse for you not to try it. Instead of the sage and garlic, this time I opted to use basil in the dough (replace the sage with basil on a 1:1 ratio). On the top I baked thinly sliced roma tomatoes and thinly sliced yellow onions then drizzled it with a bit more olive oil and sprinkled on some coarse sea salt. Vegan Dad's version is good (very, very good), but I think I liked this flavor combination better.

I decided to make panini with the focaccia tonight. I spread each side of the bread with some cilantro hummus, then layered the veggies (roma tomatoes, watercress, red onion, and cucumber) in the middle. I pressed it on the panini press until the bread was warm and toasty, then served it with some Salt and Pepper Kettle Chips, and some blanched green beans. These were really great sandwiches, and an ideal summer meal.

I learned two things tonight at dinner as well......Mairin loves watercress. And, Stella has regained her love of green beans. Yay!!