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Coconut Bacon

Having been a vegan for several years and a vegetarian for longer than that, I thought I had pretty much heard and tried it all when it comes to fake meats.  Little did I know that there was a way to turn coconut flakes into crispy, delicious, sweet & salty “bacon.”  WOW – I was missing out.  Although its been a while since I had bacon, the flavor of these toasted flakes is the closest I’ve come to recreating the real thing.  Plus, toasting gives the flakes that crispy texture that other bacon alternatives I have tried don’t always have.  I found a recipe for coconut bacon on fettle vegan.  I changed up the proportions a bit to make less of it and to make my bacon a little more sweet and a little less salty than fettle vegan’s version.

Hellooo bacon.

Hellooo bacon.

You can eat it by the fistful plain or try mixing it into popcorn, in a sandwich or even as a dessert topping! I added this batch into lightly salted popcorn and took it with us as a road snack for our trip to Nashville.

Yay for road trip snacks! This container was firmly planted in my lap for much of the 3.5 hour ride to Nashville.

Yay for road trip snacks! This container was firmly planted in my lap for much of the 3.5 hour ride to Nashville.

Coconut Bacon (adapted from fettle vegan)

  • 2.5 cups coconut flakes
  • 1.5 T liquid smoke
  • 1/2 T Braggs liquid aminos
  • 1 T agave
  • 1 T water

Preheat oven to 325.  Combine all ingredients in a large bowl until coconut is coated.  Spread coconut out on a nonstick pan.  Bake for about 20 minutes, stirring every 4-5 minutes and rotating the pan halfway through.  This stirring and rotating is important as the bacon will burn easily.

Having started off the trip right with my coconut bacon, our visit took a bit of an unexpectedly wet turn.  We were in Nashville to see R’s sister run in the Rock ‘n’ Roll Marathon – she nailed it with a killer time!! It was such a neat event, with the route winding in and around downtown Nashville and live music at several places along the race.  Unfortunately, it was also tsunami-style raining and freezing cold the entire time = sopping wet clothes and numb feet. Brrr! We were able to see R’s sister at a couple points along the route but missed her once because she was ahead of her pace!  What a champ.

The starting line of the Marathon. Kudos to the runners for sticking with it in that awful rain!

Despite the rain, it was a great trip.  R’s parents were also in town for the race, and the five of us hit up a few Nashville eateries and hotspots.  Here are some of the highlights…

Avocado taco, caribbean jerk taco with plaintains, and sweet potato fries at Taco Mamacita.  Yes, please!

Avocado taco, caribbean jerk taco with plaintains, and sweet potato fries at Taco Mamacita. Yes, please!

Saturday post-race lunch at Taco Mamacita.  They have both a vegan and gluten-free menu woohoo!  And amazing guacamole :)

Saturday post-race lunch at Taco Mamacita. They have both a vegan and gluten-free menu woohoo! P.S. the guacamole was amazing.

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Hoppin’ honkytonks – as seen from Rippy’s, about 15 minutes before the flash floods began!

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Saturday dinner at Puckett’s. During dinner, these 4 songwriters played various songs they wrote – many of them now hit songs. It was really neat to hear the stories behind the songs!

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