By Leinana Two Moons (Vegan Heritage Press, $21.95)
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).
The Brooklyn-based blogger says she first tasted coconut bacon at a vegan eatery in Montreal. "From the first bite, my mind was blown," Two Moons writes. "It was crunchy, crispy, salty and smoky—it felt like I was munching on actual bacon." Eventually, she developed her own version of coconut bacon — seasoned with tamari, liquid smoke and maple syrup — and her Coconut BLT went viral. From there, a book was born.
“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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