Time for a little lunch at Lee’s Bakery. We hadn’t tried their spring rolls yet, so got an order of them. Tofu, noodles and fresh basil wrapped in rice paper with a peanut dipping sauce. They could’ve used a little more fresh herb inside the rolls but I forgot about that once I shoved it into the bowl of sauce.
Their soup is good, but I was really craving a banh mi, and needed a whole one, not half. We didn’t bring vegan mayo with us this time, so it was lacking that, but it really didn’t make a huge difference. Still tasty.
You know what else is awesome about those tempeh wings I posted about earlier? Leftovers make a great sammich. I heated them up on the George Foreman, slathered the bun in Veganaise and made a garlicky kale salad for the side, using red kale this time.
Our friends Taylor and Beth have been getting non-vegan bahn mi at Lee’s Bakery for a while. They started asking about a vegan version and they said they could do that. Apparently, the menu changed about a week later.
Let’s look at that a little closer.
Yes, that says “vegan soup.” So you can get the tofu bahn mi, just ask that mayo be left off, and a pho-like soup or a half sandwich and soup combo. We whipped together earth balance and veganaise and brought it with us for the sandwiches. I like the soup broth better than the Pho 96 one. It isn’t flavored with 5-spice powder. But it doesn’t have all the fake meats Pho 96 uses. Which is okay with me.
Our first visit, I did the half sandwich and soup combo. A half sandwich is about 6″ long.
And they have two sizes of the soup. This smaller one comes with the combo. Smaller, not small. Full of veggies, rice noodles, tofu, yuba, and sprinkled with green onions and fried onion. You also get a plate of sprouts and cilantro to add.
The combo is $6.95, a whole tofu bahn mi sandwich is $3. I sure wish this was closer in town.
One day at work I found myself lunchless, so I ran over to Return to Eden to pick up something. They used to have these awesome fake turkey salad sandwiches that disappeared a while ago. I keep hoping they’ll come back. Instead, I found this:
Oh, hi there. Dare I risk mushy bread? Of course I had to get it. For science! It wasn’t too bad. Yes, there was a little bread mush. The tofu itself was kind of bland. And I was completely without sriracha, which is a necessity here. But it was a reasonable attempt.
Now, Sevananda has started putting out vegan bahn mi with their pre-made sandwiches and wraps. But like the parfaits, they aren’t always there. I haven’t had one yet, but will try one and make a blog about it, at some point.
Our last day in Seattle, I was on a mission to put some vegan bahn mi in my mouth. It worked out just right to swing by the downtown Cafe Pho and get some sammiches. They don’t have a vegan version of the mayonnaise sauce so we just left that off. Still delicious. Maybe I should use some of my time off next week to make some at home.
The freezer is overflowing with random bits. Time to use some up! I grabbed a frozen quarter pound of tofu and defrosted it in the microwave, then squeezed out the water and diced it really small. Mixed that with Earth Balance vegan mayo, a couple of tablespoons of finely minced onion, a small finely shredded carrot, a half teaspoon of tarragon and salt & pepper to taste.
This made enough for two sandwiches. I had the first one with a side of baby lima beans, also from the freezer.
This is just a quick post so you can all drool over my tofu sandwich from Soul Vegetarian. Inside the bun you’ll find sprouts, tartar sauce and a pickle. I ripped off the tomato because it was too thick for my tastes.
Still working off of my store of ingredients, Friday I poked around to see what I could make for dinner. I was going to make cheesesteaks again, but when I defrosted my chunk of seitan it didn’t smell quite right. When in doubt, throw it out. So what else to do with these sub rolls? Sloppy Joannas from Yellow Rose Recipes popped in my brain. I’d never made them but sure enough I had all the ingredients. Well, I didn’t have tomato sauce but I had tomato paste. Dilute with some water and tada! tomato sauce. Just for fun I tossed on some cheddar Daiya.
These were pretty good. They didn’t totally rock my world. I probably need to adjust the seasoning to my taste. They’re probably spot on for sloppy joes and I just didn’t eat those very often. Actually, I haven’t had since I was a kid. Kevin thought the Daiya tasted kind of weird with the sandwich innards. I didn’t think it was that off.
Also, the frozen french green beans from Trader Joe’s rule. They are going to become a freezer staple for me.
It’s a good thing I have a few pictures banked up that I can work off of for VeganMoFo. It’s been at least two weeks since I’ve gone to the farmer’s market so it’s been a lot of eating out, quick store runs and eating down random food from my fridge and freezer. This week is going to involve a raw kale salad. I need it!
A couple of weeks ago, I posted about making Vegan Dad’s lunch meat log. These logs have seen me through many meals. Most of them looked something like this:
Yep, that’s the lunch meat nestled between two slices of whole wheat bread I made. The problem with baking your own bread is that it will sneak itself into every meal if you let it. PB&J for breakfast! Lunch meat sammich for lunch! Toasted and buttered with Earth Balance along side dinner! Well, at least it is whole wheat…
Oh, remember the polenta fries? Leftovers made a nice lunch side. Much better than potato chips!
A while back I picked up a package of May Wah fake tuna and tossed it in my freezer. I had to wait until Kevin went out of town to use it because I knew he’d hate it.
So last week, I busted it out and made a Tuna Salad for sammiches. I put in the standard tuna salad things: onion, celery, veganaise and I also tossed in some shredded carrot to sneak in a little more veg. It seriously looks just like tuna. But isn’t as fishy and doesn’t totally have a flaky texture like tuna. It’s still wheat gluten like.
So here’s my bachelorette dinner: tuna salad sammich and the end of a bag of frozen spinach mixed with cauliflower and peas.