Spice Uses
Spice Uses

What spice or spices can be used to create an imitation bacon/sausage flavor?
I'm a vegetarian, but I grew up in the South, and bacon and bacon grease were in our bean soups, split-pea soups, collards, gravies. So while I don't miss murdering hogs, I do miss whatever ingredient was in the pork that gave it the "bacon" flavor--I know it didn't come from the flesh itself. Anyone know what spices are used to create that flavor?
try nutritional yeast (Red Star is the primary provider - you can find nutritional yeast in a natural foods market, or you can order Red Star on-line)
For sausage flavor, try Italian seasoning.
You can also use smoke flavor seasoning.
You do for sure need to add in olive oil -- if you don't prepare your greens with olive oil, you will miss that "fatty" flavor.
I get what I want in my raw collards recipe with adding vinegar and olive oil, and, sometimes, a dash of nutritional yeast.
Here are two possible recipes for kale or collards which will probably satisfy your cravings (they sure do work form me)
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WHAT TO DO WITH GREENS
June 6, 2009 · 2 Comments
Here are two recipes for using the greens that come attached to your root vegetables (radishes, beets, turnips, etc.), or green leafy vegetables such as collards, kale, chard, and spinach.
MY FAMOUS MASSAGED MARINATED GREENS
this comes out enough like old-fashioned Southern greens to satisfy your longing for Grandmamma’s cooking.
1 bunch greens (collards, kale, beet, turnip)
5 – 10 kalamata olives, finely chopped
2 T apple cider vinegar
2 T extra virgin olive oil
1 onion, finely chopped
1/2 red bell pepper, slivered (optional)
fresh garlic, finely chopped, to taste, or garlic powder (optional)
chili seasoning, to taste (optional)
1 – Roll up 2 – 3 leaves into a cylindrical “cigar” shape.
2 – With a sharp knife, thinly slice the rolled greens crosswise into ribbons.
3 – Cross-chop the “rounds”
4 – Place in a large bowl.
5 – Repeat steps 1 – 4 until all greens have been chopped.
6 – Add remaining ingredients to bowl and mix.
7 – With hands, ‘massage” greens until bulk is reduced by half.
8 – Set aside to marinate for one hour (or up to 24 hours). Alternatively, eat right away.
VARIATIONS:
• After marinating, add 1/2 chopped avocado and mash into the greens with your hands, until it becomes part of the “dressing”.
• After marinating, add chopped avocado and toss.
• Add sunflower or lentil sprouts after massaging, or after marination.
MARINATED GREENS
1/4 C apple cider vinegar
1/4 C sun-dried tomatoes, finely chopped
1/4 C scallions, white parts only, finely only
1 clove garlic, minced
1 t red pepper flakes
2 t sea salt, divided
1/2 t black pepper
1 bunch collard greens (or other greens)
1/8 C olive oil
1. Mix apple cider vinegar, sun-dried tomatoes, scallions, garlic, red pepper flakes, 1 t sea salt and pepper. Set aside.
2. Roll up 2 – 3 leaves into a cylindrical “cigar” shape.
3. With a sharp knife, thinly slice the rolled greens crosswise into ribbons. Cross-chop the “rounds”
4. Place in a large bowl.
5. Repeat steps 1 – 4 until all greens have been chopped.
6. Add in olive oil, remaining 1 t salt, and marinade mixture.
7. Massage all ingredients until mass is reduced by half.
8. 8 -Refrigerate and marinate for 1 – 24 hours
these recipes come from http://prettysmartrawfoodideas.wordpress.com
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