One of my friends swears she’s happier when it’s cloudy and gray outside, but I couldn’t be more the opposite. June has brought longer days and an abundance of sunshine. I feel so energized by all the light that I have to remind myself to pause and soak up the summer vibes. Cookie is pretty jazzed, too, since it means that we can go for a quick walk at 9 pm and watch fireflies blink along our path.
Now that warm weather is here, I’m craving more light and refreshing meals, and this sandwich is one of them. Ripe tomatoes, fresh lettuce, avocado instead of mayonnaise, and homemade coconut bacon collide in this vegan BLT recipe. Bacon was the one meat I really missed after becoming a vegetarian, and coconut bacon is a surprisingly satisfying alternative. It’s savory with a sweet edge, a little salty, and crisp, just like the real thing. It’s the one and only meat substitute that I can get behind.