TBLT

When we were in Dallas over Thanksgiving Mark took me to the Spiral Diner (http://www.spiraldiner.com/).  I would love to open a restaurant similar to this in GJ.  I had a fabulous sandwich that was similar to a BLT.  I got home and modified it a bit and it's one of my favorites . . .

Ingredients:

• whole wheat toast
• spinach
• grilled tofu
• tomatoes or cucumber  
• Bac'uns Bacon-less bits (from Vitamin Cottage)
• vegannaise 
• chipotle seasoning (I use Frontera chipotle hot sauce)
• a little lime juice 
• a little olive oil

To make the sauce combine the chipotle seasoning, lime juice and vegannaise -- mix to taste. 

To make the sandwich, grill the tofu in olive oil (cut block into 4 thin slices).  Coat both sides of bread with chipotle vegannaise and sprinkle bacon-less bits on one side.  Add other ingredients and enjoy!  If you want to make it more like a club add a 3rd piece of toast to the middle.


Vegan Shoes
Brown's on Main Street doesn't always have vegan shoes displayed, but they are happy to place an order for you.  I've ordered super comfortable Earth shoes from there.  Check out these super cool boots from Earth shoes:  http://www.earthfootwear.com/ourfootwear/ourfootwearproducts/tabid/65/language/en-us/p-330-elite.aspx?language=en-US&  (I'm gonna have to figure something out to be able to reward myself with these).  

Flavor packed pasta

Last night I made dinner for some girlfriends.  A few of my friends had seconds so it must have been good.  Here is the recipe:
Ingredients:

• whole wheat linguine pasta
• canned artichoke hearts 
• kalamata olives
• tomatoes from the City Market olive bar
• asparagus 
• olive oil
• dried basil 

Cook pasta according to package instructions.  Cut artichoke hearts and place into a large bowl with olives.  Cut asparagus into 1/2-1 inch pieces and place in a skillet with olive oil -- heat at medium on the stove.  Add the tomatoes and some dried basil.  Once cooked, add to large bowl and mix with cooked pasta.  Add salt and pepper to taste.