Yes that was Neo's monologue from the end of the Matrix (slightly altered, of course). I felt it appropriate. Go and follow these hashtags every day this month on instagram to see what excellence the #vegan Instagram community is creating in response to Arby's "Open Letter to Vegetarians Across America."
👉 #WeMadeArbysBetter #WeMadeBaconBetter 👈
applewood smoked brown sugar portobello bacon
4 portobello mushrooms, cleaned, stems removed
3/4 cup tamari
2 tablespoons maple syrup
2 tablespoons apple cider vinegar
2 teaspoons sweet paprika
1 teaspoon granulated garlic
1/4 teaspoon allspice
1/4 teaspoon black pepper
2 cups applewood chips, soaked in water for at least 1 hour
1/2 cup brown sugar
refined coconut oil for frying
Place the portobellos in a large zip top bag. In a mixing bowl whisk together the tamari, maple, vinegar, paprika, garlic, allspice and pepper. Pour the marinade into the bag, and suck out as much air as possible before sealing it up. Refrigerate at least 6 hours, or overnight, turning the bag over occasionally.
Prepare whatever smoking device you plan to use (outdoor smoker, stovetop smoker, smoker box or foil packet on the grill), and get the wood chips smoking. Remove the mushrooms from the marinade and let them drain, patting them as dry as possible. Smoke the mushrooms for 30 minutes.
Slice them thinly in the manner described in the video below (I made this video to go along with a recipe from my first book. There are QR codes in the book which can be scanned with a mobile device, and this leads you to a helpful video to go along with the recipe on the page. Pretty effing genius if I do say so myself.)
2 large leaves green leaf lettuce
4 slices tomato
1/4 cup mayo mixed with 1 teaspoon horseradish (or more to taste)
Smear the top and bottom bun with they horsey mayo, place tomatoes on the bottom, then the lettuce, then the bacon, then the top bun. Eat.
3/4 cup warm pineapple juice
1 package active dry yeast
1 tsp salt
3 tbsp granulated sugar
1 tbsp melted virgin coconut oil
1/4 cup oat milk, plus extra for brushing tops
3 cups all-purpose flour, approximately
Combine pineapple juice with the yeast and in a large mixing bowl and set aside for about 5 minutes.
Combine the milk and oil and add to the yeast mixture after it has expanded.
Combine the salt, flour, and sugar, then add 2 cups of flour to the liquid mixture and mix well.
Continue adding flour until a soft dough forms and begins to pull away from the sides of the bowl. Turn the soft dough out onto a well floured surface and knead in remaining flour, continuing to knead for about 10 minute until the dough is very soft and pliable.
Place the dough into a well-greased pan, turning once to coat and allow to rise for about 1 1/2 hours. Dough is ready when doubled in size and indentation remains when pressing a finger into the center.
Punch down the dough. Separate in to 6 equal portions, and form into spheres and place on a lined baking sheet.
After shaping the dough, allow to rise again for 10-15 minutes before baking. Preheat oven to 400. Just before baking, brush the tops with oat milk. Bake 15 to 17 minutes. Check for desired golden color / doneness. Let completely cool before using.