Vegan Coconut Bacon

Coconut bacon can transform humble mashed potatoes into heavenly hash, can add gourmet elements to the most simple soups, salads and sandwiches, and can be a “life saver” when you need a little snack to keep you going. There is a satisfaction that comes with making something that taste just like “bacon;" it can make you feel like a scientist in your very own kitchen.

Ingredients:

2 cups unsweetened coconut flakes

1 ½ tbsp coconut oil, (melted)

2 tbsp Bragg's soy sauce or tamari

1 ½ tbsp liquid smoke

1 tbsp smoked paprika (or regular paprika)

1–2 tsp beet root powder (optional, for colour)

2 tsp onion powder

3 tbsp maple syrup

pinches of sea salt

Directions:

Whisk all the ingredients into a large mixing bowl (except for the coconut flakes). Add the coconut and toss until everything is evenly coated.

In a cast iron pan, fry the marinaded coconut until it has reached your desired crispiness. If it is not crispy enough, you can additionally bake it for 2–3 minutes, at 325 degrees F.

Instead of frying, you can also bake it on a baking sheet for 20 minutes, at 325 degrees F, stirring every 5 minutes. Make sure to keep your eyes on the prize, tossing regularly to prevent burning!

Store in an airtight container – sprinkle on everything.

This recipe was originally made for Silkeny Organic Virgin Coconut Oil by Jill Stella Richards.

Vegan Ramen

Get your biggest pot out and get ready to fulfill those ramen cravings (we all get them) with this tasty vegan ramen noodle bowl. Ummm...yes please!

Serves 3–4 people

Ingredients:

approximately 1 tbsp fresh ginger, minced

2 garlic cloves, minced

½ a head of broccoli, cut into chunks

2 “bok choys,” washed and cut

1 ½ tsp curry powder

1 tsp Chinese five spice or thai seasoning

2–3 tbsp nutritional yeast

1 small onion or “the white part” of a leek, thinly sliced

1 large tomato, chopped 

1 ½ tbsp coconut oil

6 dried shiitake mushrooms – soaked & sliced (save the water)!

approximately 1 ½ cups water saved from soaking the dried shiitake

3 tbsp white miso paste, mixed with 4 cups water

1–2 tbsp tahini (or add another tbsp of miso)

8 cups additional water

one 12 ounce package of kelp noodles (or rice noodles of your choice)

Optional toppings:

chopped cilantro

chili flakes

toasted sesame

drizzled sesame oil

drizzled tahini

Sriracha hot sauce

Preparations:

Soak 6 dried shiitake mushrooms in 2 cups of water. After they have reconstituted, squeeze the water from them and place them on your cutting board. Set aside the water used to soak them for later.

Boil 4 cups of water in a kettle. Pour it into a bowl and stir in the miso paste until evenly dissolved. Set aside.

Directions:

Heat up a pan and add the coconut oil. Slice the shiitake mushrooms (removing the stems) and add them to the pan. Stir in the ginger, leek (or onion) and broccoli. Stir in the curry powder and thai seasoning. Add the shiitake broth, stir and remove from heat.

Add your veggie mix to a large pot and fill it with 8 cups of water. Add the miso water. Mix in the nutritional yeast, garlic, tomato, tahini and add the bok choy pieces. Allow everything to cook at medium heat for up to 15 minutes. Add the kelp noodles and stir for a few minutes, before removing the soup from the heat source. If using rice noodles, continue to stir for up to 5 minutes until cooked evenly. After everything looks ready, serve the ramen into large bowls and add your favourite toppings. I like to top with chili flakes, toasted sesame seeds, a drizzle of tahini and cilantro. Enjoy!