Gourmet Food

» Rosemary Drisdelle - What to use instead of salt pork, bacon etc.

Your blog on smoked foods reminded me of a dilemma I often face. Smoked foods are pretty easy for a vegetarian (nuts, cheese, fish if you eat it, smoked tofu is great), but what can I use in place of salt pork, bacon etc. Some recipes just beg for that little something - like baked beans, or some potatoe recipes. I've tried adding some dulse, or Asian preserved vegetables. They're okay but they don't quite cut it. Salt fish tastes, well, fishy, and soy based "bacon bits" disintegrate. Any ideas? I suppose I should be visiting the vegetarian page for this...

Rosemary Drisdelle
Birds.suite101.com

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» Jacqueline Church - What to use instead of salt pork, bacon etc.

In response to What to use instead of salt pork, bacon etc. posted by rdrisdelle:

The difficulty is whether one expects to approximate the smoked meat flavor or the cured meat flavor versus whether you are simply looking for a deeper, savory flavor - Japanese call it umami.When I was vegetarian, I opted for not trying to find a soy based meat imitation, I always found them disappointing. Would rather have a purely, designed-from-the-ground-up meat free option.

That said: miso paste is quite salty and completely meat-free. You can often add just a bit to a sauce (say your baked beans) to get a rich salty taste. Doesn't taste like bacon but it will taste richer than beans made without. another idea is liquid smoke. This can be found in most supermarkets now. IT's simply smoke that has been captured, and condensed. You get rich smokey flavor with no meat. For things like baked beans that would be great.

If you're looking to use a veggie meat product (Say fake bacon bits or tofu dogs) in a baked bean recipe, add them at the end. They will as you note, disintigrate during cooking if you add them earlier. Adding them at the end will keep them intact and impart that little meaty crunch or flavor in the tasting.

Also, take a look at my my post on the St Lawrence Mkt. The smoked paprika paste (either sweet or hot) will add a lovely depth of flavor.

Hope that helps.

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» Rosemary Drisdelle - What to use instead of salt pork, bacon etc.

In response to What to use instead of salt pork, bacon etc. posted by JChurch:

Ooooo. Smoked paprika - that sounds fabulous. I'll have to try to get some of that.

Thanks for the suggestions - like you, I usually don't bother with the imitation stuff, but sometimes I do want an old favourite from my carnivorous past...

Rosemary Drisdelle
Birds.suite101.com

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» Jacqueline Church - What to use instead of salt pork, bacon etc.

In response to What to use instead of salt pork, bacon etc. posted by rdrisdelle:

You know, late last night I also remembered there are some soy products I believe the maker is Yves, that are textured and seasoned. One is Italian, another is Mexican, I believe. They're pretty good in things like a sauce or a burrito. And I forget if you eat poultry? Smoked turkey parts add nice flavor to greens and chili, soups...

Bon appetit!

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