The Pantry Pocket

not the prettiest sandwich in the world but i present:a tempeh reuben from the vegan stoner.
flax tempeh, melted Daiya, Veganaise (with a smidge of sriracha), & green bell pepper on sprouted grain bread.

vegan sloppy joes!

1 onion

1 bell pepper

1 1/2 cups of TVP (textured vegetable protein)

1 26 oz can of Hunt’s Manwich sauce (it’s vegan!)

sautee the onion and pepper until soft, then add the sauce an TVP. I added a couple of tablespoons of extra water to make sure the TVP would get pretty soft. After about 10 minutes I served it over some toasty buns with pickles and hot sauce. Delish!

Crestwood Coffee Club sandwich with smoked turkey, black forest ham, maple-cured bacon, cheddar & swiss and Quiche Of The Day with a side of fruit from Crestwood Coffee in Birmingham, Alabama.

the beginning of a very tasty portobello sandwich.

Remove the gills and stem of the mushroom, cook on medium heat for 10 minutes or until tender. I drizzled mine with olive oil and sprinkled cumin and cayenne on it. I then placed it on a whole wheat sandwich thin slathered with some homemade hummus then topped it off with feta. Delish!

lunch today at my job, Organic Harvest. 

I got a tuna sandwich (tuna made with yummy veganaise), lettuce and tomato on wheat bread grilled panini-style & a slice up pink lady apple.

also, a delicious lime Izzie.

Basil pesto grilled cheese sammies.

This is a nice recipe for when you feel like eating something fancy but are also feelin’ a smidge lazy. It’s a nice revitalization of the standard grilled cheese that we are all used to.

What you’ll need:

Your bread of choice (I used sourdough)

Mozzarella cheese (or any vegan replacement cheese)

Your tomatoes of choice, sliced

Salt and freshly ground pepper

For the pesto you’ll need:

Fresh basil, 2 cups

1/2 cup pine nuts (Walnuts are a great substitution if your supermarket doesn’t carry pine nuts.)

Italian parsley, 1 cup, chopped.

Parmesan cheese, 1/2 cup. (omit for vegan, it tastes wonderful still.)

Garlic, 2 cloves. (or less if you aren’t a big fan of garlicky things.)

Salt, 1/4 tsp.

Extra virgin olive oil, 1/2 cup

Toast your pine nuts or walnuts over medium heat for about 5-7 minutes, or until fragrant. Meanwhile throw the rest of the pesto ingredients into your food processor. Once they are all in the food processor, pulse for 1 minute or until your pesto is a rough paste. 

Drizzle some olive oil on your skillet and preheat while you assemble the sandwiches. Slather the pesto onto your bread, add tomatoes, fresh pepper and then mozzarella cheese.

Put on skillet and use another to press the sandwich 1-2 minutes until golden brown. Flip the sandwich and repeat.

Serve with a nice cup o’ soup or some yummy pasta salad and you have a quick and satisfying lunch.