Love bacon but only eat plants? This crunchy, salty, sweet “bacon” (made two ways) makes a mean BLT if you can manage to save some once it’s ready.
Somehow, our food schizo tendencies are hitting a high note these days. Consumers love healthy foods, fueling growth in the organic food industry to over $30 billion last year for the USA alone. At the same time, bacon has become a culinary trend that doesn’t seem to want to quit. It’s far from just a morning side-line. Bacon is in and on everything, including candies, ice cream and now, we hear, a Wendy’s pretzel bacon burger and even bacon vodka.
Salty smoky and a bit sweet, with a fatty crunch, bacon seems to fill a special bunch of taste receptors. Our version, hold the piggies, fits the bill perfectly. Using coconut (fresh or dried), liquid smoke, maple syrup and either soy sauce or liquid aminos, plant-based eaters can rejoice and everyone can enjoy a “healthier” (at least for the pigs) bacon fix.
One Fresh Coconut or Dried Coconut Chips
2tbsp. Natural Fermented Soy sauce or Liquid Aminos (Bragg or other type)
2tbsp. Liquid Smoke (they all work but we like “ultra-premium” with nothing added e.g., Cedar House)
1 tbsp. pure maple syrup
HOW TO MAKE IT:
Method One (makes longer strips and tastes fresher):
Crack open coconut and use coconut tool to remove flesh. Slice coconut with a vegetable peeler to make thin strips. Mix liquids and soak coconut for 5-10 minutes, making sure it’s fully immersed. Spread on baking sheet and bake at 250-275 degrees, turning every 5-7 minutes. It should be dry and crispy after about 30 minutes or so. Be careful towards the end to be sure it doesn’t burn. Taste test. You can always re-cook if too moist. Cool fully and store in glass jar or paper bag.
Method Two (way easier and still delicious):
Mix liquids and soak dried coconut for 5-10 minutes, making sure it’s fully immersed. Spread on baking sheet and bake at 250-275 degrees, turning after 3-5 minutes. It should be dry and crispy after about 5 minutes or so. Be careful not to burn as this method burns more quickly. Cool fully and store in glass jar or paper bag.