Raise Vegan August 2018 - Page 16

RV. RECIPES Ingredients Eggplant Bacon Crispy, delicious, and it’s much more affordable than tempeh bacon and store-bought vegan bacon. Method Preheat the oven to 250 degrees and line one (or two) large baking sheet with parchment paper. If you use oil, just mix all the ingredients (except the eggplant) in a large mixing bowl. If you use tahini, blend all the ingredients in a blender until smooth and then pour the mixtu- re into a large mixing bowl. Slice an eggplant in half lengthwise, we’re go- ing to use only one half. Then use a mandolin to slice the eggplant into thin strips (1/8 inch or 3 mm). If you don’t have a mandolin, use a sharp knife, but the mandolin works much better. Some people brush the eggplant slices with the sauce, but I prefer to dip them in the sauce, it’s simpler and works great. Then wipe it off a little bit the excess. Place the eggplant slices onto the baking sheet and bake for 45 minutes for one side and anot- her 45 minutes for the other side. The eggplant slices are crispier when they’re cool. If you pre- fer a simpler alternative, just sauté the bacon slices for both sides in a frying pan with some oil until they’re golden brown and crispy. 16 Raise Vegan AUGUST 2018 1/2 medium eggplant 2 tbsp tamari, soy sauce, or coconut aminos 2 tbsp agave or maple syrup 1 tbsp tahini (or extra virgin olive oil) 1 tbsp apple cider vinegar 2 tsp liquid smoke (optional) 2 tsp smoke paprika 1/2 tsp ground cumin 1/8 tsp ground black pepper