I have a really good excuse for why it’s been a little long since my last post–though the kitchen has been very, very busy.  I have got my brownies into 3 stores and counting!  I’m just so excited about this!  If you’re in Toronto, or if you know anyone in Toronto, please go try my brownies and spread the word!  You can currently get them at The Green Beanery at Bloor and Bathurst and 7 West.  Starting Sunday they’ll be at Dark Horse Espresso Bar on Queen East.  I would mean so much to me!  Every week I’ll be posting which flavours are being sold where on my Facebook page, so be sure to like it 🙂

Today, I bring you BACON.  There’s been a bacon trend these last few years, and you know what? I like crispy bacon, but I don’t really feel good about eating regular bacon.  It’s just not good for you.  Plus, if it’s not organic, it can really be pretty toxic (fatty tissue can carry more toxins than lean).  That needs no more explaining.  But tempeh bacon?  Amazing! It’s also good for you digestion, because it is fermented, it helps to repopulate the healthy bacteria in your gut.  Functional bacon, how about that!  I have had this with pancakes, in sandwiches, on it’s own as a snack, and here, on top of a portabello mushroom!

Here it’s shown surrounded by cauliflower popcorn, another very addictive recipe. This will be your new favorite addition to any meal.  You might develop a tempeh bacon addiction if you try this.  Don’t say I didn’t warn you.

Tempeh Bacon
Recipe type: Appetiser, Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 package tempeh
  • 3 T maple syrup
  • 3 T soy sauce
  • pinch (or 2) cayenne pepper
  • oil for frying
  1. Thinly slice your tempeh (as thin as you can get it, without losing structural integrity, about ⅙")
  2. Combine maple syrup, soy sauce and cayenne and stir
  3. Marinate your tempeh in the mixture for at least a half hour (but you could leave it in the fridge overnight if you wanted)
  4. Fry in a nonstick pan over medium for 6 minutes a side
  5. Enjoy!
If you want to put this on top of the portabello mushroom, I cooked it quite simply.  Just brush each side with some olive oil, paprika and a little sea salt. Cook 7 minutes a side in a medium frying pan.  Enjoy!

Lauren Breuer

Author Lauren Breuer

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