Hello!

I just wanted to take a moment to let everyone know that I am moving to my new home on the Internet. From now on, I will be posting on my actual website, thepugnaciousvegetarian.com, so be sure to update your bookmarks. Everything has been moved over there, so please join me in my more permanent virtual kitchen.

Check out my friend Kari’s blog everybody!

My dear, sweet friend Kari is running a contest over at her blog, Little Gems by Kari.

You should go over there and enter to win and while you are there, visit her etsy site as well.

Her soaps and jewelry are to die for 🙂

Sandwich 30

Well kids, this is it, the 30th sandwich. I have completed my mission and I am satisfied. There were a lot of great suggestions from my readers that I didn’t get a chance to make, but I hope to make them all sooner than later.

A few days before I started this project, I wrote out a list of 32 sandwiches, worried that I would run out of ideas. I wanted to make sure I had at least enough for the month. I need to go back and see how many I actually used from that list. So many sandwiches, so little time. Maybe I need that on a t-shirt. Someday, I will have my I ❤ Sandwiches shirt.

I would like to thank my dear friend Kari, for being the inspiration behind this month of sandwiches. She wanted me to keep my blog updated more frequently, so because I always love a theme, the Month of Sandwiches was born.

Today’s sandwich is a recreation of a sandwich I had in England. As I mentioned earlier in the month, I was in sandwich bliss in England. I bought a similar sandwich like this sometime while we were visiting. This filler is my interpretation of this Tesco Cheese and Onion Sandwich Filler.

I used grated Cabot’s Seriously Sharp Cheddar , chopped scallions (spring onions), Vegenaise, sea salt, and freshly ground black pepper. Mix the whole thing together and slather liberally on your favorite bread. This bread is Hannaford oat nut bread.

This is so good. Creamy, salty, tangy, and delicious!

There you have it. The last sandwich of the month. Thanks to you all who have read and commented and joined my facebook fan page for the blog.

I promise to keep things up to date this time. We have been making a lot of pizza’s too, so perhaps you will see some photos of those soon.

Have a great day my friends. Keep cooking!

Sandwich 29

I went to The Great Adirondack Soup Company again for lunch today. This time I got the The Tree Hugger’s Delight which according to the website is a “house prepared hummus wrap with alfalfa sprouts and a mango-curry sauce.” Again, all of the sandwiches here are served with tortilla chips, salsa and a pickle.

I was smart this time and asked for it without sprouts:

What a tasty wrap! I think this might have been the first time I have ever had this particular sandwich, but it won’t be the last time, that’s for sure.

Click here to become a fan of The Great Adirondack Soup Company on facebook.

One more sandwich to go for the month. What will it be? I have no idea.

Have a great day, pals and keep cooking!

Sandwich 28

I haven’t had a real deal breakfast sandwich in over ten years. I loathe eggs, so even going somewhere and getting a breakfast sandwich sans meat isn’t really an option. All I am left with is an English muffin topped with cheese. No fun.

I decided to make breakfast sandwiches for me and Mark this morning. I had seen instructions online how people cut tofu in circles and made the “egg” more realistic. I might try that sometime, but today I was low on both time and thawed tofu.

I scrambled up some Soy Boy extra firm tofu with a little red onion, baby spinach, garlic powder, turmeric, cayenne pepper, lime juice, apple cider vinegar, nutritional yeast, sea salt, and ground pepper.

While the tofu was doing its thing, I fried up two patties of Gimme Lean Sausage in a little oil.

Next, I toasted the English muffins and buttered them. By this time, the tofu scramble and the “sausage” were done cooking. I placed the patties on the muffins and topped each with a slice of Cabot American cheese and popped them in the oven to melt.

When they were done, I squirted some organic ketchup on the other half of the muffins and topped the cheese covered sausage patty with some scramble.

Wow. I am so proud of this. This is definitely a success, even if my hands are yellow from the turmeric.

It tasted like a greasy breakfast sandwich should taste like. Mark liked them a lot as well. I am going to take the rest of the scrambled tofu and have it on a spinach salad for lunch.

Have a great day friends and keep cooking!

Sandwich 27

When I was a little girl, I hated to eat breakfast. So, to appease and feed bratty little me, my mom would make me a cheese sandwich for breakfast. It had to be yellow American cheese, a lot of yellow mustard, and white bread. Day in and day out, I ate cheese sandwiches for breakfast, just to ensure that I would eat something.

Now, I also ate these cheese sandwiches for lunch too. I would have a sandwich and some Lay’s Salt and Vinegar chips.

Today, we go back to my youth for a cheese sandwich. Gone is the white bread and yellow cheese, but there is still plenty of yellow mustard on this sandwich. I didn’t have any Salt and Vinegar chips, so I had to pack some Lay’s Pepper Relish chips, which are my new favorite. I also packed an apple, which I totally wouldn’t have eaten as a kid.

This sandwich totally took me back to being a kid. The funny thing is, I did what I used to do back then, I didn’t eat my crusts! On most other sandwiches, I eat the crusts. Apparently, I don’t like the crusts on my cheese and yellow mustard sandwiches.

Have a great day everyone and keep cooking!

Sandwich #26

Well, we are coming to the last week of sandwich month. I must admit, I am kinda sick of bread. So, I picked up some Joseph’s Middle East Bakery Lavash Bread.

This sandwich is filled with greens, roasted red peppers, sun dried tomatoes, oil cured olives, feta cheese, and a squirt of Italian dressing. A nice, fresh sandwich for a warm spring day like today.

Have a great day everyone and keep cooking!

Sandwich #25

Today I decided to run up to Conroy’s Organics for my sandwich. I got the Greek salad made into a wrap.

It has feta, hummus, green peppers, red onions, greens, cucumbers, olives, and tomatoes. Very tasty and very filling. I still have half of in the fridge for tomorrow. If you are local, you should check out Conroy’s Organics. Next time I might get the grilled cheese with red onion and spinach. Yum.

Have a great night friends and be safe!

Sandwich #24

Today we bring you one of my favorite sandwiches, the humble grilled cheese.

This is made with Cabot American cheese slices and oat nut bread. The secret to an awesome grilled cheese, or at least those made in a cast iron frying pan as this was, is to melt the butter first and sprinkle some garlic powder in the pan. You have to be careful to not burn the garlic though. It doesn’t take much for the garlic to scorch.

The sandwich is plated with Utz Hot Chips, Mt. Olive Jalapeno slices, and a Miller High Life.

Have a great day and keep cooking!

Sandwich #23

I had a sandwich much like this at a health food store in Saranac Lake many moons ago.  However, that particular sandwich used raisins, which I am not too fond of.  Normally I would use Craisins on this sandwich, but I am all out.

This is natural peanut butter, unsalted sunflower seeds, and local honey.  If you make this, you should put Craisins on it.  Toasting this sandwich is also nice.

Have a great day folks and keep cooking!