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.
Whenever I cook for other people, I am torn between trying a new recipe on unsuspecting partners in crime, or sticking to some tried-and-true recipes. I battle between knowing a dish will be great, to the possibility that I might find a new dish I love as well! Or if I don’t, others will help me eat it (just kidding!). Certainly some dishes lend well to large gatherings, like creamy lettuce salads.. because they just don’t last until the next day.
So when I was confronted with meeting (many!) strangers over a potluck, I erred on the side of trouble, and a large salad (salad = trouble ? No way!). Thankfully, this gamble paid off. I taste-tested it before I brought it over, so I knew I wasn’t doomed to disaster.
I must admit I don’t make many creamy dressings, and my only mayonnaise is Japanese (courtesy of okonomiyaki cravings), but the majority of this dressing was entirely avocado. It was pretty scrumptious and the green onions had a small kick of heat that balanced out with the avocado nicely and while I omitted the hot sauce, I am sure it would have been nice for those who enjoy more spice. The Romaine and chips had nice crunch that complemented the rich creaminess from the dressing. The black beans were a nice addition too. I am reminded how much I love creamy salads and now I have to wait for another grand gathering to make such a monstrous salad a second time. Enjoy!
This dish was adapted from Noble Pig, and also spotted at Krista’s Kitchen. It is my submission to this month’s No Croutons Required featuring Mexican soups and salads as well as this month’s My Legume Love Affair hosted by The Well-Seasoned Cook.