Hey Sweeties,
My apologies for the long hiatus I took in posting!
I generally eat pretty darn healthy, but I am currently on a twelve week clean, clean, clean eating and fitness program to get my bod into prime bathing suit condition so for those of you in a similar boat, stay tuned for some clean, low-carb, high protein vegan eats!
This recipe caters to my lettuce wrap obsession and a serious craving for tempeh bacon.
BLT Lettuce Wraps with Macadamia Mayo
Ingredients:
- 1 head of organic romaine lettuce, leaves seperated
- 3 or 4 ripe organic roma tomatoes, sliced
- 1 package of tempeh bacon, prepared according to package directions, cooled and crumbled
- 1 cup raw macadamia nuts
- 1 clove garlic
- 1 tbsp freshly squeezed lemon juice
- 1/2 cup filtered water
- S&P
To make the mayo, combine the macadamia nuts, garlic, lemon juice and water in a high speed blender (I use my VitaMix but the Magic Bullet works great too) and blend on high until the mixture is perfectly smooth and creamy. If it is really thick, add a little more water. It will thicken up a bit if you refrigerate it for an hour or so. Season the mayo with salt. You could add a little smoked paprika or other herbs right about now too, if your heart desires :)
To assemble, spread some mayo onto each romaine leaf, top with slices of tomato and sprinkle on some crumbled tempeh bacon. A little diced avocado wouldn't hurt either! Season the wraps with a grind of fresh pepper and NOSH!
XOXO
Vivacious Vegan
My Lovely V.V. readers,
First off: According to my 'stats' here on Blogger, I have reached over 7000 hits from wonderful vegans, vegetarians, and omnivores from every continent on our beautiful planet! When I started writing my One Vivacious Vegan blog a year ago, I didn't think I would even have 100 people checking out my little place in the blog universe so I just wanted to extend a big, big, BIG THANK-YOU for hittin' me up and for your enthusiasm in cooking and eating for a healthier planet and a healthier YOU!
Now onto the food stuff!
I have never actually had a real BLT. Ever. I've always been more of a grilled cheese kinda gal. But after concocting a vegan version of the classic 'bacon/lettuce/tomato' combo, I am HOOKED! It is also easy, easy, easy and quick, quick, quick!
Vegan BLT
Ingredients:
-Two slices of your favorite bread (I used whole-grain French bread for the one in the pic)
-Vegan mayo (the amount is totally at your discretion, some like a thin layer, just enough to lube the bread, some like it oozy and saucy. . .oh baby. . .)
-Three slices of the best looking tomato you can find
-Two leaves of lettuce (Butterhead/Boston lettuce is by far the best but it can be pricey, so use whatever you have available. Romaine is crunchier, red leaf is more delicate in flavour, you could get fancy with baby spinach or arugula, but whatever you do - DO NOT USE ICEBERG LETTUCE. Iceberg lettuce seriously lacks in flavour and nutrients and should only ever be eaten sliced into wedges and topped with a creamy dressing. Please never use iceberg lettuce in salads either. And that concludes my lettuce rant.)
-1 tbsp veg oil
-Three or four slices of tempeh bacon (or five or six, greedy guts!)
-S&P
Toast the bread to the desired level of toastiness. Set aside.
Heat the oil in a skillet over medium heat. Cook the tempeh bacon until it is crisp and brown on both sides (about 2 min per side).
Spread your desired amount of mayo on one side of each slice of the toasty bread.
Layer the tempeh bacon, lettuce and tomato slices on one slice of the bread and top with the other slice.
EAT!!!!!
. . .What? Too old school for ya? Well, if you must mess with a classic, try adding/swapping:
-fancy greens instead of lettuce
-flavoured vegan mayo
-sliced avocado (this would make it a B.A.L.T. . . . or a T.A.L.B. . . .whatever)
-fried tofu strips (and now it's a B.L.T.T. or a T.B.L.T. or a B.T.L.T. or a . . .whatever)
-sliced jalapenos or banana peppers
-melted vegan cheeze
XOXO
Vivacious Vegan
Hello my dearest darlings!
I had to take a short hiatus from my blogging and I sure have missed it! I hope you haven't forgot about me :(
Spring has sprung! After what seems like an endless season of wintery days and cold, dark nights, the sun now shines brightly and the whole city is bursting with greenery. Winnipeggers especially appreciate this changing of the seasons (we are known to wear shorts and t-shirts as soon as the temp reaches above 0 degrees C) and our menu's reflect the weather: It's BBQ season, baby!
Bee and I discovered a working BBQ on the common patio of our apartment a couple weeks ago and made some DELISH grilled corn on the cob with chili oil. A week later, Bee met the man who actually owns the BBQ and upon asking for occasional use of the Q in exchange for some cash, she was promptly (and rudely) rejected. Bee figures she can get away with grilling things after midnight ;)
Stay tuned for midnight vegan BBQ recipes (and don't tell Mr. Cranky upstairs!).
Speaking of corn: Here is a recipe for a yummy yum yum soup that you can make with either frozen or fresh corn right off the cob. To remove fresh corn from the cob, peel off the green husks and corn silk and discard them. Then stand the flatter end of the corn up in a large bowl and hold onto the tapered end. Using a sharp knife, slice the kernels off the cob, starting at the top, in a downward sawing motion. Try to keep the knife as close to the cob as possible. And for heavens sake, DON'T SLICE YOUR FINGERS OFF! . . .Otherwise just go buy a bag of frozen corn niblets :)
Tempeh is made from fermented soybeans, pressed into a block. It is readily available at health food stores and I have seen it at many grocery stores (including the natural foods aisle at Superstore). Tempeh bacon is a marinated, sliced tempeh product that makes for a tasty addition to breakfast or vegan BLT's. I bought a pack at VitaHealth and plan to buy more :)
Smoky Corn Soup with Tempeh 'Bacon'
Ingredients:
-2 tbsp veg oil
-1 large yellow onion, diced
-5 cloves garlic, chopped
-1 tsp chili flakes (or more if ya like it spicey)
-1 tsp cumin
-1/4 tsp chipotle chili powder (optional)
-3 cups fresh or frozen corn kernels
-6 cups veggie stock or water
-S&P
-6 to 8 strips of tempeh bacon, chopped into bits
Garnish:
-1 avocado, diced
-1/2 red bell pepper, finely diced
Heat 1 tbsp of the oil in your favorite soup pot over medium high heat. Add the onions, garlic, chili flakes, cumin, a sprinkle of salt and chipotle powder (if using) and saute until the onions are translucent.
Add the corn and cook for a further two or three minutes then add the stock or water and crank the heat to high. Bring the soup to a rolling boil and then reduce to a simmer over medium low heat.
Simmer for fifteen minutes and then puree using an immersion blender OR using a slotted spoon, remove the veggies from the broth and transfer them to a blender with just a BIT of the liquid (CAUTION: hot things expand once you turn on the blender and coup explode and burrrrrn ya, so don't overfill! Puree in bathces if you have to!) and puree the veggies to a smooth consistency, returning the puree to the broth in the soup pot. Season with S&P to your taste.
Meanwhile, heat the remaining oil in a skillet over medium high and cook the tempeh until it is golden brown and crisp. Stir it into the soup, reserving some for a garnish.
Ladle the soup into bowls and garnish with extra tempeh bacon, diced avocado and finely diced bell pepper. Serve to hungry friends ;)
XOXOXOXOXOOXOXOXXOXOXOOXOXO,
V.V.
