The first day of my vegetarian week is here today! They were meant to be fully vegan, until N wanted to add a slice of cheese to his, and I had to say, that sounded so good, I couldn’t resist when I thought of the combo of peaches and blue cheese! But, just ignore the cheese part and you can make it fully vegan, as intended 😉
I’ve been thinking about this combo for a while, and since the weather was fairly okay today, I turned on the BBQ for this super easy meal perched on top of crunchy pumpkin-seed sourdough toast, but feel free to swap for any alternative…some nicely toasted plain ole’ hamburger buns would be tasty too.
The pictures here are with the addition of mint, which after eating these, I personally found a strange addition (N’s suggestion, again), so I guess he gets one point for the cheese and one deducted for the mint! It’s nice he’s getting a bit more opinionated about food these days though, rather than simply choosing food on the grounds of whether it’s edible or not (if it is, then no fear, he’ll eat it). Not that I want him to get fussy, but I’d like a bit more of a response than just “it’s good” to absolutely everything!
I was really looking forward to these after lunch. You see, I was a lucky girl and was taken on a little day out at the coast, to Aldeburgh, where I was treated to a small lunch where I chose mixed seafood goujons and french fries (more on that later). As nice as it was, I felt so full and heavy afterwards, like a lump of fried fat. Not the nicest feeling. I think after listening to my stomach and avoiding everything it seems it can’t handle or grumbles at (beer, dairy, fatty meats, pulses and lentils, mayo, lobster…I add that last one unfortunately), and gorging on creative salad combinations instead for most meals, my stomach revolted at the sight of fried foods. Ugh.
In comparison, these open sandwiches were a perfect combo, but I may be a bit biased when something contains grilled peaches…
4 slices of sourdough bread, or other chosen bread type
a cup of shredded gem lettuce pieces
4 portobello mushrooms
4 garlic cloves, minced
2 tbsp of parsley, rinsed and finely chopped
4 peaches, stones removed and sliced
olive oil to brush
a few slices of blue cheese (optional)
Prepare the mushrooms by brushing the undersides a little with oil, and spread the garlic and parsley equally over the tops of the mushrooms. Brush both sides of the peach slices with a little oil.
Heat up the BBQ, or an oven on 200 degrees C, on high heat, and grill the mushrooms for about 10 minutes (perhaps longer in the oven). Meanwhile, grill the peaches on the BBQ or in a griddle pan on high heat on both sides, until lines have formed and the flesh has softened.
Remove both from heat. Toast your bread, and top with the gem lettuce. Top that with mushrooms, and finely with the peaches. Add the cheese if you wish, and serve immediately.