This is an experiment with two goals:
1- to make a tasty rich coconut bacon
2- to reproduce a wrap from Aux Vivres in Montreal that I’ve been jonesing for lately.
You can just make the bacon and use it for whatever vegan bacon desires you have, or you can make the whole wrap! I’m going to be eating this with avocado fries (recipe coming soon) on the side and the Parallel 49 Seed Spitter beer for ultimate indulgence. It feels almost sort of like summer and i’m going ALL OUT.
later this week i will try to recreate another montreal wrap i’ve been missing, so keep an eye out. it involves pickles and bbq sauce. weird? yes. delicious? yes.
2 tbsp bragg’s or tamari
1 1/2 tsp liquid smoke
1 tsp maple syrup
1 tsp coconut oil
1 1/2 c. unsweetened dried coconut ribbons (or flakes, no tiny shredded stuff, no sweetened stuff)
mix it all together then spread out on a baking sheet. bake at 200 degrees for 20-25 minutes, stirring frequently in the last 10 minutes. it should start to crisp up but some of it should still be chewy. put aside in a dish until you’re ready to use it.
makes 2 huge or 3 not huge
wraps! the biggest kind you can find, chapati ideally but any tortilla is fine.
2 tomatoes, sliced then cut into thick strips
a few handfuls of alfalfa sprouts
4 leaves of romaine lettuce, chopped
2 spoonfuls of vegenaise
a few cracks of black pepper
warm your wrap in the oven slightly or in a dry frying pan so they are more pliable. first add vegenaise (delicious! vegan! made with solar power!), then your other ingredients as you’d like. this is meant to be a very hearty, filled to the brim wrap, so be generous.