blt salad with quick croutons

(Vegan) bacon, lettuce and tomato sandwiches are a staple in our home. In fact, it never fails: while making the weekly menu and calling out for requests, someone will unfailingly offer BLT as an option. Making vegan bacon at home is a snap (and the recipe in my upcoming cookbook, Everyday Vegan Eats, is a great one), but unlike the rest of my family, I like new and varied things to eat.

To satisfy the BLT-lovers at home and my need for variety, I came up with a BLT Salad. In this dish the “B” stands for Beans. Before I lose your interest, the beans are prepared in much the same way that vegan bacon is prepared, with smoke, salt and sass. Since I chose to use beans instead of vegan bacon, and while the smoke and salt was satisfying as far as flavor goes, replacing the crunch that a crispy vegan bacon offers, was in order.

And that crunch is contributed by croutons. Not only are croutons made from bread (replacing the sandwich component), but since they are sautéed, they are ready quickly and offer the much needed crunch.

The rest was easy: tomato, lettuce and a quick mayo-based dressing.

Let me end this post by saying that the perfect BLT bite of this salad contains lettuce, tomato, crouton and smoky beans. Just like a wonderful BLT.

I couldn't resist posting another picture from my upcoming cookbook Everyday Vegan Eats.

This is one of my all-time favorite meals: Pasta Primavera with Alfredo Sauce. Creamy sauce tossed with spring and summer veggies and pasta. I've loved this dish since the first time my brother made it for me when he was executive chef at a quaint restaurant in southern Florida. That wasn't vegan, but this one is, and still just as delectable.

I’ve decided to submit this dish to What I Ate Wednesday hosted by Peas and Crayons since, well, it will be Wednesday soon enough!