Day 3: Vegan, GF Decadent December: tofu bacon wrapped chestnuts

The holidays can be compassionate and decadent.  There does not need to be the harming of any animals to create amazing meals that wow people. I hope this count down inspires you one recipe at a time!

Day 3: 

Tofu Bacon wrapped water chestnuts

15oz block of tofu

8oz water chestnuts, drained

1 cup gf tamari

1/4 cup gf and vegan Worchestershire sauce

1/2 capful of hickory smoke

2T olive oil

1/2 cup cane sugar

Olive Oil

Toothpicks

1. Cut the tofu lengthwise.  (The edge of the tofu should be about the width of bacon.) Take a potato peeler and create slices of "bacon" off of the edge of the tofu. 

2. 1/2 cup Tamari, worchestershire, hickory smoke and olive oil and put the slices of tofu in the marinade.  Leave to marinate for at least 4 hours. 

3.  Place the remainder of the tamari in a bowl with water chestnuts.  Leave to marinate for at least 2 hours. 

4.  Fry the "Tofu Bacon" Strips in olive oil until crispy on both sides.  Quickly roll a water chestnut in cane sugar.  Wrap the water chestnut with the tofu bacon before it hardens and stick with a toothpick.

5.  Place in a pie plate and repeat.  (Bake uncovered right before serving for 20 minutes at 350 Degrees)

From our family to yours,
Jennifer and Chef Barry

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2.  Place all of the ingredients into a food processor.  

We need help please! We are over 30 percent funded on our Kickstarter Campaign for Sanctuary, a new plant-based bistro to open this Fall in East Bay. Please check it out and consider backing and sharing with your friends. http://www.kickstarter.com/projects/473325024/sanctuary-bistro-a-plant-based-bistro-in-the-eastThank you!