A True Breakfast Delight!

I’m back! After a week of fighting against my own stomach, I won. Lots of vegan yogurt helped win the war, so yesterday I was back in the kitchen, making food for our meal service. One of our customers has gluten free, vegan children. Vegan and gluten free is nothing new, there are even cookbooks on the subject out there. Still, it takes some creativity to come up with food that is appealing to children, gluten free, and still makes the adults want to push their kids out of the way for a small bite. This ‘bacon’ was so good Jason and I had to stop eating it so there would be some left for the customers!! I do suggest going a bit heavy on the salt, since bacon is salty. Always taste the marinade as you go, because if it is so salty you won’t eat it, you’ve gone too far.  

Smokey Plantain ‘Bacon’

Serves 1-2

1 yellow and black plantain, large

1 generous teaspoon olive oil
1 teaspoon browning
2 teaspoons maple syrup, grade B preferred
10-15 drops of liquid smoke, hickory preferred
2 teaspoons of paprika
Salt and pepper to taste

Remove the skin from the plantain. Slice on a slight diagonal, to make large ‘chips’ about ¼ inch thick. If some are thicker, and some thinner, don’t panic. In a bowl, combine all ingredients except the plantain chips and whisk until thoroughly combined. Gently add the plantain chips, toss, cover, and allow marinading for about 4 hours if possible. Toward the end of the marinade time, line a cookie sheet with parchment paper or other non-stick mat. Preheat the oven to 350 degrees. Place the chips on the sheet in a single layer, and bake for about 30 minutes, until the chips have absorbed all the coating. Remove from heat and allow cooling slightly before eating.