C.B.L.T.P.

As a long time vegetarian I rarely have any hankerings for meat anymore. The one exception to this is bacon. The smokey aroma given off by this salty slab of meat still calls to my greatly atrophied inner carnivore. Thankfully, I have found a wonderful substitute in coconut bacon. The taste and texture are amazingly similar. My favorite way to use it is in a C. B. L. T. P. (coconut bacon lettuce and tomato pita). We served up 113 of these last week to a very receptive crowed on Thursday. We included a side of Moroccan couscous and my mother’s oatmeal chocolate cookies.

It will be hard to top this next week, but we will try. See you there.

Coconut Bacon B.L.T.
3 large handfuls of bulk coconut
1 tablespoon liquid smoke
2 tablespoons soy sauce/ tamari
1 tablespoon water
1 tablespoon maple syrup (optional)
Directions:
Place coconut in a shallow baking pan. Mix other ingredients together and coat coconut well. Cook in preheated 400 degree oven until crispy. It will get crispier after it cools. Use in sandwiches or salads as a vegan bacon substitute. May be kept in sealed container for several days.

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