It rained all weekend. I mean all day, everyday. Being a native Phoenician, I loved it! To celebrate, I made a delicious oven roasted tomato soup. I also stayed inside and completed plenty of home improvement projects. But that's another blog post, entirely (though, there are a few pictures of my handy-work below). The soup turned out perfectly and was just the way to wrap-up the weekend.
I was in a mood for alfalfa sprouts and cucumbers. I love the fresh combination. I decided the best way to get this fix was to make a delicious veggie sandwich. Little did I know it wold turn out to be the best dang veggie sandwich, ever. Coincidentally, that's also what this entry is named. Weird how that works out! This recipe is vegetarian due to the slice of cheese I used. Leave the cheese off and you get a vegan specialty, sure to knock your socks off. Now, the ingredients I used were not measured. It's the flavors I was looking for. The measurements are fairly good guesses. Feel free to make this sandwich your way by adjusting how much (or little) of each thing you want. This recipe was inspired by one I found on the Post Punk Kitchen blog. I just changed a few things to make it a touch easier and more "me". Whether you follow this version or the original from PPK, it's delicious. You can't go wrong. I promise! It's definitely hearty, yet simple. Has a very home cooked' vibe...which is good because that's where I made this. This soup is one of those that takes less than 45 minutes from cutting board to dinner table. I compiled a few different recipes and techniques to get the finished product, which confess I forgot to take a picture of until I had divvied it up for today's lunch at work! So even though the picture is a little odd, the flavor is amazing! My husband even loved it. The "layered" part comes from how the soup cooks, in layers! And you will need your immersion blender for this one. Just helps in the speedy-ness of the whole thing. Who has time to use a blender in batches? Certainly not me! I have a dog to play with and TV to watch. It's been a while since I posted a new recipe. Why? Well, I'll admit that I fell off the clean eating wagon. After "the year (more like 6 months) of weddings" (I participated in five weddings--including my own), moving into a new house, losing my job, finding a new one, completing house upgrades, among other things, I was tired of thinking about anything and everything. I slowly made my descent into the non-veggie world. It's been rough and now I'm back. I've got some work to do, so I figured today would be the perfect day to post a brand new (to you) recipe, confess my sins and jump back on the veggie-wagon. Here goes... There aren't too many things my husband goes crazy for, however Tabouleh is definitely one of them. This is a recipe from his grandmother that was passed down to me via his constant begging for me to make it. I must say, it is really delicious and to my surprise (or I guess delayed realization) completely vegan. This recipe is not oil-free, so if you are watching your oil intake, this may not be the recipe for you. Everything about this tabouleh is delicious and fairly easy to prepare. I hand chop everything. If you want the "quick and dirty" version, just throw each ingredient into a food processor individually until it resembles "finely chopped". Don't process everything together because this is a layered dish and the layering proves to be very important. |