Vegan Bacon
Ingredients
½ C dried adzuki beans or
other small red beans
⅓ C hulled wholegrain buckwheat (not buckwheat flour)
1 tsp onion powder
2 Tbsp finely chopped onion
1 tsp finely minced garlic
1 Tbsp Coconut Aminos
½ tsp Himalayan salt
½ tsp pepper
1 tsp olive oil
2 tsp tupelo honey
Rinse the beans and buckwheat, place in large bowl covered with several inches of cold filtered water; soak and rinse for 4 days. Preheat the oven to 400 degrees.
Strain the soaked beans, buckwheat and rinse once more. Place beans & buckwheat in the bowl of a food processor. Add the onion powder, minced onion & garlic, aminos, Himalayan salt, pepper, olive oil, and tupelo honey. Pulse several times to combine, scrape down the sides and bottom of bowl and continue pulsing until uniform (not as pureed as hummus).
Line a cookie sheet with parchment paper. Place vegan bacon mixture in pan and spread as much as possible with a spatula. To get the mixture very thin add a second piece of parchment paper on top of the mixture and flatten with your hands. Remove and discard the top piece of parchment paper. Use a spatula to fill in any bare spots.
Bake for 20-30 minutes, until dry and crispy. 
Remove from the oven, slice with a scissor into ~24 strips, include the parchment paper. Remove the strips with parchment paper; serve immediately or freeze the remainder vegan bacon on the parchment strips. Warm when ready to serve by heating a tablespoon of olive oil and sauté the vegan bak strips. It is good on its own during breakfast or as the star of an avocado BLT, omit the tomato. As soon as it came out of the oven I tried a few slices on their own.
