We were in a bit of a rush last night for dinner as the outdoors were too lovely to cut biking with the neighbors short. So I quickly assembled a vegan, gluten-free variation of the classic BLT sandwich – replace the bread with rice cakes and the bacon with grilled zucchini, and put our leftover aquafaba from the stuffed polenta to good use 🙂
Sooo, aquafaba mayonnaise: It’s super quick and easy to make, and the only non-standard household ingredient is the aquafaba. You’ll need mustard to help with the emulsification, and either lemon juice or a sort of vinegar (acv, white, etc.) will work.
That was a fun experiment!
Ilian loooved this dinner, even if he wasn’t interested in cooking this time. Get your toddler to assemble their own “sandwich” and don’t mind the crumbs 😉
Rice Cake ZLT
- Slice the zucchinis lengthwise into 1/4 inch thick strips. Place on paper towels and salt liberally. Let sit for 15 minutes. Wash off salt under running water, pat dry.
- Coat in oil and place on rack on a cookie sheet [to catch any dripping oil]. Sprinkle with thyme and paprika. Bake at 375F for 15 to 20 minutes, until soft.
- In the meantime, slice the tomatoes into thin rounds, separate the lettuce leaves, and prepare the aquafaba mayonnaise according to the instructions in the link. [I blended the ingredients for about 20 seconds instead of pulsing, and my immersion blender has just one speed which worked absolutely fine!]
- Spread a thin layer of mayo on the rice cakes, add lettuce and two strips of zucchini. Top with a slice or two of lettuce and a dollop of mayo. Enjoy!