This one is kind of a BLT, with the Bacon replaced with vegan cold cuts (I have vegan bacon, but I wanted to finish going through the cold cuts first). The base is an heirloom tomato, cut into two big slices, with the remainder roughly chunked to make an ersatz tomato salad:
The tomato slices are seasoned with garlic salt, dill, Italian seasoning (or parsley, oregano, and basil) and maybe nutritional yeast; the chunks are seasoned with salt, pepper, and Old Bay or Tony Chachere seasoning and maybe some flavored olive oil (this last time, basil and sundried tomato olive oil).
I toast Nature's Own Artisan Multigrain Bread, then add a thin layer of veganaise seasoned with dill, onion powder, garlic powder, and tarragon. Atop this, you layer to taste cold cuts or bacon, cheese, tomato, and lettuce (two layers of tomato when I skip the cold cuts and/or bacon).
The outcome is pretty delicious.
-the Centaur
Pictured: Shots from two different days of making these sandwiches patched awkwardly together, so if you notice the bloody handprint on Kirk's vest moving up and down in these shots, that's why.
Okay, I couldn't leave "
... though technically speaking neither are steak, and 
... but either way, all of it was highly delicious!
-the Centaur
So my wife and I were talking about restaurants, and since I'm a foodie, two of my favorite restaurants in the Bay Area happen to be fine dining: 
For a carnivore married to a vegan, it's quite useful to acquire a love of vegan food, so we go to vegan restaurants like Millennium and 
"Um, no," I admitted. "Alexander's is way pricier." (And it is. Some entrees at Alexander's, like the Alexander's Trio of different kinds of 
After a beat, my wife said, "Well, it had better be that expensive, because the animals you eat at Alexander's get fed the kind of food we eat at Millennium."
After a moment, we laughed and agreed that this was probably true - and that we should call up an old carnivorous friend who once told the story of one of his friends who refused to eat vegetables because "that's what food eats."
-the Centaur
Pictured: Appetizers, entree and dessert trio at Millennium, teh yums; Alexander's Trio and a mother-bleeping four-and-a-half-pound wagyu tomahawk chop, which is the largest steak I've heard of at Alexander's, the second largest steak I've ever heard of and a full third bigger than the biggest steak I've ever eaten (and at least twice as big as the largest steak I've eaten without regret). 72 ounces? Even I can't eat that much ... and anyway, I prefer the savory taste of regular beef over the super-richness of wagyu. Actually, just after even writing that, I feel like posting more vegan food to balance it out ... here's a vegan burger and vegan fish and chips at Happy Hooligans:
You're welcome. 
