skin | Delightful-Delicious-Delovely

All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or just print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.

Photo credit: Veganer.nu

So! The vegan world has been all abuzz recently about this new invention – rice paper bacon. I admit to having held a deep skepticism about how it might taste but I researched photos & recipes. THIS ONE seemed the easiest & looked very good – so I tried it. And OH MY GOD! Really easy, as fast as real bacon & damned convincing! A revelation!

Vegan Rice Paper Bacon

INGREDIENTS

Rice paper sheets

2 TBS olive oil

3 TBS soy sauce (or tamari or liquid aminos)

6 TBS nutritional yeast

1/2 tsp liquid smoke

DIRECTIONS

Cut the rice paper into strips.

Mix the remaining ingredients. Get a bowl of water.

Heat a frying pan. I sprayed mine with cooking spray. Soak the 2 strips in the water a few seconds until they soften. Squeeze excess water off the first one & dredge it through your smokey paste. Stick the other strip to one side of the dredged slice to make it a double thick slice (single thickness is too fragile in the pan). Dredge the thicker slice again & fry it 2 minutes or so on each side or until it starts to get crispy but before it burns. Drain on paper towels. Repeat.

Taste. Lose your shit.

All Photos © Christine Elise McCarthy 2013

Follow @celisemccarthy

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.

This recipe is really just a guide. You could put any little combo of omelette ingredients you prefer in these. I made one with 2 whole eggs & one with scrambled eggs & Velveeta (These potatoes were huge. For smaller potatoes – just use one egg). I overcooked the whole egg one & it came out like this – basically in an “over hard” or hard boiled state.

Some people like their yolks cooked through. For that – these were in the oven for about 25 minutes. Reduce it to 15-18 minutes or so & you should get cooked whites & a runnier yolk.

Again – anything you might like in an omelette could be diced & added to these. Hollandaise might be nice, too!

Egg and Cheese Stuffed Baked Potato Skins

Ingredients I used

Potatoes

Olive oil

Eggs

Velveeta

Grated cheddar & mozzarella mix

Parsley

Tomato

S&P

DIRECTIONS

Heat the oven to 400 degrees.

Wash the potatoes & rub them with olive oil. Pierce the deeply all over with a fork or knife. Coat all over with salt. Place them directly on the rack with a pan beneath to catch anything that might fall. Depending on how big they are – they should be done in 45-60 minutes.

Lower the temperature of the oven to 350 degrees. Scoop out the interior of the potato. Use the pan from the oven & create little support bowls out of foil to stabilize the potato boats.

Place the boats on the foil supports. Fill with whatever ingredients you are using.

Bake at 350 for 15-18 minutes for a softer yolk or up to 25 minutes for the egg to be cooked through.

Garnish as you will & swill these guys down – holding them in your hand like a hot dog – with a lesser champagne made tastier with the slightest addition of OJ. Finish the champagne. Nap.