Nutritional Info
- Servings Per Recipe: 40
- Amount Per Serving
- Calories: 10.2
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 106.5 mg
- Total Carbs: 1.8 g
- Dietary Fiber: 0.4 g
- Protein: 0.2 g
View full nutritional breakdown of RAW Eggplant bacon (facon) calories by ingredient
RAW Eggplant bacon (facon)
Submitted by: MILLERSIMPSONIntroduction
Adapted from http://detoxdarling.com/recipe-raw-vegan-bacon/ made with what I had around. I like it a lot - especially with a roma tomato sliced, drizzled with a honey-mustard dressing and sandwiched between two lettuce leaves. I might suggest that you adjust the sweetness to taste. Plan ahead need dehydrator time (24-36 hours). Adapted from http://detoxdarling.com/recipe
-raw-vegan-bacon/ made with what I had around. I like it a lot - especially with a roma tomato sliced, drizzled with a honey-mustard dressing and sandwiched between two lettuce leaves. I might suggest that you adjust the sweetness to taste. Plan ahead need dehydrator time (24-36 hours).
Number of Servings: 40
Ingredients
-
Eggplant, fresh, 1 eggplant, peeled (yield from 1-1/4
Avocados, California (Haas), .5 fruit without skin and seeds
*365 Raw Agave Nectar, 2 tbsp
*Bertolli Red Wine Vinegar, 1 tbsp
*Apple Cider Vinegar, 1 tbsp
*Alessi Balsamic Vinegar, 1 tbsp
*1/8th tsp Paprika, 4 serving
*Onion powder, .25 tsp
Garlic powder, .25 tsp
Pepper, red or cayenne, .125 tsp
Pepper, black, 3 dash
*Salt, Redmond Real Salt Sea Salt (1/4 tsp.), 8 serving
Directions
Peel the skin off the eggplant, then use a peeler to create the bacon "strips".
Mix all ingredients in a large container (consider using a food processor to puree everything except the Eggplant), I use a Gallon Plastic bag , and work onto the eggplant slices. Allow to marinate for min. 3 hours to overnight - taste and adjust salt/pepper.
Place slices directly onto the screen of your dehydrator sheets. This will completely fill a 4-tray Excalibur.
Set dehydrator at 105 for 18-30 hours.
Number of Servings: 40
Recipe submitted by SparkPeople user MILLERSIMPSON.
Mix all ingredients in a large container (consider using a food processor to puree everything except the Eggplant), I use a Gallon Plastic bag , and work onto the eggplant slices. Allow to marinate for min. 3 hours to overnight - taste and adjust salt/pepper.
Place slices directly onto the screen of your dehydrator sheets. This will completely fill a 4-tray Excalibur.
Set dehydrator at 105 for 18-30 hours.
Number of Servings: 40
Recipe submitted by SparkPeople user MILLERSIMPSON.
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