BLAT! a sammich.
i used the eggplant bacon and wheat-caraway bread recipes from this site to make this delicious deli sandwich. it was freaking awesome. i ate 3.
1 batch of eggplant bacon (recipe found on this site)
cashew-pine nut mayo (just 1/4 cup soaked cashews, 3 tbsp pine nuts, garlic, salt, lemon juice, water to blend, some olive oil).
first chop the garlic WITH the salt. like, at the same time. it's a trick that ina garten taught me today, and it completely changes the taste of the garlic. like, not acidic anymore, but sweet and garlicky. it's changed my life, as of today. anyway, mix the chopped garlic/salt with everything else, drizzling olive oil in slowly so it emulsifies.
yum.
1 batch of my sprouted wheat-caraway bread (recipe found on this site)
avocado, preferably local. (luckily it's santa barbara and we have avos right now)
tomato, preferably local (wishing for
summer.)
lettuce, preferably from the backyard.
mustard
or anything else that you'd put on your sammich.
a few days before:
sprout wheatberries.
then dehhydrate them at 100.
then grind into flour.
then make the bread following the more detailed recipe i posted awhile ago.
the day before:
make the eggplant bacon. i let mine dehydrate for around 24 hours. it was crispy and yummy.
the day of:
soak some cashews and make the mayo.
while you're making the mayo, put the rye bread in the dehydrator to warm
(unless you're a timing expert and can finish the bread with the bacon)
assemble your sammich.
grub without guilt, because the pigs are still out there rooting in the compost.
yum.
6 reponses to "BLAT! a sammich."
1. rawkaren: yep, you're right.
rawkaren: yep, you're right. same recipe, but i just realized that after i mandolined mine, i also sliced them lengthwise to make them into smaller, more bacon-like pieces. :)
2. hi stRAWberry, i'm glad you
hi stRAWberry,
i'm glad you like my picture. i took about 10 and i still couldn't get it just right! photos of food are hard! anyway, the bacon recipe was the first one that popped up when i searched "eggplant bacon" in the search engine on this site. my only modification was that i used way less than 3/4 cup oil, as that seemed like a lot. i probably used 1/4 cup, plus a bit, and the bacon still came out really oily. i sliced it on my mandoline to get it as thin as possible, marinated it for somewhere around 2 hours (i kept mushing it around the casserole dish to spread the marinade as far as possible), started it overnight on teflex and then put it on sheets in the morning. and it did end up crispy after about 24 hours at 105. i kept it in all day today, to see what would happen... and it's still the same.. crispy and oily. crazy! i'm not sure about refrigerating it, i agree with pirawna that it'd probably get weird and mushy... so i'm eating as much as possible and giving some away. and i'm obsessed with this new garlic technique. so awesome! anyway, hope that helped, and happy eating!
3. Yea, a BLT w/avo was the
Yea, a BLT w/avo was the first thing I made also when I first made that eggplant bacun.
My eggplant did get crispy, but after refrigeration it got chewy and it would get soggy in the sandwich right away. So I never made the bacun again.
4. Thank you for posting this.
Thank you for posting this. The first thing I did when I made that bac-un recipe was make a spinach/bacon/avocado sandwich. yumm!
5. I had assumed it was this
I had assumed it was this one. http://goneraw.com/node/935.
Please confirm, it looks fabulous!!
6. hail-kale, This looks so
hail-kale,
This looks so good! I do have a question. Which on-site bacon recipe did you use? There is more than one. AND, did you modify it in any way? This looks so crispy - I made one of the recipes and it was good, but a little chewy and I am looking for Crispy. I found a website about garlic preparation and how the taste is altered by the many different types of preparation. Interesting, isn't it? Lovely picture.
Thank you, stRAWberry