Teacher’s Table

Yoga teacher Kathryn Budig, au­thor of Aim True and co­host of ESPN’s pod­cast Free Cook­ies, loves to get in­ven­tive in the kitchen. Her lat­est cre­ation, a crave-wor­thy car­rot “ba­con,” puts a ve­gan spin on the clas­sic BLT.

Yoga Journal - - Contents -

Yoga teacher Kathryn Budig shares her fa­mous ve­gan ver­sion of the clas­sic BLT.

car­rot “ba­con” BLT SERVES 3

“My 78-year-old, Ne­brask­aborn fa­ther was re­cently given strict doc­tor’s or­ders: no more pork or red meat. Since then, I’ve been on a mis­sion to help him suc­ceed—and to make his meals de­li­cious. En­ter car­rot ‘ba­con.’ It’s healthy, tasty, and a crowd pleaser for meat eaters and vege­tar­i­ans alike (and I think it tastes so much bet­ter than pro­cessed ba­con sub­sti­tutes). To save time, roast the car­rots be­fore­hand so you can quickly throw your sand­wich to­gether for lunch on the go.” 3 large car­rots 2 tbsp co­conut oil 2 tsp bour­bon 2 tbsp Worces­ter­shire sauce 2 tbsp maple syrup 2 tsp hot sauce ½ tsp smoked Mal­don sea salt flakes 3 tbsp Ve­ge­naise 1 lemon, zest and juice 6 slices toasted bread of your choice (I like sour­dough English muffins) 1 large heir­loom tomato, sliced 1 av­o­cado, thinly sliced 3 leaves ro­maine let­tuce Heat oven to 400°. Place car­rots on a cut­ting board, and drag a peeler firmly from top to bot­tom to cre­ate ba­con-like rib­bons. In a small saucepan over medium heat, warm co­conut oil. Hold a lid just above the pan to min­i­mize splat­ter. Add bour­bon, let­ting it siz­zle, 30 sec­onds. Trans­fer oil to a bowl and whisk to­gether with Worces­ter­shire sauce, maple syrup, and hot sauce. Add car­rots to bowl and stir un­til fully coated; let sit 5–10 min­utes. Re­move car­rots, re­serv­ing mari­nade, and place them flat on a bak­ing sheet lined with parch­ment pa­per. Sea­son with sea salt flakes. Bake on high rack un­til slightly browned and start­ing to crin­kle, 10–15 min­utes. Re­move from heat, flip the car­rot “ba­con,” and brush re­main­ing mari­nade onto the other side. Re­turn to oven and bake un­til crispy but not burnt (check on car­rots ev­ery few min­utes to avoid black­en­ing), 5–10 min­utes. In a bowl, com­bine Ve­ge­naise and lemon zest and juice. Spread Ve­ge­naise mix­ture on bread slices and top with tomato, av­o­cado, let­tuce, and “ba­con.” En­joy! NU­TRI­TIONAL INFO 463 calo­ries per serv­ing, 27 g fat (10 g sat­u­rated), 49 g carbs, 6 g fiber, 7 g pro­tein, 804 mg sodium

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