With a new fresh loaf of whole wheat bread I scored at our local grocer (I love baking bread, but don't do it all that often and an incidentally vegan loaf now and then at the store is always a treasured find) I recently forewent my typical stuffed pitas and wraps for some good ol' fashioned sandwich lunches. First up is my beloved Tofurkey slices but with a slice of vegan cheeze. I think it's the Veggie brand. Not sure. I wanted to try out the Rice slices but grabbed these instead. oops! Either way, they're not really worth mentioning. They're kinda cheezy but a little weird tasting and they don't melt, not even when forcibly pressed on the skillet. Paired, however, with the Tofurkey, some ugly tomato (i swear there's tomato in there!), some Lagere's Nutritional Yeast Spread (think mustard with a ton of nutritional yeast added....Mmmmmmm), and a bit of Vegannaise and this was super tasty and quick. And filled that Grilled Cheese Craving I was having. It's really about the salty, crispy bread for me.Speaking of Tofurkey...remember that seitan roast I made a while back to quell my rampant and consistent Tofurkey consumption? Yeah, well... half of it somehow managed to be sitting awaiting use in our freezer (this stuff is good but Tofurkey addiction is a crazy thing, folks! ;). I recently bought Horizon's cookbook after someone somewhere blogged about having eaten there and loving it lots. (I'm nothing if not a total sucker for a good review of a vegan cookbook) In it, I was intrigued by their seitan 'chicken' salad recipe. It had a few ingredients I didn't expect so I knew I had to test it out. I'm so glad i did! It's really delicious, and their method of boiling the crumbled seitan for three min in a flavorful broth was perfect for preparing it to soak up all the yummy flavors of the dressing. I am seriously loving this stuff and it really didn't need much more accompaniment than a thick slice of ugly tomato on that whole wheat bread.
On the side tho....Cashe-so (Cashew Queso) was a brilliant idea I had with some corn chips.. Inspired by Jess of Get Sconed and her cashew cheeze (hers is raw), I whipped up Vegan Vittles cooked variety and had some leftover. Mixed with the last of my homemade salsa made it an even better dipping delight!
I do think, however, that the veggie bouillion used in this particular recipe is too overpowering and am excited to try it again with water or maybe miso, not sure yet....but it's good!