On the Topics of Caesar Salad and Coconut Bacon (Not Necessarily in That Order)

My instagram and twitter feeds have been blowing up with “coconut bacon” lately and I’ve been super excited to try it. While I don’t particularly miss the taste of bacon from my omnivorous days over a decade ago, I am always super curious to try whatever comes up next. After the strange *~NONMEATGOODNESS ~*bacon crackers a few weeks back, then seeing all of these pictures of coconut bacon, I decided to try it for myself.

Coconut Bacon
3 cups large flakes or chips of coconut (unsweetened)
2 tbsp bragg
1 tbsp liquid smoke
1 tbsp maple syrup
1 tbsp melted coconut oil
1 tsp garlic powder

Preheat oven to 300 degrees farenheit. Combine wet ingredients in small bowl, then toss with coconut in larger bowl. Make sure coconut is covered. Place coconut in shallow baking pan, where you are able to spread it out evenly. Bake for 20-25 minutes, until crisp. Remove from oven and cool; these are best once they’ve cooled. I store mine in tightly sealed mason jar and take them out whenever I am making a caesar salad.

And, when life gives you coconut bacon bits, MAKE CAESAR SALAD!


On that note….

Caesar Salad
1 head of Romaine Lettuce

For dressing:
¼ cup water
juice of one lemon (about 3-4 tbsp)
2 tbsp braggs
1 tbsp olive oil
3 tbsp nutritional yeast
2.5 tbsp slivered almonds
2 cloves garlic
1.5 tbsp Dijon mustard

For homemade croutons: 
1/2 baguette, or 4-5 slices of french bread, ripped up into little cube-ish shapes.
2 tbsp of melted Earth Balance
1 tsp each garlic powder, dried rosemary, dried thyme

1. Start with the croutons because they will take longest. Toss bread cubes into melted earth balance and add herbs and garlic powder.
2. Spread croutons in a single layer on a non stick pan, and bake at 300 degrees Fahrenheit until they are nice and crisp. Baking time depends on thickness of cubes and what kind of bread you use, but mine normally take roughly 25 minutes 🙂
4. For dressing, combine all ingredients in a food processor or blender. If you don’t have one of these fancy devices, no worries! Simply replace the slivered almonds with blanched, ground ones, and shake everything up in a tightly sealed mason jar! My favourite way to make dressing. Pleeeease don’t omit the almonds- they do so much for the texture of this dressing.
5. Once croutons have cooked, toss dressing, coconut bacon, and croutons with torn romaine lettuce.


4 Comments Add yours

  1. marystestkitchen says:

    nom nom nom GIVE TO MEEEEEEEEEEE

  2. ediblebalance says:

    That looks incredible! Once I get home from vacation I am definitely trying this!

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