How about some Vegan bacon ribbons? I wasn't too sure about this recipe at first glance but I have since changed my mine when I tried it, especially on caeser salad. And here is how I knew it was a hit, my non-vegan man couldn't keep his fingers out of the bowl...don't let the ingredient stop you from trying this, you will be amazingly surprise on how good this is.
This recipe I found on http://cookbookaficionado.wordpress.com
•4 large handfuls of unsweetened large flake coconut (about 3 cups)
•1/4 cup soy sauce or tamari
•3 tablespoons canola oil
•1 tablespoon liquid smoke (hickory flavour works good here too)
•3 tablespoons water
•2 to 3 tablespoons maple syrup (use 3 if you like it really mapley)
•1/2 teaspoon balsamic vinegar
•1/2 teaspoon garlic powder
•2 to 3 teaspoons kosher salt
•black pepper
In a small bowl, mix all ingredients except the coconut, mix it until smooth. Put coconut in a medium jar or container, pour in marinade and then mix until coconut looks coated. Seal jar and then store in fridge overnight (I sometimes let it sit for 2 or 3 days) to let all the yumminess soak in. Preheat oven to 350 and line a baking pan with parchment paper. Dump the coconut on the baking pan and spread out evenly. Bake for 30 to 40 minutes or until the bacon is as crispy as you’d like it, every 10 minutes give the bacon a stir and make sure no pieces are burning. Let cool completely. Store in an airtight container in the fridge or inside of your mouth.
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