And we’re ready to go. The cats have been camping on my suitcase, and Jack is following me around everywhere. The long, long list of Get Ready for Christmas, Have Christmas, Go to New Zealand Two Days Later List is pretty much all checked off. Despite the sad fact that my eldest was felled by food poisoning over the weekend, we had a great visit, and I especially loved Christmas breakfast, which involved orange-frosted cinnamon rolls, both vegan and Pillsbury, and bacon, both regular and tempeh.
This is Ian’s recipe for tempeh bacon, which is so good that I had to scold CR–who is a bacon fanatic— and make him stop eating it. (You might also remember Ian’s One Ingredient Ice Cream.)
Easy Tempeh Bacon
1 pckg tempeh, sliced very, very thinly
1/4 to 1/2 cup Maple syrup , depending on how much maple flavor you want
Soy sauce to cover
Place the tempeh in a glass dish and pour the maple syrup over it. Add soy sauce to cover. Cover and marinate in the fridge for one hour to overnight.
Heat canola oil or other high heat oil over medium heat and add the tempeh slices carefully, turning often. They burn quickly! It takes a little practice to get just the right caramelization on the slices, but it just takes tending. Serve.
Next post will be from NZ….stay tuned.