I have been a pescatarian for about four years, but I have a confession: I love the smell of bacon and BBQ. I'm not tempted to eat the stuff, but I do enjoy their perfume.
Don't tell PETA.
So when I saw this recipe on Elephant Journal for Smoky Vegan "Bacon," I knew it would be on my menu soon.
And here's how it manifested — in what I'm calling the "If vegans ate bacon" salad. I'm sure these mushrooms will make an appearance in recipes to come because, yum.
If Vegans Ate Bacon Salad with Jalapeño Lime Dressing
- 6 c. kale or other greens
- 1 bell pepper, diced (I used yellow)
- 1 large tomato, diced
- 1 can black beans, rinsed and drained
- 4 tbs hemp seeds (optional)
- 2 c. mushrooms, sliced (I used creminis)
- 1 tbs + 1 tsp olive oil
- 1/4 tsp salt
- 1/2 tsp smoked paprika
- 3/4 tsp liquid smoke
Jalapeño Lime Dressing Ingredients
- 2 limes, juiced
- 1 clove garlic
- 1 jalapeño, seeded (Props to my friends B & L who harvested the one I used for this recipe!)
- 2 tbs olive oil
- 1 tbs dijon mustard
- Salt + pepper
Using the mushrooms, liquid smoke, smoked paprika, olive oil and salt, follow the directions for the vegan mushroom "bacon" here.
While the mushrooms are in the oven, enjoy the aroma (guilt-free!).
To make the dressing, simply blend ingredients in a food processor or blender, adjusting to taste. I ended up adding a little bit of lime zest to mine because I love a strong lime flavor.
(Sorry, I was drunk on bacon-ish smell and forgot to snap a pic of the dressing.)
Set the dressing aside and start prepping your salad by dicing the tomato and bell pepper.
In a large bowl (or individual Tupperware if you're prepping lunches like me), mix the greens, black beans, diced tomato and pepper.
Once your kitchen has sufficiently been filled with intoxicating faux-bacon smells, remove the mushrooms and add to your salad. (It's OK if a couple take a detour to your mouth.)
Top with hemp seeds and dressing before serving.