There are few things the veggie world can’t mimic from animal-foods. We have knock-off cheeses, burgers and even chicken strips. Now you can add bacon to that list, just in time for International Bacon Day on Saturday the 5th (this unofficial holiday is always observed the Saturday before Labor Day). And what’s even better: There are plenty of ways to get your greasy, smoky bacon fix as a vegan. Sure, you can start with Upton’s Bacon Seitan slices, Lightlife’s Smart Bacon, Sweet Earth Maple Slices, Fakin Bacon Tempeh Strips and Yves Canadian Bacon. There’s even vegan bacon grease and vegan “jerky” bacon on the market!
From there, try making your own shiitake bacon at home. Yes, it sounds like an odd combination. But believe us – it comes together like a bacony-dream, but with all the nutritional punch of shiitakes. Ready for dessert? Try our coconut bacon peanut butter cookies. Really! We can’t bake them fast enough – they disappear so fast! These recipes are both vegan and gluten-free as written.
2 cups fresh shiitake mushrooms, stemmed and sliced
2 Tbl. olive oil
1 tsp. truffle oil
1 tsp. soy sauce
1/2 tsp. liquid smoke (we use Colgin brand)
1 tsp. smoked paprika
ground black pepper, to taste
In a large bowl, combined olive oil, truffle oil, soy sauce, liquid smoke, smoked paprika and black pepper. Stir vigorously to combine.
Slice mushrooms, discarding stems. Toss sliced mushrooms bowl with mixed marinade, coating all surfaces. Allow mushrooms to marinade for at least one hour and up to overnight.
Preheat oven to 350 when ready to prepare. Lay in a single layer on the baking sheet. Try not to overlap the ‘shrooms, or they will not get crispy.
Bake for 20 minutes, then pull out trays and carefully flip all mushroom slices. They will have shrunk a good amount. Bake an additional 15 to 20 minutes until edges are crisp and browned and the area around stove is fragrant. You can leave them in a little longer if you like “burned” bacon. Allow to cool and serve anywhere bacon bits would fit in, such as on baked potatoes, pizza, wraps, soups or casseroles.
These unusual treats are salty, smoky and sweet! A delectable combination! Really, if you’ve never put peanut butter and (coconut) bacon together, you’ve got to give it a whirl! Each time we have made this recipe, the cookies disappear at a rapid rate. Many well-stocked grocers or natural foods stores carry egg-replacer powder, which is a mix of binding starches, like potato and tapioca. National brands like Ener-G and Bob’s Red Mill are also available online. These effective starch-based egg-replacer powders create a smooth texture in baked goods and are gluten-free/soy-free.
The star of the show is coconut bacon. It’s chunky slivers of coconut, smoked and marinaded with spices until crisp. You can find instructions online to make your own, and many local companies make their own, like Zia’s Juice Bar in Maryland. Usually, we buy our coconut bacon from the national company, Phoney Baloney, which sells at Whole Foods. You can also purchase Phoney Baloney coconut bacon from Amazon. It comes in three flavors, all are vegan and gluten free, and one is additionally soy free.
4 tsp. Ener-G egg replacer powder in 3 Tbl. warm water (Bob’s Red Mill egg replacer works, too)
1/4 cup vegan margarine (such as Earth Balance or Melt)
1/2 cup peanut butter (smooth or creamy)
1 tsp. vanilla extract
1/2 cup sugar
1/2 cup brown sugar
pinch salt
1 tsp. baking soda
1 cup gluten free flour baking mix (such as King Arthur, Bob’s Red Mill or Trader Joe’s)
1/4 cup coconut bacon (such as Phoney Baloney)
Preheat oven to 350.
In a small bowl, whisk together the egg-replacer starch with warm water until thick and foamy, set aside. Cover two baking sheets with parchment paper or reusable silicone baking mats.
In a large bowl, cream together vegan margarine, peanut butter, vanilla extract, sugar, brown sugar and salt using an electric hand-mixer or by hand with a wooden spoon. Add egg-replacer and mix again. When the wet ingredients are smooth and blended, stir in gluten free flour mix and baking soda. Fold in coconut bacon carefully, being sure to leave large pieces intact, if possible. Make tablespoon-size scoops of cookie dough on baking sheets; recipes yields about 20 cookies. Allow room between cookies, as they will spread out.
Bake at 350 for 10 to 12 minutes, until cookies have spread and edges are browned. Leave cool on baking sheets for 10 minutes before transferring to a cooling rack. Once cookies are room temperature, serve and enjoy!
the dirty hippie and the bohemian girl
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Comments
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