Finally, there’s help for vegans who can’t live without bacon! (And non-vegans who want to eat smarter and healthier.)
Leinana Two Moons’ clever new cookbook offers instructions on how to create plant-based faux bacon (fakon?) from the usual suspects (seitan, tofu, tempeh) and some tasty surprise sources, too (coconut, carrots, eggplant and mushrooms).
“Baconish” will teach you how to master the various techniques for the pork substitute, then incorporate your efforts into classic likes Biscuits with Southern Bacon Gravy, Loaded Potato Soup with Bacon, Hawaiian Pizza and carbonara.
For dessert, there’s Miss Piggy Strawberry Ice Cream with Chocolate-Covered Bacon; Coconut Panna Cotta with Salted Maple-Caramel Sauce; and Elvis Cupcakes, among others.
As you wait for fresh summer produce to arrive, you’ll want to flag the recipes for Cobb Salad with Eggplant Bacon; Spinach and Fresh Fig Salad with Warm Bacon-Shallot Vinaigrette; and Pasta with Zucchini, Corn and Bacon.
Finally, be sure to share this delightful volume with vegan pals who are always on the prowl for delicious, animal-free inspirations. The pigs of the planet will squeal with thanks.
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