Summer just keeps hanging on, and another great meal for a hot evening is the "Portobello Po'Boys" (page 107). These sandwiches are so simple to put together; just a matter of sautéing the portobello mushroom caps until soft (I used a splash of soy sauce instead of the oil called for), seasoning with fiery Cajun seasoning, and piling everything (lettuce, tomato, vegan mayo, mushrooms) onto a crusty sandwich roll. Yum!! I used fat free homemade tofu mayo and seeded ciabatta bread for the rolls. I will definitely be making this dish on a regular basis.