I love brunch.
With savory and sweet foods, salads and pastries, brunch brings together the eclectic tastes I love, served in a casual, long-format setting.
Sitting around the long brunch table, our multifarious group of friends includes artists, online marketing experts, writers, doctors, spa owners, actor/clowns, producers, real estate moguls and accountants.
That same group of friends also includes vegans, paleos, vegetarians, gluten-free and people with various food allergies. Creating a brunch that welcomes everyone to the table is a challenge I enjoy taking on...especially when accompanied by organic mimosas.
And everyone loves bacon.
While the hard-core carnivores love the thick-cut, nitrate free, real-pork slices we bake up, many of our guests are looking for something lighter -- either for health, environmental or animal rights issues, "lighter" means "feels better."
Over time, I've created several recipes for fake bacon, or "fakon" that please the whole crowd. Not only do they go great with scrambled eggs or tofu, they also all work as perfect BLT fillers for leftovers.
So no matter what kind of bacon you crave, you're welcome to our table.
Coconut Flake-on
2 cups large flake, unsweetened coconut
1 ½ tablespoon low-sodium soy sauce*
1 ½ tablespoon maple syrup
1 tablespoon liquid smoke
1 tablespoon water
1 tablespoon olive oil
1 teaspoon apple cider vinegar
1. Preheat oven to 300F and line a baking sheet with parchment paper.
2. Measure coconut flakes into medium sized mixing bowl.
3. Combine remaining wet ingredients into a small mixing bowl and whisk well.
4. Drizzle over the coconut flakes and toss by hand to evenly coat all the flakes.
5. Bake for 20 minutes, stirring every 5 minutes with a wooden spoon. *If you don't stir the flakes consistently they WILL burn.
6. Remove from oven and allow to sit for 5 minutes. This allows the flakes to crisp up and cool slightly. Eat or sprinkle over...everything.
Shiitake Bacon
2 cups thinly sliced shiitake caps3 tablespoons + 2 tablespoons (divided) extra virgin olive oil
1 1/2 teaspoon sea salt
Preheat oven to 350 F.
Spread the sliced shiitake caps on a sheet pan covered with a piece of parchment paper.
Drizzle with olive oil and toss with sea salt.
Bake for 30-45 minutes, stirring every 10 minutes, until crispy.
-Remove from oven and eat while warm or sprinkle over...everything.
Tempeh Bacon
1 package of tempeh
2 tablespoons low-sodium soy sauce*
2 tablespoons maple syrup
1 tablespoon olive oil
1 tablespoon water
1 teaspoon liquid smoke
½ teaspoon apple cider vinegar
- Cut the tempeh into three-inch by 1/4-inch slices and place in eight inch baking dish.
- Whisk together the remaining ingredients in a small mixing bowl and pour over top of the tempeh.
- Cover with foil or plastic wrap and refrigerate for at least one hour, up to overnight.
- Preheat oven to 350 F. Remove tempeh and place on a baking sheet lined with parchment paper. Bake for 30 minutes, turning once.
- Remove from oven and cool. Make TBLT's or crumble on top of faux-wedge salad.
*use tamari for gluten-free, liquid coconut-aminos for soy-free
