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I Love Bacon. Make It Zucchini Bacon Please.

October 12, 2017

I haven't eaten meat in 14+ years. I'm happily pescatarian. Yes, that's right. Black woman, single & meat free in the south of all places.   

 

Shut. The front. Door.

 

Listen, I don't miss eating bacon. I just miss the flavor. I didn't eat it all the time anyway just in certain dishes or on special occasions. There is something so yummy about the smoky bacon taste. These days I can't imagine myself ever eating pork or any other meat for that matter. 

 

But that flavor...

Hmmm. What to do?  

 

A friend recently made a post on her Facebook page about zucchini and I was like bingo, solutions! I thought to myself, "I love zucchini & it IS a vegetable, not sure if it's alkaline but can this be done?" Meh... I had little faith in zucchini becoming "bacon" in any shape, form or fashion.

 

After a bit of research I came up with a plan. I tweaked some of the recipes I found & the result is dope x dope. 

 

I had to write a poem about it of course...

 

"Ode to Eggplant"

Born of earth and rain 

soul and summer

You simmer

addicted to oiled skillets

In brightly lit spaces

I am telepathic sessions

Between you

and my hunger

Now satisfied

You are energy

Your taste 

Creates smile lines

around eyes

warm brown

 

© Soul aka The Kitchen Poet 2019 

 

 

PREP TIME 10 mins (Add 15 mins for marinade | COOK TIME 10 mins | TOTAL TIME 35 mins
Serves: 3 to 4 per zucchini

 

INGREDIENTS
1 zucchini (can also use yellow variety)

 

MARINADE
½ tsp ginger

½ cayenne

½ tsp onion powder

½ tsp smoked sea salt (I used pink)

1 tsp Braggs liquid smoke

½ tsp coconut sugar

2 tsps grade B maple syrup

½ tsp barbecue sauce 

 

ALSO NEED:

1 potato peeler

Griddle (stovetop or panini)

INSTRUCTIONS
Preheat the griddle. Spray a with nonstick spray.


In a large bowl, mix marinade. Cut off both ends of the zucchini (do not peel) then use your potato peeler to cut paper thin slices along the length of the zucchini.  Place the slices in a bowl or Ziploc bag filled with the marinade mixture. The longer you marinate the better bacon flavor your zucchini will have. I suggest at least 15 minutes. I infused mine 2 hours. 

 

Once you finish your marinade place each slice on parchment paper to drain. Now some people at this point bake theirs but I instead placed mine on a hot griddle. During the browning process & after flipping my slices I brushed on an additional splash of the marinade.

 

 

Your "zucc" bacon is done when it has a crispy, bacon like appearance. If cut properly it should serve 4 people.

 

Enjoy! 🍴
 

 

 

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