A New Endeavor: Vintage Goes Vegan, and the Peanut Butter ‘N’ Bacon Sandwich

A few christmases ago, my mom gave me one of the best gifts ever: a set of McCall’s cookbooks from 1965.  I grew up eating so many recipes from these pages, and had always told her that I wanted her set when she didn’t need them anymore.  To speed up the timeline of receiving them, she searched the internet for a set in far better condition than her own.  It was such a fantastic surprise to receive all 18 books, with the index book and holder, in such great shape.

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Due to many circumstances (especially the whole thing where I’m a vegan), these books have sat in my possession, unused, but remaining in the back of my mind.  Last Thanksgiving, I was talking to my sister-in-law about an idea I’d been playing with – what about taking some of these recipes and making them vegan, or updating them?

Well, it’s taken me nearly a year to get to the point where I felt like I could do this, so here it is: Vintage Goes Vegan.  I’ve gone through all 18 books, and pulled 111 recipes – that’s 6 breakfasts, 5 appetizers, 5 salads, 8 soups, 4 sandwiches, 11 side dishes, 48 (!!!) main dishes, 19 desserts, and a 5-course Thanksgiving menu.  Some of them I’m keeping as close to the original recipe as possible, and some of them are being updated to reflect a more modern food availability.  Remember, these recipes were written in 1965, when I’m fairly certain there wasn’t a single american who had heard of a vegan (and these people really loved their gelatin molds…).

I wanted to start out with a recipe that I could keep close to the original, and one that also gave everyone a good idea of what I was going to be dealing with in this venture.  So, without further ado, here’s a recipe that had me gagging when I read it: the Peanut Butter ‘N’ Bacon Sandwich.

Ingredients:

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1/2 cup creamy or chunk-style peanut butter
1/2 cup chopped crisp-cooked bacon (I subbed LightLife Smart Bacon here, because I knew it would be crispier than tempeh bacon)
3 tablespoons sweet pickle relish, drained
2 tablespoons chopped stuffed olives
2 tablespoons mayonnaise (Vegenaise was my choice here, but take your pick)
12 slices bread

For the record, I did cut this down – the measurements you see above are for 6 sandwiches, and since it’s just me, I cut everything into 1/6ths as best I could.  A single sandwich would need:

4 teaspoons creamy or chunk-style peanut butter
about 2 slices chopped crisp-cooked bacon
a little shy of 1 tablespoon sweet pickle relish, drained
2 chopped stuffed olives
1 1/2 teaspoons mayonnaise
2 slices bread

Do you understand why I would be gagging?  Mayonnaise and peanut butter is bad, but relish and olives?!?!  Yuck.  Who came up with this?!

Directions:

1. Combine all ingredients, except bread; mix well.
2.   Use to fill 6 sandwiches. Cut in quarters.

That’s it.  They recommend buttering the bread too, but I went ahead and skipped that step.  I couldn’t imagine why I would need to!

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So, there you have it.  A very simple, and very odd, first recipe for Vintage Goes Vegan.  The verdict?  I’m ashamed to say it was actually not as horrifying as it sounds, although I don’t think I’ll jump at the opportunity to eat it again.

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