Tag Archives: Recipe

Coconut Fakon Recipe

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I’ve seen a variety of recipes for coconut bacon online, so today I tried fixing some myself.  It came out pretty yummy, I must say!  Sorry for the slightly blurry image.


4 cups of  unsweetened coconut (large flakes work best)
2  tablespoons liquid smoke
4 tablespoons Bragg’s amino (or soy sauce)
2 tablespoons maple syrup
2 tablespoons water

Preheat oven to 300*  Put flakes in a large bowl and add remaining ingredients.  Toss to coat coconut (be gentle so you don’t break it up).  Spread in a thin layer on a baking sheet.  Bake for 25-30 minutes (keep an eye on it and remove once crisp, but before it burns).  Allow to cool some before use.  It can be refrigerated, but you may wish to place back into the oven for a few minutes before use to crisp it up again.

Enjoy with no bacon guilt!

Black Bean Sweet Potato Chili

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Ingredients
2 lbs black beans (use canned if you prefer)
3 large sweet potatoes peeled and diced
2 medium onions diced
4 stalks celery sliced thin
2 large cans diced tomato (or 4 large tomatoes diced)
1 large bunch cilantro minced
1-2 jalapenos diced
2 T olive oil
5 T cumin
4 T cocoa powder
4 T smooth peanut butter
sea salt
pepper

Soak beans overnight in large pot of water (or use quick soak method). The next afternoon, replace water with fresh to about 1 inch above beans and place on high heat until boiling. Reduce heat slightly and begin to simmer. You get to skip this whole step if using canned beans. In that case, just rinse the beans and place them in the pot with water to just over the level of the beans.

In a frying pan, place 2-3 T of olive oil, diced onions, diced jalapeno, and celery. Heat to medium high while stirring frequently until vegetables have softened and the onions become translucent.

In your large pot, add the sauteed vegetables, the spices, and tomato. Stir and simmer until beans are near cooked, then add sweet potato, chocolate, and peanut butter and finish cooking. How much longer you cook after everything is soft is up to you. More cooking will break down the texture of the beans and potatoes, which will thicken the soup into a more creamy consistency. Less cooking will result in a chunkier chili.

Serve with sour cream and grated cheese (vegan or non) and maybe some rice or cornbread.

Vegan Tabbouleh Recipe

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Tabbouleh (or Tabouli)

1/2 cup fine bulgar/bulgur wheat

1 cup boiling water

4 bunches flat-leaf parsley, chopped

2 bunches mint, chopped

2 medium ripe tomatoes, seeded and finely diced

1/2 cup peeled, seeded, and finely diced cucumber

2 cloves garlic, minced

1/2 teaspoon sea salt

6 tablespoons extra virgin olive oil

Lemon juice to taste

  1. Pour boiling water over bulgar, stir and set aside.  Cover with lid or wrap and allow to stand 20 minutes.  Drain water and press bulgur in fine colander to dry more. Put in the fridge while compiling remainder.
  2. Wash, dry, and chop the veggies.  You can alter the fineness of the chop to taste, but most people prefer pretty thinly diced herbs in this dish.
  3. Toss bulgur with the vegetables.  Add oil, salt, and lemon juice and adjust as desired.
  4. Serve!

Options

–          If you want the more Americanized version of the dish, double everything but the parsley and mint. Many places in the U.S. serve this as a more grain heavy dish.

–          If you don’t really like mint in your savory dishes, remove the mint but add 2 more cloves diced garlic and a small handful of thinly sliced green onions.

–          This is excellent served in or on a toasted pita, over a bed of chopped romaine, or alone.