This morning I made three varieties of facon (fake bacon):
Up top is fresh young coconut!
On left is shredded coconut!
On right is Soy Curls (dehydrated whole soybeans)!
For each just marinate in concoction of TAMARI, LIQUID SMOKE, PURE MAPLE SYRUP.
Then drain & bake at 400 degrees (turning often) until crispy. I actually pan fried the marinated Soy Curls.
They all had a unique texture & tasted great! Dryest leftovers store well in sealed refrigerator container several days
Results: I preferred Soy Curls, but family winner is shredded coconut!
Any of these varieties taste great along side vegan pancakes, in sandwiches, on vegan pizza, crumbled on oatmeal, in green salad, potato salad, pasta salad… even crumbled on dessert. Give it a try!
INGREDIENTS: (I buy curls on Amazon!)
1/8 package Butler Soy Curls (less than 3/4 C containing approx 4.5 g fat)
Barbecue sauce thinned w/ water
INSTRUCTIONS:
Soak dry Soy Curls
in water for 10 mins to rehydrate
Drain
Pulse in blender to shred
Add BBQ sauce
Warm & serve
This recipe made enough steamy Pulled Porky-Pods to ladle over two potatoes & top with my nacho cheez sauce. Soy Curls (available on Amazon) are simply boiled organic soybeans in the pod that have been dehydrated. What a magnificently easy recipe!
From www.butlerfoods.com
How are Soy Curls™ made?
“Our soybeans are grown in the USA on a family farm, certified Non-GMO and grown without chemical pesticides.
We soak the beans in spring water (no chlorine). Then the beans are stirred while being cooked. Soy Curls™ are dried at low temperature thus ensuring the natural goodness of the whole soybean high in fiber and omega-3. Soy Curls™ are one of the most pure, healthful products on the market containing no chemicals, additives, or preservatives.”
This cook-off is inspired by Mark Sutton of Heart Healthy Pizza . I just love this guy!
Raw doughs (displayed in this order: cauliflower/wheat/oat)
Topped & ready for oven:
Fresh out of oven: SAUCE (veggies pre water-sauteed)
broccoli
carrots
green cabbage
red cabbage
bell pepper
radish
celery
sweet peppers
scallions
kale
tomato
tomato/pasta sauce
garlic & Italian seasonings
TOPPINGS
mushrooms
olives
avocado
nacho cheez sauce
vegan shredded soy cheez on half of wheat crust only
CRUSTS
(Preheat oven to 450 degrees)
Oat Flour Crust
1 c oat flour (may grind uncooked rolled oats)
2/3 c warm water
2 dates
1 t yeast
1 t ground flax seeds
1 t Italian seasoning
1/4 T salt
(add little water or flour to adjust consistency when kneading)
In food processor combine water, dates, yeast, ground flax, seasoning, oat flour.
Pulse to knead.
Hand press onto parchment lined baking sheet.
Put toppings on pizza.
Bake 450 degrees until browning begins (+/- 20 min)
Wheat (whole + unbleached) Crust
1/2 c warm water
1 t date sugar
1 t yeast (half package)
1/2 t salt
1/2 c whole wheat
3/4 c bread flour
2 t ground flax seeds
Add water, sweetener, yeast & let stand 10 min
Add remaining dry ingredients
Kneed 10 min, cover & let rise 1 hr
Punch down & let stand 45 min
Roll dough on parchment covered baking sheet
Add toppings
Bake 450 degrees for approx 20 minutes
Cauliflower Crust (epic failure for me!)
1 medium head cauliflower
3 T corn starch
4 T cold water
1/2 c oat flour
1/2 t garlic powder
1 t Italian seasoning
Cook, drain, cool, squeeze tightly dry in cheese cloth the cauliflower
Combine water & cornstarch & set aside to thicken
Combine all ingredients into wet dough, mashing cauliflower
Press onto oat flour dusted parchment paper
Bake 450 degrees 30 min
Flip & bake about 20 min
Add toppings & bake additional 10+ min
AND THE WINNER IS…
Oat Flour Crust!! It was delicioso… like eating a wonderfully savory oatmeal crispy cookie! The Wheat Crust came in at a very strong second, but the Cauliflower Crust never fully crisped up. Soggy bottom dough! When I experiment some more and fix the recipe I’ll repost.
1 medium head steamed cauliflower
1 roasted red bell pepper
1 c cooked white beans
1/2 c uncooked oatmeal
2 T nutritional yeast
1/4 c apple cider vinegar
1 t garlic powder
Himalayan black salt (Indian Kala Namak) to taste
1 t smoked paprika
1 lemon’s juice
1/4(+/-) cup almond milk
INSTRUCTIONS:
Steam cauliflower to soften & drain
Cook white beans, rinse & drain
Roast red pepper
Blend all ingredients (except milk) until smooth
Add almond milk to reach desired consistency
The high sulphur taste of Kala Namak is the kicker in this amazingly simple & nutritious, very low fat, nut-free recipe. Go light on the salt & enjoy its guilt-free decadent flavor!
I learned this one from Mom! You can keep it very low fat with soft warm corn tortillas, or fatten them up by heating tortillas (on one side only) on a very lightly sprayed skillet.
INGREDIENTS:
Potatoes of your choice
Salt-free (or low salt) tomato salsa
Corn tortillas
Sliced tomatoes
Shredded cabbage, broccoli, carrots
INSTRUCTIONS:
Peel and boil whole potatoes
Drain & add salsa to taste & mash with potato masher
Warm corn tortillas on hot skillet, as you fold them in half
