2019-06-01_VegNews

VEGNEWS.COM^ VegNews 53

1. Into a bowl, add aquafaba, chickpeas,
   vinegar, and mustard. Using an immersion
   blender, blend until smooth and white.
   While blender is running, slowly add oil
   in a thin stream. Mixture will thicken to a
   mayonnaise consistency.


2. Add parsley, cilantro, tarragon, green
   onion, dill, garlic, and salt. Pulse until
   combined, but not completely smooth.
   Transfer to a jar and refrigerate until
   ready to use.

Grilled Onions

Makes 1 cup

1 tablespoon vegetable oil

1 large white or yellow onion, diced

1 / 2 teaspoon salt

3 tablespoons water

In a skillet over medium-low heat, warm
oil. Add onions and cook, stirring for 15
minutes, until translucent and browned.
Once onions begin to dry, add 1 tablespoon
water and stir. Continue cooking until
water evaporates and onions start sizzling.
Repeat, adding 1 tablespoon water each
time until onions are dark brown and soft,
about three times total.

Coconut Bacon

Makes 1 cup

2 tablespoons olive oil

2 tablespoons maple syrup

1 tablespoon liquid smoke

2 tablespoons soy sauce or tamari

1 cup unsweetened coconut flakes
(not shreds)

1 tablespoon brown sugar

1 / 2 teaspoon smoked salt

1 / 4 teaspoon garlic powder

1 / 4 teaspoon onion powder

1 / 4 teaspoon paprika

1 / 4 teaspoon black pepper

1. Preheat oven to 400 degrees and line a
   baking sheet with parchment paper. In a
   small bowl, whisk olive oil, liquid smoke,
   maple syrup, and soy sauce. Add coconut
   to marinade, toss to coat, and set aside for
   15 minutes.


2. Into a spice grinder or food processor,
   add brown sugar, smoked salt, garlic
   powder, onion powder, paprika, and black