Wednesday, August 28, 2013

What Mama's Cooking: BLT Tartines, Sort Of

The "sort of" in the name of dinner tonight came from a recipe I found for Raw Eggplant Bacon from the Choosing Raw blog, so no bacon was involved.

It evolved from a morning's trip to the farmer's market. I could not resist the small, long, skinny, and very purple eggplant, the heirloom tomatoes and some fresh baked bread-100% whole grain oatmeal-all of which came together beautifully in this open-faced sandwich.

I keep inspiring recipes and the ones that I create in a recipe database app called Paprika. I just had to do a search on eggplant and there it was, Eggplant Bacon! Given my purchases this morning the rest was inevitable, though I needed to problem solve a bit about the protein. I remembered a recipe for Tofu-Cashew mayo from the Fat-Free Vegan blog, though that would simulate the mayonnaise in BLT's it would not provide a serving of protein. I decided on my "go to" tofu which I  press, cut and bake at 350 degrees for 30 minutes.

To assemble, I sliced and toasted the bread then spread about a tablespoon of guacamole on each slice. I keep Wholly Guacamole Snack Packs in my freezer, each snack pack is 100 calories of a very healthy fat and I used only one pack for three tartines. I covered that with raw spinach, spread slices of the baked tofu with the Tofu-Cashew mayo (the only fat in that recipe comes from the cashews and the whole recipe calls for only 1/2 cup) and placed them on top of the spinach. Then came the wonderful tomatoes, sliced, and topped everything with the eggplant.

My husband shook his head in delight at every mouthful.

xx Mama and Molly

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