MY VACON:Sun-dried Tomato Bacon, Vegan - step by step instructions

This vegan bacon recipe can be life-changing for those former bacon lovers and for new vegans. This is the best recipe so far, considering also that it looks like the real thing in quite a spooky way (with those white stripes and all), and requires just a few easy to find ingredients.

The first 'secret' ingredient (and this is my first very own input) is sun-dried (or semi dried) tomatoes, which I soaked in a little hot water for 5 minutes. Then I added a tsp of smoked paprika, 1 tbsp of Japanese soy sauce, 2 tbsp of extra virgin olive oil, half tsp of salt and a little aquafaba (water from a can of chickpeas). I blended everything into a paste (using the nutribullet). The resulting paste should have the consistency of a spread, so add more aquafaba if it is too thick. Don't make it runny.

Now for the second main ingredient (and here I got the idea from my friend Lucia who has a vegan bacon recipe here): rice paper. I found this to be such a cool idea, plus it is an alternative to gluten meat or tofu. I had a quick look at all the other rice paper bacon (also called vacon) recipes around the internet and I tried a few ways to combine the rice paper with the paste to assemble the 'bacon' slices, but somehow I didn't quite like the idea of cutting the rice paper into strips, nor soaking them with the flavouring paste: they didn't fry well and the result was more like a burned crispy slice, rather than a juicy rasher with fatty white stripes. So I came up with a easy and less messy system, which produced the best results.

Soak the rice paper disks in hot water, just enough to soften them, and then place them on a clean gauze or kitchen towel. Brush the centre with the sun-dried tomato paste and then fold like shown in the photos.

Keep working making more slices until you run out of paste (or rice paper), well at this stage it looks a bit spooky, like real pieces of flesh... not quite something I would like to think about it, but for those who go for the realist look... here you are!

Now for the most challenging part: frying the vegan bacon: I used extra virgin olive oil and a skillet, wait for the oil to be hot and then add a few slices at the time, fold facing up first. You have to lift the slices delicately with two hands and lower them in the hot oil, so be careful.

The secret is not to overcook the slices: first they will bubble up a bit, and you want that, get some air in to keep them soft. As soon as you see the edges drying turn over the slices and fry the other side for even less time, otherwise the sun-dried tomato paste will burn. If the oil becomes too contaminated with burned paste you will need to change it.

Place the slices on a serving plate and eat immediately, since bacon is very fat I didn't bother patting the slices with kitchen paper, after all they are delicious also because they are greasy! For a variation you can use coconut oil instead of olive oil, and I want to try liquid smoke too, as soon as I get my hands on some.

The verdict: well, we all liked it! I thought that the best test was to have a bacon sandwich with some good bread and lettuce; my husband found it very realistic and the kids, who never tasted bacon so they could not compare, thought that it was simply really yum! It is also very filling so we had lots left over, I put them in the fridge and then quickly heated up a few slices in the skillet the day after for more sandwiches, and I did the same in the evening with the last slices chopped into small pieces, to make pasta carbonara (the second test). It worked really really well.

How to make Rose Turkish Delights (Lokum), and Sweet New Zealand

Rose Turkish Delights (Lokum) Before I start I would like to say that I don't have a sugar thermometer, essential if you are really into confectionery, and that I didn't use much sugar for these Turkish delights. Many recipes use much more sugar, and it is not that I wanted to make a low sugar treat here (it is still pretty sweet), it is just that making it at home really makes me realize how much sugar there is already in my diet, and if I can have something with a little less... well, why not! This method is 'home friendly' i.e. these can be made at home with very little effort and equipment, and the recipe comes from my book Sweet As... where I also have the recipe for lavender and orange blossom Turkish Delights. Ingredients 1 l water 300 g sugar 2 tbsp lemon juice 100 g cornflour 1 tbsp frozen raspberries 1 tbsp rose water icing sugar (very little) and cornflour (lots) to dust. In a pot put hal

Home Made Marzipan Sweets

This is another recipe from my book Sweet As , and something that I love to make for Xmas. I would like to say that for marzipan you should get the best almonds around, natural, but here in New Zealand the almonds taste different from the ones in Italy. They are imported, not sure where from most of the time, but they are not top grade almonds. Still, with a few tips, you can make your marzipan taste great even with 'regular' almonds! Buy them natural, not blanched, you need to blanche then yourself or the result will be too dry. To blanch them you need to put them in boiling water for a couple of minutes, and then add cold water and take the skin off, one by one. For this recipe you will need: 200 g almonds 100 g icing sugar 5 apricot kernels. As I was saying before, the almond here have little taste, so I like to collect the stones from apricot and get the almonds out. They are a real pain to crack! In the photo above you can see apricot stones and kernels. The apricot kernel

Silver beet Paneer, a variation of Palak Paneer

The other day I showed you my curry made with borage , ‘invented’ because I have tons of it in the garden! The other green-leaf crop that does well in Auckland is silver beet. My old plants (from last year!) got so tall that I started collecting only the little leaves from the stalks, and they look like spinach. One of my favourite Indian dishes is Palak Paneer (or Panir), spinach with panir cottage cheese, and this variation is made using my silver beet. I washed (many times!) the small silver beet leaves, and then I steamed them and drain them. In a heavy pot I heated 2 tbsp of vegetable oil (I used rice bran oil) and sautéed for 30 seconds: 1/2 tsp ground cumin 1/2 tsp ground coriander 1 tsp turmeric 1/3 tsp ground chili then I added 2 roughly chopped shallots and, after 3 minutes, a good pinch of salt and the cooked silver beet. I cooked everything on low for about 20 minutes (you may need to add just a little water if the silver beet is too dry) and then finely pureed the content

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