Laura Theodore's Vegan-Ease

 
 

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BACONISH Giveaway and Recipes!

 THIS CONTEST HAS ENDED. THANK YOU FOR ENTERING!

Jody W. is the winner!

 

Vegan Bacon! Aren’t we lucky that Leinana Two Moons has written an entire book on Vegan Bacon, called Baconish, with delicious recipes, and many of them are so-easy-to-prepare!

 

 

Leinana has been kind enough to share two recipes from Baconish with us today! A bonus – (since the subject is vegan bacon)  I am also sharing a fabulous, bacon-y recipe from Laura Theodore’s Vegan-Ease!

 

Good news - We are doing a fun Baconish giveway, this week! To enter, please scroll to the bottom of this blog.

 

 

Leinana Two Moons was guest on Jazzy Vegetarian Radio last month, and she is the author of the blog Vegan Good Things. Her writing and photography have appeared in LAIKA and VegNews magazines. A longtime vegan, she is dedicated to creating recipes that are satisfying enough to please anyone, vegan, vegetarian, flexitarian, or hardcore carnivore alike. Baconish is her first cookbook. Listen to her interview here.

 

Below you will find some EASE-Y. BACON-Y. recipes, and please scroll down to enter our awesome giveaway!

 


 

 

Smoky Tempeh Sticks

By Laura Theodore

Photo by Zsu Dever, Author of Aquafaba

Makes 4 to 6 servings

 

My “quick ’n easy” Smoky Tempeh Sticks can stand in for breakfast bacon. And when you need a midday pick-me-up, a few of these go a long way. Smoky tempeh sticks also make a great side dish for supper, served alongside a big bowl of steamed veggies and brown rice.

 

2 tablespoons maple syrup

2 teaspoons reduced-sodium tamari

¼ scant teaspoon smoked paprika

Dash of cayenne pepper

2 blocks (16 ounces) three- or five-grain tempeh, cut crosswise into 32 “sticks”

 

Preheat the oven to 400 degrees F. Line a large, rimmed baking pan with unbleached parchment paper.

Put the maple syrup, tamari, paprika and cayenne in a medium-sized bowl and briskly whisk to combine. Add the tempeh and toss gently to thoroughly coat. Arrange the tempeh sticks in a single layer on the prepared pan. Tent with foil and bake for 15 minutes. Remove the foil and turn the sticks over. Bake uncovered for 10 to 20 minutes, or until golden around the edges. Serve warm.

 

Recipe from Laura Theodore's Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet © Laura Theodore 2015, Jazzy Vegetarian, LLC. Reprinted by permission. More information at www.jazzyvegetarian.com

 

 

Photo by Zsu Dever, Author of Aquafaba

 


 

Peanut butter. Chocolate. Baconish Bits. These Chocolate-Peanut Bacon Truffles, by Leinana Two Moons, are like a grownup version of peanut butter cups. They are surprisingly easy to make and super fun to box up and give as gifts.

 

 

 

 

Chocolate-Peanut Bacon Truffles

Makes 28 truffles

by Leinana Two Moons

Photo by Leinana Two Moons

 

(From Baconish © 2016 by Leinana Two Moons. Used with permission from Vegan Heritage Press.)

1/2 cup smooth peanut butter

2 tablespoons vegan butter, melted

3/4 cup confectioners’ sugar

2 tablespoons Baconish Bits (see recipe below)

2/3 cup vegan chocolate chips

Additional Baconish Bits, for garnish

 

Line a large baking sheet with parchment paper. Use an electric mixer to combine the peanut butter, melted butter, and confectioners’ sugar. Fold in the Baconish Bits. Scoop out 1 teaspoon of the mixture, roll into a ball with your hands, and place the ball on the prepared baking sheet. Repeat this process with the remaining mixture. Chill in the refrigerator for 20 minutes.

 

Place the chocolate chips in a medium microwave-safe bowl and microwave in 30-second intervals, stirring between intervals, until melted, about 1 1/2 to 2 minutes.  Dip the peanut butter balls in the melted chocolate. I find it easiest to use 2 small dessert forks to roll the balls in the chocolate and then lift them out, letting the excess chocolate drip back into the bowl. Place the truffles back on the parchment sheet. Sprinkle a few Baconish Bits on top of each truffle while the chocolate is still warm.

 

Chill the truffles in the refrigerator another 20 minutes to set the chocolate. Keep refrigerated until ready to eat—the truffles will soften and melt if left out too long.

 

From Baconish © 2016 by Leinana Two Moons. Used with permission from Vegan Heritage Press.)

 

 

 

Baconish Bits

by Leinana Two Moons

Photo by Leinana Two Moons

 

From Baconish © 2016 by Leinana Two Moons. Used with permission from Vegan Heritage Press.

1/4 cup boiling water

2 tablespoons tamari

1 tablespoon maple syrup

1 tablespoon liquid smoke

1 teaspoon ketchup

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 cup texturized vegetable protein (TVP)

2 tablespoons safflower oil

 

In a medium bowl, whisk together the boiling water, tamari, maple syrup, liquid smoke, ketchup, garlic powder, and onion powder. Mix in the TVP and stir until it is evenly coated. 

 

Heat the oil in a large skillet (preferably cast iron). Add the TVP and cook until it is dry, dark brown, and crispy, 8 to 10 minutes. Stir frequently to prevent burning. Remove the skillet from the heat and allow the TVP to cool. Baconish Bits will keep in an air tight container  about 1 week. 

From Baconish © 2016 by Leinana Two Moons. Used with permission from Vegan Heritage Press.

 


 

 

 

Since summer is a wonderful time for sandwiches, and a Vegan BLT is one of Leinana’s most popular recipes from her new book, the subject of this giveaway is vegan sandwiches!

 

So how to enter the contest?

Enter below for a chance to win BACONISH and LAURA THEODORE’S VEGAN-EASE!

 

To enter and to be eligible to win, simply fill out the form below by answering the following question in 2 sentences or less: What is your favorite summer sandwich?

 

RULES: One entry per person. The contest is open to those with a US mailing address ONLY. Entries must be submitted by MONDAY, JULY 18th at 6PM est. The winner will be announced at 1PM EST on JAZZY VEGETARIAN RADIO on Wednesday JULY 20TH, 2016. Now that is Jazzylicious!

 

PLEASE NOTE: After you post your comment, it may take up to 24 hours for your comment to appear on the blog page. 

 

 

Thank you so much!

 

 

Comments

A hearty whole wheat/grain bread with hummus, olive tapenade, sliced cucumbers, and shredded carrots.
Favorite summer sandwich roasted veggies on ciabatta bread w/pesto mayo
Portobello mushroom burger with veggie pepper jack cheese, grilled red onions, tomatoes, lettuce, guacamole and a dash of steak sauce on a toasted sesame seed bun.
My favorite is chickpea salad sandwiches. You have to put chopped pickles and onions in the salad!
Out of the garden tomato, Valdalia onion and avocado with Vegan mayo on Ezekiel bread..yum❤️
I like to make wraps with hummus and sprouts and veggies.
Crispy but soft grilled tofu seasoned with paprika, cumin, chili powder, and Sriracha, along with vegan cheese and vegan mayo!
Favorite sandwich chickpea salad with avacodo, tomato & lettuce on herb bread.
A BLTA with a really good tomato that you can only get in the summer! Any kind of veggie bacon works for me.
BLT with light life smart bacon!
My favorite sandwich will always be a vegan Reuben with lots of sauerkraut and corned tofu/tempeh/seitan, and ideally pickles and mushrooms too!
My favorite midnight snack is a Pizza Sandwich, made with marinara sauce on toast, vegan mozzarella, fresh basil, and whatever pizza toppings I have such as sliced mushrooms, olives, bell peppers, or all of the above!
Mine is sauteed summer veggies with herbs, sun dried tomato pesto and brazil nut cheeze. Both these books look great! Thanks for the chance.
My favorite sandwich is a "mock" egg salad.
My favorite sandwich is a TAT, tempeh, avocado and tomato.
Chickpea salad with lettuce, and tomato in a wrap! Thanks for the chance.
Nothing beats whatever I can pull fresh from the garden, wash it up, cut it up, and throw it on some fresh baked bread!
Hummus wrap with lots of veggies.
nothing beats avocado and tomato on a crispy sourdough baguette..
Avocado and goat cheese grilled on spelt bread. Using avocado oil as the spread on both sides of the bread. So yummy
Tempeh bacon sandwich with my wife's homemade sauerkraut and homemade mustard on homemade gluten free bread with homemade cheddar cheese spread.
"No Chicken" Salad sandwich with chickpeas, pickles, onions. olives, mayo and mustard.
My favorite summer sandwich is a grilled vegetable & tofu sandwich on sourdough with a vegan herb mayo. I like to include zucchini, eggplant, red bell pepper, red onion, & portobello mushrooms for the vegetables.
Tempe with vegan mayo and lettuce on wheat bread with your chocolate peanut butter pudding for dessert
My favorite sandwich is BLT. 2 pieces of fakon bacon (as my family calls it), 2 pieces of tempeh bacon, 2 slices of tomato, pinch of salt, pinch of pepper, lettuce and veganaise all on a kaiser roll
My favorite Summer sandwich is a Cucumber and Avocado Delight. It's made with toasted bread, sliced cucumbers, sliced avocado, vegan mayonnaise, pink Himalayan salt and feshly ground black pepper.
Grilled cheese with slices of bell pepper, dill pickles, tomatoes & random veggie I happen to have available
Open face-tomato slice, cheese, and bacon!
The Radish Sandwich is my favorite.
Thin sliced tofu, marinated in tamari and fried. Along with Vegenaisse, lettuce, dill pickle and a sprinkle of nutritional yeast.
Favorite summer sandwich is a vegan BLT with avocado and baked tofu on rye bread. Thanks!
Avocado/tofu mayo, tomatoes, chives & arugula from my Tower Garden in a corn tortilla with a dollop of homemade salsa. I tape every show that I can Laura. You have changed my life. Thanks for all you do.
Vegan bacon, Vegan Mayo, lettuce and tomato--A BLT!
My favorite summer sandwich is Ezekiel Bread stuffed with "mock no tuna salad." I also love to make a veggie bacon BLT with garden tomato, lettuce and "just mayo." Thanks Chef Laura Theodore for your wonderful TV show, pictures, recipes and facebook posts. Its such a blessing to try all the recipes and get new ideas for tasty plant-based food that we can make at home.