The BEST Vegan Carob Chip Cookies

I have a friend who is allergic to chocolate (poor guy), and so I googled "best vegan chocolate chip cookies," intending on making him a carob version.  Low and behold... this recipe popped up with that exact title, with the word "BEST" capitalized for emphasis.  Who could resist that?  

I am usually dubious of such a bold proclamation made on the internet, but always eager to actually make THE BEST anything, especially if it's as easy as following a simple recipe found in 3 seconds online!

Well, I must say- these did not disappoint.  They had a nice balance of crunchy and chewy, and that blissfully addictive sensation that only THE BEST Carob (or Chocolate) Chip Cookies could invoke.  The second time I made them, I made the mistake of halving the coconut oil, but they turned out even better.  So, I altered the recipe here- let me know if you get a different result...  And good luck keeping these in the house!

Makes @ 15-18 good sized cookies (I usually double this recipe)

Ingredients:
1/4 C. coconut oil (must be measured in liquid form)
1 C. loosely packed brown sugar
1 T. vanilla extract
1/4 C. soy milk
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 C. all purpose flour (I used all purpose spelt flour)
1 C. carob chips

Spinz:
Preheat oven to 350 degrees F.  Whisk together the coconut oil and brown sugar. Mix in vanilla extract.  In a separate bowl, whisk together the dry ingredients: salt, baking powder & soda, and flour.  Add in about 1 cup of the dry ingredients to incorporate into the sugar oil mixture.  Add in the soy milk.  Add the rest of the dry ingredients. Mix in the chocolate chips.
The dough will be very stiff.  Roll into golf ball sized balls with your hands, pressing the dough together.  Important:  Only flatten these slightly (the dough will spread out quite a bit in the oven).  Space each cookie @ 2" apart.  Bake for @ 10 minutes.  

Joshy's First Birthday Party!

I can't believe it's been almost a year since my little Joshy was born!  I also can't believe how much time has gone by since I last posted.  Needless to say, my culinary "adventures" have been more like culinary "what the hell can I make in 5 minutes?"

Well... I was determined to make something special for the event- so I carved a melon bunny.  It was something I had done a couple times before, so I knew it wouldn't take a whole afternoon to figure out. Plus, it was appropriate for Easter too... win-win!

I also made Joshy a little cake (although it looks huge in this picture).  Nothing special- just vanilla agave cake with vanilla soymilk custard on top.  He's such a picky eater right now, I knew he wouldn't do much with it.  Turned out, I was right.  In fact, he was so traumatized by the ten of us singing to him, that he barely noticed the cake with the big #1 candle on it.  After he calmed down, it didn't take long for him to explore this alien object in front of him... but he was cranky from missing his nap, and only got as far as putting a tiny fist full of custard in his mouth before wanting OUT!

But alas, a one year old child will inevitably recover, and go back to doing the things that really make him happy- like chewing on his socks and sitting on a keyboard.

Also, my best friend Cee (and Joshy's Fairy Godmother) made these cute little vegan deviled eggs (recipe from VegNews).  Note to all- the recipe calls for far too much black salt in the filling!  She had to alter it a few times to get it right.  They turned out yummy, but I wasn't fond of the agar egg whites- just wasn't the right texture for those who know what a deviled egg tastes like.

Well, all in all- it was a good event, and we had a blast!  It'll definitely be something we look back upon and have a giggle.  And before you know it, my baby won't be a baby anymore (sniff).  I'm glad I could share this with all of you!

Vegan Apple French Toast A La Mode

A warm french toast, crispy on the outside, warm and fluffy on the inside, tastes a lot like a freshly made donut! When topped with apple pie filling, creamy soy vanilla ice cream, and a drizzle a little maple syrup, you will be transformed.
This was a good alternative to good old American apple pie, and it was easy and fun to make!  I used thick cut bread (Texas toast- found a vegan one!).  I made this for friends at a get together for dessert, and everyone gobbled them up.  This recipe is an adaptation of the "Fronch Toast" from VWAV.  I subbed the coconut milk for the soy creamer, because it was what I had on hand, but it doesn't have a strong coconutty flavor.  A lot of people asked me what was in the batter, since I didn't use eggs.  The "secret" ingredient is the chickpea flour- that is a must!

You can also top with a variety of toppings.  Toasted coconut was excellent!  Allow guests to assemble themselves, and offer more than one topping.

Makes 12-16 slices (you can halve the recipe if cooking for just a few people, but keep in mind that most will want more than one)

Ingredients:
12-16 slices Texas Toast bread
1 cup coconut milk
1 cup soy milk
3 Tbsp. corn starch
pinch of salt
1 tsp. vanilla extract
1/4 cup brown sugar
1/2 cup chickpea flour
vegetable oil for pan frying

Spinz:
Whisk together all ingredients, with chickpea flour last.  Whisk until just combined.  A few clumps is ok.  Heat a non-stick skillet and add a few tablespoons of oil for frying.  Dip bread (fresh, no need to dry) into batter to thoroughly coat both sides, letting excess batter drip off before frying them for a couple minutes on each side. Turn down heat if it gets too dark too quick.

Vegan Spelt Quinoa Cornbread

According to the three-digit temperatures we've been having, it is now officially summer.  Out comes the watermelon, the extra sunscreen (and extra leg-shaving, yikes!), air conditioning on full blast, and of course, the outdoor barbeque.
This cornbread is definitely a great thing to bring to one.  Not only is it super moist and fluffy, but it also brings a punch of nutritious goodness with the addition of some cooked quinoa (no one will know)... the perfect carby side dish!

Ingredients:
Wet:
2 cups soymilk (or other non-dairy milk)
2 tsp. apple cider vinegar
1/3 cup vegetable oil
1/2 cup brown sugar
1 tsp. vanilla extract
Dry:
1 1/4 cups white spelt flour (all purpose flour should work too)
1 1/4 cups yellow corn meal
1 cup cooked golden quinoa
1/2 tsp. salt
1 Tablespoon baking powder

Spinz:
Heat oven to 350 degrees F.  Add the apple cider vinegar to the soymilk and let curdle for a few minutes.  Meanwhile, whisk together all the dry ingredients in a separate bowl.  Add the remaining wet ingredients to the vinegar soymilk mixture, then mix in the dry ingredients until just incorporated.  Pour mixture into a 9 x 13" prepared baking pan and bake for 20-25 minutes or until a knife comes out clean.
Serve warm with melted margarine or at room temp. Makes 12-16 servings

Back Into the Swing of Things!

It's been quite a while since I've posted, although I've thought about it plenty of times- during diaper changes, in the middle of the night while breast feeding, bouncing on a yoga ball with a little baby in my arms, you know- the usual times!  Yes, having a baby has been a "little bit of an adjustment," but it's been all worth it, and now I'm feeling like I can actually settle down and get back into the swing of things.  "Things," meaning stuff I used to do before baby... i.e. cooking, blogging, writing, DJing, etc.  

Although I haven't been cooking much for the past couple of months, I have been enjoying the luxury of eating great food cooked by my loved ones- thank God for loved ones!!!  I am so blessed to have people in my life that can cook, and cook vegan food at that!  
And now that baby Joshua is in our lives, you know we are going to start him in the kitchen early!  
Don't get me wrong, it's still quite a task to find time away from the intense draw of a newborn baby, and it's probably going to be a little rocky at first, but I'm eager to start sharing again.  SO EAGER!  

Baby Joshua at 8 weeks... dispelling the myth that vegan babies aren't healthy!


Here's to some more great adventures to come!

Newborn VegSpinz

Well I took a nice long break to look after myself and the baby, who was born four days early, due to an unexpected C-Section.  My blood pressure was too high for my doctor's comfort, and off I went to the hospital for surgery prep!

I have to confess, it was pretty scary, as I was conscious the whole time.  I was really grateful to have my husband there to console me, and tell me what was happening, although he probably felt like fainting a few times!

I recovered remarkably (I was told), and am doing well... so is baby Joshua.  Born April 2nd at just under 7 pounds, I was so glad he wasn't an April Fool's baby.  Here he is smiling at 4 days old!  I still can't stop staring at him.

Vegan Salami, Using Tapioca Pearls

I read somewhere that a chef used tapioca pearls in a dish to mimic fat.  Intrigued, I delved a little deeper into the subject, and found that vegans were already using them in seitan to improve texture.  I also found that you must use instant tapioca, so that it would actually cook through properly.  The tiny beads are barely recognizable in this, but I think it does add more softness and a little "bounce" to the texture.  Also, it does mimic the fat left on the tongue after eating salami.

This recipe tastes A LOT like salami, and slices thin (not paper thin, but pretty thin)!  

Ingredients:

1 C. celery, chopped

1 C. yellow onion, chopped

pinch of salt to saute

-----------------------------------

3/4 C. water

2 cloves garlic

1/4 C. soy sauce or tamari

1/2 tsp. salt

2 tsp. liquid smoke

3 T. tomato paste (can substitute with ketchup)

2/3 C. nutritional yeast flakes

1 tsp. fennel seeds

1 T. smoked paprika

2 T. extra virgin olive oil

-----------------------------------

1/2 C. minute tapioca pearls

2 tsp. whole black peppercorns (or cracked if you prefer)

2 C. vital wheat gluten

Spinz:

Without any oil, saute the celery and onion with the pinch of salt in a non-stick skillet until tender.  

Transfer to a food processor with water, garlic, soy sauce, salt, liquid smoke, tomato paste, nutritional yeast, fennel, paprika, and olive oil.  Blend until pretty smooth (no big chunks).  

In a mixing bowl, mix tapioca pearls, peppercorns, and wheat gluten.  Add the wet mixture and mix until it becomes a stiff dough.  Get your hands in there and knead it until everything is well incorporated.  Roll into a couple of tubes and wrap tightly in aluminum foil.  Steam or pressure cook until firm (about 45 minutes) with indirect water.  (Optional for dryer texture) Remove from foil, brush with olive oil, and bake for 30 minutes in the oven, turning mid-way through.  Let cool a bit before cutting.

Super Quick No Yeast Crispy Chewy Pizza Crust!

When I crave pizza, I usually think about how long it'll take to make the dough, then end up making something else.  This flavorful dough takes no time at all to make (no resting required), and contains no yeast.  When baked correctly, it's crispy on the outside, and chewy on the inside- just like what a good pizza crust should be.  If you don't have a pizza stone or special pan, no worries- this method will make you a pizza hero!

Here's the recipe.  Take special note to the method (or spinz), as it will mean the difference between a tough soggy dough, and the one shown above!


Makes two large crusts
Ingredients:


2 3/4 C. white spelt flour 
2 C. all purpose flour (or you can use your own preferred mix of flours)
1 tsp. baking powder
1/3 C. nutritional yeast
2 T. ground flaxseed
1 tsp. salt
1 T. sugar
1 tsp. dried basil (or Italian seasonings)
1 tsp. garlic powder
1 C. water


Spinz:
Heat oven to 400 degrees F.  Mix up everything except water in a large bowl.  Add water, and mix and knead into a smooth elastic dough.  If it's too sticky, add a little flour.  If it's too dry, add a little water.  Divide into two equal dough balls.  Flour your work surface generously with flour, and sprinkle some onto your dough.  Roll it out until thin, then fold up the dough 3-4 times (this adds layers, much like a puff pastry).  Dust with more flour as needed, then roll out again until very thin.  Transfer dough to a prepared baking pan (I sprayed mine with oil to keep from sticking and sprinkled some corn meal).  Poke the dough with a fork evenly throughout the dough and brush with a little olive oil.  Place pan on center rack, and turn the oven to broil.  This will only take a few minutes (depending on your oven), and you should watch it closely so it doesn't burn.  Ideally, it should look bubbly and slightly browned (maybe even more than shown below).  The dough should be cooked through and stiff, but not crisp.  

Take out of oven and flip the crust over. Add a thin layer of sauce and toppings.  Don't pile on too much or it will be too heavy for the crust.  The crust should have cooled down enough to handle by now, so lift it out of the pan with a large spatula and hands and quickly transfer directly to your oven rack.  Broil the pizza until cheese is bubbling, and the edges are golden.  Again, keep a close watch on it, as it should only take a few minutes.


If you have a pizza stone, or one of those perforated pizza pans, then by all means use it.  I would recommend sliding the dough onto one of these hot surfaces for best results, and you probably won't need to flip it.  


Also check the bottom of the pizza- it should sound crispy when you tap it.

Chocolate Mint Plant, Candied Mint Leaves

A few months ago, I stumbled upon one of these mint varieties at a supermarket, and had to have it!  It smells (and tastes) like chocolate mint- no kidding!  Unlike regular mint, it's less fibrous and the texture reminds me more of basil.  Luckily, after planting it in my herb garden, it grew beautifully.  

So I decided to make candied (or sugared) mint leaves, which is typically done with egg whites.  I found that using ground flaxseeds and water (flax eggs) worked well.  I also put my raw sugar into my Magic Bullet to make it into a fine powder.  You could also use a spice or coffee grinder for this.
Tips:  Dip the leaves in the sticky flax mixture, then squeeze off excess with your fingers so it won't be too clumpy.  Then sprinkle sugar evenly over leaf (front and back), and shake off excess.  Put leaves on a drying rack for a few hours, or until they're hardened.

Here are the finished leaves.  They taste like chocolate mint candy, and they're perfect for...

...Ice cream!

Collard Green Dolmas and Sushi

We had a bumper crop of collard greens this year, which we allowed to grow into what seemed like small trees.  And although I love me a big bowl o' greens, I thought I'd do something more creative with them.  I've been wanting to make dolmas for awhile now, and when cooked, collard greens make a good substitute for grape leaves.  These are easy and fun to make, and a great chilled summer dish, served with a dill yogurt sauce or tzatziki.

Dolmas are traditionally made with a rice base, mixed with a variety of spices, veggies, dried fruits, and sometimes meat, then they are wrapped in blanched grape leaves (or the kind you'll find in jars at the store).  Really, you can put whatever you like in these.  Mine had rice, seasoned tempeh, parsley, red onion, dried cranberries, and shredded beets.  Everyone gobbled them up.

The Filling: starts with 3 cups of cooked rice (I used a medium grain jasmine mix).  Then crumble a package of tempeh into a heated skillet with a thin layer of olive oil.  Let the tempeh brown, then add seasonings, salt, and a couple tablespoons of nutritional yeast.  Stir.  Pour in 1/2 cup of water and cover to let steam out.  Add this to the mix, then add 1/2 cup finely chopped red onion, 1/2 cup chopped parsley, 1/2 C. dried cranberries, and 2-3 tablespoons of vegannaise to help bind everything.  Salt and pepper to taste.

The Collards:  are blanched for 1-2 minutes in boiling water.  They should be pliable and vibrant green.  Take them out, and rinse with cold water to stop the cooking process.  Pat dry with a towel, then cut out the center stem.  Bring the right and left sides of the leaf together, overlapping to make a nice whole piece.  Mix up some lemon oil by using one part lemon juice to one part extra virgin olive oil and a dash of salt. Brush the leaf with this mixture.  Then you're ready to wrap!

To wrap:  simply spoon some of the rice mixture as shown above onto your leaf, and roll up like a burrito.  Brush on more lemon oil on the outside when done.

Note:  I added shredded beets separately to some for variety and color.  They also added a nice flavor that I liked a lot.

Dill "Yogurt" Sauce:  One part silken tofu, one part vegannaise, dried dill, salt, garlic powder, and lemon juice.  Puree until smooth.

You can eat these right away, but they're even better if you let them chill in the fridge overnight.

I also made California sushi rolls with the greens.  I used sushi rice (vinegar, sugar, and sesame oil), pickled carrots, avocado, cucumber, and tofu salad.  These were tasty, but I personally prefer nori (call me a purist).

The collards were also treated with lemon juice before wrapping to balance the bitterness.

One of the "Collard Trees" growing in my garden!

Vegan Zucchini Bread

I made this moist, partially date-sweetened cake, when I woke up to find three extremely large zucchinis on my kitchen counter- freshly picked from the garden.  I think zucchinis are like magic beanstalks that grow into gigantic forms, overnight by the light of the moon.  

My cousin from Taiwan and her family have come to visit me and my dad, and they brought me a cute little, teeny tiny tea pot (in picture).  To thank them, and to make something for their road trip to visit my brother, I made a batch of zucchini muffins.

Although zucchinis are mild in flavor, they are a good source of potassium, vitamin A, B vitamins, and other nutrients.  And did you know that they are over 95% water?  This is why there is very little added liquids in this recipe.


Makes two loaves, or 2 dozen muffins


Ingredients:
Wet Mix
2 C. dried pitted dates + 1/4 C. water
1 C. unbleached sugar
1 C. canola oil
2 1/2 C. grated zucchini
2 tsp. vanilla extract
2 tsp. apple cider vinegar
2 T. ground flax seeds
----------------------------------
Dry Mix
3 1/2 C. white spelt flour (or all purpose wheat)*
1 T. baking soda
1 tsp. salt
1 T. ground cinnamon
1 tsp. ground nutmeg
Optional:
1 C. raisins
1 C. nuts (I used pecans)


Spinz:
Split the dried dates to remove any stray pits and pack them into your measuring cup and dump them into a microwave safe bowl.  Add 1/4 cup of water, place a plate on top to act as a lid,  and microwave for 1-2 minutes on high.  Wait a minute or two before sliding the plate off with a kitchen towel or oven mit, as hot steam may come out!  Check to see that the dates are tender, then place into a food processor with 1 cup of oil.  Blend until it's a smooth paste.  Transfer to a large mixing bowl, and mix in the remaining wet ingredients.  In a separate bowl, whisk together the dry ingredients until they are completely blended.  Add dry to wet, and mix until just combined.  The batter will be very thick and sticky.  Mix in raisins and nuts if desired.


*You could probably substitute half whole grain flour and half white flour, or even all whole grain... let me know how it turns out!


Transfer to a oiled loaf pan or cupcake liners (do not overfill, as they will puff up).  If making a loaf, bake at 350 F for 40-50 minutes, or until a toothpick comes out clean.  If making muffins, bake for 15-20 minutes.

A Vegan Fourth- Foods Invented in California, USA!

Are you tired of seeing red, white, and blue foods yet? (lol) Well, this patriotic post is about foods invented in the United States... more specifically, in California.

Pisco Punch:  San Francisco, CA 

This fruity punch, named after the Peruvian city where Pisco brandy was first purchased, was invented in the late 19th century.  Be careful- this punch packs quite a punch!

Servings: 12
Source: Epicurious.com


Ingredients:
1 large pineapple, peeled, cut into 1-inch pieces
1 750ml bottle of Pisco brandy
2 cups simple syrup
1 1/2 tsp. grated lime zest
1 1/2 tsp. grated grapefruit zest
2/3 C. lemon juice
Ice cubes
Spinz:
Soak pineapple in the Pisco in a fridge for 3 days, shaking occasionally.  Divide simple syrup into two bowls, putting lime zest in one and grapefruit zest and soak in a fridge overnight.  Strain Pisco into a pitcher, discarding pineapple.  Strain both syrups into the pitcher, add lemon juice, and stir to blend.  Pour over ice cubes and garnish with fresh pineapple chunks (optional).

The California Roll:  Los Angeles, CA

Invented in the late 70's, this sushi roll has become the most popular sushi in America.  Although Japanese people may find it strange to put mayonnaise, imitation crab, and avocado in their sushi, we Americans can't get enough of it!  I never liked the imitation crab, so I usually substitute pickled veggies or tofu salad.

Green Goddess Dressing:  San Francisco, CA

(pic and recipe from Fat Free Vegan Blog)

Invented in 1923 by Chef Philip Roemer of the Palace Hotel, this dressing was a tribute to the hit play, The Green Goddess.  Traditionally made with mayo, sour cream, and anchovies, I love this vegan version.

Btw:  like OMG, you can totally dip that Cali roll into your green goddess dressing... hella bitchin, Dude!

Peanut Butter:  Alameda, CA

First invented by Dr. John Kellogg (of corn flakes fame) in 1890, it was perfected commercially for the first time in 1922 under the brand name Skippy.  

What could be more American than a 

Chocolate Covered Graham Cracker Peanut Butter Banana Ice Cream Sandwich... on a stick?

I think the name says it all, but if you want to make these, here's how it's made:

-Pack in softened ice cream into a loaf pan that is lined with plastic wrap.  Put into freezer to harden.

-Prepare a casserole dish (or similar) with parchment or wax paper lining the bottom. This will be going into the freezer, so make room!

-Prepare a dish of crushed peanuts (optional)

-Break graham cracker in half, and spread peanut butter on each piece.  

-Place four slices of banana on one of the pieces.  Repeat until you have the desired number.

-Once ice cream has hardened, slice quickly into 1/2" slices to fit onto the cracker with bananas.

-Put the other cracker on top, and smoosh a little.

-Put in a popscicle stick, place into prepared dish, and pop the whole thing into the freezer to get really cold.

-Melt chocolate chips (I used one and a half 12 oz. packages) in a double boiler, with about 2 tablespoons of coconut oil.

-Once smooth, take off heat and pull out your frozen bars.

-Spoon chocolate mixture over each bar, making sure to cover completely.

-Sprinkle with nuts and place upside down onto parchment or wax paper.

-Work quickly, and put them in the freezer again to harden up.

Happy Fourth Everyone!

Quick Vegan Meatballs

These little babies hold together well, and are deliciously easy to make.  And on the plus side for me, it feeds up to 10 people!

Saturdays are often "Semi-Homemade Saturdays," because I usually need to throw something together quick for the guys, before they go off to the club.  These were made with a package of Tofurkey Italian sausages and a can of organic chickpeas as the main ingredients.  I also added a little seasoned TVP for extra texture, but that's optional.

They're nice and crispy on the outside, and tender pillows of flavor on the inside.

Makes about 42 one-inch meatballs

Ingredients:

1 package of Tofurkey Italian style sausages (four links)

1 15oz. can chickpeas (drained)

1/4 C. all purpose flour

1 tsp. dried oregano

pinch of salt & pepper

(Optional for added texture)

1/3 C. TVP granules

1 tsp. nutritional yeast

1/2 tsp. dried basil

pinch of salt

1/4 C. hot water

Spinz:

In a food processor, throw in sausages that have been cut into rough chunks, drained chickpeas, and seasonings.  Pulse until mixture starts to clump together and push against the walls (it should be finely chopped but not pureed).  Scrape down the sides and add flour.  Pulse until combined- if it's too stiff to spin, dump out into a bowl and knead with your hands.  

Optional TVP:  In a small bowl, mix together all ingredients except water.  Pour in hot water and stir until TVP is hydrated and fluffy.  Add this to the previous mixture and knead in with your hands.

Form into 1-inch meatballs.

To cook, add vegetable oil to coat the bottom of a skillet.  Put meatballs into the pan when hot, leaving room  to roll around and brown on all sides.  

Vegan Spelt Hawaiian Bread

Soft, pillowy, and slightly sweet, this Hawaiian bread has a hint of pineapple and ginger. It's definitely something I miss eating since going vegan, and has been on my husband's wish list since he found out about his mild wheat intolerance. White spelt flour is available at my local natural foods store, and although it can be interchangeable with all purpose flour in some recipes (like this one), it does act "funny" in others.

The "pinch" test...

You know it's Hawaiian bread when it's moist enough to stick to itself!

Although the bubbles look bigger in this bread than the Hawaiian bread from the supermarket, I suspect it's because it has less fat. Despite this, it's still yummy and moist enough to quell the average Hawaiian bread craving.

Makes two of the above loaves.

Ingredients:

1 C. pineapple juice

1 T. dry active yeast

1/2 C. coconut milk + extra for brushing tops (optional)

1/2 C. mashed potatoes (I used cooked yukon gold)

1/4 C. canola oil

3/4 C. unrefined sugar

1/2 tsp. salt

1 tsp. dry ground ginger

4 1/2 C. white spelt flour (or all purpose wheat)

Spinz:

Put pineapple juice into a small bowl and warm in the microwave to slightly warmer than room temp. Proof the yeast by sprinkling it on top of the juice, and wait for it to get bubbly. Meanwhile, mix together the remaining ingredients: coconut milk, mashed potatoes, canola oil, sugar, salt, and ground ginger until smooth. You may need to use a mixer to get out all the lumps in the mashed potatoes. Once frothy, mix in the yeast- pineapple juice mixture. Sift in the spelt flour and mix until a soft shaggy dough forms. Cover and let rise for 30 minutes or until doubled in size. Punch down and separate into rolls, placing them about 1/2 inch apart in a casserole dish or similar. Cover and let rise again for 30 minutes. Bake at 350 degrees F on center rack for about 30 minutes, or until golden brown on top. Eat warm.

Vegan BLT Salad

When it comes to salad, everyone has their favorite combos, and it seems like the perfect dish to express one's own unique flair.  If you're getting bored, why not change up the presentation a little?  This is a fun play on the great American classic- the B.L.T. sandwich.

Made with the quickest tempeh bacon I ever made, sliced tomatoes, onions, and drizzled with a spicy creamy mustard dressing.

Quick Tempeh Bacon:

Slice tempeh very thin.  Fry in a thin layer of oil on a non-stick skillet until deep golden and crisp on both sides.  As you are frying, sprinkle with salt.  Transfer to a single layer on a plate.  Brush on a thin layer of your favorite BBQ sauce while still hot.  Let cool a bit before adding to salad.

Mustard Dressing:

1 part mustard to 2 parts vegan mayo.  Add a little agave to sweeten to taste.  Thin with a little cold water if needed.  Maybe a little apple cider vinegar to increase tartness.

TIP:
If you don't want to serve this with a knife and fork, pile everything onto a single leaf, fold up, and eat with your hands!