A scrumptious nod to the conventional BLT, but cruelty-free! Marinated strips of tempeh are fried in a cast-iron skillet forming a bacon-like, caramelized outside. Bacon flavored mayo enforces that mouth-watering flavor with zero cholesterol and 100% plant-based. Who needs any more reasons to make the switch to this compassionate sandwich?
I'm excited to share this new BLT recipe with you all but first...you guys, my cookbook collection is getting out-of-control. I'm doing all these reviews for you; you're welcome. Let's add one more to the stack real quick then shall we?
The book review de la semaine is on Mary Mattern's just released 100% vegan cookbook, Nom Yourself. I received an advance uncorrected proof from the publisher, Avery Books, so I don't feel qualified to comment on the photos (as the copy is in black and white) or the quality and feel of the book.
If you've never cooked before, Mary's chapter "The Essentials" should be of great assistance. She covers everything from baking powder to ground black pepper to avocado oil. She also covers mixing bowls and spatulas (in case the impending cook isn't sure what either of those are), along with a variety of other, commonplace kitchen utensils. Besides the plainly obvious, Mary features a quip about plating which I thought was pretty neat. Plating might not be something the average home cook thinks about, so I imagine many would find this bit at the very least interesting if not helpful.
Nom Yourself is filled with recipes for homemade staples like almond milk and cashew cream, sauces such as pesto and tartar sauce, breakfasts like blueberry oatmeal squares and tempeh bacon spinach quiche, appetizers such as pie wheels and fried eggplant sticks, soups and salads like sweet sensation salad and kale noodle soup, and there's even a chapter devoted to sandwiches where she features her deviled eggless salad sandwich and shiitake mushroom po'boy with remoulade. Of course the pasta chapter has a baked macaroni and cheese recipe and cauliflower ricotta stuffed shells, entrees include sesame tofu tacos and mushroom chia risotto, sides like drunken potatoes and buttermilk biscuits caught my attention, and delicious desserts like whisky lady cupcakes and double trouble brownies scream, "Make me!" Most recipes include a full page photo, except the sauces and homemade staples.
Her collection of recipes is filled with both the heavy (fried guacamole) and the light (balsamic garlic portobello chop). There seems to be a recipe fit for everyone and I think folks will appreciate her down-to-earth and easy narration. There's vegan renditions of classic favorites like french toast and burgers as well as more unique dishes like pickled beet stems and stuffed artichokes. Most Mary's recipes are straight-forward and simple, with a few more complex ones thrown in. Overall, I think this would be a very pleasing book to a variety of diets as well as cooking abilities. Plus, you know everything in it is vegan so no substituting which can sometimes feel overwhelming and daunting. Find the brand-spankin' new Nom Yourself on Amazon.com and learn more about Mary on her blog at www.nomyourself.com.
I decided to make Mary's tempeh bacon for three reasons: it made an appearance in several of her recipes, I had never before made tempeh bacon, and I was craving BLTs. It appeared as if fate was on my side. A word of caution, especially to carnivorous folks out there. Tempeh bacon isn't bacon; so don't go in expecting a perfect bacon replica. As Todd put it, "It's kind of like a bacon patty." ...tastes baconish but the texture, obviously, isn't the same...all in all though, it's incredibly delicious and I highly recommend it.
Tempeh BLTs
A scrumptious nod to the conventional BLT, but cruelty-free! Marinated strips of tempeh are fried in a cast-iron skillet forming a bacon-like, caramelized outside. Bacon flavored mayo enforces that mouth-watering flavor with zero cholesterol and 100% plant-based. Who needs any more reasons to make the switch to this compassionate sandwich?
Yield: 3 sandwiches
Ingredients
- 1 8 oz package of tempeh
- pure maple syrup
- apple cider vinegar
- 1 tbsp soy sauce
- 1 tsp ground black pepper
- 1 tsp liquid smoke
- ground cumin
- dash of kosher salt
- 6 slices of your favorite sandwich bread
- 1 large tomato, sliced
- handful of lettuce or spinach
- 3 tbsp vegan mayonnaise
- 3 tbsp coconut bacon (optional)
Cooking Directions
- Cut the tempeh into 6 strips, then cut those in half to make 12 strips. Whisk together the maple syrup through the salt in a liquid measuring cup. Pour the marinade into a 8x8 inch baking dish or large shallow bowl and submerge the strips in an single layer. Allow to marinate for at least 30 minutes.
- Meanwhile, slice the tomato and prep a handful of greens.
- Once the tempeh is done marinating, reserve 2 tbsp of the sauce in a small bowl. Heat a large cast-iron skillet over medium-high heat. Add the tempeh strips in a single layer and fry for 4 minutes, then flip and continue to cook another 4 minutes. The strips should develop a crunchy layer on the outside. Remove from heat.
- Whisk the mayo into the reserve marinade. Toast the bread and assemble into 3 sandwiches, each with 4 strips of bacon, greens, and tomato. Add a bit of coconut bacon in there for some crunch if you like. Serve warm.
I received this book from Blogging for Books for this review.
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