Fake Bacon
Since my DH has an allergy to red meat (Texas Star Tick bite) I have been hard pressed to find stuff that he likes that is OK for him to eat. Here is one to help overtake his craving for bacon.
Rice Paper Bacon
Set oven to 400F. Parchment line 2 (or more) baking sheets ( I
reused the sheets for next batches. This stuff doesn't stick much.)
Buy some edible rice paper - in the Asian section, disks or
squares, as dried they will live forever - I used some with
expiration of 2013 and were just fine,. Don't buy on Amazon -
grocery store has them for cheap.
Cut in strips bacon size wide with a sharp knife - also tried
scissors and paper cutter to no avail. You'll have a lot of
leftover pieces and bits since this stuff tends to crack a lot -
just shove those into the disposal (or drop into soup if you are a
penny pincher). Match them by length in pairs.
Stack two like pieces together with a thin wash of plain water
(use a brush). Really thin ones were pressed down with fingers for
a while - just a couple seconds or so. They will curl up if they
are not watered on the "right" sides. After a few you will get
which is the right side.
With another brush spread top with marinade and turn over onto
parchment covered baking sheet. Brush top heavily with more
marinade.
Whisk the marinade several times between brushing since it does
not stay emulsified.
Bake 400 F for 5 minutes or a couple more - until bubbly and
kinda browned. Will burn easily so be watchful.
Lay out onto a plate to cool. Wrap between layers of parchment to
store in fridge or freezer.
Marinade
2 T olive oil or safflower oil
2 T nutritional yeast (this stuff is cheap and gives the right
umami needed - don't omit) Bob's Red Mill in GF food section
3 T tamari (or low sodium soy sauce - IMO it's better than tamari
for this)
½ T garlic powder (fresh will burn horribly)
¼ t liquid smoke or more ( or 1 T BBQ sauce - IMO not as tasty)
½ T maple syrup (real - not pancake syrup)
¼ t ground black pepper (I added more for Don who is a pepper
freak)
¼ t hot Hungarian paprika (or more)
Comments (9)
8 years ago
8 years agoRelated Discussions
Cookalong #24 ----------PASTA!!!!!!!
Comments (45)This is absolutely the best tuna noodle casserole I have ever tasted. My husband couldn't stop eating it (little did he know he was eating artichoke hearts....) * Exported from MasterCook * Mediterranean Tuna Casserole Recipe By : Cooking Enthusiast Catalog Serving Size : 4 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces egg noodles -- cooked al dente 3 tablespoons butter 1/2 red pepper -- diced 1 clove garlic -- peeled and minced 4 ounces baby portobella mushrooms -- sliced 1 7 oz can artichoke hearts -- drained and chopped 2 tablespoons flour 1 cup milk 1 cup heavy cream 2 4 oz cans bonito del norte tuna -- drained 3/4 cup parmesan cheese -- shredded 3 scallions -- thinly sliced 1/2 cup crispy onions 1/4 cup Italian style panko breadcrumbs Melt butter in large saucepot over medium heat. Add red peppers and cook until soft, about 4 minutes. Add garlic and cook until fragrant. Add mushrooms and cook until soft, about 4-6 minutes. Stir in artichoke hearts and flour. Cook for 2 minutes. Stir in milk and heavy cream and cook until sauce thickens enough to coat the back of the spoon, about 12-15 minutes. Season with salt and pepper and remove from heat. In large bowl, combine the egg noodles, tuna, scallions, 1/2 cup parmesan cheese and sauce mixture. Grease a 10" round casserole, add noodle mixture and top with crispy onions, remaining 1/4 cup parmesan cheese and panko breadcrumbs. Bake in a 400* oven for 20 minutes or until bubbly and golden brown. - - - - - - - - - - - - - - - - - - NOTES : I probably used closer to 8 oz of baby portobellas and I used regular panko crumbs. I used the canned French's onion rings (Cooking Enthusiast sells their "crispy onions" but I've never bought them). The French's onion rings were starting to burn after 15 minutes so don't top with them until the last 8 to 10 minutes or leave them off. I do buy my tuna fish from Cooking Enthusiast -- it's packed in olive oil and wonderful but I am sure regular tuna fish packed in olive oil will work fine, too....See MoreDoes this sound good?
Comments (20)Well, just in case....here is another idea. It's really tasty and can be served warm or at room temp (A bonus!) Grilled Ratatouille Source: Rachel Ray Magazine 3 large tomatoes, halved crosswise 2 bell peppers, quartered 2 zucchini, thickly sliced lengthwise 1 eggplant, thickly sliced lengthwise 1 onion, thickly sliced crosswise 1 head garlic, halved crosswise 1/4 cup extra-virgin olive oil Salt and pepper 1/2 cup pitted kalamata olives, sliced 2 tablespoons red wine vinegar Preheat a grill (I used stovetop grill pan) to medium-high. On a large baking sheet, arrange the tomatoes, bell peppers, zucchini, eggplant, onion and garlic in a single layer. Brush with the olive oil and season with salt and pepper. Transfer the vegetables to the grill and cook, turning once, until just tender and slightly charred, about 5 minutes for the tomatoes, 8 minutes for the peppers, zucchini and eggplant and 10 minutes for the onions and garlic. Return to the baking sheet and let stand until cool enough to handle. Chop the peppers, zucchini, eggplant and onions into 1/2 inch pieces and transfer to a large bowl. Squeeze out the garlic cloves, finely chop and add to the bowl. Working over the bowl, slip off and discard the tomato skins and remove the cores, then crush the tomatoes with your hands and add to the bowl. Add the olives and vinegar, season with salt and pepper and toss. My notes...1/28/10 This is incredible! I subbed a carrot for the eggplant. Could easily sub black olives for the kalamata. Linda...See MoreCookalong #9 - Rice
Comments (1)* Posted by coconut-nj (My Page) on Sat, May 30, 09 at 11:27 Sally, anywhere that has alot of British imports would probably have it. I was checking out who had it online the other day and while you might not want 6 bottles of it.. smiles... Amazon has 6 bottles for $27.05. It's free shipping too. Most places sell it for between five and six or up to eight dollars, so that's a great price. They say they're 15 oz bottles. Maybe somebody else would want to go in on it with you?? I've always heard of it described as a mayo with more vinegar and also with a mustard taste. Sounds good. Smiles. My DW used it when she used to travel to the UK all the time for buisness. Surprised she didn't bring any back. I have a head of savoy cabbage so I'm going to make my easy 'stuffed' cabbage casserole that I described above. It makes it so easy and quick which is just what we want on a Saturday night. Steam the cabbage briefly, layer it with dirty rice, pour some tomato juice mixed with onion and garlic powder between layers and on top and bake for about 40 minutes. I'll see if I can manage to take a picture. I seem to be terrible at that. The camera is always in the other room and it's a kind of big house and by the time I'm done cooking I'm not walking very well. LOL.. We will see. Oh btw, I always make two dishes of this because Christy gets burnt out on "red" since I always have something made with red sauce around I make her a version with just some broth on it. I do stuffed peppers for her the same way. No red. I do love the red on it but prefer tomato juice since it's nice and light although I'll just water down tomato sauce or puree with chicken stock/broth, if I don't have any handy....See MoreStore bought spinach-artichoke dip to stuff mushrooms with?
Comments (48)That was my initial misunderstanding, when Mt. said "vegetarian" then I thought "lacto-ovo vegetarian." But I see that in some cultures, the language might not be so finely tuned as we tend to be in individualistic America! I can certainly see not eating dairy products for a whole host of reasons, but among my dozen or so life-long meatless friends, the ones who don't eat cheese don't drink milk either and call themselves vegan. The rest eat cheese, although many of us are having to watch our intake as we age due to the saturated fat and lactose in some products. But that is the last thing I would want to discuss at a social gathering! We are just called "old farts" for that and many other reasons. If you want a store-bought vegan-product stuffed mushroom, I would mix spinach artichoke or red pepper hummus with something that had a little bite to it like nuts, water chestnuts, celery or the aforementioned canned fried onion rings unless they are fried in animal fat. You could also top them with some fake bacon bits unless you are horrified by the words fake and bacon and bits. Perhaps in some markets you can get a product called "small crunchy red-colored baked tvp pieces with smoke flavoring added." Yesterday I saw a meatless, flat narrow piece of something or other called "Benevolent Bacon." Or maybe it was "Benign Bacon." Bottom line: IT'S ALL GOOD, LIVE, LAUGH, LOVE!...See More
8 years ago- 8 years ago
8 years agoSerious Eats has a recipe for mushroom bacon I’ve been meaning to try. Anything’s got to be better than this mess I was served at Dunkin Donuts a couple months ago. I thought they served me something that had gone bad but it turned out it was a kosher DD’s. Didn’t look like bacon. Didn’t feel like bacon. Didn’t taste like bacon. Didn’t taste like anything good at all. Why even bother?
- 8 years ago
8 years agolast modified: 8 years ago- 8 years ago
nancyofncOriginal Author