I'm sure every vegan can relate to that feeling of being bombarded with bacon everywhere you look in the foodie world, where it seems as if no food item is immune to being combined with it... bacon beer, bacon apple pie, even bacon PB&J. When I was recently sent a link to bacon ice cream, I think I just about went over the bacon edge.  My immediate reaction to this idea had me rolling my eyes and sighing heavily, and yet, on second thought my head was pondering, "hmmm... vegan bacon ice cream sundae??" If this could be veganized, it would be like sacrileging sacrilege, thus canceling it out.  So I gave it a try and I am beyond pleased with the results.
I made a simple chocolate sauce sweetened with maple syrup and heated in a pot just until warm to the touch.  Then I drizzled it liberally over some super creamy vanilla So Delicious soy ice cream.  The hot fudge was topped with a generous sprinkling of WayFare Foods "pigout" vegan bacony bits.


The end result was a rich and decadent dessert that was sweet and savory with just the right amount of saltiness.  I think I'd double the portion of bits the next time, or maybe even swirl some in with the ice cream and refreeze it.  This got better and better as it sat and oozed away in my hot and humid kitchen. Delish!!  


Vegan Maple Bacon Hot Fudge
1 Tbl coconut oil
1 Tbl cocoa powder
1 Tbl Sucanat
1 Tbl maple syrup
2 Tbl rice milk (approx.)
splash of vanilla
pinch of sea salt
2 tsp WayFare Foods "Pigout" vegan bacony bits

In a small pot over medium, stir together coconut oil, cocoa powder, Sucanat, and maple syrup until there are no lumps. Heat for about a minute or until sauce thickens, then gradually add a tablespoon or two of rice milk, vanilla, and a pinch of sea salt, and stir together to achieve a smooth and silky consistency.  Stir in 1 teaspoon of vegan bacony bits, then pour sauce over soy ice cream.  Sprinkle with remaining bacony bits.



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Recipe: Vegan Maple Bacon Hot Fudge Sundae

One of the items tucked in my Vida Vegan Con goodie bag was a little packet of WayFare Foods Pig Out bacony bits.  This is the kind of indulgence I typically don't splurge on, but since it was RIGHT THERE, I immediately tore open the seal and tasted a pinch.  Oh to my delight when my tastebuds were greeted by the smoky, savory crunch that time forgot.  These tasted just like the bacon bits of my childhood, but without the grease!


I couldn't wait to get back home to try creating a recipe that incorporated that flavor.

My first thought was a baked potato slathered with vegan sour cream and topped with chives and the bacony bits.  But then I decided to get a little more creative by transforming those flavors a potato chowder.  


The rich and creamy texture of the potatoes combined with the sweetness of the smooth broth contrasted perfectly with the crunchy saltiness of the bacony bits.  I topped everything with fresh chives form my garden and enjoyed a heavenly light lunch that felt like a summer camp in my backyard.


Savory Bacony Potato Chowder
2 cups Russet potatoes, washed and diced into small chunks, then cooked until fork tender
1/2 cup red onion, diced
1/4 celery, sliced fine
1 Tbl olive oil
2 tsp WayFare Foods Pig Out Bacony Bits
1 Tbl nutritional yeast
1 cup plain rice milk
1 Tbl Earth Balance margarine
1/4 tsp sea salt
1 Tbl chives, sliced fine

In a medium sauce pot, saute onion and celery in olive oil until soft.  Add cooked potatoes, bacony bits, nutritional yeast and rice milk and stir to combine.  Turn up heat and bring to a boil, then lower heat and simmer 10-15 minutes, or until potatoes are falling apart and sauce has thickened.  Stir in Earth Balance margarine and garnish with fresh chives.



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Recipe: Savory Bacony Potato Chowder

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