Seitan Bacon and Arugula BLT
I have 2 favorite summer sandwiches. A BLT and a Tomato and Mayo Sandwich. Especially when they are made with Heirloom Tomatoes that I grow in my own garden. Unfortunately this year all 4 of our tomato plants failed miserably. In fact our whole garden failed miserably thanks to The Marx Brothers.
Its’s also taken us all summer to get to our local Farmers Market held each Saturday. When we finally did go I picked up the most beautiful tomatoes. They were so delicious. You can taste the sunshine that helped grown them. So perfect. After buying these tomatoes I promptly made my us some BLT’s subbing Seitan Bacon for the “B” and Arugula for the “L’. We usually enjoy my own Coconut Bacon on our BLT’s but this time the Seitan Bacon is from the Upton’s Naturals brand and the mayo I use is by Just Mayo. My love for Just Mayo might just be a whole other post.
Tomato and Just Mayo on Toast
I like my bread slightly toasted, I like my mayo to be on the bit of way too much mayo and my tomatoes need to be perfect. Plus lots of salt and fresh cracked pepper. I can easily eat 2-3 of these at a time, but I don’t, usually. We lucked out with some great store bought cherry tomatoes that I sliced in half for some Tomato and Mayo Sandwiches. Its one of the first times I’ve had store bought tomatoes be good enough for these sandwiches.
We are hopeful that next year our garden will work out so we can eat these with tomatoes straight from out backyard.
Half and Half/Arnold Palmer
I love how VeganMoFo seems to sneak up on us every year. Its a great month to be either a blogger or a blog reader. So much great content is put out all month long. New blogs are to be discovered and older blogs can be discovered again.
Good Good Things will be themeless this year. I just don’t have it in me. School is starting in a few days for my daughter and my son will be starting Pre-School in 2 weeks. I’m freaking out! I’ve recently left my restaurant job to focus on the kids and our home more, I’ll be a class parent at one school and a class parent/board member at another, the amount of meetings and events that are happening in the next few weeks is insane and I’ve cut my bangs again and now my hair is freaking out.
So I’ll just be sitting here drinking my favorite mix of home brewed Iced Tea and store bought Organic Lemonade with tons of ice cubes in my new found obsession of a widemouth mason jar with the CUPPOW attached to the top. I’ll be blogging about whatever I want to blog about and I feel good about that. (I know I’m way behind on the CUPPOW! I’ve had 2 of them that I’ve received in various gift bags/snack boxes/etc and have finally started using them. I’m in love. I won’t even let my kids use them.)
The main part of this lunch box was dinner the other night and it was all eaten by trickery…I mean lies. I realized a while ago that I spend a good part of my day telling my children lies. Just little ones. Nothing that will do any harm. Most of those lies come around dinner time. I lied to Reno the other night when I made Pasta Primavera for dinner. The recipe for that pasta is basically my Mushroom Cream Sauce recipe subbing mixed veggies instead of the mushrooms. Although I would have kept the mushrooms in the recipe if I had any. That night I used broccoli, carrots and zucchini. For the herbs I just used some dried rosemary. When I make any of my versions of this recipe I will just give her butter and nooch. She wasn’t around when I was cooking the sauce this night so when dinner was ready I just gave it to her as is and told my little lie of how it was just a butter and nooch, 2 of many ingredients in the recipe, pasta dinner with some veggies. She gave me a skeptical look but tried it and really liked it. Thats when I came out with the truth and told her what it really was. She had a look of great shock on her face. I think the shock was because she liked something she usually would say no to without even trying it. Well it was a successful lie and I have no regrets telling it to her.
To finish out her Planet Box lunch box I gave her a piece of Trader Joe’s Rosemary Focaccia with some Earth Balance, an apple and banana pouch and one of the best nectarines I’ve tasted so far this year. Lucky girl!
VeganMoFo Day 2!
Delicata Squash is one of my favorite winter squashes. I love both the look and taste of it and it is a very quick cooking squash in my experience. Did you know that it is also sometimes called a peanut squash, Bohemian squash, or sweet potato squash?
I had a Delicata Squash that needed to be used and I had pizza dough that needed to be used so I decided to marry the two. I thinly sliced the squash and gently tossed it in a bowl with olive oil and a bit of maple syrup and then lined them up on a parchment lined baking tray and baked until the squash was soft and the bottom was slightly caramelized. It took less then 10 minutes.
While the squash was baking I picked some basil from the garden and made a pesto and then I sauteed some mushrooms with a ton of garlic. Once the squash was done cooking and cooled down a bit I rolled out the dough, spread the pesto onto it, scattered the mushrooms on top of the pesto, artfully lined up the squash on top of the mushrooms and then added a few row of sliced tomatoes. Baked it in a 400˚ oven and then ate the entire thing with my family. Nothing weird about mixing all those ingredients together. They all worked together somehow. I think it’s my new favorite pizza and I can’t wait to make it again and again.