Hi hi, just a super quick drop in today! This salad is a bit outside of my usual style in that it has a both a faux bacon AND a faux cheesy component. I know, what is even happening right now?! I don’t typically go for that kind of vibe with the plant-based food, but sometimes it’s fun! Except when there’s seitan involved because the texture of that stuff is too similar to the real thing for me. Not gonna go there personally!
I had seen rice paper bacon floating around Pinterest and YouTube last summer, and was immediately pulled in to the idea of it. This is odd because I was never one of those people that freaked over real bacon, but for some reason, recreating it in plant-based formats is always something that I have to do.
I’ve tried the rice paper method a couple times, and what I can observe is this: it’s 100% suited to making crispy bits for salads/garnishing. I don’t love it as a little strip on the plate/a sandwich because it lacks substance. Its strength is its ultra crispy/salty/shattering quality. Pretty much perfect for topping shredded brussels sprouts with citrusy dressing.
The other thing here is a new formulation of vegan “parm” for me. I’ve been using sliced almonds quite a bit lately–for almond milk, vegan ricotta, and now this cheesy mix. They’re perfect for almond milk because they only need a 10 minute soak in boiling water before they’re ready to go. I incorporate all my old faves in this cheesy, sprinkle-friendly knockoff though–nutritional yeast, lemon zest, and miso.
I know this one looks like a ton of ingredients, but there’s a lot of overlap with relatively simple steps. Plus, this recipe makes extra dressing and parm for a few extra tasty meals. Hope you all get to enjoy a comforting but still mostly healthy salad this week ;) All my hugs, all the time.
CITRUS BRUSSELS SPROUTS SLAW W/ CRISPY RICE PAPER “BACON” BITS & ALMOND “PARM”
Print the recipe here!
NOTES: The dressing and “parm” amounts both make extra because having salad dressing around and maybe a little plant-based cheesy goodness in the fridge is always a good thing. You could easily mix this salad up with other hearty greens like kale, collards, mustards, or cabbage.
Rice Paper “Bacon” Bits:
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon nutritional yeast
ground black pepper
1 tablespoon gluten-free tamari soy sauce
1 tablespoon maple syrup
1 tablespoon heat-tolerant oil (I like avocado)
4 rice paper wraps
1 cup sliced almonds
3 tablespoons nutritional yeast
1 teaspoon lemon zest
½ teaspoon light miso
sea salt and ground black pepper, to taste
¼ cup fresh lemon juice (from roughly 1 lemon)
¼ cup fresh orange juice (from roughly 1 small orange)
2 teaspoons maple syrup
½ teaspoon dijon mustard
1 clove of garlic, finely grated with a Microplane
sea salt and ground black pepper, to taste
½ cup oil of choice (I like avocado or grapeseed here)
1 lb/454 grams brussels sprouts
4 green onions
Preheat the oven to 400 F. Line a large baking sheet with parchment.
In a small bowl, whisk together the smoked paprika, garlic powder, nutritional yeast, pepper, tamari, maple syrup, and oil. Set aside.
Layer 2 of the dry rice paper wraps on top of each other. Keeping them lined up, cut the papers into quarters. You should have 4 double decker quarter pieces. Repeat with the remaining rice paper wraps.
Run the double layer pieces under running water until just-pliable and sticking together, then place moistened quarter pieces onto the prepared baking sheet, leaving space between all pieces. Brush each quarter piece with the smoked paprika mixture. Very gently flip all pieces over, and brush the other side.
Slide the baking sheet into the oven and bake rice paper bacon until crisp, about 11-13 minutes. Let bacon cool completely before chopping into “bits.”
For the almond parm, in the bowl of a food processor, combine the sliced almonds, nutritional yeast, lemon zest, miso, salt, and pepper. Run the motor on high until you have a crumbly, unified mixture that tastes slightly salty and quite savoury. Set aside.
For the dressing, in a sealable jar, combine the lemon juice, orange juice, maple syrup, dijon mustard, garlic, salt, pepper, and oil. Close the lid tightly on the jar and shake vigorously until combined. Set aside.
Using a mandolin slicer, or the shredding disc on your food processor, shred the brussels sprouts and transfer to a serving bowl. Slice the green onions and transfer those to the bowl as well.
Pour about ⅓ cup of dressing onto the brussels sprouts and green onions, season with salt and pepper, and sprinkle about ¼ cup of the almond parm on top. Toss to combine. Top the brussels sprouts slaw with the “bacon” bits and extra parm. Serve immediately.
*Extra dressing and “parm” can be stored in sealed containers in the refrigerator for up to a week.