Vegan BLT with Bruschetta Bean Spread

A stormy day in Atlanta = lots of kitchen experiments here at FTMS!

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!  

Better than Bacon and Eggs

A typical breakfast for me is either a yummy fruit smoothie, or some granola and almond milk... but every once in a while my body just wants a nice hearty breakfast!  

In transitioning my diet, a common breakfast of mine was egg whites and Morningstar Farm's Veggie Bacon.  However, this is not vegan, so I decided to test out this tempeh Fakin Bacon. It was yummy, crunchy, smokey, and delicious!  

Now for the egg whites... I initially gave up egg yolks because of the cholesterol, but then I did a little research and I don't really have a desire to eat eggs ever again unless I am the one raising the hen and controlling her living conditions.  

(You can find more info at EggIndustry.com.)

Now, back to my meal.  A great way to "fake" the flavor and texture of egg whites is to slice tofu and sauté the slices in a pan.  Just cook a couple minutes on each side season with whatever you'd put on your eggs (I used salt, pepper, and of course nutritional yeast for a cheesy flavor).

One thing that I think is missing from everyone's breakfast plate in America is some veggies!  We should be eating veggies at every meal... they're the best thing for us!  To incorporate veggies into my breakfast, I sauteed some Kale in a little grapeseed oil with red pepper flakes, and then cooked it down with a little vegetable stock.  Just season and top with your tofu slices and you've got a delicious, healthy, Better than Bacon and Eggs breakfast!