Alfalfa FTW…

» foodportfolio

Gooooooooooooooooood Morning…

Or should i say GREAT morning after having one of these!

» Breadlove

Turkey Panini

» foodandish

NUTELLA Madness…!

Call the ambulance!! Two slices of chocolate chip banana bread, with layers of Nutella, bananas, and marshmallow creme sandwiched in between, dipped in cake batter and deep-fried, then dipped in melted chocolate and rolled in toasted almonds and coconut.

» Thisiswhyyourfat

Brisket Flip Flop Sandwich: It’s not edible, or is it? Either way, it sure looks delicious!

Artist Robert Tabor made this shoe that looks like a sandwich. It’s called “Brisket Flip Flop” and was made with “Dyed foam for»m for flip flop decorated with, various, fabrics, trims, and crystal rhinestones.” Fantastic!

» neatorama

TLT Sandwich Recipe

Buy the Lightlife organic flax tempeh or the grain version. A bit of crumbled goat cheese might be good too.

            3 tablespoons olive oil
            1/4 cup shoyu sauce (or soy sauce)
            2 tablespoons balsamic vinegar
            2 tablespoons brown sugar (or maple syrup)
            3 tablespoons adobo sauce from a can of chipotle peppers

            8 ounces of tempeh, cut into 1/3-inch thick strips

            1 small basket of cherry tomatoes (2 cups)
            1/4 cup extra-virgin olive oil olive oil
            1 tablespoon brown sugar (or maple syrup)
            scant 1/2 teaspoon of salt

            1 small head of romaine lettuce, cored, then cut into 1/4-inch ribbons
            1-2 large avocados, mashed with a pinch of salt just before assembling
            4 or 8 extra-thin slices of hearty whole grain bread, well toasted

        Preheat oven to 350F degrees.

        Whisk together the 3 tablespoons of olive oil, shoyu, balsamic vinegar, brown sugar and adobo sauce. Pour 1/3 of the tempeh marinade into an 8x8 baking dish (or something comparable) - you want a dish that is just big enough to hold the tempeh in a single layer - this way it will be fully enveloped by the marinade. Pour the remaining marinade over the top of the tempeh, cover and keep in the refrigerator for a couple hours, overnight or until ready to use.

        While the tempeh is marinating, go ahead and roast the tomatoes. Cut each tomato in half and arrange them in a large oven-proof baking dish. Mix together the olive oil, sugar, and salt and pour this over the tomatoes. Gently toss them a bit, making sure they all get coated, finishing with each tomato facing cut-side up. Place in the oven and bake for 45 minutes or so, until the tomatoes are shrunken and sweet.

        When the tempeh is done marinating heat a large pan over medium-high heat and cook the tempeh slices for a few minutes on each side. You may need to do this in batches if you don’t have a big enough pan. Set the tempeh slices aside until you are ready to assemble the sandwiches.

        To assemble each sandwich take one slice of bread and slather a generous layer of mashed avocado. Place a small helping of the shredded lettuce on top of the avocado, a few tomatoes, then a few slices of the tempeh, and more tomatoes. Enjoy either open faced or topped with another avocado-slathered bread slice.

Makes four sandwiches.

[via easyfastcheapcooking / offwithitshead]

yum!

meatball sub

[via  mondojergens /frenchietbd]