When I was a child, one of my most loved sandwiches was a bacon, lettuce, and tomato. A decent BLT shook my reality. I cherished the smoky, salty kind of the bacon.

Today, the prospect of eating a sweet and canny pig makes me feel horrendous, and like the vast majority of us, I was raised to trust that meat and dairy was an imperative piece of a sound eating regimen.

When I understood that wasn't the situation, I surrendered eating well evolved creatures. That was more than twenty years prior, and I've never thought back. Be that as it may, I never lost the hankering for smoky and salty sustenance.

Since Alex and I began this blog we've been striving to discover options in contrast to creature items that will change over even the most in-your-face flesh eater to a plant-based just eating routine.


Also try our recipe : LOADED POTATO SOUP #potato #vegetarian

Ingredients :
  • 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 :
  1. In a bowl that is large enough to marinate the mushroom slices combine the liquid smoke, maple syrup, salt, and pepper.
  2. 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.
  3. 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.
  4. Notes
  5. 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/2Qb3uhd

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