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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