Vegan Bacon

Every year I take a girls trip with my cousins and sister-in-law. We head to a cottage to eat and drink and relax all weekend. I like to try to make something special to bring when I can. We have two vegetarians in the group, so this year it was Vegan Bacon!

Wait, don't go! This recipe is meant to taste like bacon, but it's just made of roasted mushrooms and it's totally delicious in its own right. Meat-eaters will love it too!  My husband, the opposite of a vegan, loved it and calls it "facon".

I've adapted this recipe from Serious Eats.  The original recipe calls for roasting, then smoking the mushrooms with a chunk of wood on the stovetop. 

I decided that was a little ambitious for me on a weeknight, so I just used smoked salt and smoked paprika instead. The "bacon" probably isn't as smoky as it could be, but it sure is delicious!

The secret to making the mushrooms look like little strips of bacon is to use king oyster mushrooms.  These are usually available in Asian grocery stores, and some specialty grocery stores.  They have a mild flavour and cook to a chewy, crisp texture in the oven. 

If you can't find king oyster mushrooms, you can make vegan bacon bits out of smaller mushrooms using the same technique in the recipe below. 

The vegan bacon will keep about 5 days in an airtight container.  If you're serving it with breakfast, you can crisp it up again in the oven for 5 minutes.  Or just serve it at room temperature on sandwiches, salads or as a snack!

Here's the recipe:

Ingredients:
4 king oyster mushrooms (about 250g)
3 tablespoons vegetable oil 
smoked salt
cracked black pepper
1 tablespoon maple syrup
1/8 teaspoon sugar
1/8 teaspoon smoked paprika
1/8 teaspoon garlic powder

Directions:
Preheat the oven to 350 degrees F.  Use one large or two regular-sized baking sheets and line them with parchment paper or foil.  Spread two tablespoons vegetable oil over the parchment or foil.

Slice the mushrooms lengthwise into planks, about 1/8 inch thick (each mushroom will make about 6 slices with some scraps left over).

Lay the mushrooms on the oiled baking sheet(s) in a single layer. Then flip the mushrooms so the side with oil on it is facing up. 

Sprinkle smoked salt and pepper over the mushroom slices.  Flip again, and sprinkle the other side with smoked salt and pepper. 

Bake for 20 minutes.  Carefully flip the mushrooms and bake for 20 minutes more, watching carefully for the last 5 minutes, until they are crisp but not hard. 

Remove the mushrooms from the oven and drain on paper towels. 

Mix the remaining tablespoon of oil, maple syrup, sugar, paprika and garlic in a medium bowl.  Toss the mushrooms in the mixture and lay them out on the baking sheet again.  Return the sheet to the oven and bake about 5 minutes until the sugars begin to caramelize.  

Serve warm or store for up to 5 days and share with friends!  

Instant Pot Black-Eyed Peas

Black-eyed peas are traditionally served on New Years Day to bring luck in the coming year. 

They are SO easy to make in the Instant Pot, or any electric or non-electric pressure cooker, you don't need a special occasion to make these beans!  

Enjoy them on New Years Day along with some Collard Greens for good luck! 

Here's the recipe:

Ingredients:
1 pound (454 g) dried black-eyed peas
4 slices bacon, cooked and crumbled
6.5 cups water
2 tablespoons Better Than Bouillon vegetable or chicken base

Better Than Bouillon is amazing stuff, but if you don't have it, you can use chicken stock in place of the water, or use stock cubes mixed into the water.

Directions:
Place all ingredients in the Instant Pot.  Set it to Manual at High Pressure for 25 minutes. 
Once cooking is complete, let the pressure release naturally.
Serve the black-eyed peas with some of the delicious cooking liquid, and use the rest of the liquid to make Collard Greens, or save it for soup!

Tart of the Month - Flammekueche (Tarte Flambée)

This month's tart is something I've enjoyed several times in pubs and beer bars. Tarte flambée is from Alsace, a region of France bordering Germany and Switzerland. The Alsatian name for it is flammekueche and it's very much like a pizza.  It's quite simple but requires a very hot oven and some special ingredients. 

Here's what you need for this tasty snack or meal.

Southern USA Road Trip - Benton's Bacon

Benton's bacon is famous.  The best restaurants in New York and across the USA boast that they serve Benton's bacon and it sells in gourmet shops for $16 a pound.  

When we realized that Benton's Country Hams in Madisonville Tennessee was close to the route of our Southern road trip, and would allow us to take one of the twisty-est roads in North America - the Tail of the Dragon - through the Smoky Mountains, we decided it was a must-visit on our trip.   

Madisonville is just south of Knoxville, a small building just off the highway.

Cheese Tortellini with Brussels Sprouts & Bacon

Although the snow is still on the ground, we've been grilling a little. But I'm still going through the (hopefully) last of my winter recipes while it's cold outside. 

This easy recipe is inspired by Martha Stewart. It wouldn't have occurred to me to add brussels sprouts to pasta but it's a great combination. If you keep some fresh or frozen tortellini on hand, it's simple to whip it up any time.  

Here's what you need:

Gnocchi with Broccoli

Gnocchi.  Why didn't I make these sooner?  These little potato dumplings make a hearty main dish or an interesting but simple side dish.  

I fully intend to use my potato ricer to make home made gnocchi in the future, but for now I can pick up a package ready-made at the grocery store and have a meal in minutes. 

Here's what you need for this tasty meal:

Hawaiian Bacon Sausages

There's a new farmer's market near our house called Ogilvies Food & Artisan Market.  It's just starting out so there aren't too many vendors, but it's growing.  And I love that it's open Sundays because sometimes I can't haul my lazy bones to the market on a Saturday morning.  

Chef's Salad with Home Made Ranch Dressing

Having a salad for dinner is in no way deprivation with this meaty, hearty chef's salad.   

I've long known that making your own salad dressing is best.  A vinaigrette made at home from oil, vinegar or citrus juice and fresh herbs beats bottled dressings with their sweeteners  binders and preservatives hands down.  Little did I know how easy it is to make a creamy ranch dressing with buttermilk, sour cream and fresh herbs.  

Baked Eggs in Pancetta Cups

How about a tasty breakfast or brunch that's quick and easy?  These pancetta egg cups are a delicious way to get your bacon and eggs.  You can serve them with some toast or fruit salad to complete the meal.  

Here's what you need (for 2, multiply to serve more)

2 eggs
6 thin slices pancetta (Italian bacon)
chives
parmesan
salt & pepper
2 ramekins

Preheat the oven to 400 degrees.  Spray the ramekins with cooking spray and layer the pancetta inside overlapping to make a little cup.

Crack an egg.

Sprinkle in salt, pepper, chives and parmesan cheese.

Scramble it all together with a fork.

Then pour it in to one of the pancetta cups.  Repeat with the second egg.

Sprinkle the tops with a little more parmesan.  Place on a sheet in the oven and bake until the eggs are set, 15-20 minutes.

Remove the cooked eggs from the oven.  The pancetta will be nice and crispy.

Remove from the ramekin and serve.  Delicious!

Souperday - Cauliflower Leek Soup

As winter approaches I'm getting into the habit of making a veggie soup on the weekend for lunch and having the leftovers for lunch or dinner during the week.  These soups are healthy, made with all vegetables and stock, no cream.  But this one has a wicked topping to make it a little decadent.  

Here's all you need for the soup:

A head of cauliflower, 3 leeks, 4 garlic cloves and a carton of chicken broth.  Plus a little salt and pepper.

For the toppings you'll need:

Some shredded sharp cheddar, diced cooked bacon and sliced green onions.

First cook the bacon in your soup pot.

Remove from the pot and drain on paper towels.

You should have lots of bacon drippings left in the pot. You can remove some and leave only a tablespoon or two.

Now the leeks.  We'll only use the white and light green parts.

Leeks are filthy creatures.  Dirt accumulates between the layers.  You need to rinse them very well multiple times before cooking.

Slice the leeks.

Cover them with water in a large bowl and swish them around.  Change the water until it runs clear.  Then drain the leeks.  

Look at all that dirt!

Carefully add the clean leeks to the bacon drippings in the pot.  Sprinkle with salt and pepper.

Cook for 5 minutes, then add the chopped garlic cloves and cook for one minute more.

Chop your cauliflower into florets.

And add to the pot along with enough chicken stock to cover it.  

Bring to a boil and simmer for 20 minutes.

I added a little cayenne pepper and turmeric to the cauliflower, but that's optional.

Remove from heat and purée with an immersion blender.  

Purée until completely smooth.

Get your toppings ready.  Shred the cheese and chop the bacon and green onions.

Then ladle the soup into bowls.

And top with bacon, cheese and green onions.

Looks delicious!

Serve with some fresh crusty bread for a warm, filling dinner.  Or take it to work for lunch with your toppings in a baggie.  Enjoy!