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Thursday, May 5, 2016

Rice Paper Fakin Bacon

Guys! I made rice paper fakin bacon for lunch today. I'm not a bacon lover *GASP* I know, I know, everyone thinks it's weird, plus I'm not a meat fan either, I'm like 98% vegetarian. I will eat seafood every now and then. I was a hardcore vegetarian for 5 yrs about 7 yrs ago. You can even ask my parents and they'll tell you that even when I was little, I would choose veggies over meat. Meat has always made me sick. My doctor thinks I might be allergic to something in meat? Who knows. Anyways, I was craving a BLT but without the bacon. I blame it on the progesterone, estrogen, and prednisone (steroid). Those pesky extra hormones. Progesterone can sure play tricks on you. It can mimic pregnancy symptoms which sucks cause I'm only 2 days past 5 day transfer...woot! Let the crazy paranoia begin haha. Anyways, here's the recipe for the delicious fakin bacon. Yum!!! 

Rice Paper Bacon Recipe (Recipe by Vegan Rice Paper Bacon)

INGREDIENTS

  • Rice paper (I used 2 sheets and it made about 8 strips)
  • 2 tablespoons Neutral Oil (I used Vegetable Oil)
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 3 tablespoons nutritional yeast
  • ½ teaspoon liquid smoke (Next to the BBQ sauce at store)
  • ½ tablespoon maple syrup (this only gives a slight sweetness to round out the flavors, but you can feel free to omit or reduce it)
  • generous pinch of ground black pepper (Didn't use pepper)
  • pinch of paprika (Didn't use paprika)
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit. (See notes for microwave instructions)
  2. Whisk together all of the ingredients for the marinade in a wide bowl until the nutritional yeast is incorporated well; prepare a second wide bowl filled partway with water.
  3. Prepare a metal, oven-safe rack with a sheet of parchment paper. (Skip this if microwaving).
  4. Cut rice paper into thick strips, or to the size that you want. Note that the strips will shrink in size a little bit when cooking. Some brands of rice paper will crack a little bit when you cut them; Use a large, very sharp knife to minimize this.
  5. Take two strips and stack them. Holding them together, dip them very quickly into the water. (UPDATE: if you have kitchen scissors, try dipping 2 whole rice paper sheets stacked together into the water, then cutting them into strips instead. I don't recommend cutting wet rice paper with a knife, it's not as easy as it seems). They should then start to stick together on their own. Gently squeeze excess water from the fused pair of rice paper strips.
  6. Dip the fused pair of rice paper strips into the marinade and coat it fairly generously; place it onto the parchment paper.
  7. Repeat with additional rice paper/rice paper strips until the rack is filled. NB: Periodically stop to whisk the marinade again and re-emulsify it; the oil will start to separate over time.
  8. Bake for about 7 to 9 minutes, or until crisp. If your oven has hot spots, rotate the tray partway through. The strips can burn easily, so keep an eye on it and take them out as soon as they're done. The end result will be mostly crispy with some slightly chewy parts. :)
  9. Once fully cooled, store leftover rice paper bacon in an airtight container at room temperature for up to 3 days. It will stay pretty crispy.

That's it! Enjoy! I promise you won't miss the real bacon. Trust me.
The magical ingredients 
Before going in the oven

Crispy Fakin Bacon

"B"LAT was delicious

I can finally enjoy a BLT guilt free (P.S- I use Dave's Killer bread or Silver Hills Gluten Free bread)
Let me know if you are brave enough to try this Rice Paper Bacon :-)

-Mrs B

2 comments:

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