A Vegan BLT.
Not so farfetched with prepared store-bought vegan bacon, vegan “mayonnaise” and a loaf of bread.
But this is Janet-style. Whole foods only. No white flours.
A return of the raw eggplant bacon. Flatbread made with kabocha squash, buckwheat and flax. And for that mayonnaise, I whipped up a tofu-cashew version.
Food is always a source of discussion at gatherings, and since I don’t visit my extended family in Montreal that often, they found it shocking what I ate (or rather what I don’t eat). OK, no meat and dairy, but what about baked goods with eggs? No. What about whole wheat pasta? No. What about bread? No.
I make very few baked goods. Even when I do, I want them to be whole-foods based. It took me awhile, but I finally made Gena’s curried kabocha squash flatbread when I had a hankering for a BLT with the abundant fresh tomatoes. Although, after I had difficulties with a wet dough that never seemed to bake, I was reminded why I love my one-pot meals. They are so much harder to goof up!
My problem with the bread was that it took much longer to cook. I probably added too much water since my squash was already moist. Or I should have spread it thinner. In any case, I had to flip it while the underside was still wet. After a long run in the oven, it was dry and cooked through. I loved the subtle flavour from the squash which made these moist and pliable breads. The spices added a complementary touch and was nice with the BLT components.
I also made a quick vegan mayonnaise with tofu and cashews. I scoured a few recipes, including some made with avocado and even beans but wanted one that wasn’t loaded with oil. While not as creamy as traditional mayo and only reminiscent of its flavour, I still enjoyed the spread. In the sandwich, you wouldn’t note the lack of real mayonnaise. You only notice the differences while licking the knife.
While most people have returned to school this week and may be looking for totable lunches, sandwiches are common for the masses. However, just like my BLT Corn Pinto Bean Salad with Raw Eggplant Bacon, the bacon needs to be kept separate and assembled just prior to serving. The great thing about the eggplant bacon is how crispy it is. However, it seems to whisk in moisture super fast, so you need to keep it separated until ready to eat.
After I ate the last serving of this salad, I was sad. Sad I had no more salad left. It was that good.
Rob cocked his head and asked, So is this a repeater recipe?
But we have no more corn! And no more spinach or lettuce! And I think my Appaloosa beans are finished, too.
That can easily be remedied, Janet.
Besides, I just bought 53 lbs of tomatoes (yes, I did it!)
I think I should focus on those!
So this one will just go down in the vault as a wickedly delicious salad. And contrary to my sorry excuses, this is a very forgiving salad. Use your favourite salad toppers. Just don’t skip on the tomatoes. And the dressing.
This salad all began with the creation of the raw eggplant bacon. I picked up a super cheap monster eggplant and earmarked it for the dehydrator. The salty and sweet marinade (tamari, maple syrup, vinegar, chili powder, smoked paprika and liquid smoke) was delicious and I couldn’t wait for them to dry out. Twelve hours felt like a life-time. I was blown away by the texture of the eggplant, airy yet crispy but sadly, with a fraction of the flavour from the salivating marinade. Since I used low-sodium tamari there wasn’t the uber saltiness associated with bacon but it was pretty nice, regardless. Does it taste like bacon? Not at all, but I don’t consider that a bad thing.
I also used some of the extra marinade to make zucchini chips. Since I sliced them cross-wise, they looked like chips and tasted like bacon chips, too. However, those went into my belly. The eggplant bacon went into this salad. (For the record, I prefer the eggplant version!)
Obviously, this salad pushes monumental levels when you use fresh, ripe ingredients. Fresh heirloom tomatoes, check. Local, fresh corn on the cob, check. Cute heirloom pinto beans, I’ve got that covered. Your greenery of choice (or whatever is in your fridge): baby spinach. I added oomph to the original dressing by mirroring the bacon marinade, throwing in smoked paprika and chili powder. Lime juice makes this a bright dressing. And while I was worried I wouldn’t have enough dressing with only the juice from 2 non-juicy limes, after I placed everything in jars for the week, the tomatoes macerated, adding tomato juicy goodness to the dressing, too. Now it was perfect.
For another variation on the corn + tomato + bean salad, try this one with a balsamic dressing, toasted in a skillet.
This is my submission to this month’s Bookmarked Recipes, to Healthy Vegan Fridays, to this week’s Raw Food Thursdays, to this week’s Weekend Wellness, to this week’s favourite summer recipes, and to Deb for this week’s Souper Sundays.