It’s summer and it’s hot. Too hot to constantly be in front of the stove or running the oven. I know, I’m sad too. But, be not melancholy friends! Summer means beaches, picnic potlucks, hiking, camping, super expensive (and horrible) amusement park food and so, brown bag lunches! Which also means…wait for it…wait for it…SANDWICHES! Hooray!
Who doesn’t love a good sandwich? I must admit, I’ve neglected the awesome power ingrained in all of us to make something out of nothing. So much so, that my brain has been working in over drive on how to best cook this or that, rather than just eating it. For example, the other day I bought a bunch of fresh strawberries and I immediately thought to myself, “what can I make with this?” That’s when I knew I had a problem. That’s when I knew I needed to get back to a simpler time when you could just eat the strawberry right then and there and be happy. And as if by fate, in comes my friend Peter who reminds me that when all you have is a few veggies, some bread, and hummus, you can still have yourself a nice little feast. And I sure have been feasting!
I’ve decided to take up quick and easy sandwich making. I will be experimenting with sandwich dressings and spreads and probably also making things that are so simple and overdone by the vegan foodies that if you’ve been vegan for a while you’re probably going to say, “Oh. Great. Another TLT recipe.” Bear with me, I have quite a few non-vegan readers and I’m trying to keep it easy, tasty, enticing, and traditional, for their sakes. And let’s be honest, who of us doesn’t want to see how someone else makes the “regular” stuff? So, since we all know by now that the only peeps who need eggs are those little peep-peep-peepers themselves: the birds, I’m starting with this recipe for a basic, naturally high in protein, delicious tofu-egg salad. I hope you like it!