The Famous Coconut BLT | Cookstr.com

Updated December 21, 2016

This recipe will make any vegan-bacon skeptic a true believer. It is my absolute favorite bacon to use for the best BLTs ever. Because Coconut Bacon will become less crisp the longer you store it, I recommend making it just ahead of preparing your sandwiches.

Makes4 sandwiches

Easy

Total TimeUnder 30 minutes

Dietary RestrictionsVegan

Dietary ConsiderationVegan

Ingredients

8 slices sandwich bread
Vegan mayonnaise
2 cups Coconut Bacon
1 large ripe tomato, sliced
Lettuce leaves, washed and patted dry

Instructions

Spread each slice of bread with a generous amount of mayonnaise. Top the mayonnaise with about 1/2 cup of the Coconut Bacon per sandwich, followed by slices of tomato and lettuce leaves. Top each sandwich with the remaining bread slices. Cut each sandwich with a serrated bread knife and serve immediately.

Chimichangas, called chivichangas in Mexico, are basically deep-fried burritos. A little decadent, but wonderful as an occasional treat, they epitomize the mingling of the American-Mexican border culture by their use of flour tortillas mixed with a filling suffused with adobo. You can find these in Tucson as easily as on the Sonoran side of Nogales.

Avocado Sandwiches

Avocado Sandwiches prove that you don’t have to sacrifice taste for simplicity. Fresh and filling, this easy vegetarian recipe is sure to be a hit at a brunch or party. A delicious take on finger sandwiches, this avocado recipe pairs a buttery cilantro spread with bacon, tomato, and avocados for a mouthwatering combination that’s quick and easy to prepare. The spread is simple and doesn’t take away from the vegetables’ natural flavor, making this a refreshing dish to serve as a snack or a main course. But be warned – they’re addicting, and your guests won’t be able to stop after just one!

Sweet Potato Enchiladas

This is a good one for your friends who still can’t get down with the vegan thing, thinking it’s too wimpy or not filling enough or just plain boring. Serve this and prepare to convert every last one of them. The tortillas become soft and chewy and soak up all that amazing enchilada sauce in the oven, making a perfectly comforting and hearty dinner for even the most aggressive naysayer.