A smoky and subtly spicy take on a classic, you start this soup by gently sautéing a flavor bomb of onion, garlic, ginger, tomato paste, ground cumin and smoked paprika. Instead of taking out a cutting board to mince anything, I use my already prepared Triple Aromatic Puree, a blend of onion, garlic and ginger that I make in large batches and store in my freezer.
My Shiitake Mushroom “Bacon” Lettuce and Tomato with homemade Cashew Mayo on a Collard Green Wrap is the summer recipe for those who need alternatives to the traditional elements of the BLT but still want to celebrate the tomato. Of course you can mix and match these elements - try a vegan or vegetarian version on your favorite bread or work your usual bacon into a collard wrap to keep it gluten free. Bottom line is, you have options and don’t have to skip the BLT this summer. Just don’t replace the tomato.
