Goat Cheese Sandwich (Really, really good)

When I went to NYC with my mom last month, we found a wonderful cafe near our hotel. I was so good that we went back three times. She shared a sandwich with me the night we arrived that I loved so much, I've been wanting to recreate it since I got back. Tonight I finally did! This is really a perfect college student sandwich: easy, quick, and requires no cooking.

Ingredients:
*Goat Cheese
*Sun-Dried Tomatoes
*Baby Spring Mix (or your favorite mix of greens)
*French Baguette


The artisan bread at Target was perfect for this sandwich if you don't want to make your own (and I didn't)


The organic baby spring mix was so much better than I expected. I didn't want to spend extra on pre-washed, pre-cut lettuce, but there's so much variety (about 15 ingredients) and so delicious.


Spread the goat cheese on the bread, cut up the sun-dried tomatoes, add the greens, and it's done!

Blueberry-Banana Bread

After reading the blueberry banana bread recipe at Fat-Free Vegan (http://blog.fatfreevegan.com/2009/06/blueberry-banana-bread.html) I had to try it. I didn't have any rotten bananas, so the difficult part was buying delicious bananas and waiting for them to start getting rotten (but not too rotten, of course!) I also didn't have any vanilla soy milk or agave nectar on hand, but I usually have plenty of blueberries around.



The recipe:
3 large over-ripe bananas
2 tablespoons lemon juice
1/3 cup vanilla soymilk
1/2 cup agave nectar
2 cups whole wheat flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup blueberries (make sure you remove all the stems and mushy berries)

The first part is to add half of the lemon juice to the vanilla soy milk and wait until it curdles. Actually that sounded a bit gross as I had no idea soy milk could curdle. I'm not even sure I did it correctly (and the first time, I just added all of the lemon juice by accident) but it turned out well so I'm not sure how much it matters!


What my possibly curdled soy milk looked like

Next, I put my three browning bananas in a large bowl and mushed them as well as I could. The first time I tried this recipe, I didn't mash them before adding the other ingredients and I was never really able to reduce the chunkiness of the bananas. (I ended up getting out my hand mixer and making a big mess)


After learning my banana-mushing lesson! (Mashed bananas)
Trying a Recipe I Found at Fat-Free Vegan!


I didn't feel like mixing the wet and dry ingredients in a separate bowl and making a big mess, so I threw everything in together and mixed well.


I did the wet ingredients first


Then the dry ingredients, and finally the blueberries to fold in

Before pouring the batter into the loaf pan, I coated it with olive oil and then flour.

Ready for the oven!

Preheat oven to 350˚ and cook for 55 minutes. Turn down to 250˚ and cook for another 10 minutes.

The bread came out with no problem!

So far, I have made this twice (which used up all of my agave nectar!), but next time I'll see if chopped strawberries might be an improvement over the blueberries.