+GF +SF
We used to love a good BLT. The smoky and salty flavors, along with the fresh, crisp lettuce and the juicy tomato was such a treat, until we thought about what we were really eating. Even though we didn’t miss turkey bacon when we went vegan, we did miss that salty and smoky flavor, so we came up with a way to satisfy that craving while staying true to our core belief of living cruelty-free lives. It turned out that portobello mushrooms, soaked in maple syrup, salt and liquid smoke is a great way to quench those cravings. This recipe is one of our most popular, and we think you’ll understand why once you try this salad. —LM + AM
SERVES 3 TO 4
“BACON”
3 tbsp (45 ml) liquid smoke (use less if you don’t like a strong smoky flavor)
¾ cup (180 ml) pure maple syrup
1 tsp fine sea salt, or to taste
Ground black pepper, to taste
3 large portobello mushrooms, washed, gills removed, patted dry
1 tbsp (15 g) coconut oil
DRESSING
¾ cup (85 g) raw cashews, soaked in water for at least 4 hours
Juice of 1 lemon
2 cloves garlic, sliced
5 tbsp (75 ml) unsweetened almond milk
1 tsp smoked paprika
¼ tsp fine sea salt
⅛ to ¼ tsp cayenne pepper (optional)
SALAD
1 large head romaine lettuce, chopped
2 cups (326 g) sliced cherry tomatoes
1 avocado, peeled, pitted and sliced (optional)
FOR THE “BACON”
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 ¼ inch (6 mm) thick, and marinate both sides in the liquid mixture, at least 15 minutes per side.
Heat the oil in a medium skillet over medium-high heat and cook the mushrooms for 5 to 8 minutes, or until they release their water and the edges get crispy. Then flip them and cook for 8 more minutes. They should be browned and the edges should look crispy.
FOR THE DRESSING
Rinse the soaked cashews and place them in a high-powered blender. Add the lemon juice, garlic, almond milk, paprika, salt and cayenne (skip if you don’t like spicy). Blend on high speed for about 2 minutes, or until the dressing is creamy. You shouldn’t see or taste any solid pieces of the nuts.
FOR THE SALAD
In a large salad bowl, toss the lettuce and tomatoes with the dressing to coat. Put the “bacon” on top or cut it into small pieces and toss. Add a few slices of avocado on top, if desired.
*SEE PHOTO INSERT