BLTs w/Sunflower Mayo on Sweet Onion Bread
By: Ginger
Bacon recipe from How We All Went Raw by The Top Raw Men pg.77-78
In a bowl, marinate:
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1 large eggplant, thinly sliced length wise
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3/4 cup extra virgin cold pressed olive oil
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1 teaspoon ground black pepper
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2 teaspoons unheated honey
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4 tablespoons Ume Plum Vinegar
Marinate for 2 hours, place on teflex sheets and dehydrate for 9
hours. Turn "bacon" over and dehydrate for another 9
hours. Bacon should be crispy.
Sweet Onion Bread:
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2 1/2 lbs sweet onions, peeled
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1 cup ground sunflower seeds
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1 cup ground golden flax seeds
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1/2 cup olive oil
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3 oz Nama Shoyu
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3 oz Maple Syrup (or sweetner of your choice)
Put onions in food processor with 's' blade and process until small
pieces, (but not mush). Put in mixing bowl with the other ingredients
and mix thoroughly. The flax will absorb liquid. Smooth onto teflex
sheets* about 1/4" thick and place in dehydrator for 5 hours,
turning over for another 3-4 hours or until dry and crispy. Either
break into pieces or cut with a pizza cutter, and store in refrigerator
in an airtight container.
Sunflower Mayo:
Add to blender:
- 1 cup almond milk
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1 tbsp onion powder
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1 tbsp apple cider vinegar
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1/2 tsp mustard powder
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Blend well
-
Then while blending slowly pour in:
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1 cup sunflower oil
Chill it in the fridge and it will thicken up a bit, but should be already pretty close to mayo consistancy
Close up of mayo-
Top bread with lettuce, tomato (green heirloom are best!) bacon & mayo!
BLT-
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