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.
- 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.
- Slice the eggplant in half lengthwise, then cut the remaining eggplant in half lengthwise once more so you have two long, skinny pieces.
- 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.
- Make a sauce by adding liquid condiments and spices to a small mixing bowl and whisking to combine very well.
- Brush both sides of the eggplant slices with the sauce. Arrange in a single layer on the parchment-lined baking sheet(s).
- 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.
- 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.
- 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).
Carrot Lox (Smoked Salmon):
For 4 servings
1-3 carrots (depending on size)
1 sheet nori
1 teaspoon liquid smoke
2 teaspoons soy sauce
Sprinkle of capers and some brine
Preheat oven to 400 degrees F.
Using a potato peeler, skin the carrot into long thin strips. It is up to you what thickness you make, I generally try to make them as thick as possible. You can also use a mandolin for this.
Line a bread loaf pan with foil, with extra on each side. Inside of that, place a lining of parchment paper.
Add the carrots, liquid smoke, soy sauce and crumble the nori sheet overtop. Stir so that everything is coated.
Cover the carrots with the parchment, then fold over the foil so that it is wrapped and fairly air tight. The idea is to steam it in a parcel. If it is exposed, the carrots may dry out.
Place the tray of carrots into the oven and bake for approximately 20-30 minutes. You want them to be soft, but not mushy, so check for tenderness every 5 minutes after about 25 minutes. You can leave them in the packet to cool and further infuse with flavor.
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Jane Velez-Mitchell is an award-winning TV journalist and New York Times best-selling author. She is the founder of UnchainedTV and the host of several shows on the network.