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.

Review: Vegan Smoked Salmon by Sophie's Kitchen

Vegan Smoked Salmon by Sophie's Kitchen is a milder, cruelty-free version of the original.

One of my favorite breakfast items prior to going plant-based was a bagel, lox, and cream cheese. Finding vegan bagels and cream cheese isn’t tough, but finding vegan smoked salmon is!

I was excited to try the Vegan Smoked Salmon by Sophie’sKitchen to experience that creamy, chewy texture of a protein atop tangy cream cheese and a toasted everything bagel.

The package is lovely, and the smoked salmon was equally beautiful. The slices were thin and spongy when taken out of the fridge. It’s best to let the salmon come to room texture so it becomes less spongy. The product smelled exactly like smoked salmon.

After placing the slices on a plate, I covered with a paper towel and put a plate on top to press out any extra liquid.

After 45 minutes, I toasted my bagel and got my cream cheese spread ready.

Cream Cheese Spread with Chives and Water Chestnuts

• 8 oz. tub of dairy-free cream cheese (I used Tofutti cream cheese)
• 1/4 c. of diced water chestnuts
• 1-2 T of dillweed
• Pinch of salt

Empty all the ingredients into a bowl and mix well. Add dillweed and/or salt to your taste.

I find that adding chopped water chestnuts to the cream cheese gives a crisp crunch to every bite.

I assembled my sandwich and dug right in … Yum!

While the smell of the smoked salmon is strong, the flavor is more subdued. I put two slices per sandwich, but if you want a stronger salmon flavor, you might need 3-4 slices per sandwich. When I took bites that had less cream cheese, I could easily identify that wonderful smoked fish flavor.

This product is a definite winner. 

Recipe: Cheesecake with Silken Tofu, a Nut Crust, and Homemade Caramel Sauce

The zest and fresh juice from one lemon gives this cheesecake a delicate, tangy flavor. A drizzle of homemade caramel sauce provides a burst of sweetness, and the nut and coconut crust provides a hearty chew.

This crust recipe comes from: Hungry hungry hippie

The homemade caramel sauce comes for the entertaining VeganZombie (part of Butterbeer recipe)

Lemon Cheesecake

Crust:

1 c. of nuts (I had a mix of almonds and Brazil nuts) 

2 T liquid sweetener (I used agave)

1 c. coconut flakes

1 tsp. cinnamon

Directions: 

Soak the nuts for four hours and then drain and empty into a food processor. Add the rest of the crust ingredients and pulse for 1-2 minutes until mixed thoroughly. Press the crust into a pie dish. (I didn’t grease the pan and my crust came out fine)

The blended nut crust is sweet and chewy.

The tofu in the cheesecake recipe

 Filling:

1 12oz package of silken tofu

1 tsp of almond extract

Juice and zest of 1 lemon

¼ c. of sugar

½ c. of vegan cream cheese (I used Tofutti)

Tiny pinch of salt

Directions: 

Preheat oven to 350. Wash the food processor after making the crust and place all the filling ingredients inside. Blend until smooth, about 1-2 minutes. Scrape down the sides as needed.

Empty filling into crust and bake for 15 minutes. Turn down heat to 250 and bake another 10 minutes. Turn off the oven and allow the cheesecake to sit in the oven for an additional 10 minutes. Cool and refrigerate at least 4 hours before serving.

Ready to bake

Caramel sauce from the Vegan Zombie:

Ingredients:

1 cup sugar

1/4 cup water

1 tsp lemon juice

1/4 cup almond milk

In a medium saucepan, heat the sugar and water up to a boil. Add lemon juice (to prevent crystallization) and swirl pan around without stirring (but you can scrape the sides to keep sugar from sticking to the sides of the pot). Once it turns a dark amber color, remove the sauce from heat. Add the almond milk and stir it all together.

My contribution to this recipe is that I add a pinch of salt and 1 tsp. of vanilla extract at the end. 

The cheesecake filling is tangy and creamy and goes well with the sweet caramel sauce.