Vegan Philly Open-Faced Sandwich

I grew up outside of Philadelphia and still feel nostalgic for a Philly cheesesteak.  The rolls were soft with a hint of sourdough; the grease and cheese was gooey, yummy, warm.  At least, that is how I remember it nearly 20 years later.

One of my New Years' goals is to incorporate more vegan and raw meals into my vegetarian diet.  I'm lactose-intolerant, but can't seem to stay away from cheese.
Today's sandwich was an experiment, an idea explored that is far from perfect, yet still pretty tasty.  Normally I would have used cheese, but decided to make a vegan cheez sauce instead.



Vegan Philly Open-Faced Sandwich

One large slice of toast
1/3 cup bite-sized seitan
1 1/2 tsp. soy sauce
2 T beer
water, as needed
1/2 cup nutritional yeast flakes
3 slices tomato
1/2 large onion, sliced
1 clove garlic, minced

Saute onions in olive oil spray for 2 minutes in small sauce pan.  Add garlic and continue until onions are soft.  Add beer, nutritional yeast, and as much water as needed to make your sauce.  Cook for 1 minute and add the soy sauce and seitan.  Cook a few more minutes, letting the flavors blend.
Put toast on plate and place tomato on top.  Pour seitan cheez mixture over toast and tomato.  Bon Appetit!












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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!





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