Five MEATLESS ways to enjoy the taste of BACON
It’s officially “the holidays" and naturally, everyone’s talking about food. If you’re overstimulated (and overwhelmed) by all the intricate recipes flooding your feeds and inbox, we’re here with some super simple MEATLESS inspiration.
That’s ‘cause MyBacon is a snap to cook up and put to use. The flavor and texture do all the heavy lifting so that you can take your simple faves to an insanely delicious next level. No more bacon FOMO; MyBacon stands in like a champ! Here we go:
IDEA #1: GIVE IT A GARNISH
Butternut, Tomato, Potato or Pea… whatever soup’s your go-to, MyBacon will give it a crispy and delicious little kick. Heck, why limit yourself to something slurpable? You can honestly crumble MyBacon on anything.
IDEA #2: A MORE CONSCIOUS COBB
Cutting down on meat? Keep your cobb full of flavor by subbing MyBacon for pork. Toss this up and you’ll fool the whole family into thinking it’s the same old classic.
IDEA #3: SOME SALTY WITH YOUR SWEET?
Whoever discovered that bacon belonged on desserts was a genius. Thankfully MyBacon harmonizes with sweet treats just as well as the real thing. Cupcakes, donuts, cookies… if it's maple or chocolate, you really can't go wrong.
IDEA #4: NOT-YOUR-AVERAGE GRILLED CHEESE
MyBacon between melty brie and crusty sourdough? Hot damn. (Vegan? Plant-based cream “cheese" fits the bill just fine.)
IDEA #5: RAISE THE RUMAKI!
The Ru- whaaaat? Rumaki! It's a Polynesian-inspired appetizer traditionally made with chicken livers, bacon and water chestnuts. Our very own Chef Nick makes a meatless version with none other than MyBacon. Yes, we had to include just one recipe. It's fancy, but it's easy. Promise.
Chef Nick’s Vegan Rumaki Recipe
What you’ll need:
(1) 6oz. pack of MyBacon, sliced into 1-inch pieces
(2) 8oz. cans of sliced water chestnuts
1/2 cup ketchup
1/2 cup brown sugar
1/4 cup mayonnaise (Vegan mayo works great!)
2 tablespoons of your favorite hot sauce
(~18) 3-inch toothpicks
Preheat your oven to 400 degrees.
Prepare the sauce by whisking the ketchup, brown sugar, mayo, and hot sauce in a small bowl. Set aside.
Slice the bacon into 1-inch square pieces (and set aside).
Drain your water chestnuts into a bowl.
Assemble your skewers. Spear (3) slices of water chestnut and (3) slices of MyBacon in an alternating pattern. Repeat until your bacon and chestnuts are gone. (Alternatively, you can “wrap” a longer piece of MyBacon around a whole water chestnut before spearing.)
Place the skewers on a baking sheet lined with parchment paper. Bake for 5 minutes. Remove from the oven and set your sheet on a heat-safe surface.
Use a basting brush to dab the sauce all over each skewer. Return them all to the oven and continue cooking until MyBacon is crisp and the sauce is sticky and thick, approximately another 5 -10 minutes.
Serve immediately. (Warning: These go fast.)
Look at that; we made it to the end of this blog without sharing a bacon-loaded BLT. But that doesn't mean you shouldn't make one before the year's up.
…And if you do, Chef Nick suggests a little fresh crushed garlic mixed into a generous slathering of mayo. (You won't be sorry.)
Feeling inspired? Get your own pack at one of 11 retail locations in MA and NY state. (Keep watch for more locations in the new year.)
