A (Failed) Taste of Summer Sandwich

Winter finally came to the Burgh last week. Last weekend was the first time all winter I didn't run because it was so cold and snowing. And it was the first time I started craving summer's fresh fruits and veggies.

I've been mostly making Happy Herbivore test recipes, but in between those I've been making mostly soup. I'm a little sick of soup so thought I'd make a Vegan Yum Yum sandwich I made last year a lot and loved: Pan-Seared Tomato and Rosemary Artichoke Sandwich. The recipe warned to use only ripe, in-season tomatoes or else just make another sandwich. But I was craving a summer sandwich so much that I bought an expensive but generally unappetizing looking organic tomato and made it anyway. This mess was the result:

I made it open-faced, so you can't even see the baguette, and dowsed the whole thing in balsamic reduction. What was I thinking?! The baguette (my blessed, beloved baguette bread I bought as a rare treat) got soggy, the tomatoes were mealy, and the balsamic reduction was way too much. Sigh. I guess I'll just have to wait for summer for good tomatoes and summer sandwiches.

But on a quest to make something new (that is, not soup), I decided to buy organic red kale instead of my usual green. I used it in an HH test recipe, and the dish was not only delicious but also gorgeous. I think I'll try to grow some red kale this summer.

One of the recent HH test recipes I made was a baked good. It was so amazing! I'm baking another loaf tonight to take to work tomorrow. It's one of those recipes that's so good, no one would guess it's not only vegan but also fat-free with no added oils.