We were heating up some leftover Creamy Cauliflower Soup for lunch, and my hubs was making a little sandwich to go with. I decided I was also in the mood for a sandwich, so starting getting creative... And came up with this yummy BLT concoction.
A BLT was always one of my favorite indulgences in my non-veg years, but the thought of switching out tempeh "fakin bacon" just didn't really make me drool. However... this sammy is definitely drool-worthy thanks to my Bruschetta Bean Spread.
Here's how I made it:
Vegan Bruschetta Bean Spread:
-1 cup prepared dry cannelloni beans (soak overnight, bring to a boil in a small pot with water, reduce to simmer and cook 1 hour, then drain) OR canned (but be mindful of the salt)
-2 tbsp. GOOD olive oil (Read about Olive Oil on NPR)
-1 tsp good balsamic vinegar
-4-5 ripe cherry tomatoes
-basil (I only had dry basil, but fresh would be best) - as much as you like
-garlic powder, salt, and fresh ground pepper to taste
Combine all ingredients in food processor and blend until smooth and creamy. Best served cold with crackers, or spread on sandwiches.
Vegan BLT with Bruschetta Bean Spread
Ingredients
-3 pieces tempeh "fakin bacon" - prepared as directed on package
-organic mixed baby greens
-Bruschetta Bean Spread
-toasted good bread (I used Ezekiel Sprouted Sesame Seed Bread)
Assemble and enjoy!!
Served with La Croix sparkling water and Creamy Vegan Cauliflower Soup!
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