Plant-powered bacon

Plant-powered bacon

Get makin’ this smokin’ bacon!

I’m going nose-to-snout with a firm favourite – bacon!

I challenge you to make this deliciously satisfying plant-powered bacon recipe. It’s incredibly easy to make and delish to devour. Oh and it’s healthy – so I know your body will love it too!

It’ll be included in some of my salad recipes as an alternative to Tempeh.

3 Ingredients that might be new to you:

  1. Small red Adzuki beans are an excellent source of fiber and protein. In addition, they are rich in B vitamins, being an excellent source of folic acid (B9).
  2. Buckwheat is actually a seed (not a whole grain), making it gluten-free and also high in protein and fiber. It supports heart health and can help prevent diabetes and digestive disorders.
  3. Smoked paprika is very different to sweet paprika. It took me a while to find this in SA and I’m thrilled I have because it’s a wonderful addition to my spice draw!
Plant-powered bacon
Recipe Type: Savoury snack
Prep time: 12 hours
Cook time: 10 mins
Total time: 12 hours 10 mins
Serves: 24 slices
This is an inexpensive, gluten-free, whole-food and freaking delicious healthy bacon solution. You’ll be surprised about how quickly this disappears, so do yourself a favour and double the batch, store in the freezer, and enjoy the luxury of healthy bacon at a moment’s notice.
Ingredients
  • ½ cup dried adzuki beans or other small red beans
  • ⅓ cup hulled wholegrain buckwheat (not buckwheat flour)
  • 1 tsp. onion powder
  • 1 tsp. hickory liquid smoke
  • 4 tsp. nutritional yeast
  • 1 tsp. smoked paprika
  • 1 Tbsp. tamari, soy sauce or Braggs Liquid Aminos
  • ½ tsp. salt
  • 2 tsp. tomato paste
  • 1 tsp. coconut oil
  • 2 tsp. maple syrup
Instructions
Overnight preparation:
  1. Rinse the raw beans and buckwheat, place in large bowl covered with several inches of cold filtered water; let soak overnight. (You can pre-cook the beans and buckwheat by boiling if you’d prefer to do so, but it’s not necessary)
Let’s get cooking:
  1. Preheat the oven to 205°C / 400°F
  2. Strain the soaked beans and buckwheat and rinse well.
  3. Place in the bowl of a food processor. Add the onion powder, liquid smoke, nutritional yeast, smoked paprika, tamari, salt, tomato paste, coconut oil, and maple syrup.
  4. Pulse several times to combine, scrape down the sides and bottom of bowl and continue pulsing until uniform but not as pureed as hummus.
  5. Line a shallow 23 x 33 cm / 9×13 inch baking tray with parchment paper and coat uncovered sides with a touch of coconut oil.
  6. Place bacon mixture in pan and spread as much as possible with a firm spatula, to get the mixture very thin and evenly spread and fill in any bare spots.
  7. Bake for 10 minutes.
  8. Remove from oven and let cool for 10 minutes, then slice into 24 strips. Do this by making one lengthwise cut down the center, and then eleven cuts across the shorter side (each is about 2.5cm x 10cm / 1 inch x 4 inches).
  9. Remove the strips with a small spatula.
Eat now:
  1. Heat a tablespoon of coconut oil in a frying pan on medium-high heat. Fry the bacon slices for 2-3 minutes, flipping once. Alternatively, before frying, you can freeze the bacon, then fry when ready to serve (no need to thaw first).

We’re all looking for ways to add health to our family plates, right? Yet let’s not compromise on taste nor texture!

Most importantly let’s treat our one-and-only body, not poison it!

P.S. If you still hanker after smoky pig’s flesh, know the World Health Organisation has declared processed meats, bacon included, can cause Cancer. Who wants to raise Cancer, not me!

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