Lightweight Eats

In honor of our grill, we made the rare purchase of some veggie burgers. We're experimenting with brands at the moment, but for this, I used Amy's quarterpounder.

You'll also need some caramelized onions for this one. We've started keeping these around as a condiment, and I've been enjoying them in grain bowls. Some day when you plan to be around the house for several hours (Friday night movie in? rainy Sunday?), chop 5-6 onions, toss them with salt and a small bit of oil.

Layer them up to about three inches deep in a pan and cook over medium low heat until they are goopy and brown. The heat should be low enough that you don't have to pay attention.

I think this would also work in a slow cooker, and when we run out of this round of onions, I'll give it a try.

Finally, you'll need some tahini, fresh basil and something crunchy. I recommend fresh lettuce, peppers or pickles. (The latter would be really delicious, but we don't keep them on hand.)

First, toast your bread and your burger patty (or brown it in a pan/on the grill).

Next assemble:
Bread + tahini + basil + vegan burger patty + caramelized onions + something crunchy + tahini + bread

The creamy, nutty tahini contrasted with the sharp licorice of the basil, the sweetness of the onions and the meatiness of the patty makes for an incredible sandwich experience. Add the textural play of crisp toast, soft patty, and crunchy veggies and you've got yourself a darn good sandwich.

N.B.: Be sure to read the label on your veggie patty. Many of them contain eggs and/or dairy. Generally, the vegan ones are obviously labeled as vegan.