Vegan MoFo: Vegan Pork Belly Review and BLT of AWESOMENESS.

BLT of AWESOMENESS (that it is vegan should be understood by all, since it is AWESOME)

More than the weekend, I played with the very first of the numerous analogs I picked up at MT Marketplace, the vegan “smoky pork belly”. I need to say, very first of all, that although I utilized to adore bacon, and I’ve frequently heard of it as “the gateway back to meat”, I do not truly miss it, and I do not like most of the bacon analogs I’ve tried. Most bacon analogs possess a truly intense liquid smoke flavour, or if the flavour is okay, the texture is as well a lot like a cracker. I’m NOT a fan of liquid smoke. When I want a flavour as smoky, salty and complicated as bacon, I generally add alder wooden smoked cigarettes sea salt along with a dash of olive oil or toasted sesame oil. If I want some thing which is comparable to bacon in each flavour and texture, I like to make use of either pan-fried dulse, tempeh which is been simmered inside a marinade of shoyu, alder wooden smoked cigarettes sea salt, drinking water and occasionally garlic, smoked cigarettes paprika, or black pepper, or, for the most fatty bacon texture, fresh shiitake mushrooms pan-fried in olive oil till slightly browned and seasoned with alder wooden smoked cigarettes sea salt along with a dash of shoyu. As you are able to tell, in my home, we’re large fans of alder wooden smoked cigarettes sea salt–JD utilizes it anytime he can, and usually pleads for me to place it in the greens-blanching- drinking water.

In the package, the vegan pork stomach looked like a thick piece of black pepper cured, unsliced bacon. I toyed close to having a couple of suggestions, like utilizing it as the pork inside a batch of green chile, but in the end, I made the decision to attempt a little of it merely pan-fried with a number of the stunning Asian greens I experienced, to ensure that we could truly tastes the flavour, and get a really feel for the texture. I reduce about 1/4 cup of the vegan pork stomach into 1/4″ dice and as I diced I was a small impressed with the way the “meat” and “fat” experienced various textures, and I wondered if they would tastes various, as well. If I experienced been utilizing real bacon or pork stomach, I would not have required any salt or oil, but because the white component of the vegan pork stomach wasn’t truly solid body fat, I figured I’d require a little of oil. I heated about a teaspoon of safflower oil inside a cast iron pan, then additional the diced vegan pork stomach. I utilized safflower oil simply because I desired a flavor-neutral oil, to ensure that we could tastes all the flavour nuances of the pork stomach. Following the pork stomach started to brown, I additional the thick, sliced stalks of the Chinese broccoli, but did not include any salt, simply because I believed the vegan pork stomach would have lots of salt. At this point, I made the decision that a small garlic and some chili flakes would include a truly great flavour, so I additional a pinch of crushed red chili flakes, and about 1/2 teaspoon of garlic powder (usually, I’d use fresh crushed garlic, but because my pan was currently hot, and there was some liquid in the pan, I knew the garlic powder wouldn’t burn). Following about two minutes, I additional the gorgeous, super-tiny heads of mystery greens, which I just washed and reduce in half. I sautéed these for about 1 much more minute, then additional the leafy tops of the Chinese broccoli and sautéed for about two much more minutes. Because the dish experienced a definite Asian bend, I believed some toasted sesame seeds will be a great garnish.

General, the dish was truly quite, and the taste was great, even though it would happen to be difficult to screw up individuals lovely greens. The vegan pork stomach was type of neat and enjoyable, but in this dish, it did not truly provide something new. JD like it sufficient, but did not rush back for seconds, and as I told JD, it did not truly add something that tempeh as well as smoked or fried tofu couldn’t. The big pieces of black pepper additional a truly great taste, and the smoke taste was moderate sufficient to become pleasant without having tasting overpoweringly artificial, however it was nearly as well moderate, actually, I discovered myself wishing I experienced additional a little bit of smoked salt although cooking. The “meat” and “fat” component of the pork stomach did have slightly various tastes and textures, which was novel, but following this dish, I wasn’t impressed sufficient with this element to picture heading away from my method to purchase it once again.

A minimum of, I couldn’t picture heading away from my to purchase it once again till I experienced The BLT of AWESOMENESS. As I was placing away the remaining unused vegan pork stomach, I believed I ought to truly attempt slicing it and utilizing it like bacon. I made the decision that a BLT will be the method to go, partially simply because I experienced most of the elements on hand. I frequently make Dulse, Lettuce and Tomato sandwiches having a slice of avocado, and I adore these simply because they’re fast, simple and scrumptious. I figured the vegan pork stomach might be an fascinating addition, but I no concept..<br>.

I started by heating a little quantity of safflower oil in my cast iron pan, then adding the sliced vegan pork stomach, along with a small little bit of smoked sea salt to enhance the smokiness. Although that was browning, I reduce my ciabatta into a sandwich-size square, and sliced it in 50 %. I spread FYH vegan mayonnaise on the best 50 %, then topped that with two layers of thinly-sliced tomato–you could use 1 layer of thick-cut tomato for much less mess, but arrive on, sloppy is much more scrumptious! At about this point, the very first side of vegan pork stomach slices experienced browned, so I flipped then, and positioned slices from 50 % a little avocado on the bottom 50 % of the ciabatta, sprinkled it with sea salt, and place a great bed of baby red and green romaine leaves more than the avocado. By now, the vegan pork stomach was nicely browned, so I positioned it more than the lettuce, place the best 50 % of ciabatta on, and sliced it.

It had been gorgeous. Thinly sliced layer upon layer, mayonnaise coating tomatoes and leading to them to gently slide down the baby lettuce, although the vegan bacon glistens and the avocado all but hides below the lettuce. I nearly did not wish to consume it. Nearly. It had been certainly 1 of the best 5 sandwiches I’ve actually had in my existence. I believe it’d most likely even be the second greatest, only behind a tempeh reuben created with fresh, homemade sourdough rye.

Although I had been constructing my sandwich, JD observed I had been in the kitchen, and came to determine what I had been producing. He made the decision he also desired a sandwich with the vegan pork belly (despite the fact that he had lunch meat and smoked salmon in the fridge), so he sliced up and fried the remainder. Because he doesn’t like avocado, lettuce, raw tomato, or mayo in any form (JD picky?? Nah!), he just had a vegan pork belly sandwich, so apparently it was much more than tasty sufficient to satisfy even a omnivore, even when meat choices are obtainable. Simply because of its stellar participation in The BLT of AWESOMENESS, I need to say I would certainly purchase vegan “smoky pork belly” once again, but most likely only for use in sandwiches.

Valentine’s Day Love Bites – Gluten-Free Chocolate Cake

Valentine’s Day is a perfect special occasion to indulge in something really decadent with your loved ones. However, one of the biggest problems with indulging is the indigestion and feeling of heaviness that accompanies most baked goods. Nothing ruins romance like an upset stomach or feeling bloated and too-full.

These Love Bites are gluten-free for easy digestion. They have a complex yet classic combination of flavors which is rich and satisfying, yet their petite size makes them a perfect end to your meal, that won’t leave you or your sweetheart’s tummies feeling overstuffed.

Love Bites
Christina Terriquez

Yields: 20 servings

1 recipe Gluten-Free Chocolate Cake
1 recipe Crème Anglaise for garnishing, optional

1/4 cup organic juice sweetened raspberry preserves, diluted
with 1 or 2 teaspoons of water

3/4 cup organic unsweetened non dairy milk, like soy, oat,
coconut, almond, rice, etc.
1/2 cup organic grain-sweetened chocolate chips

organic fresh raspberries for garnishing, optional

Directions
Prepare Gluten-Free Chocolate Cake and Crème Anglaise according to recipes.

Place chocolate chips in a heatproof bowl. In a saucepan, heat soymilk over medium-high heat until soymilk just begins to boil. Pour hot soymilk over chocolate chips and let stand for two minutes. Whisk soymilk and chocolate together until a smooth homogeneous texture is achieved.

To assemble Love Bites:
Place a wire cooling rack over a cookie sheet.

Cut off any crisp or tough edges of Gluten-Free Chocolate Cake and set aside for other uses. Cut remaining cake into individual servings using a small heart cookie cutter, or cut into 1 inch squares. If using a cookie cutter, make sure it is no more than 2 inches by 2 inches.

Cut heart in half, so that you have doubled the amount of hearts.

Spread 1/4–1/2 teaspoon of thinned raspberry preserves over the top of half of the hearts, then place another heart on top, creating a sandwich.

Place heart sandwiches on a wire rack/cookie sheet set up. Slowly pour chocolate sauce over each heart, allowing some chocolate to flow down the sides of each heart If chocolate has thickened, heat it or whisk in a tablespoon or two of more nondairy milk. Decorate hearts with raspberries while chocolate is still soft, if desired.

Place chilled and whipped Crème Anglaise in a small plastic bag and cut the very tip of one corner off the bag. Use the bag to gently drizzle crème over each heart.

Allow chocolate and crème to set up. Share with your loved ones.

Variations
Try using a different flavor of preserves or Cashew Crème.

Substitute your favorite cake recipe for the Gluten-Free Chocolate Cake.

Add 1/4 teaspoon of almond extract to soymilk before boiling.

Gluten-Free Chocolate Cake
Christina Terriquez

Yields: 9–16 servings

1/3 cup organic quinoa flour
1/4 cup organic chick pea flour
1/4 cup organic white rice flour
1/3 cup organic, free-trade cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon organic ground cinnamon, optional
1/4 cup organic safflower oil
5/8 cup organic unsweetened soy milk or coconut milk (1/2 cup
plus 2 tablespoons)
1 1/2 teaspoons organic white wine vinegar
1/2 cup organic agave nectar
1/8 teaspoon unrefined sea salt, Lima or SI brand recommended
1 tablespoon organic ground flax meal
1/4 cup filtered or spring water
1/2 teaspoon organic vanilla extract
1/8 teaspoon organic almond extract, optional

Directions
Preheat over to 350° F.

Prepare one 8 inch square cake pan by lightly brushing with safflower oil, then lining with an 8×16 inch piece of unbleached parchment. Set aside.

In a medium sized bowl, sift flours, cocoa powder, baking powder, baking soda, and cinnamon together.

In a large bowl, mix remaining ingredients together. Add dry ingredients and gently mix to incorporate.

Pour into prepared pan and bake for 30–50 minutes, until a toothpick comes out clean.

Allow cake to cool completely on cooling rack. Run a knife along the edges of the cake, and use long ends of parchment to gently remove cake from baking pan.

Variations
Double this recipe for a two–layer 8 inch square cake.

Frost with Creamy Chocolate frosting, chocolate ganache, Tofu Cream Icing, Cashew Creme, or serve with Orange Blossom Syrup.

Garnish with a fruit sauce made with fruit sweetened preserves diluted in apple juice or water and thickened with kuzu.

Crème Anglaise
Christina Terriquez

3/4 cup organic unsweetened soymilk
2 tablespoons agar flakes
1 organic vanilla bean
1/3 cup organic coconut milk
1/4 cup organic light agave nectar
1/4 cup organic amasake
1 tablespoon organic vanilla extract
1 tablespoon organic coconut oil, optional

Directions
In a medium saucepan, combine soy milk and agar flakes and let rest for 10 minutes.

While agar and soymilk are resting, split vanilla bean in half lengthwise. Scrape the tiny black seeds from each half, and put vanilla seeds and pod into soymilk.

Add remaining ingredients to saucepan and simmer for 10–15 minutes, until agar flakes have dissolved and sauce has thickened slightly. Remove vanilla pod from sauce. Remove from heat and blend in blender or with immersion wand once again. Use immediately for glazing.

If using sauce for garnishing, cool until set. After sauce has set, purée in blender or with immersion wand. Sauce should be soft custard consistency.

Notes
Crème Anglaise is usually made with cream, refined sugar, egg yolks and vanilla beans. This vegan version is much healthier for your heart.

Store it in a squeeze bottle (this is a perfect use for your agave nectar bottles when you’ve used all the agave inside), and use it to garnish any other desserts you make that week.

Make a double or triple batch and put it in an ice cream maker for a rich, French Vanilla-style ice cream.