A Community Recipe by Queenfluff
Yes, you read the recipe name right--it is Raw Bac-un (Bacon)! I modified this recipe from one I got from the SAD TO RAW website. When I make this for raw potlucks, people are always buzzing about it and asking me for the recipe. I subbed agave for honey to make it vegan. The original recipe called for 1 full...
Comments
All
rawmama
Oct 30, 2009
Thanks queenfluff...I made a batch (and did peel them) and they are delicious!!!!! I left mine go for 2 days and they didn't get crispy, but more like fruit leather, so it's sort of my raw bacon/raw jerky :) I am wondering if it might be the humidity outside? I did slice them super thin with a potato peeler and only used 1/4 cup oil. I also sliced some into circles and those have a totally different texture and taste because of the seeds. If you want lots of texture, do circles, if you want thin smooth texture, do strips. I love them both in strips and circles, what a fun food...I could eat an entire eggplant in one sitting ;)
queenfluff
Oct 28, 2009
It is peeled first. I know people who make it with the peels on. But I think it is easier to peel the skins off first.
rawmama
Oct 27, 2009
Did you peel your eggplant first or leave the outside on it?
rawmama
Oct 26, 2009
UME PLUM VINEGAR substitutes:
UME PLUM VINEGAR has a pungent and salty taste, so use it sparingly. If you are watching your sodium intake, substitute additional seasoned rice vinegar.
OTHER OPTIONS:
If you don't have the umeboshi plum vinegar, substitute more cider vinegar and nama shoyu or miso for the bite and saltiness.
Another option is red wine vinegar.
Eliana
Oct 22, 2009
This is great!! We have tried this recipe twice now. The first time we followed the recipe as is and though we ate it all up and it went over great at a meat eater's potluck, (smile) we thought it a bit too oily. This time we tried it using 1/4 cup of oil and liked it much better. Also instead of salt we added a dash of Namu Shoyu.
One other thing, this time we mixed the marinade with a hand blender and it kept it from seperating out and it seemed the eggplant absorbed all the ingredients better. What a yummy recipe!! Definitly a keeper!!
queenfluff
Sep 28, 2009
Hi Bellasera, Yes you can dehydrate at your high temp of choice - it will just take a bit longer. glad you like it. You could probably just sub some water for a few tablespoons of the plum vinegar to make it less salty.
bellasera
Sep 26, 2009
Ok just finished making the "bacon" and boy oh boy is it salty. Very tasty though. I think next time I'll decrease the plum vinegar and not add salt to taste. Maybe try one with maple syrup instead of the agava for a maple flavor bacon. Thanks great recipe! BTW my lower temp just took longer but it didn't appear to affect the flavor.
bellasera
Sep 24, 2009
Has anyone made this recipe dehydrating it under the 110? I don't do anything over 105, usually 95, and worry about the higher temp.
queenfluff
Aug 20, 2009
I get mine at the local co-op in the Asian section. Whole Foods sells it too.
Alexandra
Aug 19, 2009
Where can I get Ume plum vinegar? My local Chinese food store doesn't have it....
spiritedmama
Jul 26, 2009
I am on batch #2, these are soooo good! They go awesome with the crazy bread cracker recipe on this site. Just put the "bacon" on a cracker and snack away. I ate these when the rest of my family was eating cheese and crackers.
ruhiyyihrose
Jul 14, 2009
I never had a clue what to do with an eggplant, this was awesome! It was tasty, had that oily texture of real bacon, and yes, GREAT as a BLTA (A for Avocado! Yum!) Thanks for sharing :)
ambikalee
Jul 12, 2009
I followed the BLT on onion bread suggestion...OH YEAH! Yummy!
I only made a half recipe and now I regrett it..I ate most of them straight out of the dehydrater...they where gone in one day! Definatly a staple..
Thanks!
Golddust74
Jul 10, 2009
Can't wait to make a "BLT" with this (maybe on some onion bread).
Leave a Comment