just the smell of the summer

So I'm still doing that whole crazy vegan thing. Cooking included. A couple nights ago I discovered the secret to making gelatinous Chinese sauces for veggies: cornstarch. Who knew? I mean, other than American Chinese restaurants.

Here's my new favorite summer recipe, which is way easier than gelatinous sauces (from veganyumyum.com):

Tomato Basil Sandwiches

Makes 1 Sammich

2-3 Roma Tomatoes, sliced lengthwise 1/4″ thick
1 Generous Pinch Salt
1 Tbs Olive Oil
1-2 Pinches Dried Italian Herbs
1 Splash Balsamic Vinegar
2 Slices Sourdough
Tofutti Cream Cheese
4-5 Basil Leaves
Black Pepper

Heat a skillet over medium heat with oil and herbs. Once hot, add tomatoes in one layer. Give the pan a little shake and flip the tomatoes about. Add salt. Once they are beginning to soften, but not falling apart, add a splash of balsamic vinegar while shaking the pan. Turn off heat. This process should only take a few minutes.

Spread your bread with tofutti, add chopped basil and pepper. Place tomatoes on top of that. Grill sandwich with a weight on top. If you’re not grilling, simply toast the bread first, then add tofutti and tomatoes.