So….tempeh, lettuce and tomato hasn’t been in my life for awhile…I’m not sure why, since it’s such a classy combination of deliciousness…but we seem to have gone our separate ways, and yesterday I decided it was time for a reunion. I had sandwiches on the mind, because the Foodbuzz publisher program that I’m a part of sent me a sample loaf of the new Nature’s Pride Hearty Wheat Bread with Flax. FYI, they aren’t kidding! This bread is seriously HEARTY…as soon as I opened the bag I could smell the heartyness…this is not like the fiber one commercials where no one believes it’s got fiber….I only had to LOOK at this bread to know it was fiber-happy. I have to say that considering how good for you this bread was, it really does taste good. Sometimes when breads go a bit grain happy, they end up with this bitter aftertaste I can’t stand, but this one wasn’t like that at all. Also, my favorite thing? I could pronounce every single ingredient in it. As my favorite car wreck of the moment would say, DUH, WINNING.
So back to the TLT…
The TLT recipe is from Vegan with a Vengeance, and I used the cashew “mayo” from Appetite for Reduction. I also made this open faced, because I did eat a side salad, and one slice of this bread is practically a meal as it is! While the recipe in VWAV calls for cooking the tempeh bacon in peanut oil, I skipped that this time around, and simply fried it up with a bit of non-stick spray. All in all much lower fat with the switched out spread and oil, and still SUPER delicious. Mmmmmm, TLT. I’ve never had a BLT, but it can’t possibly be this good…And in the interest of honesty, I guess it’s actually a TLS….because I used baby spinach instead of lettuce, but SHHHHH, no one needs to know!