The Lustful Vegan

This weekend my gf introduced me to the most lethal store ever — Whole Foods. Apparently I’m the last person on earth to hear about the chain, but better late than never. I was won over by the bakery section alone. See, I have this thing for really, really good bread, but hardly ever find it. There are lots of average breads, and lots of ‘good’ breads, but very rarely exceptional breads. Imagine my glee, then, when I found myself drooling over three or four different kinds on Saturday. Should I take home the pumpernickel? The herb bread? Something else?

Eventually I settled on a lovely round loaf of roasted garlic sourdough, and only pure willpower kept me from nibbling on it on the subway. Back at her place we cut into it…and *swoon* Wow. So good. Amazing rich flavour, a nice moist and springy texture, an extra tasty crust.

Half the loaf made it home with me, and today I decided to do something more than slather it with Earth Balance. It had a perfect texture for sandwich-making, so I coerced the freezer to yield a package of Sea Veggie Tempeh and made a tempeh tuna sandwich. Mmmmmm. Tempeh tuna has always been my answer to tuna sandwich cravings. The filling consists of tempeh (poached to remove any bitterness), crumbled and mixed with a bit of vegenaise, dark sesame oil and a bit of spicy oil, diced onion, a bit of Braggs, and a teaspoon or so of kelp powder. Since I recently rediscovered the dulse powder I picked up on Grand Manan island last fall, I threw a bit of that in too. Happily the tempeh’s nuttiness and seaweed’s…ummmm….oceaniness(?) paired nicely with the roasted garlic flavour of the bread. Yum.