Cia is my sister and I am her leader. The two of us are sitting on the flagstone steps outside the kitchen door eating our peanut butter and jam sandwiches. Cia peels hers apart, as she always does, and slowly licks out the filling, while I squash the slices of bread together between my palms until they turn doughy and ooze peanut butter and jam goo, then gulp it down.
- The Voluptuous Delights of Peanut Butter and Jam by Lauren Liebenberg
We make quite a lot of our own bread in the trusty breadmaker (okay, I make it and we eat it) which gives us the perfect excuse to eat healthy lunches and make elaborate sandwiches for work. Here's one that J put together for me one morning.
The bread is a homemade spinach pesto bread made with plain wholemeal, wholemeal spelt and 7-grain flours. Inside is more of the pesto (the perfect way to use up the last of a big bag of spinach when it's starting to look a bit old), homemade hummus, tofu luncheon, grated carrot, tomato, avocado and spinach...so big you can barely get your mouth around it!!
The other day I was browsing through the library as usual and stumbled across The Ultimate Uncheese Cookbook by Joanne Stepaniak. I'd seen this book mentioned at The Tropical Vegan's blog but hadn't really thought of looking for it. It was a very exhausting weekend so we decided to finish it up with the Grilled Cheez Sandwiches from the book since there was some leftover homemade bread needing using. J was delighted and actually pretty excited about the whole idea so I left him in charge of the kitchen.
They were surprisingly good but we didn't have any turmeric which probably aids the colour. J reckoned that although it was the right consistency and tasted pretty damn close, the colour just wasn't right. We also used a lot more of the mixture than it said. Apparently it's supposed to make 4 sandwiches but we only got 2 and a bit out of it. Then again, the bread slices are pretty large.
Last weekend after orienteering we were wandering through one of the many fruit and vege stores out on the road towards Kumeu and Woodhill and J spotted basil pesto wraps. I was suspect since pesto traditionally has cheese in it but these were all good and vegan-friendly.
I filled them with stir-fried veges, marinated and lightly pan-fried tempeh, avocado and tomato then baked them for about 10 minutes (or something like that...but they were nice and crispy). Delicious!