Grilled Veggie Clubs

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I am equal parts intrigued and wigged out by these DNA tests we all keep doing.

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Like, I spit in a tube and you all found 83 people that could be my third cousins. I’m just not understanding how this is possible.

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What does one use as an opening line to someone that may or not be related to you based on saliva compatibility alone?

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It is pretty interesting to finally know from where my peeps hail. No surprising results. I’m mostly English with some French and Norwegian mixed in. A splash of Irish/Scottish with even less German. However, I’m really holding tight to my 2% Greek and 1% Middle Eastern. Like, I will absolutely be claiming those. The best is I legit grew up thinking I was like 75% Italian and have told everyone that’s my background for as long as I can remember. Nope nada, can’t even fake it up in a Carrabba’s Italian Grill (no hate, their spaghetti is dope).

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Now I need to know – what do they do with my spit once they’re done testing it?¿

 

Time: 1 hour (prep + cooking) | Serves: 4 sammies

Ingredients:

  • 1 eggplant, peeled + sliced thin into rounds
  • 1 zucchini, sliced length-wise, thin
  • 1 squash, sliced length-wise, thin
  • 1 english cucumber, sliced thin
  • 1-2 roma tomatoes, sliced thin
  • 1 red pepper, roasted or 1/2 cup of store-bought roasted red peppers
  • 1 avocado, sliced thin
  • 1 cup of spinach
  • 12 slices of toasted bread (ezekiel bread used here)
  • 1/4 cup stone-ground mustard
  • 1/2 cup of hummus
  • S+P, to taste

How to:

  • Salt your eggplant rounds + place in a strainer, let water release for about 20-25 minutes, pat dry
  • Heat your grill or grill pan over medium heat + spray with cooking spray
  • Sprinkle eggplant + zucchini + squash with S+P, grill for 3-4 minutes on each side, flipping once
  • To assemble, spread some hummus on a slice of bread + top with a slice of eggplant + some zucchini + some squash + roasted red peppers
  • Spread mustard on both sides of another piece of bread + place on top
  • Add cucumbers + tomato + avocado + spinach
  • Spread some hummus on another slice of bread + place that on top, hummus down
  • Repeat with remaining sammies
  • Stick some toothpicks in the four corners of the sammies
  • Cut diagonally into fourths, making sure a toothpick remains in each fourth
  • Serve room temp or warm
  • Unhinge jaw + wrap mouth around this bad boy + enjoy all the crunchy fresh goodness that is about to happen up in there

Apricot + Caper Jam Grilled Cheese

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A thing we should have done 4 years ago:

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Invest in a king bed.

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Truly, how has our marriage survived up until this point?

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It’s not that we don’t love cuddling. We’re a big cuddling couple. We cuddle watching tv, cuddle while we read, cuddle while we scroll through our phones looking at memes and food pix. But when it’s time for night night, it’s time for night night. We go our separate ways. It’s an absolute no limb touching zone. If a toe crosses the border and caresses a calf, it’s like Mortal Kombat 7. Hence the need for a ginormous king bed. It’s basically like  having three lil twin beds all connected. One for Garr, one for me & Topanga has one all to herself!

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Now if only the bed frame would arrive & we could lift our mattress off the floor and stop living like frat boys.

 

 

Time: 1 hour (prep + cooking) | Serves: 6 grilled cheeses

Ingredients:

  • 1 loaf of crusty bread, sliced
  • 3 cups of arugula, packed
  • 6 slices of vegan pepper jack cheese
  • 1/2 cup of vegan cream cheese
  • 1/2 cup of vegan butter
  • 20 dried apricots
  • 1 tbsp of capers
  • 1 tbsp. of dijon mustard
  • 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • In a sauce pan, add apricots + just enough water to cover
  • Bring to a boil, turn off + remove from heat
  • Mix in capers + dijon mustard + oil + some S+P
  • Add to a food processor + pulse until chunky but spreadable
  • Refrigerate until you’re ready to cook
  • Spread one side of a piece of bread with butter + the other with cream cheese, repeat with all breads
  • On the cream cheese side, spread some jam + top with cheese + arugula + another piece of bread, cream cheese side down, repeat with all sandwiches
  • Add a lil butter to a skillet over medium heat
  • Cook sammies for 2-3 minutes on each side
  • Serve hot
  • Dip sammie into vat of jam, use sammie to trace jam heart on face + get self portraits made

Grilled PB + Banana + Tempeh Bacon Sammies

 

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Sometimes I surprise myself.

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By how little I know about things I should have been taught in middle school.

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Exhibit A: Garr and I were watching Planet Earth last night. All sorts of animals were doing all sorts of things. About 18 times, I thought to myself, “Didn’t know penguins did that” or “Wow, who knew goats could do that?” Garr’s favorite was when I made the mistake of thinking out loud, “Huh, I didn’t know bears hung out in snow-covered mountains.”

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Then, today’s top news story is the plummeting stock market. I’m listening and I’m like, yes, yes, I’m following. Down = bad; up = good. Simple enough. Then, they start really diving into it… Percentages, points, men in ill-fitting suits running around with little notepads. I find myself thinking, “Do I even know what the stock market really is……….???”

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I have other valuable knowledge, though, like TV, some books and vegan foods.

 

 

 

Time: 45 minutes (prep + cooking) | Serves: 3-4 sammies

Ingredients:

  • 12 slices of ezekiel bread
  • 1 1/2 cups of natural PB
  • 1 banana, sliced thin
  • 1 cup of raspberry preserves
  • 1 package of tempeh, sliced in thin strips
  • 1 tbsp. of soy sauce
  • 3 tbsp. of olive oil
  • 1 tbsp. of agave
  • 2 tsp. of liquid smoke
  • 1 tsp. of hot sauce
  • 1 tsp. of cumin
  • 1/2 tsp. of chili powder
  • S+P, to taste
  • Vegan butter, for grilling sammies

How to:

  • In a bowl, combine soy sauce + 1 tbsp. of olive oil + agave + liquid smoke + hot sauce + cumin + chili powder + some S+P
  • Arrange tempeh slices in a dish + pour marinade over, let them sit for 20 minutes
  • Heat remaining olive oil in a skillet over medium heat
  • Arrange tempeh slices in a single layer, cook for 2-3 minutes, flip + cook another 2 minutes, remove + put on a plate
  • To build sammies, spread some softened vegan butter on two slices of bread
  • On the unbuttered sides, spread some preserves + on one slice of bread + some PB on another, top PB slice with banana + bacon, put the two together, repeat with remaining sammies
  • Heat some butter in a skillet over low-medium heat, grill sammies for 3-4 minutes on each side
  • Serve warm
  • Put on gloves before handling because the ooey gooey goodness of this melty PB is gonna get all over you

 

Bacon from here!

https://simpleveganblog.com/tempeh-bacon/