Coconut Baconless Bits

By Terry Hope Romero

Reprinted from Salad Samurai  by Terry Romero. Originally Published June 10th 2014 by Da Capo Lifelong Books

Coconut Baconless Bits

makes 2 cups   Time: 30 minutes  Icons: Gluten Free, Raw Ready


Bacon from coconut? It’s all the rage darling! So easy to make too, you’ll go bonkers for these sweetly smoky big fat flakes of roasted coconut on not just salad, but steamed veggies, pasta, even scattered on granola for breakfast. Great prepared totally raw in a dehydrator too!


The Spin:

Seek out the largest flaked, unsweetened coconut you can find for this recipe. It looks and tastes really nothing like the damp, sweetened shredded junk found in most supermarkets or the fine, grainy desiccated coconut from natural food stores. Bob’s Red Mill carried a wonderful flaked coconut (, but investigate Indian markets for these big, unsweetened flakes.


2 tablespoons tomato paste

2 tablespoons maple syrup

4 teaspoons liquid aminos (such as Bragg’s or coconut liquid aminos) or tamari

1 tablespoon liquid smoke (I prefer hickory, but try different kinds for different “bacons”)

2 heaping cups large, unsweetened coconut flakes


  1. Preheat oven to 325 degrees and line a large baking sheet with parchment paper.
  2. In a large mixing bowl whisk until smooth the tomato paste, maple syrup, liquid aminos, and liquid smoke. Pour in coconut flakes and use a rubber spatula to thoroughly stir together, completely coating the flakes in the sauce.
  3. Spread the flakes in a thin layer on the parchment paper and roast for 15 to 20 to minutes, stirring occasionally, until flakes are completely dry. Cool completely before storing in an air-tight container and store in a dark, cool place.

Read more

Pasta with Chickpeas and Tomato

by Toni Fiore serves 4 Ingredients 3 tablespoons olive oil, plus extra for drizzling 4 cloves garlic, chopped 1 28-ounce can of whole, peeled San Marzano tomatoes, crushed + half a can of water or use two cans of cherry tomatoes 1/2 teaspoon salt Fresh black pepper 1-15-ounce cans chickpeas, drained and rinsed (about 2 […]

Read more

Spicy Miso Ramen

By Miyoko Schinner author of The Homemade Vegan Pantry Serves 4   Ingredients ½ cup hoisin sauce ¼ cup sake 1-2 Tablespoons maple syrup 1T tablespoon toasted sesame oil 1 teaspoon Siracha or host sauce A dash of five spice seasoning 4 Portobello Mushroom caps 6 cups vegetable stock 6 large cloves of minced garlic […]

Read more

Mexican Roasted Corn Salad with Avocado (esquites)

By Terry Hope Romero Reprinted from Salad Samurai  by Terry Romero. Originally Published June 10th 2014 by Da Capo Lifelong Books A luscious vegan adaption of esquites, the queen of creamy inviting roasted corn salads. Unlike the other salads, this is really best when the corn is still warm from roasting, so prep all of […]

Read more

Torta di Ceci aka Chickpea Pancakes

By Toni Fiore. Toni grew up in Livorno Italy and has fond memories of the regional Torta di Ceci and recreates this classic chickpea pancake. TOTAL TIME   45 minutes Ingredients: 1cup chickpea (garbanzo bean) flour 1¼ cups warm water 1teaspoon salt 4 to 6 tablespoons olive oil Freshly ground black pepper Preparation: Put the chickpea […]

Read more

hair transplant turkey prefabricated steel house prefabricated house prefabricated houses turkey prefabrik ruhsat işlemleri prefabrik ev lipomatic prefabrik