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BLT without the B
I like to take some dill pickles, slab them lengthwise, on toasted rye. YUM!
13 replies
= new reply since forum marked as read
= new reply since forum marked as read
though no recipe is given for spice-amounts:
Rice Paper Bacon
Now, I thought I also saw a recipe recently for bacon made with aquafaba, but it's not showing up on the FB page where I spied it originally. I'm still looking 
and are probably all you need
It looks like a good one, too! 
Homemade vegan bacon
Nigel Frazer-Ashbrook
May 11 at 7:03pm
..
Homemade vegan bacon, used kidney beans and wheat gluten flour and a few tablespoons of the infamous aquafaba. Fried up well, chewy just like bacon.
The recipe , 1tin of red kidney beans, 1and half cups of vital wheat gluten flour, 2teaspns nutritional yeast flakes, 3 teaspns miso paste, 1teaspn of liquid smoke, half teaspn of beetroot powder, 1 vegetable oxo cube(crumbled, no water). Blend all together (except the flour) to make a paste like mixture then mix in the flour to make a dough- add a little Un whipped bean juice if mixture is a little dry- knead for a few minutes till smooth. Form into a rectangle about 6inch by 3inch by 2inch. The "fat"is a dough made from gluten flour and water , this is pressed out to the size of the bacon rectangle and "glued" on using some of the bean liquid. I had to press the fat into the bacon to make it stick then roughly reshaped back to a rectangle. Put it in the fridge to chill and then slice the bacon, I found that a few mm slice which is then rolled out a little works well if you like crispy bacon. Fry for a few minutes and enjoy. Of course you can add extra seasonings of your own choice. When I cooked it I added a few splashes of mushroom soy sauce, this gave it a little extra hit.☺
Nigel Frazer-Ashbrook
May 11 at 7:03pm
..
Homemade vegan bacon, used kidney beans and wheat gluten flour and a few tablespoons of the infamous aquafaba. Fried up well, chewy just like bacon.
The recipe , 1tin of red kidney beans, 1and half cups of vital wheat gluten flour, 2teaspns nutritional yeast flakes, 3 teaspns miso paste, 1teaspn of liquid smoke, half teaspn of beetroot powder, 1 vegetable oxo cube(crumbled, no water). Blend all together (except the flour) to make a paste like mixture then mix in the flour to make a dough- add a little Un whipped bean juice if mixture is a little dry- knead for a few minutes till smooth. Form into a rectangle about 6inch by 3inch by 2inch. The "fat"is a dough made from gluten flour and water , this is pressed out to the size of the bacon rectangle and "glued" on using some of the bean liquid. I had to press the fat into the bacon to make it stick then roughly reshaped back to a rectangle. Put it in the fridge to chill and then slice the bacon, I found that a few mm slice which is then rolled out a little works well if you like crispy bacon. Fry for a few minutes and enjoy. Of course you can add extra seasonings of your own choice. When I cooked it I added a few splashes of mushroom soy sauce, this gave it a little extra hit.☺
The thread at the FB post has some clarifications, including what an "oxo cube" is (vegetable bouillon.)
