TEMPTING TEMPEH BACON

SERVES 4 PORTIONS

1/4 cup (60 ml) water

3 tbsp. (45 ml) liquid aminos

2 tbsp. (30 ml) maple syrup

1 tbsp. (15 ml) gluten-free liquid smoke

1/2 tsp. onion powder

1/2 tsp. smoked paprika

Pinch of freshly ground black pepper

1 package (8 oz., or 225 g) tempeh

1 tbsp. (14 g) coconut oil

NUTRITIONAL VALUES

Calories: 166kcal
Fat: 9.5g (4.2g S.Fat)
Carbs: 12.9g
Protein: 11.9g
Sugar: 6.1g
Sodium: 745mg

METHOD

In a shallow dish with a lid, combine the water, liquid aminos, maple syrup, liquid smoke, onion powder, smoked paprika, and black pepper. Cut the tempeh into 1/4 inch (6 mm) strips and marinate in the dish for at least 4 hours.

In a sauté pan over medium heat, melt the coconut oil. Add the tempeh strips and 2 tbsp (28 ml) of the marinade to the pan. Cook, stirring occasionally, until the liquid has evaporated, and the tempeh has browned. Turn the pieces over to brown the other side. Rep with the rest of the tempeh. Serve hot. Keep refrigerated in an airtight container for up to 5 days.

COCONUT BACON

SERVES 1 CUP (70G)

1 cup (60 g) unsweetened coconut flakes

4 tsp. (20 ml) maple syrup

2 tsp. (10 ml) liquid smoke

3/4 tsp. salt

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/4 tsp. smoked paprika

1/8 tsp. black pepper

NUTRITIONAL VALUES

Calories: 561kcal
Fat: 44.2g (38g S.Fat)
Carbs: 36.4g
Protein: 4.5g
Sugar: 20.7g
Sodium: 1768mg

METHOD

Preheat the oven to 350oF (180oC, or gas mark 4), and line a small baking sheet with parchment paper.

Combine the coconut flakes, maple syrup, liquid smoke, salt, onion powder, garlic powder, smoked paprika, and black pepper in a mixing bowl. Toss the mixture until everything is evenly coated, then spread it out on the parchment paper in a single layer.

Bake for 5 minutes, then stir and bake for another 5 minutes, or until the coconut bacon is amber brown. If you aren't going to use it right away, store it in a tightly sealed jar in the refrigerator for up to 3 weeks. Allow it to come to room temperature before using it.

QUICK BACON CRUMBLES

2 SERVINGS (CUPS)

One 227g (8oz) Package tempeh (soy-free if necessary)

1/4 cup liquid aminos (or gluten- free tamari; use coconut aminos to be soy-free)

1/4 cup low-sodium vegetable broth

2 tbsp. olive oil

1 tbsp. liquid smoke

1 tbsp. maple syrup 1

/2 tsp. ground cumin

1/2 tsp. garlic powder

Black pepper to taste

NUTRITIONAL VALUES

Calories: 152kcal
Fat: 14.2g (2g S.Fat)
Carbs: 7.6g
Protein:0.5g
Sugar: 6.1g
Sodium: 11mg

METHOD

Line a plate with paper towels. Set aside the tempeh crumbles. In a cup, whisk together the liquid aminos, broth, 1 tablespoon olive oil, liquid smoke, maple syrup, cumin, and garlic powder. Stir until well combined. Heat the remaining olive oil in a large frying pan, preferably cast iron, over medium heat. Toss the tempeh crumbles in the oil to coat. Cook for 1 minute before adding the sauce. Cook, stirring occasionally, until the liquid has been absorbed and the tempeh is tender with a crispy exterior. Transfer the tempeh to a plate lined with paper towels to absorb any excess oil. Season with black pepper to taste. Serve right away. Leftovers can be stored in an airtight container in the refrigerator for 4 to 5 days.