Type/genre: a vegan recipe (“bacon” in smoky marinade)
Author: Maria Amore
With the purification and stillness of mind comes an increased sensitivity to the food we eat. Why not try out some fabulous new recipes?
Today’s world of electronic access and shared knowledge gives a helpful hand — for ideas, just surf on the Internet. Maria Amore writes one example of a beautiful blog for vegan dishes. A corporate lawyer turned into a self-proclaimed chef, Maria teaches vegan cooking at McGill University, Canada. She is passionate about Transcendental Meditation, holistic health, and animals. 
“In our society, many of us are raised to believe that a pig is raised so that we can eat it. Have you ever stopped to question this belief? In fact, a pig is a beautiful, sentient, loving being, just like you and I, only we may have never had the pleasure of getting to know one. Pigs are social beings who love to play and cuddle. They can even learn tricks, respond to their names and play video games. Why harm them when it is unnecessary?” – Maria Amore
Check out Maria’s instructions on how to make baconless bacon!
Tempeh Bacon
Ingredients:
1 package tempeh, thinly sliced
2 tablespoons maple syrup
1 tablespoon grapeseed oil
1/2 teaspoon cumin
1/4 teaspoon cayenne
1 garlic, minced
1 teaspoon paprika
1 teaspoon tamari
1 teaspoon liquid smoke
1/2 teaspoon black pepper
Additional black pepper and sea salt sprinkled over bacon at the end, if desired
for frying pan: 2 teaspoons grapeseed oil or coconut oil
Method:
1. Slice the tempeh into thin, rectangular slices.
2. To prepare the marinade, combine all other ingredients in a shallow dish and whisk until thoroughly mixed.
3. Soak tempeh in marinade for at least 10 minutes.
4. Turn stovetop high heat, add grapeseed oil to the frying pan. Once oil has heated, lay the tempeh flat on the pan. Drizzle a bit of excess marinade onto the pan as the tempeh sizzles.
5. Allow to cook for 1 minute, then flip. Allow to cook for another minute on other side, or until both sides are crisp and browned.
6. Lay tempeh strips on paper towels to cool and to absorb excess oil. Sprinkle with sea salt to taste.
