Greenpoint Food Market- A Success!

In case you've been sleeping off a mulled wine hangover (not that I have!) or have been in an oblivious haze the past two days, let me catch you up. It snowed on the East Coast. A lot. Or at least most people think it's a lot- being from Colorado I would only call it a medium/small-ish storm. Anyways, this ridiculous storm caused my flight home, which would have been this morning, to be canceled.

Needless to say I am pretty bummed, I want to get home and do Christmas stuff, like a gingerbread house throwdown, asap! But, the hard blow of the reality that I won't be home until Monday night was softened yesterday by the fact I sold out of everything but 7 chocolate rugelach cookies yesterday at the Greenpoint Food Market!!!!!!!!!!!

I had a lot of fun, partly because everyone was in a Christmasy cookie mood, and partly because I once again shared a table with my buddy Aja, aka Sandwich Friend, who is awesome and makes seriously yummy sandwiches.

The set up- not the greatest picture, but you get the idea.


Chocolate chocolate-chip gingerbread cookies- these were a last minute addition but were the most popular- inspired by Martha Stewart, but veganized and spiced up with crystallized ginger on top. These sold out, and I have to admit I was kind of disappointed, I had hoped to at least save one to eat later! The lighting is crappy- you can't see how chocolaty these really are....
The chocolate and raspberry rugelach!!! It sparked many conversations- people told me how their grandmothers used to make it, or how they became addicted to it living in South Williamsburg. The raspberry was the first thing to sell out- much to Phil's disappointment.


Aja's sandwiches- she always has a vegan option that is off the hook. Yesterday it was a "Saucy Tempehtress," tempeh baked in bbq sauce with pickles, pickled red onions, swiss chard and some Vegenasie... I think the quality of my life would drastically improve if she could pack my lunch every day....

So yeah! It was a lot of work, but a lot of of fun, and satisfying to see people eat my cookies, and sometimes even come back for seconds, or a whole bag. This was The Lindzertort Bakery's second official time out, and I am learning so much... Even though I made a ton of cookies to sell, I think this is only the beginning of my holiday baking- stay tuned!

Leftover Sandwich

Who knew Tofurky tastes even better the second day on some toasted pumpernickel bread with some stuffing and cranberry sauce? Being a vegan doesn't mean you have to be excluded from delicious Thanksgiving leftovers!



This sandwich was created and assembled by Phil, a caring boyfriend who wanted to make sure his vegan girlfriend would have something to eat. It was the perfect dinner to eat at a very entertaining hockey game!

My Lunch

It figures the day after Vegan MoFo is over, I get it together to start posting again. Oh well. Sigh.

I have been trying to be better about using the contents of my fridge and pantry when I am hungry. I'm not so great at it- I usually get inspired to make something I don't have ingredients for, and run out and get them. Not super cost effective, and as the weather gets colder I'm not as motivated to bundle up and walk to the store. Anyhoo, today I threw together a nice sandwich for lunch, if I do say so myself. It consisted of:

• Toasted whole wheat sprouted bread
• Fresh baby spinach
• Thin slices of pressed tofu sauteed in olive oil and drizzled with vegan Worcestershire sauce
• 4 sliced kalamata olives
• Vegan aioli (a tablespoon of vegan mayonnaise mixed with half a clove of pressed garlic)

I'm not sure what I would call this sandwich, other than Yummers. The olives are a must, they give it just enough of a kick to make all of the flavors come together. With some red grapes, it was the perfect lazy Sunday lunch.

Vegan MoFo Day5: The Art of the Non-Soggy Sandwich

OK, I am veering from my cookbook plan today... I am super tired. But, I did throw together a mock tuna fish sandwich for lunch tomorrow, using my own recipe I made up in my head. Basically I used what I had on hand- I mashed up half a can of chickpeas, threw in a tablespoon-ish of Vegenaise, teaspoon-ish of dijon mustard, a small spoonful of relish, and a few dashes of kelp powder.


But the point is not how I make a mock tuna fish sandwich. The point is how I pack it. Nothing gets me through a crazy morning at work more than knowing I have a yummy filling lunch waiting in my bag. Nothing is more disappointing than opening up my lunch and discovering the sandwich I lovingly packed has become a soggy mess. Ick.

Time and experience has taught me the best way to pack a sandwich for lunch that includes a filling like mock tuna or egg salad is to pack each part individually. Wrap the bread in foil (you can pre-toast it, or toast it at work if that is an option), and put everything else in a Tupperware container. Assemble at work. It may seem like a lot of tedious effort, but it's worth it!

Lunch for tomorrow- DONE.

It's another lazy, chilly, grey, blegh Sunday day in Brooklyn. I didn't really get around to thinking about lunch until about 2:45ish. Whoops.
When I did get hungry enough to get up and do something about it, I made this. It was simple, easy and delish, and I have enough to bring for lunch tomorrow. Nothing makes me happier than having tomorrow's lunch packed early, I feel accomplished, people (or person I know that actually reads this blog, HI OMI!).

This recipe from Smitten Kitchen (not a vegan blog, but lovely all the same) is inspired by one at 'wichcraft, which I had in September and have been hoping to have again. Making it at home was a lot cheaper, and dare I say tastier?

And I used "Lindsay" olives. How many times do I have to tell you people, it's Ey!

It makes me happy to add a new sandwich to my repertoire, I usually stick to pbj, tofutti and avocado, or tofu "egg" salad. I enjoyed this smashed chickpea salad on toasted sprouted whole grain bread (a new favorite, and it packs 5 grams of protein per slice, holla) and it would probably be perfect alongside some of Ashley's tabouli.