Owners & Chef Sisters of Spork Foods – Living Vegan in Style!

Shiitake Bacon over a Wedge Salad – With a video for PETA!

Hello Sporkies!

Below you’ll find a recipe and  video that we created with the amazing folks at PETA! We made a shiitake bacon recipe served over a wedge salad with bleu cheese dressing –  and you can make this decadent little salad whenever you’re craving something smoky.

We love pigs and we want to show you how to get all the bacon-y satisfying taste without harming a soul. Did you know that there are so many amazing qualities about pigs? One of our favorites is that “Newborn piglets learn to run to their mothers’ voices and to recognize their own names. Mother pigs sing to their young while nursing.” (Click that link to find out more!)

Screen Shot 2015-02-27 at 1.23.12 PM

http://www.youtube.com/watch?v=eh-ReStIuGA

Shiitake “Bacon” & Wedge Salad with Bleu Cheese Dressing

Serves 4

Shiitake “Bacon” Ingredients:

1 tablespoon neutral tasting oil (refined coconut)

1 tablespoon maple syrup

2 teaspoons sherry vinegar

½ teaspoon liquid smoke

¼ teaspoon smoked sea salt

¼ teaspoon finely ground black pepper

10-15 shiitake mushrooms, sliced into thin strips

1 head organic butter or iceberg lettuce, quartered

Dressing Ingredients:

½ cup vegan mayonnaise (Vegenaise Reduced Fat)

¼ cup vegan non-hydrogenated sour cream

2 tablespoons un-sweetened almond milk

1 teaspoon maple syrup

1 teaspoon vegan Worcestershire sauce (Wizard’s brand)

2 teaspoons Dijon or stone ground mustard

2 teaspoons lemon juice and zest of ½ lemon

¼ teaspoon sea salt

¼ teaspoon finely ground black pepper

¼ teaspoon garlic powder

½ container vegan bleu cheese (Soy Bleu brand 6 oz)

Directions:

Pre-heat oven to 400°.

For shiitake “bacon”, in bowl add oil, maple, sherry vinegar, liquid smoke, smoked sea salt and pepper and whisk. Add mushrooms and marinate for about 10 minutes. Place on baking sheet lined with a silpat or greased parchment. Bake for about 15-20 minutes, flipping once.

For dressing, In a bowl, add vegan mayonnaise, almond milk, maple syrup, Worcestershire sauce, mustard, lemon juice, sea salt, pepper, and garlic powder. Whisk to incorporate. Crumble in soy bleu cheese. Whisk to combine.

Place lettuce wedges, on salad plates. Drizzle each with dressing and top with a few pieces shiitake bacon.

© Spork Foods, 2014

Enjoy!!

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