HookedOnPlants

When getting hooked is a good thing

vegan snacks

Smoky Coconut Bacon

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I would go vegan… but BACON!

I’ve heard it countless times. Really, what everyone is saying is that they love that umami flavour… that savoury, salty, sweet, bitter flavour, all in one. Or that certain fattiness and texture of a food like bacon.

Have no fear. The re-creation of this is TOTALLY do-able in the plant-based realm.

Instead of coconut, you can experiment with this recipe by using thinly sliced zucchini, sliced rice paper, or even thinly sliced carrots.

I think coconut does the crispy trick.

Add these delish morsels to sandwiches, wraps, salads, vegan egg’s benny, or just eat it straight off the plate.

The salty, smoky, savoury kick your tastebuds will experience is somethin’ else. Trust.

 

Benefits:

-Coconut is packed with calcium, magnesium, potassium and electrolytes!

-Smoked Paprika is antioxidant rich and fights disease! Since paprika is made from peppers, it’s packed with the antioxidant beta-carotene, plus it regulates blood sugar levels and prevents diabetes. It also keeps your heart strong and is good for your eyes.

-Tamari is similar to soy sauce. It’s the saltiness you need for a recipe like this. It’s fermented, rich in minerals, has less sodium than soy sauce, and makes this recipe gluten-free.

Smoky Vegan Coconut Bacon

Time: 20 minutes (or 7 hours if dehytrating)

Serves: 2 cups worth

Ingredients:

Marinade:

  • 2 tbsp maple syrup
  • 1/4 tsp coconut oil, melted
  • 2tbsp tamari (or coconut aminos, if you have it)
  • 1 tbsp smoked paprika
  • 1 tbsp nutritional yeast
  • Pinch of black pepper
  • 1/4 tsp vegan Worcestershire sauce (optional)

Directions:

  1. If using an oven, preheat to 325°F, and line baking sheet with parchment paper.
  2. Whisk together all marinade ingredients.
  3. Pour marinade over coconut ribbons and mix evenly.
  4. Let it all marinade for 1 hour (this is optional, but will bring out the flavours even more)
  5. Crisp them up by either:
    • Dehydrating for 6-8 hours at 115°F  (this will keep all the enzymes in tact by keeping it raw)
    • Baking at 325°F for 5 minutes, stir them around, then bake another 5 or more (until crispy, but not burnt!)
  6. Once removed, these bacon bits will continue to crisp.
  7. Store left overs (if there is any) at room temperature for up to a week, or in a freezer bag for up to a month or two!

Oil-Free Curry Roasted Chickpeas

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Sometimes you just need something savoury to crunch away at.

Chips are usually what we all turn to for that crunchy, salty, savoury craving cure. But, chips come with saturated fat, usually too much salt, and sometimes some pretty bad additives. Your body doesn’t thank you after downing a whole bag of chippies.

These little morsels, on the other hand, will cure that craving, and your body will sing hallelujah!

Oil-free, cholesterol-free, nutrient-dense and delicious!

A perfect road tripping snack too. I’ll be making a couple batches of these for my trip to Sin City this week.

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Las Vegas Baby! I’ve never been. We aren’t the type to vacation to cities… we usually are the ones planning adventure mountain bike, paddle board or tropical trips. But it’s been raining, there were cheap tickets, and there’s a first time for everything! I’ll let you know about it when I return… Or follow @juliamurrayski on Instagram for updates, and @hookedonplants for the vegan eats I find.

Just a few days of hot weather and good people watching before the winter season. Why not right?

Do you have any Vegas recommendations for me???

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OK, back to the crispy snacks.

Benefits:

Chickpeas have been used to treat high blood pressure, lower cholesterol, and pack that easily digestible plant-protein. Adding these or other legumes and beans to your diet with help you live longer with more energy!

Himalayan salt is the most pure salt you can use and is packed with minerals and vitamins (it even trumps sea salt, which also may have trace chemicals depending on the water source). Table salt, on the other hand, is stripped of it’s minerals and vitamins to a substance that is 95% sodium chloride and synthetic chemicals that will lead to high blood pressure, kidney damage, water retention and a whole lot more.

Ingredients:

  • 2 cups pre-soaked and cooked chickpeas (or 1 large can drained and rinsed)
  • Juice of 1/2 lemon
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp curry powder
  • 1/2 tsp himalayan salt

Directions:

  1. Preheat oven to 400 degrees F
  2. Pat down chickpeas with paper towel or tea towel until most of their moisture is off.
  3. Mix chickpeas in a bowl with lemon, spices and salt
  4. Spread evenly on parchment covered baking pan/cookie sheet
  5. Roast for 30-45 minutes (until crunchy), taking them out to shake around every 10 minutes.
  6. Watch close near the end so they don’t burn!
  7. Eat as a snack, or add them to soups, salads, or stews! (Like the spicy cabbage one below)

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