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Columbus and BLT Madness


I don’t have many pictures for this post, but I just wanted to share a few quick things.

1: Z and I went to Columbus and stayed up there this weekend, and I had a really great vegan dining out experience at Betty’s!  I had the delicious Veggie Burrito (made vegan).  So many of their menu items are veggie already, and they are happy to make almost all of it vegan too.  I love places like this!

2: I bought some Lightlife Smart Bacon on Sunday and have had a blast since.  The following two recipes involve this ingredient.

BLT Salad (Sorry, no pics today, I didn’t have the good camera and I was too lazy to go get mine)

Feeds 2 (or one if you are very hungry)


1 head romaine lettuce
4 Strips bacon
1 Roma tomato
1/8 red onion (optional, I know this is not a purist BLT ingredient)
1 stalk celery (optional also, but adds a good crunch)

2 tbsp red wine vinegar
1 tsp dijon mustard
1 tbsp vegan cream cheese


Cook bacon according to package directions.  Break into little pieces after cooking.  Wash and dry lettuce, tear into bit sized pieces.  Slice onion, celery, and tomato into chunks.  Mix all together in a large bowl, putting bacon on top.  Pour dressing on top.  (Recipe follows)

Dressing:  Melt the cream cheese in the microwave for about 10 seconds, whisk together with the other dressing ingredients, adding salt and pepper as desired.

Vegan BLT Serves 1

2 slices bacon
2 slices vegan bread (for this I like a nice, solid, grainy bread like the Ezekiel 4:9 breads)
1 big romaine lettuce leaf
1/2 of a Roma tomato
1 tsp mustard
1 tbsp vegan cream cheese
UPDATE: Avocado!  About an 1/8 of a medium avocado, sliced.


Spread mustard and cream cheese on bread (usually BLTs have mayo, but I think this tastes comparable, and also very good!).  Put slices on tomato on top.  Rip up the lettuce and place that on top, then put the two slices of bacon on.  Top with salt and pepper.  Enjoy!

COMING UP! I’ll be cooking a big meal for people on Saturday, so look out for that post!

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