Facon Takedown

I first saw facon (aka tempeh bacon) on Peas and Thank You a couple months ago. At the time I didn’t think much of it; however, as I was making our meal plan for the month of July I decided to make baked eggs that usually include turkey bacon. However, I’m not a big fan of turkey bacon and wanted a quick and easy substitute that was not fatty pork bacon. Enter facon. I knew that my breakfast recipe would not use an entire package, so I planned FLATTs (Facon Lettuce Avocado Tomato Toast) into our meal plan to use up the leftovers. Last week we enjoyed our delicious FLATT sandwiches.

Served with a side of greens and refrigerator cukes.

I absolutely LOVE refrigerator cucumbers. They are one of my favorite childhood recipes.

If anyone was wondering, the facon was delish. If you can’t find tempeh bacon at your local whole foods or simply have a block of regular tempeh in your fridge, you can make your own using this recipe from Healthy Happy Life. I have yet to try this recipe, but trust me, I will in the near future.

We enjoyed these sandwiches so much that I am making them again tomorrow night!

FLATT Sandwich
Makes 4 sandwiches

Print this recipe.

1 package tempeh bacon
4-6 slices sprouted grain bread, lightly toasted
1 tomato, sliced
4 leaves romaine
1 avocado, sliced

Preheat cast iron skillet over medium heat with a drizzle/spray of oil. Add tempeh bacon and cook 3-4 minutes per side until warmed through and beginning to brown.

Meanwhile spread 1/4 avocado on 4 slices of toast.

Assemble sandwich: 1 slice toast spread with avocado, 1/4 tempeh bacon, tomato slice, 1 leaf romaine, 1 slice toast. Repeat with remaining 3 sandwiches.

Dinner is served!

And what about those delicious refrigerator cukes? They couldn’t be easier!

Refrigerator Pickles

Print this recipe.

2 english cucumbers or 3 cucumbers
1 onion
1/3 c apple cider vinegar
1 tsp sea salt
1 tsp sucanat, optional
1 tbsp fresh dill

In a large glass bowl with lid, prepare dressing by combining vinegar, sea salt, sucanat and dill. Stir to dissolve sea salt and sucanat. Set aside.

Thinly slice cucumbers and onion using a mandolin or knife. Add to dressing and cover. Gently shake to distribute dressing. Refrigerate at least 1 hour, ideally overnight. Gently shake the bowl every couple hours to distribute dressing.

If you like creamy refrigerator pickles simply add 1/4 c low-fat greek yogurt to the dressing.