Parmesan-Crusted Vegetable Sandwiches & Carrot Soup March 17, 2008

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!”

Falafel Pita February 20, 2008

Dinner on Monday night (for all of us) and lunch for Tuesday and Wednesday (just me) was falafel on a pita topped with a tahini sauce, lettuce, tomato, cucumber, and goat-milk feta.

The falafel was a mix from the bulk section of our local co-op. I added water and it sat for about 15 minutes. Meanwhile, I mixed up the tahini sauce in my food processor. Then, I browned the patties in a small amount of oil. I had washed and torn the lettuce and chopped the tomato and cucumber earlier. The pitas were warmed for a couple minutes in our toaster oven.

One falafel pita was plenty for both Adam and me.  This was a simple meal that yielded a lot of food, plus it wasn’t very expensive. Not to mention it tasted great!