YVES Bacon-Garlic Crumble

YVES BACON-GARLIC CRUMBLE

This will be a conversation starter around any table or at any event that serves food. An exciting, new, nothing like it condiment that turns palates!

Makes 1-3/4 cups

1 pkg. Yves [Canadian] Veggie Bacon slices, cut into squares

10 peeled garlic cloves

1 tight handful of fresh flat leaf parsley including stems broken from the tops of a large parsley bunch

3/4 oz. pkg. fresh basil leaves and stalks – or as much as you want

1/2-1 t. pink Himalayan salt

black pepper to taste


Place all ingredients in food processor. Pulse then process, scraping down insides of bowl with spatula till evenly mealy.

Transfer to covered container and refrigerate to use as needed as a topper for spaghetti dishes, salads, vegetable dishes, rice, beans, potatoes etc. Experiment.

Notes: I wondered where the Yves Canadian Bacon went. Haven’t seen it in a while. In my opinion it was their best product. I liked that it was thick. Guess it’s back under a new label that drops the “Canadian”.

Strong, potent garlic flavor. Parsley more prominent than the basil for unknown reason. A little goes a long way so don’t overserve it.

You can use any plant deli slices – even hot dog – but the firm texture of the [Canadian] bacon lends itself well to the design of the crumble. We want chewy. Next time I’ll try half [Canadian] bacon and half hot dog just to experiment.

YVES BACON-GARLIC CRUMBLE 4



Here’s a link to a spaghetti dish where I used this crumble. Delicious and satisfying.

Old-Style Spaghetti Sauce






 

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