This is going to be a quick update. I am a little under the weather tonight.
Today’s sandwich is Edam cheese, Gala apple, and honey mustard:
I shredded 3/4 of a Gala apple and a small chunk of Edam cheese and tossed it together. I mixed some Dijon mustard with a little local honey and a little lime juice to make my honey mustard. I put the sandwich open faced under the broiler for a bit.
The verdict? It was okay, but Edam isn’t my favorite cheese. I also think a more tart apple with the Edam might have worked. The sandwich was a little bland. However, I was pleased with the doctored up honey mustard.
The next time I make cheese and apple sandwich, I will stick to my old stand by: cheddar and pink lady apples. Cheddar and Macintosh apples are nice together.
Anyway gang, have a great night and keep cooking!
Mother Hubbard’s cupboard is bare. I am sorely lacking in the sandwich fixings department. So, I rooted around in the crisper drawer and scanned the fridge and this is what I came up with.
This is an open faced radish sandwich. I toasted the bread and spread a thin layer of butter on the bread. Then I thinly sliced a radish or two to top the sandwich. To finish everything off, I grated a bit of asiago cheese on top. I also gave this a good grind of black pepper, sea salt, and garlic.
This is so fresh tasting! I will be making this again and again!
Have a great day and keep cooking!
Also, if you would like to become a fan of The Pugnacious Vegetarian on facebook, visit this link: http://www.facebook.com/home.php#!/pages/The-Pugnacious-Vegetarian/110483262303125?ref=ts
Today’s sandwich was made by the good folks at Zuke’s Deli. If you click that link, you can become a fan of Zuke’s.
If you are currently living in or ever have lived in Plattsburgh, you are familiar with Zuke’s. Back in the day, my favorite was the Zuke’s Special (check out the notes tab on the fan page for a description of the Special). I have known many folks who have come back here and had to make a pit stop at Zuke’s.
I got the vegetarian sub, with all the veggies, hot peppers, cheddar cheese, horseradish, and honey mustard on a white baguette. I wanted wheat, but they were all out.
This is a tasty sub. The variety and freshness of the veggies are better than Subway or any other sub shop. You get a small bag of chips and a dill pickle, too. However, I realized I just don’t like raw mushrooms or sprouts on my sub. Yet, I always forget to ask for the sub without them. I do like both of these foods, but not on subs.
Have a great day and remember, it’s okay for someone else to do the cooking once in a while.
My non veggie friends might be eating ham sandwiches for lunch today as a way to use up some of their leftover ham from Easter. But the veggies out there might have some leftover fake ham. Since this is a ham free zone, I bring you an oldie, but a goodie, “It’s a Sham” salad sandwich:
Here’s what you need:
1 package of vegetarian ham
¾ cup of vegan mayo
1 and ½ half teaspoons of Dijon mustard
½ teaspoon of prepared horseradish
2 tablespoons of sweet relish
To taste: salt, pepper, garlic powder, and paprika
First I chop up the veggie ham into chunks. Since the veggie ham is sliced, be sure you separate the cubes into individual slices. Next, mix the mayo, Dijon mustard, horseradish, sweet relish, and spices together, folding in the pieces of ham. Now, take the whole mixture and blend it in a small food processor. You can also use a blender at this point.
I love to use up leftovers, so my sham salad sandwich is on some leftover dinner rolls. The other part of my lunch is my mom’s tasty pasta salad on some salad greens.
Have a great day friends and keep cooking!
Since today is Easter, I didn’t want to eat a large breakfast. I wanted to save my appetite for my mom’s home cooking. I had been craving tofu scramble since last weekend, so I made a tofu scramble wrap for today’s sandwich.
The scramble ended up being different than any other I have ever made. My husband, who doesn’t care for tofu scramble even said it was good.
First, I sauteed some yellow peppers and green onions in olive oil. I also splashed some hot chili oil into this mixture. Next, I crumbled the pre-drained, extra firm tofu and mixed it in with the peppers and onions. I shook in a little nutritional yeast and peeked into the fridge to find that I was out of Bragg’s amino acids. So, I improvised with a little vegetarian oyster sauce and a splash of vegetarian Worcestershire Sauce. Oh, and you can’t forget the salt and pepper!
I spooned some of the scramble into a Cedar’s wrap with some mesclun salad mix and some taco sauce. Yum. I even have enough left over for breakfast tomorrow.
That does it for me. I am exhausted. Have a great night and keep cooking!