Vegan Cheddar Bacon Ranch Pull Apart Bread

You'll definitely be the most popular person at your game day party when you bring this with you! Or... you can eat it for lunch because you need to take a picture of the recipe. The things we do for you! ;P

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This pull apart bread is SUPER easy to make. It requires no technique- other than cutting bread. Use a serrated knife and you've done the hardest part of the recipe!

Vegan Cheddar Coconut Bacon Ranch Pull Apart Bread

1 loaf round bread (we used Italian, sour dough would work too!)

1 stick Earth Balance butter

5 slices Daiya cheddar

1/8 cup Daiya cheddar shreds

1/2 cup Phoney Baloney's coconut bacon

Vegan Ranch Dressing

Green onions for garnish

  1. Pre-heat oven to 400 degrees. 
  2. Cut the loaf of bread width-wise and length-wise but don't cut all the way through to the bottom. You want about 1 inch squares. 
  3. Cut thin pats of the Earth Balance butter and stuff it into all of the crevices. Leave a tiny bit of butter to rub onto the top of the bread. You don't want to stuff it too far down so that the squares break apart, and you want to leave room for the cheese.
  4. Cut Daiya slice circles in half and stuff them into the crevices. We had to break some of the slices into smaller pieces to get the entire thing full of cheese. 
  5. Use that little bit of Earth Balance left to put onto the top of the bread squares, then sprinkle Daiya cheddar on top. I guess this is optional but we like how the shreds get crispy.
  6. Bake for 20-25 minutes. If you find that the cheese isn't get melty enough, you can turn your broiler on. The high heat will get everything melted in about a minute so keep a close eye on it!
  7. Once it's done baking, throw coconut bacon into the crevices.
  8. Drizzle vegan ranch, more bacon, and green onions on top.
  9. Fight for who gets the middle piece and ENJOY! :) 

Vegan Cheddar Bacon Cheese Ball

Anything you can eat, I can eat vegan. Bacon cheese balls are NO exception.

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This cheese ball is perfect for a fancy schmancy wine & cheese night, or if you're a bearded man [read:Kyle], paired with a hearty porter or stout. 

My only tips for a tasty cheese ball are:

  • Taste as you go! Adjust your spices accordingly.
  • Lemon adds to the tangy-cheesy flavor, but be careful not to add too much!
  • If you're finding your cheese ball to be too crumbly, add a bit of olive oil to smooth it all out

Vegan Coconut Bacon Cheese Ball

1 cup raw or roasted cashews (I prefer roasted)

1/2 cup slivered almonds

1/3 block of tofu (I used extra firm, just don't use silken)

1/3 cup nutritional yeast

2 tsp lemon juice

1/2 tsp liquid smoke (remember, you're adding smokey bacon to it, so don't over do it!)

4 tsp paprika

3 tsp yellow mustard

2 tsp garlic powder

2 tbps onion powder

Coconut Bacon (around 1/3 of a cup)

  1. Add the nuts to a food processor and let it run on high until the nuts look like bread crumbs.
  2. Add the tofu, lemon juice, liquid smoke, and yellow mustard to the nut mixture.
  3. Add nutritional yeast, paprika, garlic, and onion. Let the food processor run until everything comes together in a dough.
  4. If your dough is too dry, add some olive oil.
  5. Pour coconut bacon into a bowl.
  6. Take the mixture out of the food processor and form into a ball. Roll the ball around in the bacon until the bacon is wedged into the surface.
  7. Cover the cheese ball, and place it in the fridge. This will let all the flavors settle and come together. It will firm up and become sliceable after a few hours. If you want a softer cheese, leave it in the fridge for less time.
  8. Eat with crackers or bread or with a spoon or a fork. Whatever floats your boat. 

Give Thanks for Vegan Bacon Gravy

We've been making this recipe at home for awhile and we thought it was time to share our secret with everyone else.

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The best gravies (in our humble opinion) start with a roux, and that's the technique that we're using here. A roux is a French technique using butter and flour as the base for a thick sauce.  Here's our take on a classic, Phoney Baloney's style!

Vegan Coconut Bacon Gravy

1/4 cup (4 tablespoons) Earth Balance butter

1/4 medium sized onion, finely diced (about 1/2 a cup)

1 tsp. chopped garlic

1/4 cup flour

1/2 cup coconut bacon

2 cups vegetable broth

salt, pepper & paprika to taste 

  1. Put a half of a cup of bacon into a food processor. Grind the bacon until it is semi-fine. If you don't have a food processor, you can use a blender or even just the crumbs at the bottom of your bacon bag.
  2. Melt butter over medium high heat.
  3. Once it's melted, added onions and garlic and reduce the heat to medium. Lightly season with salt and pepper.
  4. Cook until the onions are translucent.
  5. Add the flour and quickly whisk everything together until combined. Within a minute, the roux will start to tighten into a thick "sludge." Lower the heat to medium low and allow to cook for a few more minutes. The flour will begin to toast and change color from a white-ish yellow to a medium tan. The color of your roux will more or less determine the color of your gravy- the darker the roux, the darker the gravy! For a classic Thanksgiving gravy, you want your roux to be a medium brown/tan color.
  6. Add vegetable broth and whisk. Whisk. Whisk! This will break up the roux into the stock and give you a smoother gravy.
  7. Add salt, pepper, and paprika to taste.
  8. Turn heat back up to medium to begin thickening the gravy. Continue whisking.
  9. Add coconut bacon and stir until it's evenly distributed. The gravy will change color to a slightly darker brown.
  10. Whisk until the gravy reaches your desired thickness & then serve!
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Melted Earth Balance with onions and garlic

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Phoney Baloney's Coconut Bacon ground in food processor

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Finished bacon gravy on mashed potatoes! Andrea loves canned green beans, Kyle would never make them otherwise. ;P


Vegan Coconut Caramel Apples

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We've caught Halloween fever! This coconut caramel pairs perfectly with our salty coconut bacon. It's a grown-up caramel apple, sort of ;)

Don't be scared of making caramel- we swear this might be the easiest recipe we ever post!

Coconut Caramel

1/2 cup light brown sugar

1/2 tsp vanilla extract

1/4 cup coconut cream*

1/8 tsp salt

*You can buy coconut cream (like the kind from Trader Joe's) or you can buy full fat coconut milk. Put the full fat coconut milk into the refrigerator and the cream will rise to the top and solidify. Skim the coconut cream from the top and use it to make your caramel.

Directions:

  1. Add sugar, vanilla, coconut cream and salt into a pot over very high heat. I used a much bigger pot then I needed because the mixture will get very hot and bubble a lot.
  2. Stir all of the ingredients together until completely combined.
  3. Continue to stir the ingredients together until the mixture is bubbling and rising.  This should only take one to two minutes.
  4. Once it's bubbling, continue to stir for about a minute longer.
  5. Reduce to low heat- I almost turned my stove off at this point but we have a wonky stove! Stir for another minute over low heat.
  6. Take off the heat and let sit for two minutes. It'll firm up and get sticky fast!
  7. Dip your apples in!
  8. Coat in whatever you'd like- we recommend coconut bacon ;)
  9. Devour!

Meet Alicia

We're a house full of pig lovers.

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Okay, so maybe it's just Kyle & I in our household (and behind Phoney Baloney's), but that doesn't change that we both squeal and giggle at pictures of pigs. The way most people react to baby pups (or human babies!) is how we react to pigs. The comparison between pigs and pups doesn't stop there- pigs are smart, emotional, silly creatures that are full of life and love.

While we hope our coconut bacon can one day completely replace the torture-ridden bacon most grocery stores carry, we wanted to find a way to help our pig pals out now. We decided to have a sale on Bacon Day and use proceeds to adopt a pig and celebrate pigs the right way! Places like Farm Sanctuary open their doors to farm animals who were former victims of today's agricultural production and food system. We couldn't think of a better way to spend "bacon" money than by becoming piggie parents (SO.CUTE!).

We'd like to introduce you to the newest member of the Phoney Baloney's family...ALICIA! She was rescued from the Future Farmers of America project, after a student in the project decided to find her pig-projects homes instead of auctioning them off. Alicia, like other pigs in the FFA project, would have been sent off for slaughter at the end of the project! Most pigs involved in these projects are kept in concrete pens without any bedding. They develop sores and can become infected from flies who are attracted to the open wounds. Alicia was subjected to ear-notching, a procedure where the farmer cuts pieces of a pig's ear off, without anesthetic, for identification purposes.

Now, Alicia lives in Farm Sanctuary's Southern California Shelter and she even has a best friend named Sophie who was also a FFA survivor! We want to extend a huge THANK YOU to everyone that purchased bacon on Bacon Day- you made Alicia part of our family! We're looking forward to visiting Farm Sanctuary and meeting Alicia soon and hope to adopt more pigs in the future.

Cheers,

Andrea & Kyle

Phoney Baloney's


Holy #PBCRRBNBB! That's Peanut Butter Caramel Rocky Road Beer Nut and Bacon Brownies from Gone Pie Vegan Bakery!

So we have a friend named Barb out in New York, and Barb happens to make amazing vegan, gluten free baked goods under the Gone Pie brand. She does some pretty stellar things with brownies, cashew caramel, pecan pie and more... and unlike most gluten free desserts, you'll never miss the flour! However, this one... this one we never saw coming.

At the now near-famous Vegan Shop-up in Brooklyn last Saturday, Gone Pie introduced a creation so cool, it had to be a hashtag: the #PBCRRBNBB. That stands for Peanut Butter Caramel Rocky Road Beer Nut and Bacon Brownies, and not only are they vegan and gluten free, they're also tree nut free. Oh yeah, they feature our Coconut Bacon too!

Check out Barb's blog post about this crazy concoction, or just save yourself some time and go straight to the order page, she'll ship them anywhere in the US.


Vegan Elvis Cupcakes

Here's the baker's version of our Vegan Elvis sandwich. Makes one dozen.

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Banana Cupcake

1 1/2 cups all-purpose flour

3/4 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup Earth Balance, at room temperature

4 bananas

1 tbsp corn starch

1/2 teaspoon pure vanilla extract

  1. Pre-heat your oven to 375° and line a cupcake tin with cutesie liners. ;P
  2. Cream together the Earth Balance, sugar, and bananas until smooth.
  3. Add corn starch, baking powder, baking soda and salt and combine completely.
  4. Add vanilla extract and combine completely.
  5. Add flour ½ cup at a time and combine each time, there shouldn’t be any lumps or bumps in the batter. This won’t be a very runny batter, it’ll be slightly thick but wet.
  6. Pour into cupcake liners, filling about 2/3 of the way up.
  7. Bake for 10 minutes at 375°, then lower your oven to 350. This will help you get domed top cupcakes!
  8. Bake for another 12 minutes at 350° & allow to cool completely before frosting.

Peanut Butter Frosting

½ cup Earth Balance, at room temperature & cubed

1 cup peanut butter

4 cups powdered sugar

1-2 tbsp vanilla non-dairy milk (use only as needed)

  1. Beat Earth Balance and peanut butter together until fluffy.
  2. Slowly beat in the powdered sugar, about half a cup at a time.
  3. If your frosting seems to be getting too thick, add a tablespoon of non-dairy milk in at a time.
  4. Frost cupcakes with whatever means you like, then roll in Coconut Bacon.

The Phoney Baloney's Coconut Bacon is available for purchase online at www.rationsfoods.com.


Vegan Baked Maple Bacon Donuts

Let's face it, maple and bacon is one righteous combination. This sweet treat utilizes that combo to its greatest potential, but does so without having to deep fry the donuts. Make this recipe to get all the glory of maple, bacon and donuts, without any of the guilt of fried food and dead animals.

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Vegan Baked Maple Coconut Bacon Donuts

2 cups all-purpose flour

1/2 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup non-dairy milk

1 tbsp apple cider vinegar

1 tbsp egg replacer

2 tablespoons melted Earth Balance

1 tablespoon vanilla extract

5 tablespoons maple syrup

  1. Spray a donut pan with non-stick spray.
  2. Add apple cider vinegar to your soy milk and set aside- it may curdle but it’s supposed to!
  3. Combine all-purpose flour, sugar, baking powder, salt, egg replacer in a bowl and create a well in the middle.
  4. Add melted Earth Balance, vanilla extract, maple syrup, and apple cider vinegar-milk mixture into the well.
  5. Stir everything together but don’t over mix- over mixing can result in a firmer/more dense donut.
  6. Spoon batter into donut pans, filling about 2/3 of the well.
  7. Bake for 8-9 minutes and allow them to cool completely before taking them out of the pan. Glaze when completely cool.

Maple Glaze

1 ½ cups powdered sugar

3 tablespoons maple syrup

  1. Whisk together powdered sugar and maple syrup. If you want a thinner glaze, add more maple syrup, if you want a thicker glaze, use less.
  2. Dip donut into the glaze and sprinkle with coconut bacon immediately.
  3. Put on wax paper or on a rack to allow the glaze to thicken up/harden.

The Phoney Baloney's Coconut Bacon is available for purchase online here!

(P.S Those Amazon links aren't affiliate links or anything- I just thought Amazon was the easiest way to give visual images of what items we used!)


Vegan Elvis Has Entered the Building

Most people know that Elvis really liked peanut butter and banana sandwiches, and who can blame him? It is a far less known fact that he often added bacon to this sandwich, which throws people off a bit.

Photo courtesy of Amber at FettleVegan

Photo courtesy of Amber at FettleVegan

When I first started making coconut bacon many years ago and read about Elvis' culinary oddities, I made a vegan version. Much to my surprise, this was one of the craziest, and tastiest sandwiches I have ever made. I knew that when I opened a sandwich shop, this had to be on the menu. In fact if it weren't on the opening menu of the old shop in Irvine, our Coconut Bacon might have never been put into production. Thanks Elvis!

The proper way to make a Vegan Elvis is simple. Take 2 slices of high quality bread, toast them to perfection, and then slather both sides with natural peanut butter. Add 1/4 cup of PB's Coconut Bacon to each peanut-buttered side. Peel a ripe banana, slice it in half and then slice each half down the middle longwise and lay slices parallel on one side of bacon'd toast. Top with the other slice of bacon'd toast, slice diagonally and enjoy.

If you want to really step it up a notch, use a slightly underripe banana and grill it first, just until the outside starts to carmelize a little. That makes the Ultimate Vegan Elvis!


Crafting the Perfect Vegan BLTA

Since we just shipped our first production batch of Coconut Bacon, we figured it would only be right to tell you how we make our signature BLTA, the way we do in sliders for catering, and the way we did at the old shop in Irvine.

You have to start with two pieces of high quality bread, toasted to perfection and slathered with the right amount of Vegenaise on both pieces. (The right amount of Vegenaise is relative to your particular liking for the product, so we'll leave that up to you.) Take a 1/2 cup of PB's Coconut Bacon and spread it evenly on the bottom slice of bread. Next, layer 2-3 leaves of romaine lettuce followed by 4-6 slices of roma tomatoes. Lastly, slice 1/4 or a 1/2 of an avocado and place on top of the tomatoes. Finish with the top slice of toast, give the whole sandwich a diagonal cut and devour with pleasure!

Now that's a stellar BLTA. Phoney Baloney's Coconut Bacon is available for purchase online here!