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Smoky Maple Coconut Bacon https://kindnesskitchen.ca/coconut-bacon/?utm_source=rss&utm_medium=rss&utm_campaign=coconut-baconhttps://kindnesskitchen.ca/coconut-bacon/#respond Mon, 14 Aug 2017 13:40:01 +0000 http://kindnesskitchen.ca/?p=1057 If this Coconut Bacon seems familiar to you, it’s because I featured it as a part of my Maple Bacon Poutine back in July. Because this “bacon” is so flavourful, delicious, and versatile, I have decided to give it its own post. This coconut bacon requires simple ingredients, is quick to make, has the crispy […] The post Smoky Maple Coconut Bacon appeared first on Kindness Kitchen.
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This coconut bacon requires simple ingredients, is quick to make, has the crispy texture of a slice of bacon, is smoky and salty, and is filled with Kindness! It hits all the notes!
Sometimes people don’t know where to find liquid smoke. Typically I have found it in the grocery store aisle near the BBQ sauces or Worcestershire sauces. There are lots of different kinds and flavours of liquid smoke – it might take a few different varieties to choose one you like. With liquid smoke, a little goes a LONG way so expect the bottle you buy to last a lifetime!
This coconut bacon is fantastic as a topping on a sandwich or burger, sprinkled on salads or perogies, or anywhere else you need that smoky, crispy, salty punch of flavour. Because of the powerful flavours in the sauce, this loses about 99% of its coconutty flavour, so don’t worry about that coming through. What always amazes me is that it really has the texture of a crisp slice of bacon down pat.
How do you make Coconut Bacon?
First you get your ingredients together.
Stir them together in a small bowl and pour the sauce over the coconut.
Gently stir until the coconut is well coated and most/all of the sauce is absorbed.
Turn the seasoned coconut onto a baking sheet fitted with a silicone baking mat (or parchment). Spread the coconut out in as thin a layer as possible.
Bake at 325’F for about 15-25 minutes (depending on your oven, coconut, conditions, etc). VERY IMPORTANT: Stir every 5minutes and watch closely. This goes from not ready to burned to a crisp VERY quickly.
Once it’s the colour of bacon, no better way to describe this really, remove the pan from the oven. The coconut will quickly crisp up as it cools.
Store in an airtight container in the cupboard. If your bacon loses its crispiness, you can simply return it to the oven for a minute or two to crisp it back up.
This will last a couple weeks in the cupboard (if it lasts that long!).
Enjoy!
Smoky Maple Coconut Bacon
Servings 2 cupsIngredients
- 2 cups unsweetened flaked coconut
- 1.5 - 2 tbsp maple syrup
- 1 tbsp liquid smoke
- 2 tbsp soy sauce
- 1/2 tsp smoked paprika
- Salt for sprinkling if desired.
Instructions
- Preheat the oven to 325'F
- In a small bowl, combine the syrup, liquid smoke, soy sauce, and smoked paprika.
- Pour this over the coconut in a medium bowl.
- Arrange the seasoned coconut in a THIN layer on a baking sheet fitted with a silicone mat or parchment paper.
- Bake 15-25 minutes CHECKING AND STIRRING every 5 minutes! Be sure to stir very well each time. Bring the coconut at the edges to the middle and vice versa.
- This is done when the coconut has browned to the colour of cooked bacon. It will NOT be crispy while hot in the oven.
- Remove from the oven, the coconut will quickly crisp as it cools.
- If you want it saltier, sprinkle with a dash of salt once the coconut is out of the oven and is still hot. Give it a quick stir.
If you decide to make this recipe, please RATE/COMMENT below! Thanks
The post Smoky Maple Coconut Bacon appeared first on Kindness Kitchen.
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Vegan Maple Bacon Poutine!!: Canada 150 Month (#3) https://kindnesskitchen.ca/maple-bacon-poutine/?utm_source=rss&utm_medium=rss&utm_campaign=maple-bacon-poutinehttps://kindnesskitchen.ca/maple-bacon-poutine/#comments Mon, 17 Jul 2017 13:34:46 +0000 http://kindnesskitchen.ca/?p=829 For the information of those of you not in Canada, 2017 marks Canada’s sesquicentennial – or its 150th anniversary of Confederation. We celebrate Canada Day on July 1 every year. Because this year is the 150th, it’s a big year in Canada and we Canadians like any excuse to party! In honour of this milestone year, I […] The post Vegan Maple Bacon Poutine!!: Canada 150 Month (#3) appeared first on Kindness Kitchen.
]]>You knew it was going to show up didn’t you? The Canadian classic, the stereotype, the tradition – POUTINE! Crispy french fried potatoes, laden in creamy cheese, and slathered in a savoury dark gravy. Is it any wonder that we Canadians love this dish? Although this dish seemingly does not fit the Kindness Kitchen/vegan bill, I made the necessary improvements (with some added pizzazz)… and it’s a major win!
Why is this dish being showcased as part of Kindness Kitchen’s Canada 150 event? Well, Poutine is a French Canadian delicacy that originated in the province of Quebec somewhere around the middle of the 20th century. Its popularity exploded and now you can find it at every restaurant and fast food chain that has fries. For my Canadiana poutine mash-up, I’ve added maple bacon and hint-of-maple gravy. Did you also know that Canada produces 71% of the world’s maple syrup, 91% of which is produced in Quebec? Is it any wonder that this dish is the quintessential Canadian feast?!
Here I’ve amped up the traditional poutine by adding vegan maple bacon on top and flavouring the gravy with just a hint of smokiness and maple to complement. The cheese is a gooey almond cheese that, although isn’t a cheese curd substitute, is soft and creamy and fills the niche in this decadent treat.
Because the cheese and the bacon are super amazing in their own rights, stay tuned on the blog for their own posts so they can be easily referenced. Until then, you will find them here all in one post for this amazing VEGAN MAPLE BACON POUTINE!!
Vegan Maple Bacon Poutine!!
You can use any vegan bacon, cheese, and gravy you like to achieve a similar dish. However, this recipe show you how to make 1. Almond Cheese that is useful as a ricotta, curd, and cream cheese replacement. 2. Maple Coconut Bacon 3. Smoky hint-of-maple gravy.Servings 4Ingredients
For the Almond "Cheese"
- 1 cup whole almonds blanched or peeled, soaked at least 2 hours
- 4 oz extra firm tofu 112g
- 1 clove garlic
- 2 tbsp + 1 tsp olive oil
- 1 tbsp lemon juice
- 1 tbsp nutritional yeast
- 3 tbsp unsweetened plain non-dairy yogurt or sour cream
- 1 tsp white miso
- 1/2 tsp salt
For the Maple Coconut Bacon
- 2 cups unsweetened coconut flakes/chips
- 1/2-1 tbsp liquid smoke to taste, start with less
- 2 tbsp soya sauce
- ½ tsp smoked paprika
- 1-2 tbsp maple syrup to taste, start with less
For the Smoky Maple Gravy
- 2 1/2 tbsp olive oil
- 1/4 cup all purpose flour
- 1 1/2 cups vegetable broth
- 2 tbsp soya sauce
- 1/4 tsp fresh ground pepper
- 1/8-1/4 tsp smoked paprika to taste, start with less
- 1/2-1 tsp maple syrup to taste, start with less
Assembly
- 1 bag of frozen french fries of choice
Instructions
FOR THE CHEESE
- Drain and rinse soaked almonds.
- Into a food processor combine all the cheese ingredients and process until the texture of a fine ricotta.
- The cheese will be quite thick, not runny.
FOR THE COCONUT BACON
- Preheat oven to 325'F
- In a small bowl combine all the ingredients except the coconut.
- Pour the smoky mixture over the coconut in another bowl. Toss to mix until the coconut soaks up most of the liquid.
- Turn the coconut out on a baking pan lined with parchment paper. Spread it evenly around, trying to keep it to one layer.
- Sprinkle with salt, if desired.
- Bake at 325'F for about 15-25 minutes, stirring very well every 5 minutes.
- The bacon is done when it's bacon coloured. It quickly crisps up as it cools. Be very careful it doesn't burn, it goes from not quite done to burned to a crisp very quickly.
- Store in an airtight container. If it loses its crispiness, you can reheat it quickly in the oven to crisp it back up.
FOR THE GRAVY
- In a medium saucepan over medium, heat up the olive oil.
- Once hot, whisk in the flour to make a roux. Stir for 3 minutes.
- Slowly whisk in the broth, whisking constantly to get rid of any flour lumps.
- Once all the broth is whisked in, cook for about 2 minutes.
- Stir the pepper, soya sauce.
- Add in the smoked paprika and maple syrup, just a little at a time - tasting as you add. You don't want the smokiness or the sweetness to be very pronounced.
- Continue cooking, whisking until the gravy thickens to the desired consistency.
ASSEMBLY
- Cook your french fries according to the package instructions.
- On plates or a platter, arrange your fries.
- Dollop teaspoons of the cheese all over the fries.
- Pour the gravy over the fries and cheese. The heat from the gravy and fries will soften the cheesy allowing its creaminess to spread throughout each bite.
- Crumble the coconut bacon over top.
- Marvel at the wonder of vegan maple bacon poutine and serve to your admiring guests!
If you make this recipe, please rate/comment below. Thanks!
Also be sure to tag @kindnesskitchen1 on Instagram if you make and photograph my recipes! I love to see it when you make my food
Be sure to check out all my Canada 150 recipes:
Canada 150 #1 Canada 150 #2 Canada 150 #3 Canada 150 #4 The post Vegan Maple Bacon Poutine!!: Canada 150 Month (#3) appeared first on Kindness Kitchen.
]]>829 -
Nanaimo Bars: Canada 150 Month (#1) https://kindnesskitchen.ca/nanaimo-bars/?utm_source=rss&utm_medium=rss&utm_campaign=nanaimo-barshttps://kindnesskitchen.ca/nanaimo-bars/#comments Sat, 01 Jul 2017 14:31:04 +0000 http://kindnesskitchen.ca/?p=783 For the information of those of you not in Canada, 2017 marks Canada’s sesquicentennial – or its 150th anniversary of Confederation. We celebrate Canada Day on July 1 every year. Because this year is the 150th, it’s a big year in Canada and we Canadians like any excuse to party! In honour of this milestone year, I […] The post Nanaimo Bars: Canada 150 Month (#1) appeared first on Kindness Kitchen.
]]>For the first week of July, I have decided to kick off my Happy Canada Day month with a quintessential Canadian treat. No, not poutine (yet). Instead I’m going with our own homegrown Nanaimo Bars! This sweet treat is named after the city of Nanaimo in British Columbia. Its history is murky at best, so knowing exactly when it was established and where is hard to pinpoint, but the fact is – we do know that this is a treat of Canadian origin.
If you’ve never had a Nanaimo Bar, you’re missing out! It is a sweet no-bake layered slice with a chocolaty, coconutty, nutty base. The middle layer is a custard-flavoured buttercream. The top is a thin layer of crisp dark chocolate. So decadent, so good…
Just look at those layers… yum!!
There are as many versions of Nanaimo Bars as there are bakers because many people take liberties with the flavours of the buttercream and base layers. I’ve seen mint, mocha, butterscotch, Irish cream, and peanut butter. This recipe is the traditional, the classic, the best Nanaimo Bar recipe.
These keep best when stored in the fridge because the layers soften up quite a lot. I found that freezing the pan for an hour before slicing helped to minimize cracking the top chocolate layer – although as you can see from my pictures, mine weren’t flawless. This is the benefit of being a home-cook – my stuff doesn’t have to look perfect
Wherever you are, have a fantastic Canada Day as we look forward to the next 150 years – may they be even better!
Vegan Nanaimo Bars
This no-bake square is perfect for a summery dessert because it doesn't heat up the house - but it is also decadent enough to adorn your Christmas baking platter as well!Ingredients
For the Base Layer
- 1 tbsp ground flax
- 3 tbsp water
- 1/2 cup vegan butter or margarine
- 1/4 cup sugar
- 1/4 cup cocoa powder
- 1 tsp vanilla
- 1 1/2 cups vegan graham crumbs or other cookie crumbs
- 1 cup shredded coconut
- 1/2 cup chopped pecans
For the Custard Buttercream
- 1/4 cup vegan margarine or butter
- 2 cups icing sugar
- 2 tbsp custard powder
- 2 tbsp plant milk
- 1/2 tsp vanilla
- pinch of salt
For the Chocolate topping layer
- 1/2 cup chocolate chips melted
- 1/2 tbsp vegan butter/margarine
Instructions
- First, prepare the base to allow it time to chill a bit.
BASE LAYER
- In a small bowl, mix the water and the flax and set aside for a few minutes and it will become thickened, like an egg.
- In a small saucepan, heat the butter, sugar, and cocoa until all melted and smooth.
- Stir in the flax mixture and the vanilla
- Add in the graham crumbs, coconut, and pecans. If not thick enough, add up to a half cup more graham crumbs.
- Press into the bottom of a parchment lined 8x8 pan.
- Chill about 30 minutes or until somewhat set.
CUSTARD BUTTERCREAM
- While the crust is in the fridge, stir the milk, custard powder and vanilla together in a small bowl. Set aside.
- Cream the 1/4 cup butter and icing sugar together.
- Add in the milk mixture and the pinch of salt and beat together until well mixed.
- Spread this mixture over the crust.
- Return to the fridge to chill for an hour.
CHOCOLATE TOPPING
- Melt the chocolate and butter together.
- Gently spread this mixture in a thin layer over the set custard mixture. There may be more than enough chocolate for this. This can be a bit tricky as the warm chocolate can melt the buttercream.
- Chill or freeze the completed pan until firm and set.
- Cut into small squares and ENJOY!!
If you make this recipe, please rate/comment below! Thanks
Be sure to check out all my Canada 150 recipes:
Canada 150 #1 Canada 150 #2 Canada 150 #3 Canada 150 #4 The post Nanaimo Bars: Canada 150 Month (#1) appeared first on Kindness Kitchen.
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Creamy Coconut Lentils https://kindnesskitchen.ca/creamy-coconut-lentils/?utm_source=rss&utm_medium=rss&utm_campaign=creamy-coconut-lentilshttps://kindnesskitchen.ca/creamy-coconut-lentils/#comments Mon, 26 Jun 2017 13:22:01 +0000 http://kindnesskitchen.ca/?p=756 So, I have a red cast iron Dutch oven. This is one of my favourite things that I own. I feel so wholesome when I use it. I always use it for lentil dishes (my husband calls it my “lentil pot”) and usually for soups and stews. I like that it’s heavy, that it’s bright […] The post Creamy Coconut Lentils appeared first on Kindness Kitchen.
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The other day I took a craving for something spicy and coconutty. Coconut is one of my favourite things, I like coconut baked goods, anything with coconut milk or coconut cream, and I have been known to eat entire bags of coconut chips in one sitting. I also really like lentils. At Indian restaurants dal (dahl), in its various iterations, is one of our favourite dishes. We eat lentils often, lentil tacos, lentil Bolognese, Indian dal, etc. etc. etc. BUT I had never made a coconut lentil dish. So, employing some of the skills and ingredients I have learned from making Indian dal, I decided to experiment with making creamy coconut lentils.
HOLY SMOKES was this ever a resounding success!!! This dish does not taste like Indian curry, so if you don’t like Indian food (you crazy person, you) – not to worry this has nothing to do with it. Instead what I’ve ended up with is a super decadent creamy lentil dish that is spicy and coconutty at the same time. It suited my craving that day, and now I’ve made it 3 times this week because we can’t get enough of it!
Just look at that creamy deliciousness!!
You can make this dish as spicy or mild as you like. We really like spice so I put in two Thai chilies (you know those super spicy little ones). If you want it milder just use one chili or none at all.
Also, I’ve tried this with both lite coconut milk and regular coconut milk. Both are just fine. The regular coconut milk is simply creamier and a bit more decadent. It tastes like a special occasion dish to me. For everyday eating, lite coconut milk is probably what I’ll use at home. You do you!
I loved employing my red pot for this dish and you’ll see in my pictures that I didn’t plate the dish, I wanted to feature my beautiful pot for all to see!
This meal makes about 4-5 cups of creamy lentils and leftovers reheat perfectly on the stove or in the microwave. I advise serving it over hot basmati rice with some crusty bread for dipping.
Creamy Coconut Lentils
Servings 4 -6Ingredients
- 1 tbsp oil for sauteeing I like coconut for this oil because it adds to the coconutty flavour
- 1 onion diced
- 1-2 chilies minced (depending on spice preference)
- 3 cloves garlic minced, crushed, or grated
- 1 tbsp grated ginger
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1/2 tsp ground coriander
- 1 tsp salt
- 1 cup canned crushed or strained tomatoes medium tomatoes OR 2 grated or finely chopped medium tomatoes (about 1 cup)
- 1 1/4 cup red lentils rinsed
- 1 can coconut milk light or full-fat, see note
- 3/4 coconut milk can water
Instructions
- Heat 1 tbsp oil in a large pot over medium heat
- Add the onion and minced chili to the pot and stir. Cook until the onion beginning to soften and become translucent.
- Add the garlic and ginger to the pan. Stir and cook for about 2 minutes or until the garlic is cooked and the onion is beginning to brown.
- Stir in the spices and cook, stirring occasionally, until it becomes fragrant, about 2 minutes.
- Stir in the tomatoes and the salt, be sure to scrape the bottom of the pan to loosen any flavourful brown bits.
- Bring to a simmer and cook for about 3 minutes. The tomatoes should darken and it should smell amazing.
- Pour in the can of coconut milk, about 3/4 of a can of water, and the lentils. Stir to combine.
- Turn up the heat to medium high to bring to a boil.
- Once boiling, cover and reduce the heat to medium low.
- Simmer and stir occasionally for about 15-20 minutes or until the lentils have collapsed. They should not be al dente at all - red lentils should be VERY mushy. Don't worry, you can't really overcook red lentils.
- Once the lentils are cooked if the mixture is too watery, uncover and simmer without the lid to allow some liquid to evaporate. If the mixture seems too dry (at any point during the cooking) you can add a bit more water.
- Serve with rice and bread, garnish with a small sprinkling of unsweetened shredded coconut (optional).
Notes
If you grate your tomatoes on a regular grater you end up with a juicy puree of the flesh of the tomatoes but the skin is left magically behind. This works well for me because I have a grater with a built in container. If this seems too messy for you, you can also just puree the tomatoes in a food processor or blender. You can use lite or regular coconut milk. Both versions taste great - if you want your lentils to be extra creamy and decadent then use regular coconut milk.If you make this recipe, please rate/comment below! Thanks
The post Creamy Coconut Lentils appeared first on Kindness Kitchen.
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