Did You Know?

Did you know??
Although using avocados and bananas are all the buzz now to get soft and shiny hair, all it will get you is a messy kitchen and bathroom. These products are great to help your hair for one day, but the proteins in them are way too big for your hair to absorb. And unless you are going to use them each day (yikes!), then you should head to a beauty supply store and check out some Vegan products that use "hydrolyzed" proteins - proteins from avocados and bananas that actually are small enough to help your hair.

Saturday, January 15, 2011

Home-made Vegan bacon

I'm not usually a fan of vegan meats, especially the store-bought ones, but having a vegan bacon substitute is extremely useful when you want to mix it up for breakfast, brunch, or brinner, so I've been trying different recipes to come up with a solid vegan bacon recipe that tastes good, is healthy, and can be frozen and stored for later.  The end result is this beautiful fak'on.

1/2 cup dried black beans (or 1 and 1/5 cup canned beans, rinsed)
1/3 cup dried whole grain buckwheat groats (NOT flour)
1 tbsp onion powder
1 tsp garlic powder
2 tsp liquid smoke
1/4 tsp ground thyme
2 tsp paprika
5 tbsp maple syrup
2 tbsp low sodium soy sauce
3 tbsp tomato paste
1 1/2 tbsp nutritional yeast
1 tsp grapeseed oil (or other oil if grapeseed is not available)
1/2 tsp sea salt

The process for this recipe requires you to begin prepping the ingredients the night before.  With that in mind, I'll divide the recipe by day.

The night before:

Rinse the beans and buckwheat and place them in a large bowl filled with cold water.  Make sure that the water covers the beans and buckwheat and allow at least a few inches for the beans and buckwheat to expand.  Cover with a towel and allow to soak overnight.

The next day:

Preheat oven to 400 degrees.

Drain and rinse the beans and buckwheat.  Get your food processor out and combine all of the ingredients.  Pulse repeatedly, while intermittently scraping down the sides and bottom of the inside of the processor to grind all of the ingredients equally.  The goal isn't to create a puree, but rather a finely ground mix.  Think of the texture of real bacon, it still has a crumble ability-- this is what you're going for.

Find a casserole dish or a baking sheet that is roughly 1 square foot in space or a bit larger, give or take, and cover with parchment paper and a light spray of olive oil.  Brush the oil around, making sure to cover all of the paper.

Bake for 13-15 minutes or until the end pieces start browning.  Allow to cool for a 10-15 minutes.

Slice into strips that match a size you'd like, and either place them in a ziplock bag for the freezer or heat up the skillet to fry up the strips.  I find that it isn't necessary to fry them and will sometimes bake for another 10-15 minutes, but the frying definitely gives the bacon a 'real' bacon crunch.

Caloric Info
Servings 6
Total Fat: 1.5 grams
Sat Fat: 0.2 grams
Polyunsat. Fat 0.8 grams
Monosat. Fat: 0.3 grams
Cholesterol: 0 grams
Sodium: 442.1 mg
Potassium: 335.8 mg
Carbs: 29.5 grams
Dietary Fiber: 5.0 grams
Sugar: 11.2 grams
Protein: 6.1 grams

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