A BLT (Bacon, Lettuce, and Tomato) is a type of bacon
sandwich. The standard BLT is made up of five ingredients: bacon, lettuce,
tomato, mayonnaise, and bread. The BLT evolved from the tea sandwiches served
before 1900 at a similar time to the club sandwich, although it is unclear when
the name BLT became the norm. As a little girl, my mom would make an entire
package of bacon. Always extra crispy, not burnt. We would all get our BLT and
then there would be enough bacon to make them for lunch or dinner later in the
day. There’s just something about this sandwich that brings back great
memories. While in Arizona last week on business I dined at a restaurant called
The True Food Kitchen. Their menu had a healthy wide variety of, vegan, vegetarian,
or gluten free options offering something for everyone. I only eat fish, no
pork, beef or chicken so I was excited for this experience. I went with my
coworker who suggested the Medicine Man for drinks: (ANTIOXIDANT BLAST) = Sea
Buckthorn, Pomegranate, Blueberry, Cranberry, Black Tea & Soda. From there I
had to decide between delicious kale salmon salad, quinoa burger or the TLT. Going
back to those memories of the BLT I ordered ANDY’S FAVORITE “TLT” = Tempeh,
Lettuce, Tomato, Avocado, Vegenaise & Whole Grain Bread. So glad I did. It
made me want to come home to Cali and whip up my own versions. Recipe for
homemade Vegenaise below.
Ingredients:
Bacon Style, veggie protein strips or Tempeh (any non-meat
bacon of your choice) or if you are not
vegetarian, you can always go with the best Bacon you can find at your local
grocery store/butcher shop
Lettuce
Tomato
Optional: Mayonnaise, mustard, chimichuri, over-easy egg, and/or
avocado
Your favorite bread – I always go for Sourdough
Directions:
Toast your favorite bread
Either in a pan or in the oven, crisp up your veggie bacon
or Tempeh. I used the toaster oven and baked my veggie bacon for 5 minutes
until crispy
In a small pan, cook a fresh egg over-easy so the yolk still
runs out of the center
Spread on your favorite condiments. I like mayonnaise and
avocado or when I have fresh Chimichuri made, I smear some of that on one side.
After you’ve put your condiments on both sides of the inner
parts of the bread, you can add the lettuce, tomato, egg, and veggie bacon
Now take a huge bite and ENJOY!
Homemade Vegan
Mayonnaise without eggs:
Ingredients:
3 tablespoons lemon juice
2 tablespoons live apple cider vinegar
1 1/2 teaspoons ground mustard
Sweeten to taste with about 2 tablespoons raw honey or your
favorite sweetener
1 1/4 teaspoons salt
1/2 cup extra virgin olive oil
1/2 cup coconut oil or palm oil at room temperature
Instructions:
In a food processor, mix lemon juice, vinegar, mustard,
sweetener, and salt.
While mixing, add the olive oil slowly through the hole in
the top.
Open the food processor and add the solid coconut or palm
oil. Mix until smooth and creamy.
Process as briefly as possible to keep the mixture from
heating up. Then it will be thick enough to
use immediately.
Pour into a bowl or jar. Use immediately or store in the
refrigerator up to one week.
Homemade Chimichuri
Recipe: http://neighborchicks.blogspot.com/2014/05/chimichurri.html
Inspired by: True
Food Kitchen
Purchase Vegan
mayonnaise, dressings, and cream cheese from Vegenaise: http://followyourheart.com/products/original-3/
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