Bacon, Egg and Cheese Breakfast Sandwich

I wanted to round out the breakfast series today with my take on a diner breakfast sandwich. I thought this would be a good one to finish things off with partly because I do occasionally miss a bacon, egg and cheese sandwich on the run and partly because I have a ton of leftovers from this series of breakfast posts cluttering up my fridge and I need to make room for the amazing amount of impulse purchases I just made at Costco. Don't shop hungry, kids.

If you're the sole vegan in the house, you are probably like me and have food for the week in your fridge after making one recipe. Earlier in the week I made tempeh bacon and tofu omelets, which both make about 4 servings apiece. Between trying to plan my son's 3rd birthday party, taking care of two preschoolers by myself while the hubby was on shift and some general insanity in the day-to-day life of me, by the time dinner rolled around I was completely spent. Basically, it was the perfect night for leftovers.

Cashews, how I love thee

The first thing I grabbed was some Spreadable Cashew Cheddar I made a few days ago. I like having this recipe on hand for smearing on veggie burgers and sandwiches, but it's really good on chips for nachos too. I also add a tsp or so of Earth Balance along with a couple tablespoons of this stuff to some noodles and make a quick mac and cheese. It really is a good staple. 

Spreadable Cashew Cheddar Cheese (Pub Cheese)

Makes about 1 1/2 cups

3/4 cup cashews (soaked 2-24 hours)

1/3 cup water

3 Tbsp tahini

1/4 cup nutritional yeast

1/2 tsp yellow or dijon mustard

1/2 tsp sea salt

1/2 tsp onion powder

1/2 tsp garlic powder

Drain cashews and place in blender or food processor along with other ingredients. Blend until smooth. 

(Blendtec users: Use Twister Jar if you have it and use the dips and batters mode. If you don't have the twister jar, the other jars will work perfectly fine, you'll just have to scrape the sides a time or two.)

Moons Over My Hammy should be ashamed of its inferiority

I spread a layer of cashew cheese on the inside of a pita and then sprinkled a little bit of the bacon salt that I mentioned in my previous post over it. Then, I layered a leftover tofu omelet, some sliced roma tomatoes and some leftover tempeh bacon that I reheated in a pan with a drizzle of maple syrup (see this post for the technique on this. It's really easy).

In the words of Turk from Scrubs, Brinner is served

I washed the whole thing down with this lovely Califia Farms Salted Caramel Iced Coffee that I found at Sprouts. It was salty, caramely, cold brewed coffee-tacular and made with almond milk. I actually run for one of these instead of going for a Starbucks fix these days. Of course it was a bit of a tragic misstep that I drank this for breakfast at dinnertime because the little bugger packed quite the caffeine punch and I was up until one o'clock in the morning watching a McDougall seminar on youtube. I wish I could tell you I was making this up. I truly do.

This was my kind of comfort food. Is the nutritional content of this meal a stand out? No. You are not going to impress Michelle Obama with this meal, or Dr. McDougall for that matter. You will, however, satisfy that craving you've been having since the last time your brother-in-law insisted that you go to Wildflower Bread Co. for breakfast and you had a bagel with peanut butter, which was perfectly enjoyable don't get me wrong, but you watched as everyone else got ooey gooey breakfast sandwiches and you couldn't help but feel a little hosed even though you were glad that you went with the bagel instead. Remember that time?