Wednesday, June 17, 2015

Raw Vegan BLT Wrap with Eggplant Bacon and Creamy Avocado-Mayo

 The following recipe has several components, but it's well worth putting together.  The main ingredient in the wrap, eggplant bacon, can be made ahead of time.  It also lasts a couple of months in the fridge since it's dehydrated, so it's easy to keep some on-hand for use anytime. 



Paleo Wrap
Romaine Lettuce, cut into thin ribbons
Eggplant Bacon
Thinly sliced red onion
Tomato slices
Avocado mayo (or your favorite store bought healthy mayo)
Optional:  Raw pickles, sliced jalapenos, a touch of mustard


1)  Begin by placing a Paleo wrap on your plate.  Smooth a layer of avocado mayo on your wrap.

2)  Layer the eggplant bacon, lettuce ribbons, onion and tomato onto your wrap.

3)  Add the additional optional ingredients of your choosing, and then simply fold both sides of the Paleo wrap inward to complete your wrap

4)  Enjoy the healthiest and tastiest version of a BLT ever! 

See below for instructions on making the raw eggplant bacon and raw vegan avocado mayo.  To save time, you can also sub in your favorite natural mayo.  The best natural type that I've found is from Wilderness Family Naturals.  It contains healthy, raw oils and no distilled vinegar or soy.  It does contain eggs, however, and is thus not suitable for strict vegans.  


IMG_7916 (520x347)

Raw Eggplant Bacon
Makes about 20 thin slices, or sized according to your eggplant


1 large eggplant, peeled and then sliced lengthwise into thin (1/4 inch thick or less) slices
2 tbsp tamari
2 tbsp maple syrup
2 tbsp apple cider vinegar
2 tbsp olive oil
1 tsp chili powder
1/2-3/4 tsp smoked paprika (adjust to taste)
Black pepper to taste
Optional add-ins: garlic, tomato sauce, cumin, cayenne pepper, mesquite powder


1) Mix all marinade ingredients (tamari through pepper) together. Submerge eggplant slices well, and let marinade for at least an hour.

2) Place slices in a dehydrator and dehydrate at 115 degrees till totally dry: this should take about 12 hours. For crispier bacon, dehydrate longer.

If you don’t have a dehydrator, you can bake these at 350 for about 18 minutes or until golden, occasionally basting them with marinade.

Garlic and cayenne will add a nice kick to these; so will spices of your choosing. Cumin is a common addition to eggplant bacon, though it’s a very distinctive taste, and I like these on the simpler side. No matter what, they are sweet and salty slices of raw, vegan heaven! 


Simple Raw, Vegan Avocado Mayonnaise

1 small or medium Haas avocado, cut in half, pit removed, and flesh scooped out
1 tablespoon lemon juice
2 teaspoons Dijon mustard (optional)
1/8 to 1/4 teaspoon sea salt (adjust to taste)
2 tablespoons raw olive oil

1)  Add the avocado, lemon, mustard (if using) and salt to a food processor or high speed blender and process till it's blended up well. Stop a few times to scrape the bowl down if need be.

2)  With the motor running, drizzle in your olive oil. Continue blending till the mixture has taken on a creamy, light texture.

3)  Makes 1/2 to 3/4 cup (depending on the size of your avocado).

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