double decker B-L-FGT

i've always loved the BLT, but with the cooler weather all summer, my garden tomatoes didn't ripen like i'd hoped. when life gives you lemons, make lemon drop martinis! i used the fried green tomato recipe from vegan yum yum, the shiitake bacon that bianca blogged about, and made a big fat double-decker bacon, lettuce, and fried green tomato (B-L-FGT) masterpiece.

• 1 medium green tomato
• 6-8 shiitake bacon strips
• 3 large leaves of lettuce
• coarse ground mustard
• nasoya mayonaise
• 3 slices whole wheat bread

first make your shiitake bacon. in addition to this great recipe, i like to grind up vegan bacon bits into a fine powder with a mortar and pestle. i add about a teaspoon of that to the wet soaking mixture for the mushrooms, it lends just a smidgen more of a bacon flavor.

while the mushrooms are cooling, go ahead and start making your fried green tomatoes. you'll want four tomato slices, which is about one green tomato. once they are fried and draining, pop your whole wheat bread in the toaster. for a double decker, a thick multi-grain is necessary to handle the size of this sandwich. on two of the toast pieces, coat one side with nasoya nayonaise and coarse ground brown mustard.

next, assemble your sandwich: lay one toast slice with mayo/mustard up, half the bacon, two fried green tomatoes, and half the lettuce. place a second slice of toast with mayo/mustard up, remaining bacon slices, two fried green tomatoes and remaining lettuce. top with your final slice of toast.

word.

miso mustard cabbage slaw

i recently came across some shiro (white) miso on sale, and have been lovin' the new recipe options. you can find miso at most health food stores, or for a cheaper option, the oriental or asian markets carry it too. i made this slaw for lunch one day and fell in love...

• 1 teaspoon sesame oil
• 1 teaspoon water
• 2 cups cabbage/carrot mix

for the dressing:

• 1 tablespoon water
• 3/4 tablespoon mild miso (yellow or white)
• 3/4 tablespoon mustard (whole seed preferred)
• 1 tablespoon rice vinegar
• 1+ teaspoon bragg's aminos

in a medium skillet, heat sesame oil on medium. add the cabbage or slaw mix, and saute for about 3-5 minutes. turn heat to high and add a teaspoon of water. cook the cabbage for about 1-2 minutes more until it starts to turn translucent, but not wilted.

in a separate bowl, mix up the dressing ingredients. start with the miso and water, and whip with a fork until the miso is emulsified. the combine the rest of ingredients, adding as much bragg's as you see fit. i used arran original mustard, with whole brown and yellow mustard seeds. pour cabbage out of skillet, and coat with dressing. serve warm.