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

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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.

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

Old-Style Spaghetti Sauce

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