I have been an embarrassingly bad blogger lately. I keep saying I am going to post more, and then I don't. Fall is by far the busiest time in my year and I just have not had the time for creative cookery. I haven't even had the time for uncreative cookery. No time to even roast a simple squash, one of my most favourite fall activities.
I signed in expecting my followers list to be non-existent, but it hasn't budged. Thank you for sticking by This is Vegan! I wish I could send each and every one of you a cupcake as a consolation prize for my uselessness.
Today I bring you a post featuring a lunch that Paul put together for me one rainy afternoon as I was rushing in between my morning and afternoon shifts at work. He picked up a couple bowls of the daily soup at Kara's Smart Foods (always fresh, always vegan, always makes my stomach grumble while picking up my weekly veggies - this day it was a roasted tomato-basil). He also made delicious open-faced sandwiches on the fluffiest of white breads (banished from our grocery list because of their addictive properties and lack of any substantial nutrition, he went out and bought them from our favourite bakery just for this occassion).
They come together as follows:
Fluffy white buns, halved
Drizzled with olive oil
Topped with caramelized onions, roasted red pepper and alfalfa sprouts
Sprinkled with a little bit of mozzarella Daiya
and put under the broiler for a couple minutes (just until the Daiya melts - you will want to keep a close eye so that your precious sammy doesn't burn).
Best husband ever!