Shiitake "Bacon"

Don't, "But bacon!" us. You can get a similar smoky flavor and even chewy or crispy texture from mushrooms, without the inconvenient side effects of heart disease, weight gain, or global annihilation. Oh, and cancer. The World Health Organization lists bacon as a class one carcinogen. That's not hype or some non-existent secret anti-bacon lobby, that's science. (Pro tip: Companies now offer deep life insurance discounts to vegans.)

Don't believe us? Check it out . . . 

About 10-15 medium shiitake mushrooms
Gluten-free tamari, or Bragg's Liquid Aminos, or gluten-free soy sauce.  

Heat oven to 450 degrees. Toss mushrooms with a few tablespoons of coconut or olive oil (just enough to lightly coat them), and a good coating of tamari.

Spread out on a baking sheet and bake for about 15 minutes, until desired juiciness or crispiness. (You can also toss these on the grill.)

Voila! Sprinkle over pasta, salads, use in risotto, tacos, a tofu scramble, and yes, it makes a mighty fine MLT.