Created in partnership with Chef’s Roll and Chef Joshua Ingraham.
1 1/2 cups unsweetened flaked coconut
1 tablespoons soy sauce or tamari
2 teaspoons liquid smoke
2 teaspoons maple syrup
2 teaspoons apple cider vinegar
Tofu Sour Cream
1 1/4 cup Tofu
2-3 probiotic capsules
1 cup water
1/4 tsp sea salt
1 Tbsp lemon juice
1 tsp apple cider vinegar
1 cup mashed potato
1/4 cup shredded cheddar cheese
1 oz sliced green onions
Preheat oven to 325°.
Line a baking sheet with parchment paper.
In a medium-sized bowl, stir together the soy sauce or tamari, liquid smoke, maple syrup, and apple cider vinegar.
Add the coconut to the bowl and gently stir to coat it with the soy sauce mixture, being careful not to crush the coconut flakes.
Spread the coconut in an even layer on parchment. Drizzle any excess liquid over the coconut.
Bake for about 15 minutes, tossing every 3-5 minutes during cooking, until crispy and browned. Watch the coconut closely during baking, because this stuff can go from crispy to char in a very short time.
Remove the baking sheet from the oven and allow it to cool. The coconut bacon will continue to crisp up as it cools.
Tofu Sour Cream
Add drained tofu to a high-speed blender with water and blend until creamy and smooth, scraping downsides of the blender as needed.
Scrape mixture into a mixing bowl and add contents of probiotic capsules. Stir with a wooden or plastic spoon (not metal as it can react with the probiotics) until fully incorporated.
Cover with a piece of cheesecloth or a very thin towel and secure with a rubber band. Let rest on the counter (preferably in a room warmer than 70 degrees F (21 C)) for at least 24 hours or up to 48 hours. The longer it rests, the thicker and tangier it will become. We found 48 hours to be the sweet spot.
Taste test and adjust as needed, adding more lemon juice for acidity, salt for saltiness, or apple cider vinegar for tanginess.
Use immediately, or for cold sour cream, chill at least 6 hours. Will keep covered in the refrigerator for 5 days.
Combine liquids then add in dry slowly until smooth. Wrap dough with plastic wrap and let stand for at least one hour up to 24 hours before use.
Prepare and Combine Ingredients for Pierogis
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