Ingredients: 4 slices whole grain bread 8 oz tempeh 2 tablespoons maple syrup 2 tablespoons tamari / soy sauce 2 tablespoons vegetable oil 2 teaspoons smoked paprika 1 avocado 1 roma tomato 4 romaine leaves 1/4 cup cashews 1/4 cup water 1/2 teaspoon apple cider vinegar 1/2 teaspoon garlic powder 1 teaspoon dried dill Pinch of salt Step One Make the tempeh bacon! Cut the tempeh into very thin strips (just barely thick enough to hold together) and place in a large baking dish or other surface. Then, pour about 2 tablespoons of each: tamari or soy sauce, vegetable oil, and maple syrup. Also sprinkle on a tablespoon of smoked paprika. Let this marinate for 30 minutes and preheat the oven to 400º F. After about 30 minutes, transfer the slices of tempeh to a parchment-lined baking sheet and bake for about 8 minutes, then flip each slice and bake for another 8 minutes or so until they start to blacken. Remove from the oven just when they’re on the border of becoming charred for maximum crispiness. Step Two To make this one, combine 1/4 cup cashews in a blender with 1/4 cup water, 1/2 teaspoon apple cider vinegar, 1/2 teaspoon garlic powder, 1 teaspoon dried dill, and a pinch of salt. Blend until smooth and slather onto one slice of bread for each sandwich. A note on bread: I used a fairly unhealthy white sourdough bread here to give the photos a nice effect. But when I make this myself, I almost always use a healthy, whole-grain bread like the Ezekiel brand and I hope you will as well! Step Three In a bowl, mash one avocado with a fork and a pinch of salt. Spread this onto the other slice of bread for each sandwich. Step Four Put the sandwich together by adding a few romaine leaves onto the bottom piece of bread, followed by a generous amount of the tempeh bacon, then a few tomato slices, and finally the top slice of bread with avocado.