Growing up my family didn’t do a tremendous amount of gardening unless it was in the form of flowers, which my mother has always been extremely fond of. The landscaping of our home was meticulous. My grandma however, had a pretty good size garden which was kinda like a neighborhood garden before community gardens were all the rage. She and her neighbors would plant their favorite veggies between the sticky cherry tree and big tire swing, in front of the pine layer separating her home from the IGA, and just beyond the sandbox so that none of us would “go messin’ with it.” The garden made for two things: 1) the most amazing go-cart racing track was formed from its perimeter, and 2) the amount of tomatoes that came from it in August/September was something of the stuff legends are made.
This is the “grown up” vegan version of the tomato sandwich that we would eat nearly every day in the summer at the peak of tomato season which was comprised of gooey Wonder Bread, Miracle Whip, heavy with salt, and layered with iceberg lettuce and fresh, juicy tomatoes. So messy and heavy that you would have to eat the sandwich over the sink or end up changing your shirt after lunch.
- 2 pieces soft vegan bread, toasted lightly
- 1 medium sized ripe tomato of your choice
- 2 big knifefuls of Vegenaise, use BBQ flavor if you want it to really make it sing
- 1 handful, fresh picked greens of your choice, pictured here, arugula
To assemble: spread Vegenaise on bread, layer tomato slices with arugula, smash and enjoy over the kitchen sink.
Posted in Dinner, Fridge Finds, Less is more, Lunch, Meatless Monday, Michigan, Quick Cooking, Recipes, Seasonal Ingredients, Vegan, Vegan MoFo, Vegetarian
Tagged classic vegan sandwich, Michigan seasonal produce, Sandwich, simple vegan sandwich, tomato sandwich, tomato season Michigan, tomatoes, Vegan MoFo, vegan sandwich, Vegenaise
My previous post discussed the ever important Village of Manchester Chicken Broil in all of its glory. Something I remember more than the chicken dinner, were the leftovers from the dinners and what my Grandma Helen used to make from them (we always ate Chicken Broil at Grandma’s house). In case you neglected to read the links provided in that post, let me briefly recap: the dinner is comprised of a half chicken, roll with butter, fresh made cole slaw with secret local recipe, radishes, chips and beverage. What was always leftover besides chicken (which was made into chicken salad)? Rolls and radishes. No one EVER ate the radishes until my Grandma made them into ‘sammiches’ with the neglected butter pat.
So just what in the hell am I getting at here, talking about chicken for the last 2 posts? Well my point is….in my CSA share bag for the last few weeks, I’ve had radish overload, so I grabbed some slider buns and made a delish lunch of radish sammich and Parmesan cheese, pictured below. Don’t knock it ’till you’ve tried it. Besides, what the heck else are you going to do with those radishes? You can thank me later.
Posted in BBQ, Bread, Fridge Finds, Leftovers, Less is more, Lunch, Michigan, Seasonal Ingredients, Vegetarian
Tagged butter, cheese, CSA, grandma helen, Kitchen Window, Leftovers, Lunch, Manchester Chicken Broil, NPR, quick meal, radish sammich, red radish, Sandwich, Trillium Haven Farm, Village of Manchester