This recipe stemmed from my attempt to create a recipe to use for the big game coming up here in the U.S., aka the Super Bowl. I asked my dad what he would want to eat at our family get together, and he said bacon.
Well, you know what my initial reaction was to that…yuck! So I compromised. I told him that I would use homemade coconut bacon instead. I began googling recipes for a bacon marinade, and got to it. I took out all of my ingredients and then…I realized I had no coconut meat :,(
I was already set on making a bacon and had all of the marinade ingredients set up, so I had to think of a new vehicle for the bacon flavor. I had zucchini, but knew it would be too watery. I also had mushrooms, but I did not have quite enough to serve to my family. My dad said hell no to the idea of kale. What do I do now?
Somehow I started thinking about Plant Food For People here in Los Angeles. They make carnitas inspired tacos using jackfruit as a base. What if I used jackfruit for the bacon? I tried it out, and hallelujah, the jackfruit bacon was born.
Mix up the bacon marinade and allow the jackfruit to sit for about 30 minutes. During this time, I suggest you get working on your other ingredients to save time.
You can call me a plain jane, but I did not see a need to create fancy schmancy dressing for this. A drizzle of lemon along with the mashing of the avocado into greens is simple and my go-to salad dressing. The bacon and squash added a nice flavor, so I felt this was perfect as is. Oh, and the lemon was picked fresh from my garden, so exciting!
- 1 delicata squash
- Organic maple syrup
- Organic cinnamon
- ½ avocado
- 10 large brussels sprouts
- 2-3 cups fresh spinach
- 1 cup cherry tomatoes
- ¼ lemon
- ¼-1/2 cup jackfruit bacon (recipe below)
- Preheat the oven to 350 F. Wash and dry all of your produce and set aside.
- Line a large baking sheet with parchment paper.
- Half and deseed the delicata squash, then slice into ½" pieces. Place on to the baking sheet and lightly drizzle with maple syrup and sprinkle with cinnamon. For the bare side facing down, instead of flipping and repeating the aforementioned process, I rubbed it into the excess that was on the sheet to put it to use. Bake for 20-30 minutes, or until caramelized.
- Meanwhile, place the brussels sprouts in a vegetable steamer, and steam for 10-15 mins, or until very soft. Remove and slice in half. Add seasoning as desired.
- Place the spinach into a bowl and drizzle with lemon juice. Top with halved tomatoes, sliced avocado, brussels sprouts and squash.
- 2 cans young green jackfruit (unsweetened)
- 4 tbs liquid smoke
- 2 tbs coconut aminos
- 2 tbs extra virgin olive oil or unrefined coconut oil
- 2 tbs pure organic maple syrup
- 2 tsp balsamic vinegar
- 2 tsp unsulphured molasses
- ½-1 tsp ground black pepper (depending on spice preference)
- ¼-1/2 tsp himalayan pink salt
- Preheat the oven to 425F. Line 3 large baking sheets with parchment paper.
- Open, drain and rinse the jackfruit. Dry between 2 clean towels.
- Slice thin, as evenly as possible. A mandoline slice is perfect to use. The jackfruit may become stringy or break apart, but that is okay. Set aside.
- In a medium bowl, mix together all of the marinade ingredients. whisk together until uniform, then toss in the jackfruit. Mix until all of the jackfruit is coated. Cover the bowl and place into the refrigerator for 30 minutes.
- Remove from the refrigerator, and evenly distribute on the baking sheets. U sed all 3, but you may use less depending on the thickness of your jackfruit. Save the remaining marinade for dressing or more bacon.
- Place in the oven for 20-25 minutes, flipping halfway through. In the final half, check up on it from time to time as it may burn easily.
- Remove from the oven and cool for 10 minutes. Store in a sealed container in the refrigerator for up to a week.