I had a fabulous vegetarian sandwich the other day at the new Butler’s Pantry downtown (where Cafe 222 used to be). I’ll tell you about the sandwich in a sec. While I was there, I had an exciting conversation with the chef. He is very interested in providing vegan and vegetarian offerings on their menu. If the sandwich I had there is any indication of the lengths he’ll go to give those of us who are shunning meat a tasty alternative, I’ll be going there often.

I made my own version of the sandwich for lunch today. Here’s what I did:

I cut the gills out of two small portabella mushrooms and grilled them (with a little Kosher salt, pepper and olive oil). Then I sliced two 1/4″ slices of firm tofu and coated it with some seasoned fish fry coating.  I fried the tofu in canola oil and set the pieces aside. I grilled two pieces of 100% whole wheat bread and dressed the sandwich with a little mustard, spicy tomato relish, lettuce, tomato and cheddar cheese. I added the grilled mushrooms and tofu, sliced it and dug in. I finished off my plate the a few slices of my favorite pickle, Bubbies Bread and Butter, that you can pick up in the refrigerated counter at Lewis Jones. I LOVE THESE PICKLES!

I’m finding ways to simulate the meat experience without any animal protein. I weighed this morning and I’m down 23 pounds. I’m eating plenty of food, but I’m eating the right things. If you have some great vegetarian recipes, send them along. Or even better, post them on this blog in the comments section so others can see them.