When I was a child, one of my most loved sandwiches was a bacon, lettuce, and tomato. A decent BLT shook my reality. I adored the smoky, salty kind of the bacon.
Today, the possibility of eating a sweet and wise pig makes me feel ghastly, and like a large portion of us, I was raised to trust that meat and dairy was a vital piece of a solid eating routine.
When I understood that wasn't the situation, I quit any pretense of eating well evolved creatures. That was more than twenty years prior, and I've never thought back. In any case, I never lost the hankering for smoky and salty nourishment.
Since Alex and I began this blog we've been endeavoring to discover options in contrast to creature items that will change over even the most bad-to-the-bone meat eater to a plant-based just eating routine.
Also try our recipe : CREAMY PESTO MAC WITH SPINACH
- 1 tablespoon coconut oil
- One large Portobello mushroom – washed and patted dry
- 1/4 cup maple syrup
- 2 tbsp liquid smoke
- sea salt to taste
- Pepper to taste
Instructions :
- In a bowl that is large enough to marinate the mushroom slices combine the liquid smoke, maple syrup, salt, and pepper.
- Cut the mushroom into thin strips, no more than a 1/4 of an inch thick, and marinate both sides in the liquid mixture. At least 15 minutes per side.
- Heat the oil in a medium skillet and cook the mushrooms for 3 minutes, flip and cook for 3 more minutes. They should be browned and the edges should look crispy.
- Notes
- For a Bacon Lettuce and Tomato sandwich toast two pieces of whole grain bread. Add lettuce, sliced tomato, the mushroom bacon, and salt and pepper if desired. You can also spread some vegan mayo on the toast for added flavor.
Source : bit.ly/2CXZAED
Read more our recipe : One Pot Spicy Thai Noodles
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