RICE PAPER ‘BACON’

Makes: 24 pieces

2 tbsp (30 mL) extra-virgin

■ olive oil

2 tbsp (30 mL) nutritional yeast

■ 3 tbsp (45 mL) soy sauce

■ 3 tbsp (45 mL) water

■ 1/2 tsp (2.5 mL) liquid smoke

■ 1 tbsp (15 mL) maple syrup

■ 1/4 tsp (1 mL) black pepper

■ 1 tsp (5 mL) sweet paprika

■ 8 sheets 8.5-inch (22-cm) rice

■ paper

1. Mix the ingredients up to the rice paper together, stirring to dissolve the yeast.

2. Lay out a piece of parchment paper on your counter that is long enough to hold 4 pieces of rice paper.

3. Space out 4 pieces of rice paper on the parchment and brush each liberally with the soy mixture to coat it evenly. Flip the rice papers over and brush each piece liberally again.

4. Place a sheet of rice paper over each coated piece and brush with the soy mixture. Let rest for 5 minutes. Flip all 4 pieces over and brush with more mixture.

5. Continue brushing and flipping until all the soy mixture is used. Let the papers rest until softened, 10-15 minutes.

6. Roll each piece up loosely and cut each roll into 6 even pieces with scissors. Unroll the pieces onto parchment-lined baking sheets. The strips can be close, but not touching. You can use the parchment that you’ve made the “bacon” on to line the pans.

7. Heat oven to 350 F (175 C). Bake the strips for 5 minutes. Switch the trays from top to bottom and bake for 5 minutes longer.

8. Watch carefully. If the “bacon” gets too brown and starts to look dry, it will taste bitter. Remove from the oven and cool.

9. The “bacon” tastes best after it’s cooled and sat for an hour. Store tightly covered for 5 days at room temperature. It can be heated in a low oven for a few minutes.

Note: This is a new member of the vegetarian bacon family that includes mushroom, carrot and coconut bacon. I think it’s the most successful as it’s easy to prepare, tastes great and has a crisp and chewy texture.