Today at the farmer’s market I bought the most amazing looking ciabatta bread. So we had sandwiches for lunch and for dinner. The bread was wonderful. I also brought home some portobella mushrooms, dinosaur kale, bok choy and a mixed bag of root veggies. We stopped at a cupcake booth and they had awesome looking cupcakes. The hubby got a banana chocolate cupcake that looked and smelled divine. I found out that they make vegan cupcakes, but she did not have any this week. I just might have to go back next week when she has some.
So this week for dinner, you will see some recipes that include the items that I brought home from the farmer’s market. I think I will stuff the portobella mushrooms. I have not used farro in a while so I am thinking about incorporating it into the stuffing. As far as the rest of the items, I have not thought that far ahead yet.
When I was a kid, I loved bologna sandwiches. Bologna sandwiches were my favorite as well as peanut butter and jelly. My dad used to fry the bologna with sliced onion until the onion got brown around the edges. He then would put that on bread and I always requested mayonnaise on mine. These sandwiches were so good. Then I grew up and became vegan. But I still thought about bologna every now and then. I soon discovered Lightlife Bologna. A vegan version of bologna? Yes! If you like bologna, you will not be able to tell the difference.
For lunch today, I re-created my dad’s version of a bologna sandwich but instead of using regular sandwich bread I used the ciabatta bread I got at the farmer’s market. I heated a cast iron skillet and added a little Earth Balance. Then I added some sliced onion and cooked that until it was soft. I then added the Lightlife Bologna slices. I fried those until they were brown around the edges. I then piled this onto ciabatta bread. Delicious!
For dinner I used the leftover porcupine meatballs to make into a sandwich. I made the sandwiches with the meatballs and sauce only. But this would be good with sautéed peppers and onions too. Even a little Daiya would be good on these. The sandwiches were served with a side Caesar salad topped with Bacos. I used Bacos to add a crunch and smokiness to the salad.
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