Vegan BLT — Perfect Woman Wanna Be

So, if you’ve read my “Author” page you may have noticed that I’m trying to eat healthier…and go vegan. (I’ll touch on that in another post…it’s been an interesting journey.)

This has resulted in my trying new recipes every week, many of which have been delicious. Others, have not.

Hence the name: Tortured Tuesdays.

My dear son and husband indulge my desire to eat better, but are often less than enthusiastic with what I choose to make. My husband is the kind of man who grew up with a set menu – Monday’s are spaghetti, Tuesdays are tacos, Wednesdays are pizza, etc. He likes having one or two “go-to” recipes that he knows will be in our weekly repertoire.

I, however, like to try new things.

This week’s torture adventure is BLT Salad, which I found on a great website – Vegan Yum Yum. Check out the site to find some great, healthy recipes. Of course, this recipe isn’t really healthy (with the Mayo), but it is good!

Okay, so stick with me, yes the recipe is vegan…but you can put bacon in instead of the vegan substitute. Keep reading, it’s really good.

David cleaned his plate…and said he’d eat it again. Sometimes, that’s all I can hope for!

Vegan BLT Salad

BLT Salad

4-6 Side Salads

1 Head Lacinato Kale (aka Tuscan or Dinosaur Kale)*
1 Package Lightelife Organic Smoky Tempeh Strips** (My nonvegan friends – I’m sure bacon would also work.)
2 Tbs Peanut Oil, divided (I didn’t have Peanut Oil – so I used Canola Oil)
1 to 1 1/2 Cups Baby Spinach, Packed
1 to 1 1/2 Cups Sweet Cherry Tomatoes (about 25) ( I didn’t have cherry tomatoes, so I just diced a tomato or two)

Dressing
1/4 Cup Vegenaise Mayo (Regular Mayo may be used.)
1 tsp Dijon Mustard
1/4 tsp Salt
1 tsp Lemon Juice
2 tsp Agave Nectar
Freshly Ground Black Pepper

*You can also use regular lettuce if you like, just make sure not to add the dressing until just before serving.

Wash and dry kale. Remove and discard the center stem from each leaf. Stack the kale leaves on top of each other and slice into thin strips with a sharp knife.

Place the cut kale into a large bowl. Whisk the dressing together and toss with the kale until evenly coated. If you are using regular lettuce, keep the dressing separate until just before serving. Cover with plastic wrap and refrigerate for at least 30 minutes, longer is no problem.

Meanwhile, prepare the “bacon.” Slice the tempeh strips into thin, small pieces, and pan-fry in 1 Tbs peanut oil for about 5 minutes, or until golden brown and crisp on the edges. Drain on a paper towel and set aside.

Next, add another tablespoon of oil to the same pan you cooked the bacon in (don’t wash it out!). Cook the tomatoes with 1/4 tsp salt for 3 minutes over high heat, or until beginning to soften and the juices are starting to come out. Remove to a bowl, with juices, and set aside.

Assembling the salad

Once you are ready to serve the salad, chop up the baby spinach and toss it with the kale, making sure everything is now covered in dressing. If you are using regular lettuce, mix in the dressing now. Add 3/4 of the bacon and the tomatoes and toss again. Plate, topping the salad with the rest of the bacon and some freshly cracked black pepper. Serve.

My pictures don’t do it justice!