This morning, I was inspired by notmartha's post about bacon cups. So inspired, that I wanted to see if I could replicate them with that glorious almost meat product, fakin' bacon. It turns out the general technique, weaving the strips over a mold and bake in the over, works on both real bacon and the textured soy protein variety. Of course the bacon version provides the full bacony goodness, but the fakin' bacon makes a respectable substitute. More photos are here.
I love the idea of a BLT salad, especially if you subscribe to the food negation theory of eating. For this one, I added an egg (sunny-side-up) and lemony vinaigrette. It was so yummy, I would love to make these for a brunch or lunch.
I'm wondering if I could add a basting of maple syrup or brown sugar and mustard to add that little extra something? Is that gilding the lily?
I'm glad to see that you used Morningstar Farms veggie bacon. Compared to some of the other stuff I've had, it's the best. Unfortunately, I live in Canada and we don't have it here - I have to stock up when we visit my family in Washington.
Posted by: Katie | Saturday, March 08, 2008 at 10:10 AM
Oh no! Smuggling fakin' bacon across the border!
Posted by: Anne | Saturday, March 08, 2008 at 11:07 AM
How long did you bake yours? I tried it with LightLife Smart Bacon and mine just didn't hold together.
Posted by: Rikibeth | Friday, March 27, 2009 at 03:49 PM
Hmmm . . . did it sag or break? If it was too soft, I would recommend cooking it at a slightly higher temp and let it get quite crisp. If the fakin' bacon just shattered, then maybe a lower temp would keep it a bit more pliable.
At least bacon bits are tasty!
Posted by: Anne | Friday, March 27, 2009 at 06:43 PM