Raw Vegan Bacon Recipe

The following information is for education only and is not meant to diagnose, prescribe, or treat illness.

The eggplant is a very popular ingredient in Mediterranean cuisine. In the raw vegan world, this fleshy, dense vegetable can work as a great substitute for meat, or as a replacement for traditional pasta in raw lasagnas. Rich in substances that block the formation of free radicals, eggplant is also effective in lowering blood cholesterol. On top of that, it is rich in folic acid, potassium and manganese.

Eggplants also contain high amounts of fiber, which is very useful for individuals who are trying to shed some extra pounds. By consuming eggplant with a main meal, you are more likely to achieve a greater feeling of satiety. Due to its high fiber content, some studies have found that eggplant may be useful in fighting colon cancer. Many researchers believe that the vegetable's skin may contain higher amounts of fiber than it's meat, so for best results, nutritionists recommend that we also consume the whole eggplant, skin included.

Marinating the eggplant can help tenderize both the meat and the skin, while preserving all the nutrients and flavors. When marinated in a smokey sauce and dehydrated, the eggplant slices will be crunchy and have a delicious hearty flavor that is reminiscent of bacon. They make a lovely topping for raw vegan sandwiches, burgers or pizzas, but are delicious on their own, as a snack, as well.

Equipment Needed:

• Dehydrator - Excalibur Recommended

Ingredients:

• 2 small eggplants
• 2 tablespoons raw soy sauce - Nama Shoyu
• 1 tablespoon maple syrup
• 2 tablespoons balsamic vinegar
• 1 tablespoon virgin olive oil
• 1 tablespoon chili powder
• 1 crushed garlic clove
• 1 tablespoon finely chopped parsley
• (optional) a few drops of liquid smoke
• a pinch of cumin
• sea salt and pepper to taste

Directions:

1. Add all ingredients except the eggplants to a large bowl and mix thoroughly.
2. Slice eggplants lengthwise into thin slices.
3. Add the eggplant slices to the mix and let them marinate for at least an hour.
4. Dehydrate slices at 115 degrees for about 8 to 12 hours, until they are dry.