I have just discovered Earth's Oven carrot buns, (earthsoven.com) made in Calgary, and they are delicious. Unfortunately, the distributor here a restaurant and the owner quadruples the cost so if ever anyone is going to Calgary or coming from Calgary, please let me know and I'll order some carrot buns for pick-up!
Eggplant Bacon
1 large eggplant sliced 1/4" thick (about 20 slices)
2 tbsp soya sauce
1 tbsp maple syrup (or 2 if you like it sweeter)
2 tbsp olive oil
2 tbsp apple cider vinegar
1 tsp chili or 1/2 tsp cayenne
3/4 tsp smoked paprika
1/2 tsp liquid smoke (or increase the smoked paprika)
Black pepper to taste
Mix all the sauce ingredients together and let the eggplant slices marinate for 1 hour. Preheat your oven to 350 and place the eggplant slices on a baking sheet lined with parchment or a silipat mat. The slices can touch but not overlap. I needed two trays for mine. Pour the remaining sauce on top of the slices.
Bake 15 minutes then switch the trays (if you have 2) and rotate them. Bake another 15 minutes. Watch they don't burn.
The slices will crisp up a bit as they cool but some will be very crispy and others will be softer. Up to you if you put the softer ones back in the oven.
Cashew Cheese
1 cup raw cashews, soaked 2 hours in water
Juice of 1 lemon
1 tsp salt
1 tsp miso
4 sundried tomatoes, chopped
1/4 cup basil
In a food processor, blend the cashews until they are well ground. Add the lemon juice, miso and salt. Continue processing and add water to get a smoother consistency. Add the tomatoes and basil and process again. Taste and add more salt as desired.
These two recipes are adapted from choosingraw.com
- Posted using BlogPress from my iPad
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