I have to admit I have never eaten a “real” BLT. Even in my less healthy days I did not enjoy white bread, bacon, and mayonnaise. However, I cancompletely understand the appeal of the salty, sweet, tangy, crunchy combo.
In my version Portobello mushrooms with their naturally meaty flavor make a great bacon stand in. This recipe was born in October when tomatoes are not at their peak so I decided to use roasted and sun-dried versions instead of fresh. If you are making this wrap in the late summer please do yourself a favor and use a fresh juicy tomato slice!
- 4 collard leaves
- 1/2 an avocado sliced thin
- 4-5 sundried tomatoes rehydrated in water and sliced thin
- 3 zucchini peeled
- 1/4 c lemon juice
- 1/3 c olive oil
- 1/4 cup fresh basil
- 2 tsp salt
- In a high speed blender, blend zucchini, lemon juice, basil and salt until smooth.
- While blender is running slowly add olive oil until the dressing is slightly emulsified. Adjust seasoning to taste.
- 4 Portobello mushroom caps stems removed
- nama shoyu (or any soy sauce will do)
- olive oil
- liquid stevia
- Pre heat oven to 400
- Slice mushrooms into thin long strips.
- In a shallow pan pour enough Nama Shoyu over mushrooms to just coat.
- Drizzle a little olive oil into the pan.
- Add 5 or so drops of stevia.
- Toss mushrooms in mixture and let marinate for 10 minutes.
- Transfer mushrooms to a baking sheet and roast in a single layer 40 minutes or until just crisp.
- 1 pint cherry or other small variety tomatoes
- sea salt
- Slice tomatoes crosswise and place face up on a baking sheet.
- Sprinke with sea salt and roast at 400 for 20 minutes until soft and juicy( you can roast them at the same time as the mushrooms)
- Slice hard rib out of collard leaves so that you are left with two halves
- Spread a little of the Basil Dressing on the leaf
- Fill the leaf with a few mushroom strips, a roasted tomato, a few sundried tomato strips, and a slice of avocado
- Wrap the leaf up and enjoy!