Seriously. Bacon-cravers, this tastes exactly like bacon. And if you really want that smoked flavor, add a little liquid smoke.
1 eggplant, chopped into little bacon-sized strips
½ cup raw olive oil
½ cup red wine vinegar, raw
3 dash sea salt
1 dash black pepper (optional)
Marinate the eggplant strips in all the ingredients for 3 hours, and then dehydrate on teflex sheets overnight, and for another 4 hours. If you can’t wait, just do it overnight.
I just want to add that many raw foodists will come up with similiar recipes in their journeys to discover new and interesting flavor combinations. I could have just as easily invented the SAME bacon recipe and named it as my own without ever knowing these things exist. I don't think its necessary to turn raw foods into academia :-) It's supposed to be all about sharing and stuff right? I'm sure everyone recipes will taste wonderful! :-)
Yeah, I'd stay away from it. Sorry queenfluff, your right, I shouldn't take credit for recipes that aren't mine and say they don't taste good when I haven't even tried them. I'm going to buy some Ume plum vinegar today! Do you forgive me? :)
I'm sure both recipes are absolutely wonderful, and they are obviously made with lots of love and care! :)
Thanks Cris, I did not read your post until now. So, should I stay away from liquid smoke?
Cool down. Its just that both taste like bacon. No problem. About liquid smoke...what is it? How is it made? Is it considered healthy?
Regardless, obviously you haven't tasted my version of the bacon so you can't just say it is not good when you haven't even tried it. Also, the "website" didn't create that recipe - the original recipe comes from the book "How we all went raw" by Top Raw Men. You should really site the original creators in your recipe because it isn't your recipe either. I sited where I got the original recipe in my recipe instructions. But the modfied version of the recipe on here IS my recipe.
I didn't even know you had posted that recipe until youryogi. I found it on the Sad to Raw website. It's not your recipe, it's the website that created it's recipe. Sorry, I didn't mean any offense either.
No offense. But you really should change the name of your recipe. It is not very cool to take the same name as mine. Not being possessive or anything but it is just common courtesy. Just wondering if you actually MADE my bacon recipe or not because the Plum Vinegar does not taste like plum it gives the bacon a meaty taste. It doesn't taste sweet at all.It is very spicey. And I am sure your version is great too but I do not think it is very conductive to a friendly forum environment to claim it is better - that is up to the individual who tastes it!
Actually I don't think liquid smoke has all the carcinogins as you would assume because they use harder woods to make it. Normally the softer woods contains alot of the chemicals that are bad when they are turned into a smoke. Sure there may be some "toxic" elements but not as much as you would find from say a burning pine tree or a cigarette. Just felt like adding my cent and a half :).
Yes, it is better than the recipe you gave the link to. I found the recipe from SAD TO RAW too, but I changed it because the plum and sweet sounded weird. Not tryig to criticize, but it just didn't appeal to me, so I got rid of the sweet and some other things and it was great! :)
Is this recipe better than the other version that is posted here http://goneraw.com/recipes/418-Raw-Bacon- ????????????
Oh boy..well now some of you have talked me back into trying the liquid smoke (for very occasional use)..but I'll try this first without.
I don't know if either of my ideas here would work, but supposedly both black sesame tahini and chipotle (not raw) have a smoky flavor. The chipotle, since they're smoked jalapenos, would provide both a smoky and spicy flavor. :)
Actually you can find it at whole foods, or at least at some health food stores, there is an all natural kind. Lots of things of carcinogenic, if you can avoid it I guess that's best but I really like it, and it takes absolutely just one drop to give the whole thing flavor.
Liquid smoke is literally smoke from burning wood, and then it's caught in some type of barrell and then the smoke condenses and forms this liquid smoke. It's vegan but definatly not raw. However, you only need a couple drops of it to flavor a dish, and it does alot for that smokey flavor. I only use it like 3 times a year so I'm not too concerned about it, but if you're trying to avoid carcinogens, this one's out. Sweetpea- that's a really interesting idea to try with mushrooms, if you try it let us know how it turns out!
Interesting recipe, I think it could be done with mushrooms too.
eegads! Thanks Claire for clearing that up...I will stay away from the liquid smoke. It looks yummy without it. and thanks for the temp. info..I will make these today!
Liquid smoke obviously isn't raw-- and I'm not all raw, but since it's highly carcinogenic as well, I'd rather avoid it. It is like concentrated cookedness, like an extract of the worst cooked things :)
Most regular grocery stores should carry liquid smoke. It will probably be in the same aisle as BBQ Sauce.
Dehydrate at 110 degrees. Liquid smoke causes cancer (it is what it sounds like - smoke that is condensed through a funnel, so I wouldn't think a wholesome store like Whole Foods would sell it. Probably go online, and Amazon might sell it. Also, only use it if you really have to - it's used in things such as pepperoni, smoked cheeses, etc. Try it without the smoke first, it's really good without it! (I haven't actually tried the smoke yet).
also, where can one buy liquid smoke? Does Whole Foods sell this?
Ok. I admit it..I miss bacon. I have GOT to try this! any recommended temperature in the dehydrator?