Tuesday, August 15, 2006


Who knew the T.L.T. could be improved? Well, add avocado to just about anything, and I like it more, so thus, the A.L.T.T. (Avocado, Lettuce, Tempeh, and Tomato) sandwich was born!

I love that the new sandwich is an ALTT-ertative to the more traditional BLT. :) Too cute? Maybe. But too tasty, too.



Drooling (wait, that was me, not the tempeh):


Melody said...

Yeah... you can't get much better than that sandwich... mmmmmm... It looks sooo good. I will be eating one of these in the next couple of days.

Dori said...

I love the new pictures added to your blog. It's so colorful here now. My favorite is the tofu scramble with jelly toast.

funwithyourfood said...

ooh i ALWAYS put on avocado.. it wouldn't be a sandwhich without it



Vicki said...

i'm soo excited to see all these photos!! yeaaahhhh, catherine. ok, i'm loving the tennis shoes in the middle, your kitty camping, the sandwiches, & was that pumpkin pie?! did i mention that i love the photos?!

VeganCyclist said...

hey, we have the same frying pan :)

LOVE those sammies.

Crystal & Ryan - Café Cyan said...

Ha - you're right about Psycho Suzi's...I don't feel ill from the fried food. But, I kinda had too much to drink, so that made me feel icky :( (I don't usually have more than 1 drink anywhere...ooops)


Crystal & Ryan - Café Cyan said...

P.S. The sandwich looks awesome! I love avocado on my BLT's/TLT's. I also like cream cheese.


Catherine said...

Melody, enjoy! I used Isa's tempeh bacon from VwaV, with my own modification -- I don't have liquid smoke, so I use 4 dashes of Tobasco and 4 dashes of ground cumin.

Dori, thanks! I love having pictures, too, although it takes me a really long time to load my blog on dial-up now! Alas. My tofu scramble and jelly toast was pretty tasty.

Teddy, you're so lucky that you're in California and avocadoes are everywhere! They are pretty expensive here, and I buy one oh, maybe every two weeks or once a month as a treat.

Vicki, that WAS pumpkin pie! It's my favorite pie of all time, and I make it on a fairly regular basis . . . or at least I did, until I cut out dairy and eggs at home. Now that I've found a killer tofu pumpkin pie recipe, it will be back in my rotation! My non-holiday pie usually is just the filling, however -- I skip the crust and bake the custard directly in the greased, floured pie plate. I figure I save quite a few calories that way. :) And then I can enjoy pumpkin pie whenever I want to!

Vegancyclist, hooray for Calphalon! I do love my pans, especially that saute pan, but I hope to someday have a set of All Clad . . . sigh. And Shun knives by Kershaw . . . double-sigh. My kitchen wish list is VERY long . . . !!

Crystal, if it's any consolation, I had ONE BEER on Friday night, and just about fell asleep at the table (we were at the Hexagon seeing the Alarmists). My friends had to take me home so I could go to bed, and then they went back to the venue! I'm such a lightweight. And regarding the cream cheese, is that in lieu of the mayo, or in addition to?

Johanna3 said...

i want to ask you a question for that is about a falafel recipe you post here a long time ago, this one:

FALAFEL (4 servings)
Combine in a food processor (or alternately, smash the chickpeas with a fork and stir everything until well blended -- this is what I do because I don't own a food processor!):
1/4 cup dry breadcrumbs
1/4 cup chopped cilantro
1 1/2 tsp cumin
1/2 tsp salt
1/4 tsp cayenne pepper
2 cloves garlic, minced
1 egg
15 oz canned chickpeas, drained and rinsed (or alternately, 2 cups cooked chickpeas you did yourself)

Shape the mixture into 16 small patties. Cook patties in 1 tbsp olive oil about 5 minutes per side, or until lightly browned. Serve in pita halves with lettuce leaves, tomato slices, and YOGURT SAUCE (Combine until smooth: 1/2 cup plain yogurt, 2 tbsp lemon juice, 2 tbsp tahini, and 1 clove garlic, minced.)

like i never in my life do falafel i will like to ask this:

1)is there anything i can use instead the egg?

can i frozen this recipe? at wich step of it?


Catherine said...

Johanna, you can use 1/4 cup plain soy yogurt, 1/4 cup soft silken tofu, 1 heaping tablespoon of cornstarch plus 2 tablespoons of water, or 1 tablespoon of ground flaxseed plus three tablespoons of water to replace the egg. You could freeze the patties once you shape them and fry them off at a later date! I've never tried that before -- let me know how it works.

Johanna3 said...

thanks for the help! i will let you know how they turn!

Anonymous said...

MMM.... that sandwich is definitely what I want for lunch...

Urban Vegan said...

Absolutely Lovely, Tempting and Tantalizing

KleoPatra said...

Looks sooooooo good!!