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.