A review of some of the (past) vegetarian and (now) exclusively vegan meals I've had while traveling around the country as a Charter Pilot.
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The dish in the foreground is a Tempeh bacon-ish dish in a cider vinegar reduction with teese on top. Both are Whole wheat organic buns from Rudy's and both have a dijon mustard/veganaise spread on the buns. The rear dish is a seitan cutlet I had laying around and just crisped it up in the frying pan after making the first dish. Lettuce on both and a fresh cold organic tomato tops it off.
This dish was inspired by a recipe posted at http://kblog.lunchboxbunch.com/2009/05/tmt-pita-tempeh-mache-tomato-vegan-blt.html