Actually, let me add a caveat to that. I've been allergic to the chemicals fed to the pigs and the chemicals used to commercially process the meat for years. I did have a fairly good experience while in the United Kingdom when I still ate meat. The bacon was purchased from the local butcher in the small village where I was staying at the time. For the most part, with the exception of the chain grocery store on the barest outskirts of town, most of the town either grew their own vegetables and meat or bought local and fresh. It's a working example of farm-to-table eating.
Now that I don't eat meat period, I have decided to see what the vegan options were. I've tried the frozen vegan bacon. It tastes like burned plastic. No thanks.
So, hers is both the first bacon experiment and the first tempeh cooking experiment.
Tonight's kitchen will prepare Tempeh Bacon. It turned out great! It tastes delicious, which I did not expect since I have never eaten or cooked with tempeh. The "bacon" has a spicy, nutty flavor. I can't wait to have a BLT!
I used vegetable shortening instead of coconut oil because I had the latter on hand in my kitchen already. I also doubled the marinate and let the tempeh strips sit in it for longer than a few minutes, as indicated by the recipe. I let the bacon cool on a papertowel to sop up the excess oil. Not exactly the healthiest thing I've ever made, but definitely an indulgence when I'm craving a classic BLT, like my mom used to make for casual, weekend dinners.
Tomorrow's kitchen adventure: Sriracha Meatballs and Black Bean Brownies!
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