Since becoming vegan, people around the office are curious about what I’m eating. I suspect that one person makes a trip down the hall daily just to check out my lunch. I am totally ok with this! I’m happy to report that the interactions have progressed from strange looks, to ingredient questions, and finally, to recipe requests. I love my colleagues.
Today I picked up a soup and sandwich from The Red Herring Vegetarian Restaurant. It was worth the trip across post-blizzard snow and ice, in sub-zero temps.
This is a Tempeh Salad Sandwich, and I’m happy to report, my first positive tempeh experience! I want to like it, since fermented soy products like tempeh have numerous health benefits. The salad is a blend of tempeh, Vegenaise, peppers, onions, and a bit of lemon juice. It’s served with spinach and tomatoes on a whole wheat pita, but nine-grain bread is also an option.
The vivid green pickles in the background are Green Oil Pickles, made and canned by my mom. They’re a sweet pickle flavored with cinnamon and clove oils, and were a nice accompaniment to the sandwich.
The moist, lightly-sweetened cornbread goes with this Carrot-Ginger Soup.
This was perfect for a cold day like today: sweet, spicy, and just a little bit creamy. Excellent.