LeeLee was out of town last night (he’s back today – whoohoo!), so while I knew I wanted to cook a little something at home, I wanted it to indeed be a little something. Leftovers certainly don’t go to waste around Chez Recessionista, but by the same token, the weekend is looming large, which generally means we’re more prone to eating out. So while I welcome leftovers, I don’t want to waste them, either.
With all this in mind, I scanned the cabinets and came upon an oldie but a goodie: Vegan tuna melts!
It seems like every five minutes one of our local grocery stores is having a buy-one-get-one-free deal on English muffins, so we’ve always got plenty hanging out in the freezer just waiting to be used. I defrosted a couple of muffins in the microwave, cut them open, put them on a baking sheet, and then opened a can of Sophie’s Kitchen Toona and divided it evenly among all four slices. Then I placed a half slice of Daiya Swiss cheese on each muffin and put the baking sheet in the oven at 375 for about 15 minutes.
The cheese was bubbly and the muffins were warm by the time the oven timer dinged, and I dug right in, grabbing two muffin slices off the pan and leaving the other two for leftovers. Then I spooned a heaping helping of salad onto my plate, as well, adding some Snapea Crisps for good measure (because I adore them). And then I dug right in!
I loved the original version of tuna melts way back in the day, and I love the vegan version now just as much. What is it about the meals you grew up with that provide such comfort decades later? These melts always bring me back to a feeling of home, every single time.
:)