Vegan lifestyle/philosophy & bacon

[Guest guest]

At 10:35 AM 10/23/2005 -0700, Meghan Gray wrote:

>

>--- Nancy <meritra wrote:

>

>> someone decided... (of all things)

>> tomatoes were not vegan!

 

>I'm scratching my head on that one... mind you, I know

>someone who ordered a vegetarian salad, and, when she

>found it contained bacon, tried to return it, only to

>be told by the staff that " bacon is not a meat, "

 

Yikes, that's really hard core. I've been 'informed' by clueless waitstaff that

vegetarians eat fish and even chicken, but *bacon*? ::boggle:: I think the

anti-tomato guy may have been referring to GMO tomatoes, but tried to imply it

was true of all tomatoes.

 

Here's a tried and true recipe and a good way to use a cheese slicer. Since

bacon was the most difficult thing for me to give up, I was delighted to find

it. Makes a great TLT sandwich too. I've seen some vegan bacon recipes which

advise marinating the tofu in the flavoring liquid before frying, but I've found

that the flavorings will char if that is done. The slices, when crisp, will

quickly crisp up again after adding the flavorings. Just keep them in the pan

on low heat until that happens. I usually use half the amount of yeast called

for (personal preference).

 

---------- Recipe via Meal-Master v8.06

 

Title: Vegan Tofu Bacon

Categories: Breakfast, Meat analog

Yield: 1 servings

 

1 lb Firm Tofu; cut into strips shaped like bacon

2 tb Nutritional yeast

2 tb Tamari/shoyu

1 ts Wright's (or other brand) liquid smoke.

1 tb oil (something neutral; not olive or sesame)

 

Fry tofu strips on low or medium heat until they are crispy on the

outside. The best way to do this is to lay them in the pan in the oil

and let them sit for at least 10 minutes, simmering. They should turn

easily after that. Turn them and give them another 10 minutes on the

other side.

 

Mix the tamari/shoyu soy sauce with the liquid smoke first, then take

the pan off the heat. Pour the liquid smoke/tamari into the pan and stir

the tofu so all sides are coated, then sprinkle the yeast over all, stir

some more, over the heat, until the liquid is gone and the tofu is

covered with sticky yeast.

 

Try it. It tastes EXACTLY like bacon.

 

Another variation is to marinate the tofu in the tamari/liquid smoke

mixture for several hours and then fry, but it misses a little bit

without the nutritional yeast.

 

Posted to rec.food.veg by Paul Houtz 2-26-92,

originally from The Now and Zen Epicure by Miyoko Nishimoto

 

-----

[Guest guest]

If you like the bacon flavor, take an put sessime seeds on a skilit and

brown them. For some strange reason, they come out tasting like bacon

and are wonderful on a baked potato.

 

 

Corey...

 

Here's a tried and true recipe and a good way to use a cheese slicer.

Since bacon was the most difficult thing for me to give up, I was

delighted to find it. Makes a great TLT sandwich too. I've seen some

vegan bacon recipes which advise marinating the tofu in the flavoring

liquid before frying, but I've found that the flavorings will char if

that is done. The slices, when crisp, will quickly crisp up again after

adding the flavorings. Just keep them in the pan on low heat until that

happens. I usually use half the amount of yeast called for (personal

preference).

 

 

 

 

[Guest guest]

At 04:14 PM 10/23/2005 -0400, Corey wrote:

>

> If you like the bacon flavor, take an put sessime seeds on a skilit and

>brown them. For some strange reason, they come out tasting like bacon

>and are wonderful on a baked potato.

 

YES! From the time I first went vege, and to this day, I purchase sesame seeds

(natural, unhulled) by the pound and pan-toast them. I love them on rice,

bread, salads and vegetables.

 

Toasted sesame oil is often used in Chinese cooking especially Buddhist temple

cookery, to give a definite 'meaty' undertone. Exquisite.