Vegan Mofo Recipe, 2: Last of the Harvest

I love fresh veggies.  After years of moving, I often fantasized about having a large garden.  The growing season for garden veggies ended a month or so ago here, which makes me sad.  I love the Catskills, but the short growing season makes me wish I settled somewhere warmer.

This Halloween weekend, my husband, son and I traveled to southeast Pennsylvania to visit family and friends.  The growing season lasts a few weeks longer and my parents have a garden, so I was much appreciative when Mom loaded us up with hot and sweet peppers, cherry and roma tomatoes, oregano and rosemary- all straight from her garden (which is organic).  Also scored Mom's homemade pickles, which are my son's favorite pickles in the universe.  If that weren't enough, organic gardener/cook extraordinaire, Debra Parry, gifted me her delicious hot relish.

Today I was finishing up the last bits of the harvest down south and made a delicious vegan lunch.

Here's the recipe, serves 1:
Saute 1/3 small green pepper (strips) and 1/2 small onion (1/2 inch slices) in olive oil spray on medium heat until soft and mushy.  Mash 1/2 small avocado with 1 tsp. mustard.  Spray 2 slices whole wheat bread with olive oil spray and lightly toast.  Spread avocado mixture on one slice and 1 TBSP hot relish on the other.  Layer thinly sliced tomatoes (2 slices is great), 1 lettuce leaf, pickle slices, and pepper/onion mixture.  Open wide and enjoy!





Tweet