Fakin' Bacon

Long overdue, this recipe is for everyone who never met a piece of bacon they didn't like. Guiltless, meatless bacon.  My favorite kind.  To ward off any confusion, let's just refer to these delectable taste treats as coconut bacon from this point forward.  Or, #crackcoconutbacon, thank you Molly of www.cleanfooddirtygirl.com. WARNING: Once made, you won't be able to stop nibbling.  I made my first recipe, ate most of it in a couple of days and then made it again.  And again.  I had to put myself on the 'coconut bacon wagon.'    Everything tastes better with bacon, right?  This recipe is perfectly crispy with just the right amount of sweet and smoke.

Super simple to make, let's get started.  Here's what you'll need:  Begin by preheating oven to 350 degrees.

3 cups coconut flakes

2 Tablespoons soy sauce (I used Tamari, reduced sodium)

2 Tablespoons liquid smoke

1 Tablespoon maple syrup

Measure coconut flakes into medium bowl. Whisk together soy sauce, liquid smoke, and maple syrup in a small bowl and then pour over coconut and gently massage until most of the liquid is absorbed into coconut.

Spread coconut on baking sheet lined with parchment paper.

Bake for 6 minutes.  Remove pan from oven, flip bacon as best you can (a little like herding cats) and bake for additional 6-7 minutes.  Do not TURN your back on these while the pan is in the oven. They will get over crisp if you cook any longer than the recommended time.  Remove from oven and your coconut bacon bits are ready to use in any number of ways.  

Store in an airtight container.  I dare you to have some left by the end of the week.  

Check out some of the ways I like my #crackcoconutbacon!

Could be my favorite way to use these bacon bits....with peanut butter on Honey Crisp apple slices. 

Sprinkled on Pumpkin oatmeal.

No-brainer salad topping!

BLT with avocado sandwich (pictured here with Molly's Paprika Garlic Burger Sauce)

Just the right finishing touch on this Brussels Sprouts and Rice dish.

Faux Tuna Salad with Briny Tahini Mayo

                                         

How is it that I cook, photograph food and do dishes all day long and haven't managed a recent post on this food blog since May of last year?  Whaaat?  May?  Are you kidding me?  AND I just found a draft of a partially written entry about my infamously good BBQ sauce in the pergatory file.  On hold.  Until when, she asks?  Time to get a grip. Time to make a command decision.

Post or get out of the kitchen! And we know the latter ain't happening any time soon.  So, a bit of compromise is needed here.

Photos of food will start magically appearing more frequently on this blog. That shouldn't be too hard to do, considering my last post was in May!  Even without full recipes. That, my friend, is what keeps the posts from happening.  The time to write up a recipe, if it's a dish I have created, takes an entire morning.  I'm just that slow.  Many of the dishes I prepare are found in cookbooks, on the internet, or a combo of outside sources and my tweaking. If there is a link to go with the dish I've prepared then I'll add it here and not worry so much about originality.  It's food, not brain surgery!  And I'll give credit where credit is due.  Always.

Without further ado, here's a keeper.  The recipe is now handy in the pages of this food journal so I can make it again.  And again.  Thanks, Molly, for granting me permission to share. And for providing us foodie types who have healthy proclivities a safe place to review, rant, post and let our hair down. Here's to US!

Grab your official link to Faux Tuna Salad with Briny Tahini Mayo here and be prepared to have your taste buds titillated. Molly's clever prose fills the first part of the page.  Scroll to the very bottom of her link for the recipe. I love Molly's site and am a member of the closed group on FaceBook, too. It's a perfect fit for me. and the best ever support group for my WFPB (Whole Food Plant Based) lifestyle.  The people who stalk there are supportive, helpful and funny as all get out!

Without further ado!  Photos of the prep for Molly's Tuna fish salad.  

mash, mash, mash

chop, chop, chop

dice, dice, dice

dried dill, salt and pepper to taste

For the Briny Tahini Mayo, in a blender,
dulce flakes, garlic, tahini (ume plum vinegar not pictured here),
and a few other ingredients.  Follow Molly's recipe!

A stalk of celery never tasted so good.

 Served up with a side of Kale chips and orange bell pepper strips.

Yummers!