Bacon and Salmon without Cruelty?? Come try this Eggplant Bacon and Carrot Lox!

Enjoy an nice smoky piece of vegetable bacon without the cruelty. Tracy explains that the bacon from animals is cruel, it pollutes the environment, and it is correlated to cancer. So why eat that, when you can make your own delicious vegan bacon at home with plants?? She explains  veggie bacon can be can also made with rice paper, shitake mushrooms, and tempeh. Wow so many delicious options!

Tracy also has a company Veg Appeal called and she teaches Food for Life Classes for Cancer Survival classes and Sharp Hospital. She loves teaching people to prepare and enjoy a disease- combative meal together, with seasonal produce. Tracy says summer means eggplant, so make your veggie eggplant bacon while it’s in season.

Tracy also makes an amazing carrot (vegan salmon) lox! She carefully lines the pan with parchment paper as opposed to aluminum foil because you can end up digesting aluminum which can cause health issues. The inspiration behind this dish is from Sun Café in North Hollywood. To satisfy her and her husband’s lox cravings, they found a recipe to make it at home! Tracy recommends the new Miyoko’ss brand cream cheese, that is cashew-based, and it’s also oil free. Tracy is making her own cream cheese with cashews and probiotic powder to ferment the cashew base, and that also gives it the cheesy flavor. Truly Amazing!

Check out Tracy’s Company and attend a class:

Smoked Vegan Food Recipes:

Eggplant Bacon:

1 small-medium eggplant

1 1/2 tablespoon tamari soy sauce

1 tablespoon vegan Worcestershire

1 tablespoon maple syrup

2 teaspoon liquid smoke

1 teaspoon smoked paprika

Pinch garlic powder

freshly cracked black pepper to taste

1  teaspoon umeboshe plum vinegar

¼ teaspoon toasted sesame oil

1 tablespoon coconut butter- may need to heat.

1. Preheat oven to 225 degrees F  turn to “convection bake” if you have it to speed cooking time. Line 1 large or 2 small baking sheet(s) with parchment paper.
2. Slice the eggplant in half lengthwise, then cut the remaining eggplant in half lengthwise once more so you have two long, skinny pieces.
3. Use a sharp knife or mandolin to slice into very thin strips (resembling the size/shape of bacon). They should be roughly 1/8th inch. Set aside. Thinner slices cook quicker.
4. Make a sauce by adding liquid condiments and spices to a small mixing bowl and whisking to combine very well.
5. Brush both sides of the eggplant slices with the sauce. Arrange in a single layer on the parchment-lined baking sheet(s).
6. Bake using convection setting (if you have it) for 20-30 minutes or until the eggplant is deep red in color, appears dry, and is slightly crispy, then flip them. If needed, increase heat to 250 or higher at the end if not crisping up. Remove from the oven and let cool slightly. It will crisp up the more it cools.
7. Use immediately on things such as sandwiches, salads, or chopped mixed into a tofu scramble or chopped into your Veggie Frittata, or as a topping.
8. Once cooled, store in a sealed container in the refrigerator up to 5 days or in the freezer up to 1 month. To reheat, place on the racks in a toaster oven, then heat bacon until warmed (be careful not to burn).