Review: Vegan Shelf-Stable Bacons

photo comes from my Instagram feed

Vegan bacon products can add a salty, smoky crunch to hors d'oeuvres, such as this date appetizer. Medjool dates stuffed with Tofutti cream cheese. I mixed 2T of cream cheese with one thinly sliced green onion, 2T of chopped water chestnuts (for texture), and a pinch of salt and pepper. I topped the dates with a few pieces of Phoney Baloney's Coconut Bacon.

WayFare'S Bacony Bits add a great crunch and a slightly smoky flavor to each bite of this pasta salad. To make the pasta salad, cook 1 cup of pasta. In a separate bowl, mix 1/2 cup each of shredded carrots, sliced black olives, peas, sauteed mushrooms, and chopped tomatoes (you can add more or less of these ingredients to your liking). For the sauce, I mixed 1/2 cup of vegan mayo with 3 tablespoons of yellow mustard, 1 tablespoon Dijon Mustard, 1 tablespoon apple cider vinegar, 1 tablespoon maple syrup, and 1 salt and pepper to taste. I had 2 tablespoons of Tofutti cream cheese left, so I mixed that in as well for extra creaminess. Feel free to add other spices and hot sauce. 

Today I’m reviewing Phoney Baloney’s Coconut Bacon and WayFare’s Pig Out Whole Grain Bacony Bits.

Here are some features of both products:

• Coconut Bacon: This gluten-free product consists of 1-inch and smaller flakes of salty, smoky goodness. Upon first bite, you taste salt, and then the flake begins to dissolve somewhat in your mouth. You taste/smell the natural hickory smoke concentrate, and you get a slight kick from the spices, which include pepper. You don't taste coconut at all. The company says their product is best consumed within six months of production and is best served as a topping because “the Coconut Bacon does not hold up well in extreme heat or moisture.” The tamari used in the coconut bacon is non-GMO. The product can be purchased on the company’s website, as well as a number of other online and brick-and-mortar retailers. See the list of sellers here.

• Bacony Bits: This soy-free product is labeled as non-GMO. It’s extremely crunchy – almost like Grape Nuts cereal (if you’re familiar with that product). Upon first bite, you definitely know you’re eating bacon bits. It tastes similar to the bacon-bit products you might have tried from large commercial manufacturers. The bits are salty, but not as salty as the coconut bacon, and there’s a great smoky aftertaste that comes from the hickory smoke powder. Reviewers have said that it’s easy to snack on the product straight from the bag, and I can see why – its crunchy texture is addicting and the smoky aftertaste is satisfying. This product can be purchased from online retailers, including: veganessentials.com, vegancuts.com, and rabbitfoodgrocery.com.

I find that both products have room in the vegan-bacon market. Those who need a soy-free product can utilize the bacon bits, while those who can’t consume gluten can enjoy the coconut bacon. Phoney Baloney’s Coconut Bacon adds a nice, slight crunch and salty-smoky flavor in tomato sandwiches and as a topping on hors d'oeuvres. WayFare’s Bacony Bits keep its crunchy texture longer than coconut bacon, so it’s great atop appetizers and as a topping on pasta salad, salad greens, and anything else you where you want to add a salty, smoky, and crunchy element.

If you don’t have any diet restrictions, I urge you to try both products. You won’t be disappointed.

Recipe: French Onion White Bean Dip

This bean dip is salty with a strong onion flavor -- just like commercial French Onion dips. 

If you're looking for a simple Super Bowl snack to make ahead of time, this French Onion White Bean Dip does the trick. You can make it as creamy as you like by adding more water during the blending process, but I find that keeping it chunky is just as delicious. 

While the miso adds an additional salty component, it also adds umami. If you leave out the miso, the dip is soy-free.

You could always leave out the beans and just incorporate the onions and seasoning into vegan sour cream, but this recipe allows for you to get some fiber and nutrients into your diet via the small white beans.

French Onion White Bean Dip

Ingredients:

• 1/2 cup minced dried onion (the kind you find in the spice aisle) and 1/2 cup of water to re-hydrate it.

• 1 tsp oil 

• 15-oz. can of small white beans 

• 1 tsp garlic powder 

• 1 tsp salt 

• 1 tsp white miso paste 

• 1 tsp organic sugar or other sweetener 

• 1 tablespoon fresh lemon juice or vinegar 

• 1 cup water 

Directions:

Re-hydrate the onion in 1/2 cup of water. After 15 minutes, drain excess liquid if any. I just tilted the bowl slightly over the sink and pushed on the onions with the back of a spoon to remove the excess water. 

Heat the oil in a skillet and cook onions until lightly browned (10-15 minutes). While onions cook, add all other ingredients to a food processor. When onions are done, reserve 1/4 cup of the onions and add the rest to the food processor. Blend until smooth and add extra water 1 tablespoon at a time if too thick. Once smooth, taste and see if you want more salt or lemon juice. Add the remaining onion except for 1 tablespoon that you will sprinkle over the top before serving. Blend the mixture for 30 seconds and refrigerate until cold.

Product Review: Neat Meat Replacement Is Neato-Keano Swell (also #gluten-free, #soy-free)

The three flavors of Neat, a meat replacement and shelf-stable product. From left, Mexican, Italian, and Original

One of my favorite new vegetarian products that emerged on the market in 2013 is a shelf-stable, meat-replacement product called Neat. Neat was born in the kitchen of a Pennsylvania family, and the name came about when daughter Morgan said, “This isn’t meat; it’s neat!”

Another great thing about the company is that Neat is packaged by VisionCorps at its food facility in Lancaster County, Pa. VisionCorps provides support programs and employment opportunities to people who are blind or vision impaired.

Home cooks can prepare the Mexican, Italian, or Original mix with 2 tablespoons of water and 2 eggs or 2 egg substitutes (Yay, vegan option!). Parmesan or a vegan Parmesan is needed to make Italian neatballs. Once all the ingredients are combined, the thick mixture is then cooked in a pan with a little oil. 

I'm breaking up the Mexican Neat mix into crumbles as it cooks.

I’ve prepared and tasted all three mixes, and the finished products are slightly moist and just ever-so crumbly in your mouth.

Here’s a roundup of the three flavors:

• Mexican: As I prepared the mix, the smells brought back memories of Old-Ortega taco night as a kid. The strong aroma of chili powder and onion powder automatically makes you inhale deeply to take in that awesome taco-seasoning smell. This is definitely my favorite of the three, and I plan to use the mix when I make a tamale casserole (I’ll post the recipe and photos tomorrow).

• Original: This mix has the most delicious smells as you mix it and cook it in a pan. The package only lists “spices” in the ingredient list, but whatever the “spices” are, it’s a good combination fo’ sure. You can make ground neat, which will resemble the crumbles you get when making the Mexican mix. You also can make burgers – four patties per package.

• Italian: This mix definitely makes you think of Italian food as you prepare it. I made neatballs (eight balls per package) and used Parmela’sParmesan Style Aged Nut Cheese where the recipe called for 1/3 c. of Parmesan cheese. I added the cooked neatballs to some noodles and then poured on my homemade pesto sauce. My family enjoyed this dish tremendously, and the neatballs held their own well.

Neat can be purchased at VeganEssentials, Amazon, Vitacost, and on the Neat website.