One word about this meal: Yum! 
These are my first recipes tried from How it all Vegan. The sandwiches were made by spreading a mixture of Earth Balance and vegan parmesan on only one side of the slices of bread then grilling them in the skillet. I then let the bread cool and filled the sandwiches with alfalfa sprouts, avocado, and tomato and just enough dijon mustard and Veganaise. This was a seriously good sandwich. Adam really enjoyed it, too.
The carrot soup was good, but I put too much dried dill in it. I was lazy and didn’t measure. The dill over-powered the carrot taste. It didn’t ruin it, but next time I’ll definitely use less.
Oh, and ignore the bites already taken out of the sandwich. I started to eat and then I was like, “Oh! I need to take a picture of this for my blog!”
