u/slh2c

Broke this out to play and unwind the evening and was pretty surprised to look at the price tag in the corner. Underrated release for sure...

The wings are by Blackbird Foods

Sometimes called "white gazpacho," this is the cold Spanish soup made with almonds, bread, garlic and olive oil and typically garnished with a few cold grapes. It's a nice summertime alternative to gazpacho

We have great South Asian options in the Triangle, but I swear these are the best samosas I've had in the area. They're made with the owner's grandmother's recipe.

Made with Impossible beef on a grilled potato bun with FYH American slices, burger sauce (Hellman's vegan mayo, ketchup, horseradish, yellow mustard and smoked paprika), plus a spoonful of sweet heat relish. And grilled onions, obviously.

My wife picked up a ciabatta loaf from Boulted Bread in Raleigh, NC (highly recommended if you're in the neighborhood), so it got put to work for lunch.

From the bottom up: tofu-almond ricotta, arugula, seared Delight Soy Nuggets with a Berbere-spiced sauce/glaze, diced onions, purple cabbage slaw, Fresno chili rings, a little more ricotta.

Made with dirty rice, Whole Foods meatless steak strips with seared peppers and onions, pimento cheese, diced tomatoes, cherry peppers and cilantro

BE Hive pepperoni, Daiya mozzarella, pesto and cherry peppers baked in cast iron at 500°

Was in Richmond, VA last weekend and ate at Taco Vegana before the concert we attended: 1) enchiladas verdes; 2) asada, al pastor and veggie tacos; and 3) nachos

You Richmonders are lucky. I'd kill to have a place like this where I am

Two LightLife hot dogs, chili, slaw, diced onions and yellow mustard on a toasted French loaf

Chorizo made from TVP, potato hash with grilled onions and poblanos, cashew crema and arbol hot sauce

Slice and toast bread of choice (I used a homemade high-hydration focaccia) and prep veggies. Thinly shave fennel, then toss in a marinade with high-quality vinegar, olive oil, crushed red pepper, dried oregano/thyme, tarragon leaves, and S+P. Slice tomatoes and salt lightly, and slice Persian cucumbers lengthwise.

Blitz Aji Amarillo peppers, olive oil, almonds slices, Toom, a splash of vinegar and a touch of agave in a blender until smooth and emulsified. Adjust salt/acid/sweetness of puree to taste.

Spread generous layer of pepper puree on both slices of bread, then from the bottom up, layer arugula (dress with olive oil, lemon juice and salt if desired), tomatoes (be sure to blot with paper towel before adding), protein (I used Renegade salami), fennel salad (drained so sandwich doesn't get soggy), and cucumbers. Compress sandwich lightly and then wrap in parchment paper and let flavors marry briefly.

Unwrap, eat and enjoy!

Slice and toast bread of choice (I used a homemade high-hydration focaccia) and prep veggies. Thinly shave fennel, then toss in a marinade with high-quality vinegar, olive oil, crushed red pepper, dried oregano/thyme, tarragon leaves, and S+P. Slice tomatoes into thick rounds and salt lightly, and slice Persian cucumbers lengthwise.

Blitz Aji Amarillo peppers, olive oil, almonds, Toom, a splash of vinegar and a touch of agave in a blender until smooth and emulsified. Adjust salt/acid/sweetness of pesto to taste.

Spread generous layer pesto on both slices of bread, then from the bottom up, layer arugula (dress with olive oil, lemon juice and salt if desired), tomatoes (be sure to blot with paper towel before adding), protein (I used Renegade salami), fennel salad (drained so sandwich doesn't get soggy), and cucumbers. Compress sandwich lightly and then wrap in parchment paper and let flavors marry briefly.

Eat and enjoy!

Seasoned tofu "egg" patty, caramelized onions, and homemade cheese sauce on toasted sourdough

Served along with yellow rice and cucumber salad