Tempeh Sandwiches & Cincinnati

I went to Cincinnati this last weekend to visit my sister and, needless to say, was worried about the prospect of actually finding places to go out to eat. It turned out I got lucky and unlucky; I had an allergic reaction to corn after not thinking about cornstarch being in the sauce(my reactions aren't terrible but they do take me out for a while), and lucky as I also found an excellent deli. Mentioned in the New York Times article on Cincinnati for their 36 Hours not too long ago, Melt Eclectic Deli is an excellent place to go for vegans who have non-vegan compatriots who complain about having to eat vegan food. I had the veggie seitan cheezesteak and it was awesome. If you're ever in Cincinnati for a meal I highly recommend stopping by. The neighborhood it was in seemed pretty interesting as well but I arrived too late in the evening to be able to peruse much.

Anyway, going to the Melt made me want to have a sandwich again to remember its greatness. I was also getting quite hungry due to my hypoglycemia and did not want to spend a huge amount of time in prep work. Therefore, a sandwich seemed grand to me. I had some tempeh bacon and fake white cheese in my refrigerator from my voyage to Whole Foods(I say voyage because it was an hour and a half away and I don't believe this items are available in my county). So I whipped up a fairly quick sandwich, with the ingredients as follows:

1 Package "Fakin' Bacon" Tempeh
1 Small Onion
4-5 Baby Bella Mushrooms(I really like the flavor of these mushrooms but you can use whatever kind you like and it'll work out fine)
3 Tbsp Balsamic Vinegar
~3 Tbsp oil for frying
2-3 Leafs lettuce(I like Romaine or Boston Bib)
1-2 Tomatoes
Vegan Cheese
Wheat Bread

Fry the tempeh up in medium to high heat in the oil until its browned on both sides. Remove and set to the side. In the same pan, throw in the sliced mushrooms and onions cut into rings; fry them until the onions are starting to become translucent. When that happens, scrape them all together into one bunch in the pan and pour the vinegar over them, stirring afterward. When the fluid as boiled off, turn off the heat and assemble the sandwiches over some wheat or rye bread.

On a totally separate note, while down in Cincinnati I obtained some Kaffir Lime Leaves. They are a common ingredient in many Thai or Indonesian curries and dishes. So a recipe of such should be up soon; I'm fairly excited actually.