Smoker Sunday: Part Two

And now for the images of our final smoked foods! There is so much food that I didn't have time to photograph and edit every morsel!

I marinated the raw, unsalted almonds in a mixture of Bragg's Amino Acids and pure date syrup. They are sweet and salty, and have a nice chewy texture.

Smoked Almonds

Here is an image of the first batch of Italian Smoked Tofu! We ate some chopped into a salad for dinner, yum. I will use the rest of it as a layer in my famous "Whole Lotta Lasagna" when the weather cools down a bit later this week.

Smoked Italian Style Super-Firm Tofu

Ron added some peeled garlic cloves to the smoker. Here they are next to the slab of BBQ marinated tempeh. I plan to eat the tempeh for dinner this week along with grilled potatoes, onions, and bell peppers.

Smoked Garlic Cloves and BBQ Tempeh

The cheeses, like all fat-based foods, create a pellicle, a sort like a skin, when slow-cooked on a smoker. As you can see, the pellicle turns dark. I will shred the cheese into sautéed greens and baked dishes, and slice pieces for snacking.

Smoked Plant-Based Mozzarella and Cheddar Cheeses

Finally, here is the prettiest item of all, the smoked onion! This delicacy will be a yummy addition to my favorite bean dish, Uncle Tex's Beans (vegan version), as the onion will provide the smoke flavor which is characteristic of the dish.

Smoked Yellow Onion

So far, everything Ron and I have eaten from the smoker has been delicious. We ate the smoked BBQ Soy Curls in last night's dinner salad and it was a perfect meal for a warm night. The Chili-Lime-Garlic Cashews are a sumptuous treat!

Let me know if you try smoking some of these foods. We will all see what my next post is about: Could be food, photos, music, or writing! Either way, it'll be about The Creative Life. Wishing you all well!💖